The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-11-11

directed attempts to transform it into
suitable Sustenance for the body-for,
exceedingly well cooked, and it also re-
quires the full action of the saliva to
put it in proper condition for further
and complete digestion.
Dishes made of cornmeaI are seldom
cooked enough, and no doubt one reason
why the cornmeal mush has fallen into
diSfavor is because of the slow process
necessary in order to make it an easily
d1gested and therefore, wholesome food
1t being OF texture and COnSiS tency
too easily swallowed, the first stage of
digestion must depend more on the ar
tificial or cooking process than the ac-
ton of the saliva, and therefore long
cooking is imperative.
The delicious golden jelly the result
of the long hours steady steaming and
lazy contented putting in the great iron
mushpot hanging on the crane in the
old farm kitchen was a food that had
not little to do with giving us our
staunch hearted old heroes of the new
world, our brave pioneers and men of
great deeds we do still delight in hon
Oring.
Some one signing for the good old
home and its simple health giving fare
exclaims:
"Oh, for the flavor sweet and rare
OF the simple farmer fare
Mush and milk, the wholesome diet
Of the life so pure and quiet
+
''Oh, the rosy cheeks it gave!
Oh, the arms SO strong and bravei
Mush and Milk has raised the latest
OF the nations-and the greatest
The peculiar flavor so noticeable in
yellow cornmeal is dissipated when it is
thoroughly cooked. The mush should
have at least two hours slow, steady
boiling, and all buildings made of corn
meal of medium fine quality, REQUIRE.
nd ar hal five CIV
hours cooking unless the meal be scald-
ed thoroughly previous to mixing with
other ingredients-5o sayeth a high au-
thority on cornmeal doins.
Corn ground too fine is apt to be fiat
and fnsipid.
Unless large quantities are used it is
best to buy corn meal in small guam
titles. as it does not keep very well on
on account of the large proportion of
fatty matter which, when exposed to the
atmosphere, acquires an unpleasant ran
cid taste
The new process granular meal is com
paratively free from this objection how
ever.
STEAMED INDIA BREAD.
Take three cupfuls of buttermilk. two
of sweet milk. three cupfuls of corn
meal two of flour, a teaspoonful of salt
and half teaspoonfuI of soda mixed
with the flour. Mix and beat thorough
~ put into a well CREASED pan and
steam three hours.
THIN CORN BREAD.
Put cup of cornmeal into a bowl
with quarter of a teaspoonful of salt, a
teaspoonful of sugar and a spoonful of
butter. Pour one and one-half cupfuls
of boiling water over the meal, beating
rapidly. When smooth spread very thin
on buttered tins and bake slowly for
half an hour.
SOFT CORN BREAD.
Take one cup of cornmeal, one cup
sour milk, a saltsDoon of soda. half a
pint Of sweet milk a tablespoonful melt
ed butter, pinch of salt and two we'll
beaten eggs. Bake in a deep earthen
dish for an hour
FLAPJACKS
Scald pint of Indian meal with a
quart of boiling milk or water; add a
tablespoonful of butter and a table
spoonful of brown sugar. Cover closely
and let it stand over night In the
morning add the yolks of two we'll
beaten eggs. a scant cup of -four and a
saltspoon of soda dissolved in a little
hot milk Last of all. fold In the whites