The Daily Ardmoreite. [volume] (Ardmore, Okla.) 1893-current, 1917-07-21
CORN THE REAL FOOD.
Batch of Recipes Suited to Northern
ppetites-SelectiOn of Ears

Batch of Recipes Suited to Northern
Appetites-Selection of Ears.
New York Sun: Some time age The
Sun gave a column of southern recipes
for cooking cornmeal, writes reader.
The recipes were all first c.ass--for
southern people, but were not in the
least attractive TO anyone else.
In the first place the article advised
the use Of white corn. That is best for
the south; colder climates should select
the yellow meal. This talk Of making
soup from pea pods and greens from
few lettuce leaves is all hysteria. But
wondrous saving Of wheat can be made
by using corn, rye and buckwheat and
the people be immeasurably the better
for the addition to the diet. Begin with
the farmer as he selects his seed corn.
Here an ear, there another, and always
the very fullest and best. A wisp Of the
inner husk is left on each and all put
aside. When enough are secured they
are braided in about yard lengths and
hung TO dry in some airy place ready for
next years planting.
Then comes the selection Of more
best ears, this for hulled corn, and put
through the corn shelter by themselves.
These will give large. fun kernels and
are boxed separately. When the fam
ily calls for hulled corn the house
mother puts a shovelful Of ashes in
huge iron kettle, pours in the amount
OF corn wanted. stirs 1t briskly with
wooden paddle and let's 1t boil till the
outer husk breaks Then the corn is
| skinned out into a ten-quart pan and
/ put under running water, rubbed gently
| between the palms until all the husks
| separate and are floated off, leaving the
great white kernels. To serve. heat in
sufficiently salted water drain and serve
with milk The kernels are whole and
white, very attractive in appearance.
"Hominy made from this assorted best
corn cracked in the mill. each kernel
broken into six or eight pieces. This is
boiled a long time and eaten in bowls
Of milk. Again, samp is ground on clo-
ser stones and comes out fine enough
for breakfast food. All breakfast foods
made from wheat could be well and wise
ly replaced by samp. In the south this
dish is served as a vegetable, or good
ness knows just what, to be eaten on
the plate with potato and meat / have
tried to eat it that way, but / could
never like II. Another turn Of the
screw on the miller's great stones and
we have cornmeal. Let us see what we
can do with II. First let's bake rye
'n'injun" bread. One-third rye flour,
two-thirds yellow cornmeal; molasses
, Ito suit the taste), salt and little yeast.
Put in the round bottomed iron pan
well creased, let rise, and bake. This
loaf is delicious cut hot and served just
{ about as good when sliced thin and serv-
ed with meat dinners for a week.
Then make johnnycake. One-third
flour Tor ryel, twothirds yellow corn
meal. little shortening, salt and II you
, have sour milk use soda; II not, use
baking powder and water with a little
|, molasses or brown sugar. Bake in pie
! tin and when served on the plate alter
I nate each slice, one the golden yellow
4 top. one the golden brown bottom. II
. preferred make muffins-just the sam,
Q recipe except that the muffin tins max,
attractive little cakes. Take a Yanke,
woman's advice and don't attempt tC
I make hoecakes or corn pone out OF mea
and water That Is chicken feed anC
3 don't seem to a northern person to b'
G NJ for anything else. And don't waste
/. your eggs on egg bread" Put YOU
Q eggs in a custard and use your muffln'
{ without Corn griddle cakes are excel
e lent Always remember the one-thir,
!. flour or rye, sweeten a little and us'
9. soda or baking powder as you do o
d do not have sour milk. And salt. Serve
d with syrup, and II made right ther,
o will never be any left. A well cooked
4 cornmeal mush makes delicious break
e fast food and well cooked mush set owe
/. night In a mold and fried a crisp brown
y for breakfast Is an attractive dish.
y II could give an endless number o
:. recipes for cooking cornmeal II desired
u There is a cornmeal pudding that can
h not be beaten. Thin cornmeal grue
4. well cooked and served with milk make
IL one Of the very best foods for the sick
n II only one spoonful can be taken az
T. time Il will be found more nourishin
d than broths and far more appetizing.