The Manning times. [volume] (Manning, Clarendon County, S.C.) 1884-current, 1921-01-19
CORN MEAL PROVIDES GOOD
FOOD At MINIMUM EXPENSE
Many Palatable Dishes May BE Pre-
pared From Simple Recipes
North a:d South Differ in Prefer
cnce for Form of Grain.

At ordinary prices corn meal is
among the more economical food ma
/ tcrialS. Many palatablc dishes may
be made simply of corn meal, salt, and
water, or the meal may be combined
with various other materials.
/ Recipes for the use of corn meal
thNt will be uscf II everywhere are not
easy to make, for the meal uscl in var
20 parts of the country differs con-
Slucrlbiy. In general the granular
which is used more commonly i'm the
! North, requires more water AMI long
CT cooking than the water ground
which is used more gen rally in tn"
South. This extra cooking is needed
to soften the meal and remove the
granular quality from which it gets
IT'S name, and must often be given to
the mca! before it is used in making
bread and some other dishes.
Two Kinds of Meal
There are two general kinds of corn
meal, the granular, or new process"
and the so-callcd water ground" or
"oId process" The granular is more
used in the North, the water ground in
the South, though the latter is also
well known in many parts Of the
North. The granular meal is millch
from klin-dricd degcrmed corn be-
tween rollers which may become quite
N"t curing the process, and is bolt d.
1T feels dry when rubbed between the
fingers. 1t is conven cnt for use, for
1t keeps well and is suitable for max
ing corn breads which contain baking
powder or eggs, or in which the corn
meal is combined with wheat. For
some sorts of cooking it requires soft
cnirg by scalding. The underground
meal is prepared very generally from
white dent corn which has been neither
ki'n-dricd nor dcgermcd 1t is milled
between stones which are not allowed
to reach 4 high temperature, and may
or may not be bolted 1t is not so dry
aS the granular meal and feels softer
or more flour-likc to the touch. While
1t can be used in cooking all sorts of
corn bread, it is particularly suitable
FOR the simpler forms Of bread which
consists chiefly of meal, shortening,
and water or milk. When used in such
breads, however, it should not b..
ground too finely.
Since corn meal spois rather easily,
spccial attention should be given to
the way in which it is stored. 1t
should be kept in a cool, dry place, and
should be closely covered to exclude
insects. This applies to the mill and
the shop rs well rs the home. The
underground" meal spoils more
casiiy than the granular meal. When
convenient, therefore, it should be mill-
ed only in small quantities as uucdcd.
In Il general way, cornmeal breads
though Of very great variety AMI
known by many different names, fall
INTO three classes: Those raised by air
hcatcn into them; those raised by bak-
ing powder or soda; and those raise |
by yeast. The meal is particularly
adapted to the making Of the first
KIND, for, rs we have seen, there is
nothing corresponding with the gluten
Of wheat to hold the particles together
and to prevent them from being
drivendrivcn apart by the expansion
of the air. Such breads are best made
from the coa-scr meals and are usual
~ very simple in character, often CON
t"ining nothing more than meal, salt,
ana either water or milk. Sugar is
sometimes added in some localities,
though il others this is not considered
desirable. A small amount of fat is
also added sometimes. Recent care
fully conducted experiments have
SHOWN that these simple breads, which
are tender and light, though solid in
appearance, can be satisfactorily made
out Of finely ground meal, if a little
baking powder is added. In the corn
meal breads Of the second class, which
are mad" li~ht by the carbon dioxid
given off by baking powder, or through
the action Of sour milk on soda, the
gluten deficiency Of the corn is made
up for by the use Of egg, which holl
the air bubbles which make it liyht.
! ~ breads of the t;.iri class, those
raised by the carbon dioxid given Off
by the yeast, the gluten deficiency in
tie corn is supplied by the addition Of