El Paso herald. (El Paso, Tex.) 1901-1931, 1913-08-23
SOUTH HOLDS
RECORD FOR
G03NBREAD
Old Fashioned Hoecake and
Corn Dodgers Have Re
tanned Their Popularity.
HOT BREAD DOES NOT
CAUSE INDIGESTION

Vt 7 ASHINGTON. D. c.. Aug. %
| " Hot corn bread still remains
the favOrite bread food with
hundreds of thousands of American
/ cIIlzenS. Notwithstanding the increas-
ing use of raised white bread. the de-
hcious hot corn breads of the southern
/ states viii not soon lose their pOpu-
Iarlty Corn breads of various kinds
] but 1t is. the flaky, white corn meal.
/ ground IN the Old-fashioned water
/ power mill, which is the basis of the
corn breads so long the delight of cpl
cureans in the south. 1t is being re-
placed In cities by other breads not
! so much because it is no longer recoe-
because modern conditions are such
that good corn meal is not so easy to
obtain.
Southern Hoe Cake n Standard.
Several varieties of corn bread are
| recognized as standard by the true
quently referred to. That consists of
nothing more than water. corn meal
and salt mixed to the proper consist
Iaborers mixed it at each meal time
ana baked 1t upon the blades of their
noes by simply holding them over an
out or door fire But up in the big
house" hoe cake was Just as popular
as in the field, the negro cook baking
ii on top of the stove on a grfddIe
as every good southern cook does to-
day.
Corn DOdger Close Rival.
IN popularity. Its ingredients are the
same; water, corn meal and salt. but
1t is mixed SITTER The cook molds it
into shape with her hands and bakes it
in the oven. It consists of rich. brown.
crumbly crust with a small amount of
soft crumb between. The true dodger
IS practically all crust. It has to be
made fresh for each meal, and any left
over is thrown away or used as chick
en- feed but the process is such sim
pie one that the average southern
housewife still feels that it is well
worth the trouble to supply her family
with so tOothsOme a food.
Johnny cake is a term applied rather
at random to several forms of corn
bread: In most southern localities il
may be baked either as hoe cake or
dodger and the ingredients are the
same, only the meal is Scalded before
mixing which renders it more elastic
than when only cold water is used
The scalding process also produces a
different flavor IL the meal
Two Kinds of "COrn Bread"
simply known as corn bread" It is
made by mixing a fairly stiff batter of
water, corn meal and salt. although
for water Corn bread is of two kinds.
plain" and short" the only differ
ence is that the first contains no short
ening of any kind. while the second
has a small amount of lard or other
fat added to 1t in the mixing.
When more elaborate bread Is de-
sired, egg bread" is baked. For this
eggs are added. milk is used instead
of water. and baking powder is added
10 give II llghtness- The white of che
eggs makes it possible to raise" this
bread, the albUmen supplying the mu-
ella ginOus substance, taking the place
Of gluten in wheat
Spoon Bread a Virginia Variety.
Another corn bread in great demand
1aSt, IS spoon bread" In Virginia
spoon bread is said to have always
been more popular than farther south.
although II is known throughout the
entire south. This is made similar to
egg bread. excepting that the meal is
thoroughly scalded. and the mixture is
pan and when finished has a crisp
crust on the top and bottom. but in
side IS soft and custardy, SO that it is
served from the baking dish with a
spoon. In many families spoon bread
is a favOrite breakfast dish and serves (
as cereal It is also used at many
dlnners as an accOmDa niment to the
delicious southern fried chicken. a
yeast bread IS also made in the south
by adding corn meal instead of wheat
Hour to the sponge used in making
ordinary raised bread.
Southern Corn Bread Different.
A distinct difference exists between /
the corn bread of the ~-uth and that
made in other parts Of the country.
me southern corn bread is always {
mace OF the white corn meal. A true !
Southerner regards yellow corn as IN /
fit for human food. The difference he I
tween the flavor of the southern white (
meal ana the yellow corn meal of the /
north IS so great that it is difficult to I
understand how a person who is fond /.
Of one can tolerate the other
Another difference between the corn
bread baked in the north and the mid 4
die west, and that in the south is I
that the northern cooks are addicted I
70 Ine use OF sugar with corn and I
never make corn bread without a little
IldVOr or sweet. whereas the south Z
ern corn bread has absolutely no sweet 3
AIDED to the natural taste of the corn
The corn bread of the north varies 4
- SallS N rs composition and is much /
more ELABORATE than that baked in the /
sOuth frequently II is not all of corn
meal In fact with the granuIated vel
low corn meal little flour is almost
eSsenIlaI 10 mold II together because {
the meal has so little tenacitv. The
iisoIIluIa uSed In many northern fami-
hes ana IN some cooking classes fire.
part wheat flour in every recine for
any Kind Of corn meal cakes. Milk and /
Daklng powder are always used. un-
less sour milk and soda is preferred
and few women attempt to make corn
bread IN the north without ADDING
eggs shortening, too. is almost al
sugar, or mOlasses, according 70 M
taste of the cook.
The New England Brown Bread.
The New England brown bread &C
baked in colonial time. consisted of a
combination of rye flour and corn
meal; rms IS stun popular in many
FAMILIES, as is also rather deep corn
cake formerly known as spider cake !
The old fashioned cooking spider was ]
a. NV III oeiu IRON hellle standing uDOU
three legs. and having a tight lid. A !
batter composed chiefly of corn meal
and milk was poured into this and the /
10 fastened on after which ii was !
covered with hot ashes on the side of
the hearth and baked slowly for sew
sral hours. The same recipe is used !
by modern New England women Wbo
bake their spider cake slowly in The (
oven in a covered pan.
An Indian Corn Bread.
Cona-a-hanna is the name of sort
Of corn bread long used by the CherO- !
1ee indians The SquaWs still ba Ike II {
IN their reservation in Oklahoma. The Z
corn is first soaked in a strong I've
made from wood ashes after the colo
NAL way Of preparing hominv The l
we lOosens the hulls. After this tbe Z
corn is put into a large mortar made
by following out log of wood and if :
IS crushed by pounding with a heavy {
Oestle. As the corn is broken it is
taken out and riddled in a sieve made /