Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-08-30
Supper i'm the Cool Garden
or ON the Screened Porch

which proves that cornmeal is one of the
most valuable OF all our foodstuffs While
mare hour contains no gluten and can
not be used alone to produce a good loaf
raised with yeast it combines well with
wheat and rye flour, furnishing the fat
winch they lack. For the reason that it
can De mixed with water only. then
F, nolled or baked into as appetizing and
digestible food, it proves Invaluable to
the negroes OF the south, the Indians OF
the pueblos. the Servian and Italian peas
ants, hunters and campers-au those. in
fact. whose cooking apparatus is of the
most primitive sort
Cornmeal has one popularity. IT sours
very quickly unless kiln dried, which
robs 1t of some of its sweetness For
TINS reason the Indians never grind more
than enough for a few days ahead Corn
meal gruel is now recommended for
chronic cases of indigestion. Like oat-
meal. cornmeal mush cannot be over
cooked. Three OF four hours are none
TOO much for its cooking. and longer is
better.
Battle Creek Cornmeal Mush,
One cupful of cornmeal.
| One teaspoonful of salt.
One cupful Of cold water
| Two and one-half cupfuls of boiling
| water.
| Moisten the cornmeal with the cold
water. then stir into kettle of actively
| boiling sailed water Stir constantly until
the mixture is set or thickened. then
cook in double boiler three or four
| hours or in a freless cooker over night
or all day. If the mush is to be used
| for cornmeal outlets or baked mush
| sift one tablespoonful of flour into the
cornmeal before adding the water.
Cornmeal Outlets.
The recipe for these good meat substi-
tutes comes also from Battle Creek
sanatorium
Turn the cornmeal mush into bread tins
previously wet with cold water. Slice
when cold. Beat one or two eggs slight
| ly, add one tablespoonful of water or
milk to each egg, also one-eighth tea
spoonful of salt. Dip the sliced mush
into the bread crumbs. then into the
egg mixture and back into the bread
and bake in a quick oven until a rich
brown. Serve with butter or maple strip,
Cream Of Corn Soup.
Cut from the ear enough corn to make
pint or use its equivalent in the canned
corn. For the fresh corn, use a sharp
knife, scoring the row Of kernels and
then pressing the pulp from them with
the back Of a case knife, leaving the
hulls on the cob. Add to the corn a pint
OF white stock or simply use cold water
and let 1t come to a boil. Cook ten
minutes Meantime add a sliced onion
to quart of milk in the double boiler !
and heat to the boiling point. In al
third saucepan. if you have room on the
stove. put the corn cobs with a half pint
of water and let them simmer to extract
any flavor remaining. When the milk |
reaches the boiling point, add to the cook |
q thtckan n f,Il
of flour. blended with a tablespoonful
Of butter and cooked to a cream with a
cupful of the hot soup. Stir 1t in to-
gether with the strained liquid in which |
the cobs were cooked. cook ten minutes |
longer, then strain through puree sieve. |
pressing through as much of the corn and
onion as will go. Add a tablespoonful OF |
cream or butter and cupful of popped
corn or half-inch cubes Of Drowned crou-
tons or soufle balls and serve hot.
Corn Chowder. i
To make the chowder cold cooked ears
of corn may be utilized. Crate or cut
from the cob enough to make a quart i
of corn Cut into small pieces one-half
pound bacon or fat salt pork and cook in
a frying pan until brown. Just before |
it reaches this stage add a medium-sized |
onion minced fine and brown also. Put i
into a stewpan a layer Of diced potatoes
sprinkle over some Of the Drowned onion |
and bacon, then a layer of cut corn, with |
salt and pepper to season. Next add an
other layer of potatoes. more bacon, onion
and corn, and SO on until all the material
has been used. having corn at the top |
It will require about four or five potatoes |
dependent upon the size. Add cupful !
and three-quarters OF boiling water, cover |
the pot and cook gently for thirty min
utes. Make a cream sauce. using two
each Of butter and flour |
and two cupfuls of hot milk. When cook !
ed smooth and thick add to the kettle of
chowder few crackers broken and stir
red in at the last and a tablespoonful OF
minced parsley. Serve hot.
To Boil Corn Properly.
Not every one knows how to boil corn
properly. Most cooks overdo the matter.
Contrary to the usual practice, corn |
should be put on to cook in cold water,
not hot. Strip off the outside husks of
fresh. tender corn, turn back the soft
inner husks and rub off every bit OF the
silk. If there are imperfections In the
kernels cut them out, then turn back
the inner husks and tie In place with one
of the outside covers. Place in a rather |
broad bottomed kettle, cover with the
clean outside husks and pour on cold
the corn. Put on the kettle cover and set
over a quick fire. Watch closely and
when the water reaches the boiling point |
cook exactly five minutes longer. Lift
the kettle from the fire, take out the ears
and serve at once in serviette. Even If
you do not wish to use the husks in
the cooking (and they give the real corn
flavor that cannot be duplicated In any
other way) cook your corn In cold water.
Where the corn Is husked and milk Is
plenty a delightful way is to cook the
corn in cold milk. Allow it to cook just
FIVE minutes after reaching the boiling