Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1917-12-25

FOOD SPECIALISTS DECLARE IT Is HQUAI
TO WHEAT AND IS AS DIGEsrIBLE.
SOME coRN-MRAL DISHES.


The ability Of corn to serve a .
worthy substitute for wheat - . food 10
unqusstioned, according to food special
lists of the United States Department OF
Agriculture. Corn meal contains 1918
calories of fuel value to the pound, -
compared to 1905 oalories for wheat
flour. A calorie, scientific - 1t may
sound, 10 Q true measure OF food value.
A batch of Johnnycake or corn bread
contains more calories than loaf OF
white bread of the same size.
Corn is practically as digestible -
wheat -four, 1t Is said, In spite OF CON-
mon belief to the contrary. Experiments
have shown that In Q mixed diet 80 per
cent of the protein and SO per cent OF the
carbohydrates in oorn-meal mush are
aigested. OF the corn-meal food energy.
81 per cent is available for the body.
Many palatable dishes can be prepared
from corn meal. Recipes for some OF
these are here presented. First comes
corn-meal musb, which forms the basis
for q great many other corn dishes.
This is the way to make 1t:
coRN-NEAL MUsH.
IL cup corn meal
/ IL cups water
teaspoon salt
Boil salted water; add corn meal
gradually and cook one hour
Mush can be served In variety OF
ways. 1t can be served hot with milk
hot with strip; hot with butter and
sugar. II may be cooled, cut in slices
and fried, giving us the plain fried mush
of the pioneers. Ground cooked meat
may be added to the fried mush, or one
half cup Of grated cheese, or one half
emp of tomato sauce and one chopped
sweet green pepper.
1t is difficult to make q yeast bread
entirely out of corn meal, but combined
with wheat -four q. delicious bread can
be made. The recipe Ia a. follows:
WHEAT AND CORN BREAD a loaves).
22-S cups corn meal
31-2 cups cold water
cakes compressed yeast
cups lukewarm water
tablespoons sugar
1-2 tablespoons salt
2 IA cups white -four
8 tablespoons shortening
Stir the corn meal into the cold water,
bring to the boiling point and cook 10
double boiler 10 minutes. Cool; dissolve
the compressed yeast cakes In the luke |
warm water and add to corn-meal mush.
Sift the sugar, salt and cup Of flour to-
getber, and stir into corn meal and yeast
mixture. Beat thoroughly and set to
rise at temperature between S0o and $50
r. II should be light within two hours.
Beat it thoroughly, add melted shorten
ing, II desired, and add the remainder Of
the -four; knead thoroughly until smooth
and elastic. Set to rise as before. When
double in bulk, mold ,in,o four loaves,
place in slightly warm and creased pans,
cover and set TO rise. When double in
bulk bake In steady oven (400' to 425'
F. for IS to so minutes.
CORN MEAL AND RICE CREDIBLE CAKES.
IL cup corn meal
II cup -four
IL teaspoon soda
teaspoon salt
cup sour milk
cup cold boiled rice
2eggs
Mix the dry ingredients together; add
sour milk and rice to beaten egg yolks; |
stir into the dry ingredients; fold in the |
beaten egg whites. Fry on hot griddle. |
CORN MEAL AND APPLE PUDDING.
1-2 cup corn meal
quart milk
teaspoon salt
teaspoon ginger
ann rnnlaaaaa
cups apples, oored and cut in
eighths
Scald the milk and add the corn meal
cook for 80 minutes ard add the salt, |
ginger and mOlasses. Pour In buttered
baking dish, bake for one hour, stirring
occasionally; add the apples and bake
one hour longer without stirring. Serve
with cream or pudding sauce.
PoLENTA
This dish, which 10 commonly used In |
Italy, differs little from "hasty pudding"
or mush. Sometimes cheese 10 added |
during the cooking. Polents Is often
reheated with tomato sauce or Q meat
gravy left over from meal or with al
meat gravy made from q small amount |
IF meat bought for the purpose. The |
dish is improved by sprinkling each layer |
of polents with cheese. When the
polenta is to be reheated In gravy, IL Is |
well TO cut it into pieces In order to dis |
tribute the gravy well through the mass.
FRIED CoRN-MEAL MUsH.
The custom Of packing mush into pane,
cutting into slices, and frying IL is too
common to call for special mention here. |
A less common method used In Italy Is
to spread the cold mush Out In thin lay |
era on . board and cut into small blocks. |
These are then egged and crumbed and
fried In deep fat.
CORN MEAL AND PUMPKIN PoNE.
quart well cooked pumpkin
cup corn meal
cups sweet milk
tablespoonful salt
cup sugar
1 teaspoOnful soda
Sir the corn meal Into the hot pump
kin; then add milk, salt and sugar. Add
enough more corn meal TO make the mix
ture stiff enough 80 that Ii will hold it's !
shape when dropped from q spoon. |