The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-11-11
PREPARATIONS FROM CORN
MEAL

1t is to be regretted that the food value
of maize or Indian corn is not better
understood and as fully appreciated by
the working classes of the north as II
is by all people native of the southern
portion of our country. who greatly pre-
fer their beloved golden con bread 10 the
wheaton bread and stOutly maintain that
nourishing than the cold white product of
the north. We must admit that it GER
tainly is more nourishing and heaithful
than the average wheat bread that mas
Querades as the staff OF life.
Indian corn is undoubtedly a food OF
great nutritive value-experiment show
ing that il is we'll digested in the human
bOdy-90 per cent of its dry matter being
absorbed, as compared with s. per cent
in the case of wheat. IL has also the
advantage of being an exceedingly eco
nomical food compared in price with
wheat. And with the laboring man. who
must be capable OF enduring the greatest
fatigue and greatest amount OF physical
labor-especially in the colder climate of
our north-it should have a high place
and be regarded as Indispensable TO his
diet, for its fuel value is OF almost the
same proportion as wheat.
Nature seems 10 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
very high percentage Of starch and
little more oil than the wheat grain.
On the other hand ii IS stated the corn
grown in the far south has higher per
cent of nitrogen or tissue-forming ele-
ments and thus answers the require
ments substantially of either wheat. oats
or rye, furnishing very nearly the neces-
stiles of life
The chief objection to the corn grown
in colder climate is its very high per
centage Of starch, which makes il the
most fattening of cereals and of all foods
except those exceedingly rich in oil or
sugar.
The starchy property of corn meal
makes it food of doubtful value only
when it is subject to the frequent misdi-
rected attempts TO transform it into suit
able sustenance for the body-fOr. like
all other starchy food, it must be eX-
ceedingly we'll 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 corn meal are seldom
cooked enough, and no doubt one reason
why the corn meal mush has fallen into
disfavor is because Of the slow process
necessary in order to make it an easily
digested and, therefore, wholesome food
1t being of a texture and consistency
too easily swallowed, the first stage OK
digestion must depend more on the arti-
fetal or cooking process than the action
of the saliva and. therefore, long cooking
is imperative.
The delicious golden jelly, the result OF
the long hours steady steaming and lazy
and contented putting in the great iron
mush-pot hanging on the crane in the old
farm kitchen was a food that had not a
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 honoring-
Some one signing for the good old home
and its simple health giving fare ex-
claims:
ooh. for the favor 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 gavei
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 corn meal is dissipated when IL is
thoroughly cooked The mush should
have at least two hours slow, steady
boiling and all buildings made OF corn
meal of medium me qualllys require
whether boiled or baked, five or six hours
cooking unless the meal be scalded thor
oughly previous to mixing with other in
gredients-so sayeth a high authority on
corn meal doin's.
Corn ground too fine is apt 10 be fat
/ and insipid
Unless large quantities are used. It is
| best to buy corn meal in small quant-
ties. as it does not keep very well on &C
count of the large proportion OF fatty
matter, which. when exposed 20 the at
mosphere. acquires an unpleasant rancid
| taste.
The new process granular meal is COM
/ paratively free from this objection, how