Evening star. [volume] (Washington, D.C.) 1854-1972, 1909-10-03

Eible for our use! corn ana us piouue'
are certainly cheap enough to warrant us
i'm buyine the best the market affords
If musty cornmeal has been FURNISHED
the inmates of asylums or other inStltu
lions for the care of the destitute, Snallt
upon their MANAGEMENT tlat mas PEI
mitted it. Food, though plain, should al
ways be above suspicion as regards quail
ity The cost of living is already TOO
high without an unreasonlnS Panl'
against a food hitherto most highly com
mended by food expertS-our own Amer
can grain, that grows from ocean &c
ocean from gulf to gulf, life saving anc
beneficent.
Corn is not the first vegetable that has
fallen under suspicion. and that unJustly
A few years ago the tomato was charged
with responsibility for the increase In
cancer. Potatoes and egg plant have had
their detractors, cabbage mas peen
spurned as too heavy, and turnlps DIS
furnishing food without food value.
Bread made from fine wheat flour has
been declared unfit for food, bringing on
ricketts, and malnutrition In the wake OF
its consumption. Our native Indians were
strong and stalwart until made &C
oIainted with the white mans fire water,
the white mans adulterated baking pow
der and depleted flours, and corn has all
ways been recognized by him as the gift
of the Great Spirit.
Among the timely dishes OF corn are the
foIlowng-some new, some old, but all
good:
Grandmother's Green Corn Cake.
Mix one pint of grated sweet corn with
three tablespoonfulS of milk, Scant cup
full of flour, a large spoonful melted but
ter a teaspoonful of salt, little pepper
and one well-beaten egg Drop this mix
ture by the spoonful into the frying pan
well creased with butter. Serve with meat
for dinner.
Drowned Corn for Indigestion.
Cut the raw corn from the cob by scor-
ing each row and pressing out the pulp
with the back of knife. This gives all
the milk Of the corn, but leaves the hulls
on the cob. Have a sheet-iron frying pan
piping hot and sprinkle a little salt on
the bottom. AS soon as it browns put
the corn cut from two cobs in the pan,
pressing the kernels with spoon SO as
to extract the milk. In a moment it Will
commence to brown in its own juices.
Keep stirring and when well Drowned add
water, teaspoonful at time. pressing
again until it commences to stick. Add
another spoonful of water until four or
five have been added, watching closely to
avoid scorch. This method Of cooking
gives a rich and delicate gravy. Serve
very hot. This Is stock California sani-
tarium dainty and is permitted patients
who cannot eat corn as generally pre-
pared.
Corn Fritters.
These are a favorite garnish for fried or
roast chicken or Belgian hare. To one
cupful fresh sweet corn cut from the ear
allow a half cupful cracker crumbs mixed
with half cupful of milk. Add two well
beaten eggs. yolks and whites beaten sep
arately, and season with salt and pepper.
Have ready a hot sheet-iron spider or
pancake griddle well creased with butter.
pork drippings or olive oil. and drop in
the batter a spoonful at a time. When
the frttters are Drowned on che side turn
the ether so they may be well cooked
through. tour minutes Will make them
a golden brown.
Brunswick Stew.
Cut up one chicken. preferably a good
fat hen, cover with cold water, season
with salt and pepper, and cook slowly
until about half done. Add six ears Of
green corn. splitting through the ker-
nels. one pint butter beans and six