New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-07-08

wheat, while we Americans turn cheerluIIy 10
our great staple, corn.
In the South and West and in all the whole
some country districts every housewife worthy of
the name knows how to cook corn in many de-
lcious ways She may not reach quite the limit
of the forty-fve varieties ascribed to the Indians
of pre- Colonial times but she knows how to make
corn bread and Indian pudding and quite few
others not emitting the time-honored "hasty
pudding" For the benefit of the city woman who
may not have inherited this precious lore we back
I'D our recommendation to use corn by group
Of stanch recipes, tried and true, and dating
from many years back.
Some of the best we have already printed in
The Tribune Institute pages; others we have
copied from various sources. But each and every
recipe is one of the best of its kind and absolutely
reliable
As starter we will give you once more-after
the lapse of a year-the justly famous
DOVER HOUSE EGG BREAD.
Sift two cupfuls of white cornmeal in yellow
bowl. Add a teaspoon of salt, heaping full, no
more Break and separate in two cold dishes six
eggs Whip the whites until they are dry and
crumby-as stiff as can be beaten. There is no
soda or baking powder in this bread and the light
ness of the whites of the eggs is all there is to
make the bread very light
Bring to the boiling point one quart Of milk,
or half milk and half water if you cannot spare
a quart of milk, but all water will not make the
bread very light.
Melt two-thirds Of a cup of lard in two deep
earthenware plates. These dishes must be Of
earthenware, because they must hold heat. BY the
time the lard is melted and hot the dishes also are
hot, and enough lard will adhere to them to keep
the egg bread from sticking to the sides
When all is ready and each ingredient close at
hand begin scalding the meal and salt, pouring
steadily and not too slowly the jumping boiling
milk on the meal stirring all the time.' Next add
the beaten yolks of the eggs; next the hot lard,
beating fast to keep the lard from settling any
where; then the stifHy beaten egg whites; then
turn into the dishes, which so hot that the
batter fries as it is poured in. Then into good
hot oven for twenty minutes If any delay causes
the waiting of an instant the bread will be heavy
The trick is in having the heat of the batter as
near boiling point as possible when the beaten
whites are added.
Inc egg bread is not only healthful, but is the
most famous of all Southern breads. 1t is nearer
to soufHe than a bread.
BOSTON BROWN BREAD
3 cups rye -four u teaspoon salt
3 cups corn meal teaspoons soda
cups molasses cups not milk
Mix and sift rye -four, cornmea salt and soda.
Mix the hot milk and molasses; add to the dry in
gradients. Stir we'll, and fill creased mouds two
thirds full. Grease the covers and cover tightly.
Steam three hours. Fill five one-pound baking
powder tins.
CORNMEAL MUSH
l cup cornmeal l cup cold water
l teaspoon salt Pa cups boiling water
Moisten the cornmeal with the cold water and
turn Immediately into the actively boiling sailed
water. Stir constantly until the mixture is set
or thickened, and cook in double boiler from
three TO four hours.
CORNMEAL SOUFFLE
] cup cornmeal teaspoons baking pow
> cups boiling water der
4 tablespoons -four ! tablespoon butter
? tablespoons sugar egg yolks
| teaspoon salt l cup milk
. egg whites
Scald the cornmeal with the boiling water and
let it stand one hour. Mix the dry ingredients and