Pullman herald. [volume] (Pullman, W.T. [Wash.]) 1888-1989, 1914-04-17
CORN MEAL

originally lholan GUN was
1,ool or subtropical plant, but the
~ ,,ans who made it one of their
l l.snIa foods, succeeded finally in
.soaucing varieties which would
rs as far north as Canada. Since
ny discovery of America this staple
W Of these aborigines has been
W orolly raised all over the world.
> now ranks with wheat, rye, bar
Iev, oats and rice as one OF the most
~ food grains, and may be
-,,od the American Indians great
sst gift to modern civilization
The Department of Agriculture's
aorts In nutrition have been study
'r the possible uses of corn meal,
hitch they have figured out makes
ovar 8 per cent of the total food
aorsumed by the people of the United
Gates In farmers bulletin (No.
FAX, entitled Corn Meal rs a Food
and ways of Using 1t" several dozen
rocipes are given that may call to
lind old favorites and suggest to
,ha housewife untried dishes both
.puetizing and nutritious. Some Of
,hese recipes date back to the aborig-
ines of the soil. One of them is as
follows:
Zuni Indian Bread.
cup white corn meal; l cup yell
low corn meal; l cup water; l tea
spoon salt; Is teaspoon cayenne; 1
oup chopped suet.
Mix all well together, form into
rolls about inches long, roll in
creased paper, and bake in a moder-
ate oven l hour. Serve hot.
The habit among the Indians was
IN roll these cakes in the husks of
the corn, a method which is some
times followed by campers.
There are other simple breads
which were first made by the In
dams and are very old types, closely
resembling the breads of other primi-
tive people. Though easy to pre-
care, they are nevertheless very
palatable. Two of these are Ash
Cake" and Hoe Cake:
Ash Cake.
| quart corn meal; teaspoons
salt; / tablespoon lard or other
shortening; boiling water.
Scald the meal, add the salt and
shortening, and when the mixture ii
cool form it into oblong cakes, add
ing more water If necessary. Wrap
the cakes in cabbage leaves, or
place one cabbage leaf under the
cakes and one over them, and cover
them with hot ashes.
Hoe Cake.
Hoe cakes are made out of corn
meal, water, and salt. They were
originally baked before an open fire
on board, which for convenience
had long handle attached to it. At
present they are cooked slowly and
on both sides on well-greased grid
die. Certain dishes made of Indian
corn have become identified with
certain localities and thus we have
particular recipes bearing the names
OF these localities. For instance,
there is South Carolina Corn Bread:
South Carolina Corn Bread.
IL quarts fine corn meal; 2 IL
quarts wheat flour; or 2 IL quarts
fine corn meal; l IL quarts wheat
Hour; 2 teaspoons salt; l pint
mashed sweet potatoes; / cake yeast.
MIX / pint each of the corn meal
and the flour and add warm water
enough to form a stiff batter. Add
the yeast cake, mixed with a small
amount of water. Keep this sponge
III warm place until it becomes
light. Scald the meal with boiling
water and as soon as it is cool
enough add it to the sponge.
Boston Brown Bread may he made
az follows:
cup corn meal; l cup rye meal;
cup Graham flour; IL teaspoons
SODA; l teaspoon salt; ga cup mo-
lasses; 2 cups sour milk, or ga
cups sweet milk.
Mix and sift the dry ingredients
anu add the molasses and milk. Beat
thoroughly and steam 8 IL hours in
"eh-outtered, covered molds. Re-
move the covers and bake the bread
'0ne enough to dry the top.
1nis may be made also with l 1-2
cups corn meal and rye meal and no
Graham flour.
hosCon Brown Bread With Fruit.
FOLLOW recipe for Boston Brown
Dread adding to the dry ingredients
d cup of seeded and shredded raisins
VI prunes or cup of Zante currants.
boston Brown Bread With Cream.
cup rye meal; l cup corn meal;
teaspoon salt; 1-2 cup molasses; 2