The Republican. [volume] (Oakland, Md.) 1877-current, 1934-01-18
Homemakers Column
By Miss Margaret Kirby Burtis
Home Demonstration Agent

In the United States today we have
more corn than we can use, although,
as the Bureau of Home Economics of
the U. S. Department of Agriculture
points out, we still consume tons and
tons of corn meal, as we always have.
Some of it is "old process or wat
er-ground" meal, still so called be-
cause originally ground in mills run
by water power. But underground
meal is ground between millstones
and in many places today there are
mills which turn out stone-ground
meal by steam or electric power. Es-
pecally in the country and in the
South, it is still possible to get the
underground meal, which is in fact
softer and richer in food value than
the new process, or bolted meal.
The new process" grinds the meal
between steel rollers or steel discs,
and the process is more granular than
the stone-ground meal. Its food value
is less than the stone-ground meal be-
cause the new process" takes out
nearly all of the skin and the germ
of the grain, which is left in the meal
in the old process. Those are the
parts Of the grain which have most
mineral and vitamin value, but the
germ spoils rather quickly. The adj
vantage of the new process meal is
that it will keep longer than the old
fashioned product because the germ
is "bolted" out. As would be expected
in a land as big and as varied as the
United States, corn, which grows ev-
erywhere, finds favorite uses more or
less peculiar to different sections of
the country. If you come from the
South, you want your corn pone or
your hoe-cake, made with sour milk
or buttermiIk. If you are a Northern
Ell, you like your mush-and-milk or
your Indian pudding, and you make
this latter with yellow meal, milk and
molasses. But there are dozens Of
other ways to use corn meal.
Scrapple
Select three pounds of bony pieces
Of pork. Simmer in quarts of water
until the meat drops from the bone.
Strain off the broth, remove the bone,
taking care to get out all the tiny
pieces, and chop the meat fine. There
should be about three quarts of broth,
and if necessary add water to make
this quantity. Bring the broth to the
boiling point, slowly add 2 cups of
corn meal, cook the mixture until it is
thick mush, and stir almost constant
ly Add the chopped meat, salt and
any other seasoning desired, such as
onion juice, sage and thyme. Pour the
hot scrappIe into oblong, enamelware
pans which have been rinsed with cold
water. Let stand until cold and firm,
slice and brown in a hot skillet If
the scrapple is rich with fat, no more
fat is needed for frying.
POlenta
This dish, which is common in Italy,
differs little, except in name, from
corn meal mush, though it is served
in very different ways. Sometimes
cheese is added during the cooking.
Polenta is often reheated either with
tomato sauce or a meat gravy left
over from a meal, or with a meat
gravy made from a small amount Of
meat bought for the purpose, or with
half tomato sauce and half meat gra-
Wy. In any case, the dish is improved
by sprinkling the cooked polenta with
cheese When the polenta is to be re-
heated in gravy, it is we'll to cut it
into small pieces in order that the
gravy may be we'll distributed through
the dish.
TamaIe Pie
Two cups corn meal, 2 teaspoons
salt, 2 cups cold water, cups boil
ing water, / ounce suet, l chopped
onion, / pound ground beef, l cup
canned tomatoes, 12 teaspoon salt,
1-8 teaspoon pepper.
Mix the corn meal, salt and cold
water until smooth, add the boiling
water, stirring constantly, then cook
{ over hot water for one hour. Render
5 the suet and cook the onion in the fat
for few minutes, add the beef and
the tomato and simmer until the red
t disappears from the meat. Season
| with salt and pepper. Place layer
Of the mush in a CREASED baking dish,
j add the meat mixture and cover with
the rest of the mush Bake in a mod