Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1917-03-27
Tie Gee for Corn Meal.

While enc reaIixe8 that potatoes are sell.
Ing Ut sixty .6vesand seventy cents peck,
that -four IL selling In some localities ct
twelve dollars barrel,-she must also
know what articles OF food have remain
ed most nearly stationary, and what
ones, II there be any such, have fallen
of.
Although the Bulletin of the Bureau
OF Labor Statistics shows that the prices
on twenty.six articles combined have ID.
vanced sixteenjper cent since the sum-
mer of 19l2,-the cost Of beans, for ex.
ample, having increased twenty-one per
cent In tho past two months-the cost OF
corn-meal and rice has remained the
same. OF the two, the use of rice 10
more commonly urged, whole nation
bearing witness to its food value. Our
neglected native product, oorn.meal,
should be re-discovered BY the Ameri-
can housewife.
From the standpoint Of economy this
food has been found 20 low-priced and
90 nourishing that an agent of the Massa-
chusetts Poor Department tells me that
he makes use of it In cases involving the
temporary feeding of large numbers-an
allowance of Eve cents per day having
been found to provide satisfying nour.
ishment. OF course, suoh feeding could
not be continued on account OF the dis.
astrous effects always attending an I'M
balanced diet. From the standpoint of
health, We have only to look at our red
checked country children, where "coun-
try bred and corn-fed" has been synony-
NOUS with good health, or to consider
how high ru-meal ranks In food value,
it being rich both In fats and proteids.
In Civil War times when the price Of
-four scared, selling in some localities
for twenty.six dollars per barrel, the
iron kettle containing mush or samp, to
be eaten with milk or molasses, occupied
q prominent place In many households.
l have in mind, 10 particular, farm In
the foothills of the Cstskills, typical OF
many others In that the chief product
seems to be unstable and certainly un-
tillable rocks. A family of seven chill
dren grew up here, the barren soil In
some way supporting them. Each of
the five sons, upon marrying and leaving
home was given one thousand dollars.
Times were called good but the ability
to save was largely the result Of simple
standards of living.
One of the "womeu.folks" Of the fam
lily tells me that meal was their standby,
that the meal kettle was generally on
the stove and that their bread was
johnny cake and corn. breads.
If, In speaking Of the purchasing
power of the dollar, We refer to how
much dollar will buy Of what We need,
not of what we desire, nourishing diet
10 still not inconsistent with q digni6ed
economy. Along with the poor wheat
crop Of the past season, and the high
price of -four, we have good corn crop
and the correspondingly low cost Of
corn. meal. This Is q suitable time to
give corn-meal trial, assigning 1t to q
definite place in the menu. The fact
that our men would welcome It's appear.
ance was evidenced by some of them in
the hearty applause they accorded to the
speaker at recent Pure Food Fair In
one of our large cities, when he sug
gested re-instating corn-meal In the
family diet.
The folio wing recipes merit trial:
RHODE ISLAND JoHNNY.CAKE
cup corn-meal
l teaspoon sugar
/ teaspoon butter
IL teaspoon salt
About / cup boiling water
2 tablespoons milk
Scald the meal with the boiling water,
beating till OF the consistency to drop
from q spoon, yet remaining stiff. Add
the other ingredients and drop from .
spoon on to . hot griddle. Cook slowly
till brown, turn, and serve for breakfast
or luncheon with syrup or melted jelly.
ARIsrocRATIc JoHNNY.cAKE
2 tablespoons butter
eggs
/ pint milk
cup corn-meal
/ cup -four
1-2 teaspoon salt
! tablespoon sugar
4 teaspoons baking powder
Soften butter, separate eggs, beat the
yolks, add milk, meal and -four, butter,
seasonings and baking powder; lastly
the well-beaten whites of eggs. Bake
forty minutes In moderate oven. Serve
bot. This recipe may be hslved for .
small family. Leftover pieces of this
may be split, toasted brown and spread
with melted butter for lunch.
coRN-MEAL MUFFINs
1-2 cup corn.mesl
IL cup boiling water
Q tablespoonfuls butter
1-2 cup -four
IL teaspoon salt
4 teaspoons baking powder
Q tablespoons sugar
egg beaten light
1.2 cup milk
Pour boiling water over meal; add the
butter, then cover and let stand one hour.
Sift together -four, baking powder, salt
and sugar. Add to corn meal mixture,
add egg and milk and mix thoroughly.
Bake In hot buttered muffin pan about
twenty minutes.
cocoANUT MEAL PUDDING
Q tablespoons meal
Tablespoon tapioca
tablespoon cocoanut
1pint milk
IA teaspoon salt
IA cup sugar
l tablespoon butter
IL cup molssses
Combine meal, tapiocs, cocoanut, salt
and sugar; add melted butter, molassss
and milk. Bake slowly two hours.
Serve warm with cream.
BAKED INDIAN PUDDING
1 pint milk
! cup coru.meal
/ Tablespoon butter
IA cup molasses
IL teaspoon salt
1-2 teaspoon allspice
Tablespoons sugar
1egg
Scald the milk and stir In the meal;
add the softened butter, molasses, sea-
soning and beaten egg. Bake two honrs.
Serve hot with melted butter, cream, or
vanilla ioe-cream.
DATE CORN MEAL PUDDING
pint milk
IL cup corn-meal
Tablespoon butter
cup sugar
Ia teaspoon cinnamon
"a cup dates ont In pieces
Q eggs
Scald milk and pour over meal; add
softened butter, sugar, cinnamon, and
dates, lastly, beaten eggs. Turn into
baking dish and bake until the consist.
ENJOY Of an ordinary custard. Serve with
hard sauce.