Foods and home making

There is, however, a greater difference than that of color. Some corn meal is fine-grained and is known as cream meal. Such meal is prepared by discarding the outer covering and germ from the kernel and' grinding the part of the kernel left. The coarser meal, which may be found at some markets, is pre- pared by removing only the coarsest part of the outer covering and grinding the remaining portion. The coarser meal has a finer flavor, but it does not keep so well as cream meal. If the coarse meal is used, it should be bought in small quantities. The exact quantity will depend upon how often the meal is used and whether it is bought in the summer or winter. The meal spoils, of course, more readily in the summer. In making corn bread, sour milk is generally used. Sour milk gives quick breads a better taste and quality than sweet milk. Corn meal is coarser than flour; mixtures containing meals or coarse flours are a little more difficult to make porous than those made with fine flour, so fine flour is generally used with the coarse material. In making corn bread, it is especially necessary to use baking powder in addition to baking soda and sour milk. The recipe follows : CORN BREAD 2 eggs 1| cups sour milk f cup sugar 3 tablespoons fat l£ cups com meal cups white flour teaspoon baking soda 2 or 4 teaspoons baking powder (See footnote, page 88.) teaspoons salt The ingredients are mixed in the same way as muffins. (See page 84.) When baking soda is used, it should be added to the flour and the other dry ingredients. Sometimes, recipes suggest that baking soda be mixed with the sour milk. This is not advisable because, when sour milk and baking soda are mixed, a gas begins to form. This gas is use- Breads for Luncheon or Supper 3° 7 ful in leavening and should not escape before the baking soda and sour milk are mixed with the other ingredients. Pour the mixture into a greased pan — a 9-inch square pan is desirable. Bake in a hot oven — 400° F. — for 25 to 30 minutes. Variation: Corn-Meal Sticks. — Instead of pouring the mixture into a plain pan, pour it into bread-stick pans. (See Figure 99.) Bake in a hot oven — 400° F. — 25 min- utes. Serve hot with soups or salads. Corn Sticks. — Instead of using corn meal, you may add canned corn to a quick-bread mixture. Since the canned corn furnishes some of the moisture, not so much milk is needed. Figure 99. A Bread-Stick Pan Breads baked in this pan are a pleasant change. The large amount of crust makes them taste good. The pan should be soaked well before it is washed. 2 eggs f cup sour milk i cup sugar f cup canned corn \ cup fat 2 cups flour f teaspoon baking soda 2 or 3 teaspoons baking powder (See footnote, page 88.) 2 teaspoon salt Mix these ingredients in the same way as for muffins. The canned corn should be added after the sugar. Bake in a hot oven — 400° F. — 25 to 30 minutes. Yield : 2 dozen sticks, about 5 inches long. SOUTHERN 2 cups water It teaspoons salt 1 cup corn meal 2 tablespoons butter or bacon fat SPOON BREAD 2 eggs 1 cup sour milk teaspoon baking soda 2 or 3 teaspoons baking powder (See footnote, page 88.) Heat the water until it boils. Add the salt. Add the corn meal to the water slowly. Stir and heat until the mixture reaches the boiling point. Continue to cook 5 minutes longer. 308 Luncheon or Supper