Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1908-02-10
HO
CORN NEAL PRODUCTS FOR THE
TABLE

peciasly go5d for the winter season
no one vii qaessiou. bat when IL l.
considered "a an all-the-yess-roaaa
food, ne imagine more o ecuons,
and Ia mentioning cora meal az a
summer food we are x Tag contrary
10 the most accepted belief IA sGsa
matters. rs the cereal has baen tsr
years more or less In disiAvor il
America, cais fy because of It's heat
Ing pr0penslliss. We half suspect.
though, that tbs length of tine re-
qnired for thorough cooking pas 20
some extent influenced It's dlsnse.
Corn meal does not easily yield 20 the
treatment necessary 20 make OF IL q
ready cooked hrsastas: food. IL
properly belongs 10 the epoch when
life was taken more slowly than We
take It aow. Even IN the days of the
settlement OF our colonies when
much hard work ~as performed, there
Were fewer branches of work and
each one was given a full measure OF
time.
To the subject of cooking the
col onists gave as much attention as
WAS consistent with current knowl-
edge and the material they had at
hand. Corn bread slowly baked on a
clean board before an open Ere and
the big bowls o. mush reaching the
perfection Of cooking in the iron
kettles suspended high above the
o ais, were the staples OF diet among
these people.
A writer In speaking OF corn meal
mush, or 'hasty pudding" says:
Properly cooked, IL Is a food at for
intellectual, moral and physical
giants. Ii vas the chief item In the
diet which nourished a Clay, n Jack
son, a Webster, a Lincoln, a McKin-
ley" We have no argument to add
to testimony like that.
What 10 more comfortable and sat
isfying on a cold. vet morning In
sum ner than TO fad awaiting one OF
the breakfast table some variety o.
h0As NAIaAAAdh corn OEcAGE
In comparison with wheat, sciept
s = describe corn or maize "a richer
a. TAT poorer in cellulo Sc and protein,
and aoout equal in carbohy drates,
mineral matters and moisture. A.
corn Is deficient ia gluten, IL Is neces-
sary 10 mix i. WITH some other grain
preferably wheat, to make yeas
bread; but of its paiatableness uses
alone In muiirs, johnny cake etc. "
do not reed TO be told. Fish 20 b
fried should have a coating OF in'
corn meal before being put into tn.
. hot butter. Corn cakes, spoon-bread
griddIe cakes, baked and boile'
Indian pudding are among the dishe
in which corn meal Is an importau
> clement. Corn Cruel, so excelIei
: when properly made, Ia an old
+ shioned but excellent help in man
p forms Of illress. a small bowl of
taken net just before retiring will fr
j.. qaeutly produce a sound and restf'
" sleep. On many of the ocean steam
ers a c~oneecupful OF Cruel Is regt
:, larry served at bedtime to those OF n
= passengers who wish 10. Some specs
Z. T cipes for the preparation Of COZ
meal are given below:
g. Corn MEAL AFFLEs-Into one pit
{. o. boiling milk eff very slowly half
q teacupful OF corn meal. Add whe
thoroughly smooth one rounds
tablespoonful Of butter aud set asit
ID cool. Mix a level cupful of whe
- n3ur with half a ,eAspooufdi of oakiI
powder. II sweetebing Is liked add
- third Of a cuoful Of ugar. Beat 81
q eggs very light and add with the ID
to the corn meal batter. Beat "
g and haze In wa I'll irons.
JouNSY-CAKE-siu together o
= cuptui OF One corn meal, half a te
sIttItIl ,i ,alt and one Of gu
- Aelt one tablespoonful OF batter on
~ third OF n cupful Of sour cream
= better. beat two eggs and mix
IN together with sufficient fresh butte
milk To MAKE a oatter OF tbs usI
consistency. One level teaspoon
:. OF coda should be added to the BUTT
milk. Sweet milk and baking po W
may OF course be used, bot the r
,rk old-fashioned johnny-cake calls
In b sssnt<.
STEAMED BROWN BREAD-one-h
pint Of corn meal. equal measure
* rye meal, half a cupful OF hour,
- sifted together with half a teaspoC
ful Of soda, t~wo-tnirts OF a teaspoS
~ fui of salt. ADD one, third OF a Gus
of molasses and a cuptul and a hal
ing sweet mils. Beat all together "
II thoroughly, pour into 4 bnttered N
ia with a close owe and steam for
gse &.~ .,a half q