Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-10-08
HOUSE
lINTS

| In the first report sent back to the
| mother country by Thomas Hariot from
| the new-found land Of Virginia, especial
| attention was called to "Pagatowr, a kind
| Of graine so called by the inhabitants: the
same in West Indies is called Maybe; En-
| glishmen call 1t Quincy wheate or Tur-
| kie wheate, according to the names of the
| countreys from whence the like hath beene
| bought.
1.-THE graine is about the bignesse of our
ordinary English pease and not much differ
ent in form and shape; but of divers col
| ors; some white, some red, some yellow and
| some blew. All of them yeelde a very
white and sweete fowre; beeing vsed &C
cording to his kinde it maketh a yer good
bread. OF these CRANES besides
bread the inhabitants make victuall eyther
| by parchfng them; or Seething them whole
vntill they brsken or boyling the f1oure with
water into a pappe."
The good taste shown by the native F.
F. VS. Of Virginia, and the insight Of our
English forbears in recognizing and adopt
ing good thing when they saw it. is borne
out in these days of scientific investigation
and hygienic revelation, which proves that
cornmeal is one of the most valuable of all
our food stuffs. While maize flour contains
no gluten and cannot be used alone 70 pro-
| duce a good loaf raised with yeast, 1t COM
bines we'll with wheat and rye flour, fur
nishing the fat which they lack. For the
reason that it can be mixed with water
only. then boiled or baked into as appe-
tiZing and digestible food. it proves invalu-
able to the negroes of the south, the In
dams Of the Pueblos, the Servian and Ital-
Ian peasants, hunters and campers; all
those, In fact, whose cooking apparatus Is
Of the most primitive sort.
Cornmeal has one popularity, 1t sours
very quickly unless kiln dried, which robs
it of some of its sweetness. For this reason
the Indians never grind more than enough
for few days ahead. - Cornmeal cruel is
now recommended for chronic cases of in
digestion. Like oatmeal, cornmeal mush
are none too much for it's cooking and long
er is better.
Hasty pudding is, therefore. mfsnomer,
for 1t should be anything but hasty.
Fried Mush.-In cooking mush for frying
the addition of wheat or rye flour holds it
together so that it fries we'll. And here is
the way they do it in Virginia:
Mix at night three tablespoonfuls Of flour
with three cups of cornmeal and sift twice
Have hot water in the double boiler (three
pints would be about the right proportion)
add two teaspoonfuls of salt and then
sprinkle in the flour and meal, sitting it
between the fingers. Cook three hours,
pour in a large fiat dish to the depth of half
dip In sifted -four and fry quickly on a hot
griddle. Serve very hot.
Old-fashioned Indian AppIe Pudding
Turn three pints of scalding milk on to a
pint of sifted Indian meal, stir in two heap
Ing tablespoonfuls Of sugar, two teaspoons
or either cinnamon or ginger and tea
spoonful OF salt. Add dozen sweet apples
pared and sliced thin. Bake three hours in
moderate oven. The apples will form a
nice, sweet jelly.
Old-fashioned Boiled Indian Pudding
Mix sifted Indian meal with three pints of
scalding hot milk. If you have no milk
water may be substituted. Stir in three
large tablespoonful of sugar or molasses
two of wheat -four half a spoonful of gin
ger or two teaspoons of cinnamon and one
of salt. Two or three eggs, little melted
butter or chopped suet improves the pud-
ding, but are not essential. 90 not have
the pudding bag, which should be well -four
ed inside, much more than half full of the
batter as it requires considerable room to
swell. 1t will be good when boiled three
hours, but is better for six hours boiling. 1t
can be partly boiled the day before 1t is
to be served, but should not remain in
the water unless boiling. Serve with butter
and sugar or molasses This is a good
dessert to go with boiled dinner.
Indian Pudding with Meringue.-Put one
quart of fresh milk in a double boiler and
when it reaches the scalding point sift in
four tablespoonfuls of fine cornmeal. mixed
with the same quantity of wheat flour. Stir
thoroughly and cook two hours. When
DONE set off the stove and cool. Add the
yolks of four well-beaten eggs, a table
spoonful of butter and a teaspoonful of salt.
Bake delicate brown. Take from the
oven and when 1t has cooled slightly, spread
with a meringue made. from the whites OF
the eggs, beaten stiff with four tablespoon
fuls of pulverized sugar. Use wire whip
or fork for making the meringue, not the
Dover heater. Set in the oven, which
should be cool, and brown.
Old-fashioned Baked Indian Pudding
This Is the ideal dessert to follow roast
pork or pork and beans. It is especially
adapted to ironing day when a hot fire must
be kept and the top Of the stove Is other
wise engaged. If made right. this pudding
when taken from the oven will be of quiv-
erIng jelly-like consistency. Bring quart
of fresh milk to a boil then sprinkle In a
cup and a quarter of fine graduated meal
holding 1t high with the left hand and stir
ring with the right. When this is thickened
and cooled little. three-quarters of a cup
of molasses. half teaspoonful Of salt and
two teaspoonfuls OF ginger are stirred in