Hulling. The first step in the preparation is the removal
of the hull. In the " new process " the corn is kiln-dried,
which makes the hull separate easily from the grain. The
hull and germ are loosened by machinery and then removed
by bolting ; the remaining part of the grain is then prepared
in several ways, and is known by the following names :
Samp, the whole grains.
Hominy, broken grains, coarse and fine.
Meal, ground coarse, like sugar, granulated meal,
ground fine, halted meal,
ground like powder, corn flour.
Corn Starch, the starch separated from the other part of the
grain. Corn starch is sometimes called corn flour, but it is
prepared by a different process, the starch being entirely
separated from the other parts of the grain and it is practically
pure starch.
The flavor of corn starch is disliked by many persons;
probably in some brands of it the separation has not been
complete and some of the other substances were removed
with the starch. It should be thoroughly cooked at high
temperature, and is best when used as a thickening for
sauces, soups, and pudding sauces. When used as a sub-
stitute for eggs in custard and other milk desserts, it
should be cooked thoroughly in the milk before adding the
eggs.
188
CORN 189
Corn Meal is used as a mush and gruel, in a great variety
of hot cakes and muffins, in combination with rye meal and
Graham flour in brown bread, and in puddings.
Corn has a large amount of starch and but little protein,
but what it lacks in protein it makes up in fat, and when
combined with milk, or cheese, or eggs, as it usually is, it
may well be considered a hearty food. The yellow and the
white corn meal are about equal in nutritive value, but the
flavor of the white is considered the more delicate.
The protein of corn is not like the gluten in wheat, for it
lacks the elastic, tenacious quality and the meal cannot be
made into a bread of the light, dry, porous texture of wheat
bread. But combined with wheat and rye in brown bread,
or with wheat in small cakes and muffins, it is very palatable.
The old process of grinding corn meal is still used in the
South and in Rhode Island. The whole grain is ground
between stones and generally sifted only by the user. It
is known as ^' water ground " or " wind-mill ground."
Owing to the fat in the germ, the moisture in the grain
and the heat of the stones in grinding, the meal soon
becomes musty and should be bought in small quantities.
The flavor is different from that made by the new process.
The latter being drier, needs more water in cooking, and
also more shortening, as the fat was removed in the germ.
Hulled Corn. This primitive method of preparing corn
is still in use and should be better known, for hulled corn
has a flavor quite unlike that of any other and may be used
in a variety of ways.
The process is long, but one may generally buy it all ready
for the table. The corn is steeped in hot water and lye ;
when the hulls are loosened and eyes or germs are out, it is
soaked in several waters till the lye is washed out and then
boiled until soft. Enough of the lye remains to give it an
agreeable flavor.
Page 100
Presented as published in 1915. 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
Hulling. The first step in the preparation is the removal of the hull. In the " new process " the corn is kiln-dried, which makes the hull separate easily from the grain. The hull and germ are loosened by machinery and then removed by bolting ; the remaining part of the grain is then prepared in several ways, and is known by the following names :
Samp, the whole grains.
Hominy, broken grains, coarse and fine.
Meal, ground coarse, like sugar, granulated meal,
ground fine, halted meal,
ground like powder, corn flour.
Corn Starch, the starch separated from the other part of the grain. Corn starch is sometimes called corn flour, but it is prepared by a different process, the starch being entirely separated from the other parts of the grain and it is practically pure starch.
The flavor of corn starch is disliked by many persons; probably in some brands of it the separation has not been complete and some of the other substances were removed with the starch. It should be thoroughly cooked at high temperature, and is best when used as a thickening for sauces, soups, and pudding sauces. When used as a substitute for eggs in custard and other milk desserts, it should be cooked thoroughly in the milk before adding the eggs.
CORN 189
Corn Meal is used as a mush and gruel, in a great variety of hot cakes and muffins, in combination with rye meal and Graham flour in brown bread, and in puddings.
Corn has a large amount of starch and but little protein, but what it lacks in protein it makes up in fat, and when combined with milk, or cheese, or eggs, as it usually is, it may well be considered a hearty food. The yellow and the white corn meal are about equal in nutritive value, but the flavor of the white is considered the more delicate.
The protein of corn is not like the gluten in wheat, for it lacks the elastic, tenacious quality and the meal cannot be made into a bread of the light, dry, porous texture of wheat bread. But combined with wheat and rye in brown bread, or with wheat in small cakes and muffins, it is very palatable.
The old process of grinding corn meal is still used in the South and in Rhode Island. The whole grain is ground between stones and generally sifted only by the user. It is known as ^' water ground " or " wind-mill ground." Owing to the fat in the germ, the moisture in the grain and the heat of the stones in grinding, the meal soon becomes musty and should be bought in small quantities. The flavor is different from that made by the new process. The latter being drier, needs more water in cooking, and also more shortening, as the fat was removed in the germ.
Hulled Corn. This primitive method of preparing corn is still in use and should be better known, for hulled corn has a flavor quite unlike that of any other and may be used in a variety of ways.
The process is long, but one may generally buy it all ready for the table. The corn is steeped in hot water and lye ; when the hulls are loosened and eyes or germs are out, it is soaked in several waters till the lye is washed out and then boiled until soft. Enough of the lye remains to give it an agreeable flavor.