The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-03-25

to it from childhood. It is as a rule.
very much coarser in texture harder.
and richer in fat and consequently less
digestible than the delicate, soft white
meal used in Dixie land. Chemical
analysis shows that corn is inferior from
a nutritiye standpoint to hard wheat,
but contains nearly or quite as much
heterogeneous matter as the soft varieties
Of wheat. while it IS richer in fat thar.
any ether cereal except oats. In its
digestible carbohydrates it is equal to
wheat, though somewhat inferior tc
barley and rye
Corn meal deteriOrates and its sweet
ness is soon lost if it is not well cureoa
and freshly ground This is point for
the housewife to remember in buying
meal 1t is best to purchase such guam
titles as viii soon be used and only the
freshest and newest in quality.
The American Indians. who held the
well established belief that maize wa
an especial gift from the Great Spirit
to the red man and designed for the
nourlshment of himself and children
unto the last generation had a very
simple process of preserving this food
and at the same slime keeping the flavor
unchanged First they carefully dried
the ears. then the corn was shelled and
the grain dried. After this it was care
fully stored in the ground and effec-
tually protected by Indian mats and
coverings of various kinds In this way
the corn was kept sweet and was easily
ground as needed. into a soft meal
Owing to the absence of gluten corn
meal cannot be used for making ordi-
nary bread. but this does not lessen its
value and greatly increases its chances
OF WholesOmeness, as most raised or
yeast breads are badly made on account
OF the process of fermentation being 81,
little understood that it becomes a men
ace to health and renders the wheat
hour Nalueless for the purpose designed. /
DELICATE CORN BREAD
use the me waite meal for this
oread Take pint Of sour milk and 4.
heaping teasDoOnful of soda A table
spoonful of shortening and a nfnch of
salt. Stir in enough meal to make q
batter the consistency Of sponge cake
Turn into buttered pan and bake in
a quick oven.
MARYLAND SPOON BREAD
Put quart of milk in a double boil
er ana when scalded add four large
htchen spoonfuls of white corn meal
and stir and cook five minutes. Re
move from the fire and let it cool. stir
ring IT once or twice as it cools. Then
add three eggs beaten with two table
spoonfuls of flour. one tablespoonful of
butter and scant teaspoonful of salt.
baking dish and bake thirty-fve min
Gtes. Serve Immediately in the dish in
which it is baked with a folded napkin
wrapped around the dish
TOGUS BREAD.
Three cups of sweet milk and one of
one of wheat flour. half a cup of mo-
lasses. one teaspoonful of soda and one
OF salt. Steam three hours. Serve hot
or cold The above quantity makes
enough for several meals
AUNT BETSEY'S CORNBREAD.
Beat one egg light with a pinch of
salt, add two cups of sweet milk. two
tablespoonfuls of molasses, a level ia
blespoonful Of butter melted. sufficient
corn meal to make a rather stiff batter
but one that viii pour; add two tea
spoontuls of baking powder mixed with
the corn meal
CORN DODGERS
Mix into two cups Of white corn meal
teaspoonful of salt, a tablespoonful
of shortening and enough water to
make stiff batter. Bake in little pones
until a light. even brown.
VIRGINIA CORN BATTER CAKES
Sift a teaspOonfui of sugar and half
teaspoonful Of salt with one and one
half cups of white corn meal Add a
cup of boiled rice and a level table
spoonful of butter. melted Mix all to-
gether and scald with q pint of boiling
water stirring constantly. Dissolve a
seant teaspoonful of soda in one and
one-half cups of sour milk and stir this
into the mixture Last of all add one
egg well beaten. Bake on a hot creased
griddle
SOUTHERN SPOON BREAD.
Pour two cups of fresh. boiling water
over one cup of white corn meal and
boil for five minutes. stirring constant
~ Add teaspoonful of butter. two
eggs well beaten. one cup Of milk and
one Of water and a teaspoonful OF salt.