When ground, corn is known as Indian meal. In Italy
this, made into a porridge or mush, forms a staple article of
diet under the name of " polenta," in Ireland, " stirabout,"
and in British Honduras it is called " corn lob."
In the United States this line meal is used -^'ith wheat
flour in making unleavened bread. In Mexico a preparation
called tortillas is made from corn, which has been first soaked
in lime water and then ground between a stone slab and a
roller, formed into thin, flat cakes, and cooked on thin iron
plates or heated stones.
In our markets corn is found as meal, which is the entire
kernel ground fine ; or, it is first soaked in lye solution to
soften the outer coating, then rubbed and washed to remove
it. The hulled corn is known, according to the size of the
parts broken or split, as coarse hominy, fine hominy, grits,
and samp.
The hulled corn, steamed and rolled, is sold as corn
84 M.VNnuooK (>!'' noMHyrio simfaum-^.
flakes, or coroaline. Washod t'roo from its c-oUuloso. tho
resiiluo is kiunvn as corn stari'h.
/'(»()(/ Wilur.
HoiMuso o[' tho vorv small lUM-oiMitai^o of i;'lu ton, corn prod-
lu'ts, as moal, mav not he us(\l aliMio to t'onn lii;-ht bread; but,
mi\(\l Nvuli tlour, it- forms a. (ood somowliat U^ss nutritious
t-lKUi whtMt bn\ul.
Corn is quito rioh in fats, but iu>or iu protoiu, aud stauils,
tlu''rofor(\ In'twoou rii't^and \vlu\it in nul rilivo valuo. .Mono,
it' I'anuot he usod as a food, but (\iton with milk or othor
proilut't whii'h supplies tho laok in uiusi'lo food.it is a veiy
.tair fiH^l, th<>ii;;-h alwavs rii'h in hoat prcnhu'ors.
It must always, no uuittor what tho form, bo thorouiA'hly
COokod if it is to bo oi' uu'st valuo. In {Hi>panu;;- nnish tho
proihu't shouhl bo oookod at loast two hours iu a double
boiU>r.
Method. — Material Corn on the ear with its husk show-
lu;;-; piotures o( eovn tields and corn iu shoek. Samples of
ecn-u ; preparations iu uuirket. Iodine as test.
(hi'tiiw.
{^X) History — "Native o\' I'nited i^tafes. Intvoduetion
into Fai;;-laud in Iv'^lti. I' so in Italy. L'se in
iMi'xit'o.
{^2) Literature — •• Hiawatha."
" Mondamiu," Ikiyard 'Taylor.
"Com Song," ^^'luttier.
{[>) InMany — ,'Naiue in various eouuU'ios.
Faniily — I'he (irasses.
Tar le lies.
^^hitl\
Yellow.
Koil.
Sweet.
:i\>p.
Oullivation.
STAKCUY Fl)(.>I)S
85
(-1) rroparatioiKS in Lho JMurkct: —
8ainp.
lloiuiuy — ooavso, tine.
JNloal.
Com Hour or starch.
Coroalinc ilakos.
Swoot corn.
Top corn.
(5) Food ^^lluo.
(^(3) U SOS : —
lU-oakfast food or grain.
Bread.
Vcgotablo.
Grape sugar.
Whiskey.
FodiU'r for animals.
Fuel in the West.
(7) Cookery : —
Essentials.
Soften celhdose, hydrate starch. Time de-
pending on form.
(8) Practice: —
(a) Iveview of use of starch as thickening agent.
Gveen corn souj).
Corn chowder.
(h) Cooking of vegetabh^s in boiling water : —
Green corn on cob, boiled or steamed.
Boiled hominy (<"> hours).
((') Use as bread in diftertnit parts of the country: —
Corn muffins.
Corn cake.
Hoe cake.
Rhode Island johnny cake.
Corn dodger.
Indian bannock.
86 HANDBOOK OF DOMESTIC SCIENCE
Have corn growing so that pupils are familiar with its
appearance. Steam the green corn with its husks on if it
be in season, otherwise use canned .corn in other recipes.
GREEN CORN ON COB ✪ Boiled Hominy
Page 45 · 1 recipe record on this page
Presented as published in 1900. 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
A modernized reading is not available for this page yet. You are seeing the original text.
When ground, corn is known as Indian meal. In Italy
this, made into a porridge or mush, forms a staple article of
diet under the name of " polenta," in Ireland, " stirabout,"
and in British Honduras it is called " corn lob."
In the United States this line meal is used -^'ith wheat
flour in making unleavened bread. In Mexico a preparation
called tortillas is made from corn, which has been first soaked
in lime water and then ground between a stone slab and a
roller, formed into thin, flat cakes, and cooked on thin iron
plates or heated stones.
In our markets corn is found as meal, which is the entire
kernel ground fine ; or, it is first soaked in lye solution to
soften the outer coating, then rubbed and washed to remove
it. The hulled corn is known, according to the size of the
parts broken or split, as coarse hominy, fine hominy, grits,
and samp.
The hulled corn, steamed and rolled, is sold as corn
84 M.VNnuooK (>!'' noMHyrio simfaum-^.
flakes, or coroaline. Washod t'roo from its c-oUuloso. tho
resiiluo is kiunvn as corn stari'h.
/'(»()(/ Wilur.
HoiMuso o[' tho vorv small lUM-oiMitai^o of i;'lu ton, corn prod-
lu'ts, as moal, mav not he us(\l aliMio to t'onn lii;-ht bread; but,
mi\(\l Nvuli tlour, it- forms a. (ood somowliat U^ss nutritious
t-lKUi whtMt bn\ul.
Corn is quito rioh in fats, but iu>or iu protoiu, aud stauils,
tlu''rofor(\ In'twoou rii't^and \vlu\it in nul rilivo valuo. .Mono,
it' I'anuot he usod as a food, but (\iton with milk or othor
proilut't whii'h supplies tho laok in uiusi'lo food.it is a veiy
.tair fiH^l, th<>ii;;-h alwavs rii'h in hoat prcnhu'ors.
It must always, no uuittor what tho form, bo thorouiA'hly
COokod if it is to bo oi' uu'st valuo. In {Hi>panu;;- nnish tho
proihu't shouhl bo oookod at loast two hours iu a double
boiU>r.
Method. — Material Corn on the ear with its husk show-
lu;;-; piotures o( eovn tields and corn iu shoek. Samples of
ecn-u ; preparations iu uuirket. Iodine as test.
(hi'tiiw.
{^X) History — "Native o\' I'nited i^tafes. Intvoduetion
into Fai;;-laud in Iv'^lti. I' so in Italy. L'se in
iMi'xit'o.
{^2) Literature — •• Hiawatha."
" Mondamiu," Ikiyard 'Taylor.
"Com Song," ^^'luttier.
{[>) InMany — ,'Naiue in various eouuU'ios.
Faniily — I'he (irasses.
Tar le lies.
^^hitl\
Yellow.
Koil.
Sweet.
:i\>p.
Oullivation.
STAKCUY Fl)(.>I)S
85
(-1) rroparatioiKS in Lho JMurkct: —
8ainp.
lloiuiuy — ooavso, tine.
JNloal.
Com Hour or starch.
Coroalinc ilakos.
Swoot corn.
Top corn.
(5) Food ^^lluo.
(^(3) U SOS : —
lU-oakfast food or grain.
Bread.
Vcgotablo.
Grape sugar.
Whiskey.
FodiU'r for animals.
Fuel in the West.
(7) Cookery : —
Essentials.
Soften celhdose, hydrate starch. Time de-
pending on form.
(8) Practice: —
(a) Iveview of use of starch as thickening agent.
Gveen corn souj).
Corn chowder.
(h) Cooking of vegetabh^s in boiling water : —
Green corn on cob, boiled or steamed.
Boiled hominy (<"> hours).
((') Use as bread in diftertnit parts of the country: —
Corn muffins.
Corn cake.
Hoe cake.
Rhode Island johnny cake.
Corn dodger.
Indian bannock.
86 HANDBOOK OF DOMESTIC SCIENCE
Have corn growing so that pupils are familiar with its
appearance. Steam the green corn with its husks on if it
be in season, otherwise use canned .corn in other recipes.
GREEN CORN ON COB