Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-11-10
Table and Kitchen.
Preparations From cornmeaI.

Preparations From CornmeaI.
1t is to be regretted that the food value
| of maize or Indian corn Is not better UNI
derstood and as fully appreciated by the
working classes of the north as 1t is by all
people native of the southern portion of our
country, who greatly prefer their beloved
golden con bread to the wheaton bread and
stout1y maintain that 1t L. not only more
wholesome but more nourishing than the
cold white product Of the north. We must
ADMIT that 1t certainly Is more nourishing
ana healthful than the average wheat bread
that masquerades as the staff of life
Indian corn is undoubtedly a food of
great nutritive value--experiments show
Ing that it is we'll digested in the human
body--sO per cent of its dry matter being
absorbed as compared with SO per cent In
the case of wheat. 1t has also the advan-
tage OF being an exceedingly economical
rood compared in price with wheat. And
with the laborfng man. who must be capa-
Die or enduring the greatest fatigue and
greatest amount of physical labor-espec-
tally In the colder climate of our north
II should have high place and be re-
garded as indispensable to his diet, for it's
fuel value is Of almost the same proper
ton as wheat
Nature seems to have arranged an ex-
ceedingly nice adjustment in furnishing
this food product for the people of a
country possessing such varied climatic
conditions as ours. The corn grown in the
central and western states contains a very
high percentage of starch and a little more
oil than the wheat grain. On the other
hand, 1t Is stated, the corn grown in the
FAR south has a higher per cent of nitrogen
or tissue-forming elements and thus an
swers the requirements substantially of
either wheat, oats or rye, furnishing very
nearly the necessities of life.
The chief objection to the corn grown
in a colder climate is it's very high per-
centage of starch, which makes 1t the
most fattening of cereals and of all foods
except those exceedingly rich in oil or
sugar
The starchy property of cornmeal makes
1t food of doubtful value only when it is
subject to the frequent misdirected attempts
to transform 1t into suitable sustenance for
the body-for, like all other starchy food,
1t must be exceedingly well cooked and it
also requires the full action of the saliva
to put 1t in proper condition for further and
complete digestion.
Dishes made Of cornmeal are seldom
cooked enough and no doubt one reason
why the cornmeal mush has fallen into dis
favor is because of the slow process neces-
sary in order to make 1t an easily digeSted
and, therefore. wholesome food.
1t being of a texture and consistency too
easily swallowed. the first stage of diges-
ton must depend more on the artificial or
cooking process than the action Of the
saliva, and therefore long cooking is i'm
peratiye.
The delicious golden jelly, the result of
the long hours steady steaming and lazy
contented putting in the great iron mush-
pot hanging on the crane In the old farm
kitchen was a food that had not little
to do with giving us our stanch-hearted
old heroes of the new world our brave
pioneers and men of great deeds we do still
delight in honoring.
Some one signing for the good old home
and its simple health-giving fare exclafms:
.'oh, for the favor sweet and rare
OF the simple farmer fare
Mush and milk, the wholesome diet
OF the life 50 pure and quiet
Oh. the rosy cheeks it gave!
Oh. the arms SO strong and brave!
Mush and milk has raised the latest
OF the nations-and the greatest"
The peculiar flavor so noticeable in yell
low cornmeal Is dissipated when it is thor
oughly cooked. The mush should have at
least two hours slow, steady boiling, and
all buildings made of cornmeal of medium
fine quality, require, whether boiled or
bakes, five or six hours cooking unless the
meal be scalded thoroughly previous to
mixing with other ingredients-so Sayeth
high authority on cornmeal doin's.
Corn ground too fine is apt to be fiat and
insipid.
Unless large quantities are used IL Is
best to buy cornmeal in small quantities,
as 1t does not keep very we'll on account
of the large proportion OF fatty matter
which, when exposed to the atmosphere,
acquires an unpleasant rancid taste.
The new process granular meal Is COM
paratiyely free from this objection, how
ever.
Steamed Indian Bread.
Take three cupfuls Of buttermilk, two of
sweet milk. three cupfuls Of cornmeal. two
of -four, a teaspoonful of salt and half
teaspOonful of soda mixed with the -four.
Mix and beat thoroughly, put into we'll
creased pan and steam three hours.
Thin Corn Bread
Put cup of cornmeal into bowl with
quarter Of a teaspoonful Of salt, a tea
spoonful Of sugar and spoonful of but
ter. Pour one and one-ha1f cupfuls Of boil
When smooth spread very thin on butter
ed tins and bake slowly for half an hour.
Soft Corn Bread.
Take one cup Of cornmeal, one cup sour
milk, a saltspoon Of soda, half a pint Of
sweet milk, a tablespoonful melted butter.
a pinch OF salt and two well-beaten eggs
Bake in a deep earthen dish for an hour.
Flapjacks.
Scald pint of Indian meal with a quart
of boiling milk or milk and water; add a
tablespoonful Of butter and a tablespoon
full Of brown sugar. Cover closely and let
it stand over night In the morning add
the yolks Of two well-beaten eggs. a scant
cup of flour and a saltspoon Of soda dis
solved in little hot milk Last of all
fold in the whites Of the eggs beaten to n
stiff froth. If the batter is too stifr after