Pop corn has small, sharp, hard kernels. This corn
when exposed to the heat bursts open, and the inside of
the kernel, which is composed mainly of starch, swells into
a mass of fluffy white. It is served hot and fresh with salt
and butter, or with a sirup and made in the form of balls.
It may also be used as a garnish around red apples filled
with apple salad.
Composition. — Corn is similar in structure and com-
position to wheat, with the exception of the protein. Corn
contains more fat than wheat and the protein has not the
tenacious, elastic properties that gluten of wheat has.
It cannot be baked into a light, porous loaf. Cornmeal is
very heavy when used alone, and most recipes call for
(117)
118
DOMESTIC SCIENCE
the addition of white flour, as the gluten In the flour helps
to hold the air In the mixture. Corn contains a small
quantity of cellulose compared with other grains.
Composition of Corn Foods
Corn (whole)
Hulled corn. .
Hominy
Pop corn . . . .
Cornmeal . . .
Protein
Fat
Carbohy-
drates
Minerals
10.5
5.4
71.7
1.5
2.3
.9
22.2
.5
8.6
.6
79.6
.3
10.7
5.0
78.7
1.3
8.9
2.2
75.1
.9
Water
10.9
74.1
10.9
4.3
12.9
CORN PRODUCTS
Hominy is the corn kernel with the skin removed and
may be either whole or cracked into coarse pieces. The
skin was formerly removed by soaking in strong lye, but
this Is now done by machinery.
Cornmeal is made in two grades. A rather coarse meal
is made by grinding the whole kernel and removing only
the coarsest bran. This meal Is darker in color than the fine
grade and does not keep well In summer, owing to the
large amount of fat In the germ. A fancy grade Is made by
removing both the skin and the germ from the kernel and
grinding the remainder quite fine.
Cornstarch Is the pure starch of the corn grain, made by
washing the flour. Potd.toes are now coming to be used
more for this purpose.
Glucose, or corn sirup, is made by boiling corn starch
with dilute acid. It Is about three-fifths as sweet as cane
sugar, and is wholesome for table use and for candles.
Food Value of Corn. — Corn, being rich In fat and starch,
furnishes much heat and energy to the body. It Is deficient
in protein and salts, which necessitates its being used with
foods containing tissue-building materials.
QUICK BREADS— THICK BATTERS 119
Cornmeal cooked in the form of mush, hoe-cake, johnny-
cake, and brown bread is a very popular dish in the South
and in some European countries. Such food is easily
masticated and digested, may be quickly prepared, is cheap,
nutritious, and may well be used more extensively every-
where.
APPLICATION
1. Cornmeal Muffins
1^ c. cornmeal 1 tbsp. melted butter .
1 c. flour yi tsp. salt
3 tsp. baking powder M c. milk
1 tbsp. sugar 1 egg✪ Cornmeal Muffins
Method. — Mix and sift dry ingredients, add the milk
gradually, then the egg well beaten, and the melted butter.
Bake in a hot oven in buttered gem pans for 25 minutes.
{Basis for 2 girls, Yi 'rule.)
2. Graham Muffins
1 c. graham flour 1 c. milk
M c. flour 1 egg
^ c. sugar 1 tbsp. melted butter
1 tsp. salt 4 tsp. baking powder✪ Graham Muffins
Method. — Same as for Corn Meal Muffins.
3. Corn Bread
^/i c. cornmeal 3^ tsp. salt
1 c. flour 1 c. milk
^ c. sugar 1 egg
3 tsp. baking powder 2 tbsp. melted butter✪ Corn Bread
Page 55 · 3 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Pop corn has small, sharp, hard kernels. This corn when exposed to the heat bursts open, and the inside of the kernel, which is composed mainly of starch, swells into a mass of fluffy white. It is served hot and fresh with salt and butter, or with a sirup and made in the form of balls. It may also be used as a garnish around red apples filled with apple salad.
Composition. — Corn is similar in structure and composition to wheat, with the exception of the protein. Corn contains more fat than wheat and the protein has not the tenacious, elastic properties that gluten of wheat has. It cannot be baked into a light, porous loaf. Cornmeal is very heavy when used alone, and most recipes call for
(117)
the addition of white flour, as the gluten In the flour helps to hold the air In the mixture. Corn contains a small quantity of cellulose compared with other grains. Composition of Corn Foods
Corn (whole) Hulled corn. .
Hominy
Pop corn . . . . Cornmeal . . .
Protein
Fat
Carbohydrates
Minerals
10.5
5.4
71.7
1.5
2.3
.9
22.2
.5
8.6
.6
79.6
.3
10.7
5.0
78.7
1.3
8.9
2.2
75.1
.9
Water
10.9 74.1 10.9 4.3 12.9
CORN PRODUCTS
Hominy is the corn kernel with the skin removed and may be either whole or cracked into coarse pieces. The skin was formerly removed by soaking in strong lye, but this is now done by machinery.
Cornmeal is made in two grades. A rather coarse meal is made by grinding the whole kernel and removing only the coarsest bran. This meal is darker in color than the fine grade and does not keep well in summer, owing to the large amount of fat in the germ. A fancy grade is made by removing both the skin and the germ from the kernel and grinding the remainder quite fine.
Cornstarch is the pure starch of the corn grain, made by washing the flour. Potatoes are now coming to be used more for this purpose.
Glucose, or corn sirup, is made by boiling corn starch with dilute acid. It is about three-fifths as sweet as cane sugar, and is wholesome for table use and for candles.
Food Value of Corn. — Corn, being rich in fat and starch, furnishes much heat and energy to the body. It is deficient in protein and salts, which necessitates its being used with foods containing tissue-building materials.
QUICK BREADS— THICK BATTERS 119
Cornmeal cooked in the form of mush, hoe-cake, johnnycake, and brown bread is a very popular dish in the South and in some European countries. Such food is easily masticated and digested, may be quickly prepared, is cheap, nutritious, and may well be used more extensively everywhere.
1. Cornmeal Muffins
1^ c. cornmeal 1 tbsp. melted butter .
1 c. flour yi tsp. salt
3 tsp. baking powder M c. milk
1 tbsp. sugar 1 egg
Method. — Mix and sift dry ingredients, add the milk gradually, then the egg well beaten, and the melted butter. Bake in a hot oven in buttered gem pans for 25 minutes.
{Basis for 2 girls, Yi 'rule.)
2. Graham Muffins
1 c. graham flour 1 c. milk
M c. flour 1 egg
^ c. sugar 1 tbsp. melted butter
1 tsp. salt 4 tsp. baking powder
Method. — Same as for Corn Meal Muffins.
3. Corn Bread
^/i c. cornmeal 3^ tsp. salt
1 c. flour 1 c. milk
^ c. sugar 1 egg
3 tsp. baking powder 2 tbsp. melted butter
Records on this page
Cornmeal MuffinsGraham MuffinsCorn Bread