Cookery
1847
Indian Corn
And
How to Use ſt


º º, º
º -
INDIAN º
º -
HO W T O U S E IT.
-
SEVENTY RECEIPTS
FOR MAKING VARIOUS KINDS OF INDIAN
BREAD, PUDDINGS, CAKES, MUFFINS,
DESSERT DISHES, &c, &c.
Bº a 1-A-Dºº.
-
UTICA: -
PRINTED AND PUBLISHED BY R. W. BOBERTS,
58 gºsº sº.
1847.

Entered according to Act of Congress, in May, 1847, by
ROBERT W. ROBERTS,
In the clerk's office of the pºlic court of me United States, for the
Northern District of New York.



INTRODUCTION.
This little book is designed to be a guide to the
whole art of preparing Corn and Corn meal for the
table. It is composed of the most approved receipts,
collected from different parts of the country, for cook-
ing Corn, and for making of Indian meal, all kinds of
Bread, Puddings, Cakes, Muffins, Dessert Dishes,
&c., &c., including the simplest and cheapest, as well
as the richest and most expensive. They may be
relied upon for all they pretend to be, as they are the
results of the skill and experience of careful cooks. It
was thought that such a directory would be useful, as
none had ever been published, and as the common
books on cookery, contain only a few rules for the
preparation of Indian meal. At the present time, es-
pecially, it seems to be needed, when there is felt an
increasing interest in the cultivation and use of Corn,
and when, owing to the high price of the finer grains,
many are compelled to find in it, a partial substitute.
All useless details have been avoided, inasmuch as the
design of the author was not to make a book, but to
(iv)
afford a cheap and comprehensive work, which should
find general circulation, and thus benefit all classes of
society, furnishing the rich with many new and deli-
cious dishes, and the poor with cheap, nutritious and
wholesome food.
-


- E-5 E-Gº -ial tº Pº tºº-
Bnown papad.
This is made of Indian and rye meal. Take
equal quantities of each, say two quarts. Siſt
and scald the Indian meal. When it is cool, add
the rye meal, with a table-spoonful of salt, and
a gill of fresh yeast. Half a tea-cup of molasses
improves the bread. Mix it either with milk that
has been boiled, or with water, sufficient to make
a stiff dough. After kneading it well, scatter dry
flour over it—cover it with a coarse napkin, and
set it by the fire to rise. When it is very light,
separate it into loaves, and put them into butter-
ed iron or tin pans. Bake in a hot oven three or
four hours.
This is a very substantial kind of bread, and
it would conduce to health if it were substituted,
in part, for wheat bread. It is moist and sweet,
and persons accustomed to use it, become very
fond of it. It makes excellent toast. A little
Indian meal improves wheat bread. It should be
scalded and cooled before it is put in Bread
made of a mixture of wheat, rye and Indian meal
1*

6
in equal proportions, some consider better than
any other kind.
When rye can not be obtained, use one part of
wheat, and two parts of Indian.
INDIAN BREAD.
Siſt four quarts of Indian meal, mix a pint of
it with cold water, and let it boil half an hour,
add a table-spoonful of salt, take it off the fire,
and let it remain till lukewarm. Then stir in a
gill of yeast, and the remainder of the meal, to
render it of the consistency of dough. Set it
to rise, when it is light make it into loaves,
and put them into buttered pans, and bake them
two hours and a half, in a hot oven.
CHRISTMAS PUDDING.
Boil two quarts of milk, and while it is boil-
ing, stir in two large tea-cups of fine Indian
meal. When it is nearly cold, add one small tea-
cup of wheat flour, one quart of milk, half a
pound of butter, six eggs, three half-pints of mo-
lasses, one tea-spoonful of ginger, nutmeg,
allspice, cinnamon, salt and raisins, to suit the
the taste. Bake two or three hours in a moder-
ately hot oven.
LEMON PUDDING,
Grate the rind of six fresh lemons, squeeze the
juice from three of them, and strain it. Beat the

7
yolks of sixteen eggs very smooth, put to them
sixteen table-spoonsful of powdered loaf sugar,
the same quantity of melted butter. Add the
grated rind and the juice of the lemons, with six
ounces of siſted corn meal, beat it until very light.
Put a puff paste in a dish, pour the pudding in,
and bake it in a moderate oven, not very brown.
BAKED APPLE PUDDING.
Pare and core six large apples, chop them very
fine, and mix them with a pint of sifted Indian
meal, two eggs, a table-spoonful of butter, and
about a quart of milk. Bake in a buttered dish
about two hours.
GREEN CORN PUDDING.
Take a pint and a half of green corn grated
from the cob as fine as possible. Stir it into a
quart of milk, add a tea-cup of butter, and one
of sugar, with five eggs. Stir all well together,
and put the mixture into a buttered pudding dish.
It requires three hours to bake it, or four if the
corn is not very young.
BAKED PLUM PUDDING.
Seven table-spoonsful of siſted Indian meal,
three pints of milk, seven eggs, half a pound
of raisins, quarter of a pound of butter, and a
quarter of a pound of sugar, a grated nutmeg, a ta-
ble-spoonful of cinnamon, and half a tea-spoonful
8
of salt. Scald the milk, and while it is boiling
stir in the meal—let it cool, stone and put in the
raisins, the salt and spice. Beat the eggs well,
and stir all together very hard. Put it in a but-
tered dish, and bake an hour and a half-good
heat.
BAKED PUDDING.
Pour upon a pint of Indian meal, a quart of
boiling milk, stir it well so as to scald all the meal.
Put a table-spoonful of wheat flour into a pint
of cold milk, and stir it until it is free from lumps,
then turn it on the meal, and mix all welltogeth-
er. When it is only lukewarm, add two table-
spoonsful of melted butter mixed with three table-
spoonsſul of sugar, a tea-spoonful of salt, two of
cinnamon, or a grated nutmeg, and three well
beaten eggs. Bake from an hour and a half to
two hours.
BAKED PUDDING WITHOUT EGGS.
Boil a quart of milk, and turn it upon three
pints of siſted Indian meal, when it is cool stir
in half a tea-cup of butter, and half a tea-cup of
sugar melted together, a tea-spoonful of salt, and
a grated nutmeg. Mix them well, and bake
three hours.
CHEAP BAKED PUDDING.
To one quart of boiled milk, while hot, stir in


9
a tea-cup of Indian meal, a table-spoonful of
ginger, about a gill of molasses, and half a tea-
cup of suet chopped very fine. Bake two hours.
ANOTHER PLAIN BAKED PUDDING.
To two quarts of milk, add half a tea-cup of
molasses, and a tea-spoonful of salt, scald it,
and while it is boiling stir in Indian meal until it
has about the consistency of griddle cakes. Put
the mixture in a buttered pan, and just before you
bake pour on a tea-cup of cold milk. Bake
two hours.
BOILED PUDDING.
Boil a quart of milk, stir into it while it is hot,
enough sifted Indian meal to make a thick batter,
let it stand till cool, then add half a tea-cup of
flour, half a tea-eup of sugar, a tea-spoonful of gin-
ger, or cinnamon, half a tea-spoonful of salt, and
three eggs. A little suet chopped fine may be
put in with the meal when the milk is hot. Have
ready a bag or cloth, which has been dipped in
hot water and floured. Put in the pudding,
being careful to tie the bag so tight that no water
can get in, and also to leave room for it to swell.
Put it in a pot of boiling water, and turn it fre-
quently-keep the pudding covered with water and
constantly boiling four or five hours. Let it re-
main in the pot until it is * for the table.


10
PLAIN BOILED PUDDING,
Into three pints of boiling water, stir siſted
Indian meal until it is quite stiff. Add a tea-
spoonful of salt, half a tea-cup of molasses, a
spoonful of cinnamon or ginger, and half a tea-cup
of suet chopped fine. Put it into a buttered tin
pan with a tight cover, or into a thick cloth, and
boil two hours. The pan should be full when
put on to boil, and the top of it kept a little above
the water.
It may be mixed with cold water, but then
more room must be left for it to swell.
BOILED APPLE PUDDING.
Mix a quart of siſted Indian meal, with three
pints of milk, and stir it till perfectly smooth.
Add three eggs, a gill of molasses, and eight large
apples pared, cored and chopped very fine. Put
it in a bag and tie it very securely, leaving much
room for it to swell. It must be boiled several
hours. Serve with warm sweet sauce.
DUMPLINGS.
Mix half a pint of meal and two table-spoonsſul
of wheat flour, add a tea-spoonful of salt, a pint
of milk, and four eggs well beaten. Stir all
thoroughly together; then make it into balls of
the size of an apple, tie them in cloths and boil
half an hour. Serve them with sauce made of
butter and sugar, flavored with essence of lemon.


11
SUET DUMPLINGS.
Scald a pint of milk, and stir in three pints of
siſted Indian meal, half a pound of suet chopped
very fine, and a tea-spoonful of salt. Let it stand
until cold, then add two eggs, mix all well to-
gether, and make it into dumplings. Roll them
in flour, and tie them in separate cloths. Put
them into boiling water, and boil an hour. Serve
them hot.
SUET DUMPLINGS WITHOUT EGGS.
To a quart of sifted Indian meal, add half a
pint of beef suet chopped very fine, a tea-spoon-
ful of salt, and half a pound of currents washed
clean and well dried. Mix with milk or water,
just sufficient to make a stiff paste, make it into
dumplings, tie them in separate cloths well floured,
and boil them an hour or more. They are very
good boiled with a piece of corned beef.
PLAIN DUMPLINGS.
Take a pint of water, and stir in siſted Indian
meal, until it is of the consistence of thick dough,
Then flour your hands and make it into balls,
tie them in cloths and put them in a pot of boil-
ing water, and let them boil an hour.
A good and cheap pºssent bish.
Wash a pint of smallhommony very clean,
and boil it tender, add an equal quantity of siſted
-
12
meal, make it into a batter with milk, add two
table-spoonsful of butter, and four eggs. Beat it
well, grease your griddle or frying-pan with a
little butter or lard. Then pour in your batter,
allowing enough to make each cake of the size
of a dessert plate. Eat them with cream and
sugar, or with butter and molasses.
MUFFINS.
Scald a quart of Indian meal, and add a little
salt. Beat four eggs, whites and yolks sep-
arately. Stir them into the meal after it has be-
come cold. If the batter should be very thick,
put in a little water. Bake in buttered muffin
rings.
Murºns.
Mix a pint of siſted Indian meal, and a large
spoonful of wheat flour, add a tea-cup of butter,
and a little salt. Boil a pint of milk and pour
it upon the meal, when it is cold, stir in three
beaten eggs. Beat all together until it is very
light. Bake in rings or small tins, Eat them
with butter.
CAROLINA MUFFINS.
Melt in a quart of milk a piece of butter of
the size of an egg. Stir in a quart of meal, add
half a gill of yeast, and a table-spoonful of mo-
lasses, let it rise four or five hours. Bake in
muffin rings. To be eaten hot with butter.




13
CHEAP MUFFINS.
Stir into a pint of sour, or butter-milk, a tea-
spoonful of saleratus, dissolved in warm water, a
tea-spoonful of salt, two table-spoonsful of fresh
lard, melted, and siſted Indian meal enough to
make a thick batter. Bake in muffin rings.
BATTER BREAD.
Take six spoonsful of flour, and three of siſted
Corn meal, with a little salt, add seven eggs, and
a sufficient quantity of rich milk to make a thin
batter. Put the mixture into little tin moulds,
and bake in a quick oven.
Another more economical way of making bat-
ter bread, is to take a pint and a half of Corn
meal, a small piece of lard, and a little salt, add
two eggs, and enough milk or water to make
a thin batter.
Hoynſory cºrps.
Take a pint of boiled hommony, and add a
small piece of butter, and some salt. Make it
into little cakes, and fry them in lard until well
browned.
BREAKFAST ROLLS.
Pour sufficient boiling water on a pint of Corn
meal to make a thick gruel—let it stand until al-
most cold; then add a large spoonful of yeast,
and mixin wheat flour until it is a stiff dough—
knead it well and let it stand seven or eight hours,
- 2
14
to rise; when it is very light, make it into rolls
about an inch thick, and bake an hour in a hot
OWell-
BREAKFAST CARE.
Stir into a quart of sour milk a tea-spoonful of
saleratus, a tea-spoonful of salt, and sifted Indian
meal enough to make a thick batter—a little
cream improves the cake. Bake it in deep cake-
pans about an hour. When sour milk can not
be procured, boil sweet milk and turn it on the
meal, and when it is cool, put in three well beaten
eggs.
LIGHT BATTER BREAD.
To a pint of milk, stir in one pint of Indian
meal, half a pint of wheat flour, one tea-spoonful
of tartaric acid and one of soda. Bake it in a
shallow pan half an hour.
BANNOCK.
To a pint of siſted meal add a table-spoonful
of butter, a table-spoonful of molasses, and a tea-
spoonful of salt. Wet it with sufficient scalding
water to make it quite moist. After stirring it
well, put it into a buttered pan, and bake it brown
on both sides.
ANOTHER WAY OF MARING BANNOCK.
Weta pint ofsiſted meal with cold water, make
it quite stiff, add a tea-spoonful of salt, stir it and
put it into a well-greased pan, smoothing over the

15
surface with a spoon. - Bake till it is slightly
browned.
BATTER CAKES.
Mix together a pint of sifted Indian meal, and
a pint of wheat flour; add half a gill of yeast.
Make it up stiff with water at night. In the
morning add an egg, and new mill, sufficient to
make it thin enough to bake on a griddle.
BUCKEYE BREAD.
Take a pint of new milk warm from the cow;
add a tea-spoonful of salt, and stir in fine Indian
meal until it becomes a thick batter; add a gill
of fresh yeast, and put it in a warm place to rise;
when it is very light, stir into the batter three
beaten eggs, adding wheat flour until it has be-
come of the consistence of dough : knead it
thoroughly, and set it by the fire until it begins to
rise; then make it up into small loaves or cakes,
cover them with a thick napkin, and let them
stand until they rise again, then bake in a quick
OWell.
KENTUCKY CORN CAKE.
Take a quart of corn meal, put in a spoonful
of salt, and water enough to make a stiff dough.
Knead it into a cake. Then rake open the ashes
on the hotest part of the hearth; put in the
cake, and cover it with hot ashes, and then with

16
coals. It will take two hours to bake it: when
it is done, wash off the ashes with a wet cloth.
This may seem a very homely kind of cake,
but it is better than many others which have rich-
er ingredients.
JEFFERSON CARES.
Put a tea-cup of butter into a pint of new
milk, and warm it enough to melt the butter;
add a tea-spoonful of salt. Beat eight eggs quite
light, and mix them with the milk: then stir in
sifted Indian meal, till it becomes a thick batter.
Put it in buttered shallow pans, and bake twenty
minutes or half an hour in a quick oven.
- * PRPAP
Take a quart of sour butter-milk, put in salera-
tus enough to make it sweet, a tea-spoonful of
salt, and a table-spoonful of molasses. Stir in
sifted Indian meal until it is too stiff to pour eas-
ily. Bake it in buttered pans, till quite brown.
MINUTE cakes.
Turn a quart of boiling water on to a pint of
Indian meal; when it is cool stir in three table-
spoonsful of wheat flour, one tea-spoonful of salt,
and three eggs, well beaten. Fry them on a grid-
dle as soon as mixed. Allow half a tea-cup of
batter to each cake. Send them to table hot.
FLAPPERS.
Take one pint of sour milk, put in a tea-spoon-

17
ful of saleratus, or enough to make it sweet; add
two table-spoonsful of molasses or sugar, and
one or two eggs. Stir in sifted Indian meal till
it is thick enough to spread well upon the grid-
dle. Fry them quite brown.
JOHNNY CAKES.
Scald a quart of siſted Indian meal with suffi-
cient water to make a thick batter, stir in a table-
spoonful of salt. Flour the hands well, and
mould it into small cakes; fry them in fat
enough, nearly to cover them. When brown
upon the under side, they should be turned. It
takes about twenty minutes to cook them.
When done, split and butter them.
TERRELL CAKES.
Take a pint of siſted Indian meal, make it into
a batter with new milk; add a little salt, with
two well beaten eggs, and a table-spoonful of
yeast. Set it by the fire to rise; butter little
pans, fill them two-thirds full, and bake in a quick
oven. Eat them at breakfast, with butter.
ASH CAKE.
Take a pint and a half of Indian meal, add a
little salt, two eggs, a table-spoonful of molasses,
and water sufficient to wet it; work it well, and
make it into a cake. Bake it in the ashes, with
cabbage leaves around it, an hour and a half.
This cake is sweet and nice.

2*

18
FLAT JACKS.
Scald a quart of Indian meal with sufficient
water to make a thin batter. When it is luke-
warm, stir in half a pint of wheat flour, a gill of
yeast, and a tea-spoonful of salt; let it stand over
night. If sour in the morning, add a little salera-
tus, dissolved in warm water. Allow two table-
sponsful of the batter to a cake, and fry them in
butter or nice lard enough to prevent them from
sticking to the frying-pan. Eat them while hot
with butter and molasses, or sugar.
SUET CARE.
Sift a pint of Indian meal, and put in a table-
spoonful of suet, chopped fine, a little salt, a
table-spoonful of molasses, a tea-spoonful of gin-
ger, and two eggs; make into a batter with
milk. Bake half an hour in a quick oven.
BOSTON NOTION.
Boil a pint of small hommony until it is very
tender, add half a pint of rice flour, and half a
pint of sifted Indian meal, with three well beaten
eggs, and a little salt. Mix it with milk, rather
stiff Bake in buttered pans, half an hour.
SCRATCH BACKS.
Stir into a pint of milk a pint and a half of
corn meal, with three eggs, a piece of lard or but-
ter the size of an egg, and a tea-spoonful of salt.
It must be stiff enough to drop on a griddle.

I9
SHORT CARES.
Stir into a pint of sweet milk, three well beat-
en eggs, add a little salt, and half a cup of butter,
with enough sifted Indian meal to make a thick
batter. Drop it from a large spoon, upon but-
tered tins. Bake them in a quick oven—when
they are lightly browned they are done. Send
them to table hot, and eat them with butter.
PUMPKIN CAKES.
Mix a pint of siſted Indian meal with half a pint
of stewed pumpkin which has been passed through
a sieve; add a little salt, half a cup of butter, and
two eggs, with milk enough to make it a stiff
batter. Butter shallow pans, and drop in the
batter, allowing a table-spoonful to each cake.
HOE, CAKE.
Sift a quart of Indian meal, add a tea-spoonful
of salt, and a piece of butter the size of an
egg. Wet it with milk, not very stiff; after you
have stirred all well together, spread your dough
about half an inch thick, upon a smooth board
prepared for the purpose. Rub it over with
sweet cream, and set it up before a good fire,
supporting the board with a flat-iron. When it
is well browned turn it over, loosening it with a
knife. After moistening it with cream, brown
the other side, as before. When it is done, cut
it into square cakes, and send them to table hot,
split and butter them at table.
20
DOUGH NUTS.
A tea-cup and a half of boiling milk, poured
on two tea-cups of sifted Indian meal. When it
is cool add two tea-cups of wheat flour, one tea-
cup of butter, one and a half of sugar, one of
yeast, and two eggs, with a table-spoonful of
cinnamon or a grated nutmeg.
If not sufficiently stiff, add equal portions of
wheat and Indian meal. Let it rise till very
light. Roll it about half an inch thick, and cut
it into small diamond shaped cakes, and boil them
in lard.
- WAFFLES.
Boil two cups of hommony very soft, add an
equal quantity of siſted Indian meal, a tea-spoon-
ful salt, half a tea-eup of butter, and three eggs,
with milk sufficient to make a thin batter. Beat
all well together, and bake in waffle irons.
When eggs can not be procured, yeast is a good
substitute-put a spoonful in the batter, and let
it stand an hour to rise.
FRITTERS.
Scald a quart of siſted Indian meal; when it
is cold add a gill of milk, three beaten eggs, and
two table-spoonsful of wheat flour. Make the
batter very thick, and drop it by the large spoon-
fulinto a frying pan containing enough boiling fat
to prevent the cakes from sticking. Fry them
brown, and send them to table hot. To be eat-


21
en with butter and sugar. If you can not pro-
cure eggs, substitute a gill of yeast, and let them
stand till light.
TEA BISCUIT.
Take a pint of siſted Indian meal, and mix it
with two table-spoonsful of wheat flour, and two
tea-spoonsful of cream of tartar, then add a piece
of butter as big as an egg; dissolve a tea-spoon-
ful of saleratus in two-thirds of a pint of water,
and pour it on to the meal. After stirring all
well together, put it on a pasteboard well floured,
and roll it till it is about half an inch thick. Cut
into round cakes, and bake half an hour in a
quick oven.
EGG BREAD.
Two cups of cream, one pint of Indian meal,
four eggs beaten, one tea-spoonfulofspirits of harts-
horn, stirred together, and baked in shallow pans.
If cream can not be procured, butter-milk or sour
milk will answer; when the last is used, a small
piece of butter should be added.
GINGER-BREAD.
Two tea-spoonstal of butter, two of butter-
milk or sour cream, two tea-spoonsful of ginger,
one of saleratus, a little salt, and half a tea-cup
of molasses. Mix all well together, and stir in
sifted Indian meal, till it is so stiff as to pour
with difficulty. Bake in a shallow pan well but-

22
tered, twenty minutes. If you wish it hard, add
a little wheat flour, and roll it.
FAMILY TEA CAKE.
Scald a quart of milk, while hot mix with it a
tea-cup of butter, a tea-cup of sugar, and half a
tea-spoonful of salt. Then stir in sifted Indian
meal, till it is quite thick. Beat four eggs, and
put them in when it is cool. Add a gill of yeast,
and after beating it well, let it stand in a warm
place till it is light. Bake it in a moderate oven,
from an hour and a half to two hours.
SPONGE CARE.
Scald three pints of milk, when it is cool stir
in one quart of siſted Indian meal, one tea-cup of
sugar, a tea-spoonful of saleratus dissolved in two
spoonsful of hot water, a tea-spoonful of salt, and
eight eggs. Beat the white of the eggs, and the
yolks, separately, and do not put in the white
till just as you are going to bake, Bake in shal-
low pans one hour.
BACHELOR'S LOAF CARE.
A pint of siſted Indian meal, a tea-spoonful of
salt, two table-spoonsful of flour, and two of but-
ter, two eggs well beaten; add milk until it is a
thin batter, beat it well, and pour it into deep tin-
pans well buttered. Bake in a quick oven.
VIRGINLA TEA CARE.
Stir together half a pound of sugar and half a
pound of butter, add a gill of white wine, a grat-
23
ed nutmeg, and eight welkbeaten eggs, the whites
and yolks should be beaten separately. Then
stir in a pint of sifted Indian meal, and half a
pint of wheat flour first mixed together. Beat it
till it is perfectly smooth and light. Pour it into
a well buttered tin-pan, and bake about two
hours.
GREEN CORN CAKES.
Mix a pint of green corn grated as fine as pos-
sible, with three table spoonsful of milk, a tea-
cup of melted butter, a tea-cup of wheat flour,
one egg, a tea-spoonful of salt, and very little
pepper. Drop the mixture by the spoonful into
butter boiling hot, in a fryingpan. Let the
cakes fry eight or ten minutes. These cakes are
nice for breakfast, or they may be served with
meat at dinner.
MUSH, OR HASTY PUDDING,
Stir into a half pint of cold water, enough sift-
ed Indian meal to make a thick batter. Have
on the fire a pot containing three or four quarts
of water, when it boils, pour in the batter, stir-
ring it fast; let it boil a few minutes, then add
siſted meal by the handfull, till it is quite thick.
Keep it boiling slowly, and stir it frequently, the
more it is stirred, and the longer it is boiled, the
better the pudding. To be wholesome, it must
be boiled at least two hours. It should be taken



24
up hot in bowls, and eaten with milk, or upon
plates and eaten with butter and sugar, or mo-
lasses.
FRIED MUSH.
Mush to be fried, should be boiled an hour
longer, and have half a pint of wheat flour stirred
into it about half an hour before it is done.
Take it out of the pot, and put it in an earthen
dish, and let it stand until perfectly cold, then
cut it in slices half an inch thick, and fry them
brown in a well buttered pan.
GRUEL.
Take three large spoonsful of siſted Indian
meal, and wet it with cold water. Then stir it
carefully into a quart of boiling water, boil it
twenty minutes, stirring it all the while. When
it is done, add a little salt, sugar, and nutmeg.
Crackers or toasted bread may be broken into it.
WATER GRUEL.
Stir a table-spoonful of Indian meal into a quart
of cold water, add a little salt, and let it boil half
an hour. Skim it while boiling. Then let it
settle, and pour off the top for use, add a little
sugar, milk and nutmeg.
This a very light and nutritious food for the
sick.
HOMMONY.
This is a delicious article made of the common

25
yellow corn broken into grains about the size of
rice. When it is inconvenient to send it to a
mill to be ground, it can be broken in a mortar.
It must be thoroughly washed, and then put into
a pot with plenty of water, and boiled several
hours, or until it is perfectly tender. When it is
done, drain off the water, stir in a piece of butter
and a little salt before sending it to table.
Small hommony is corn broken into grains
about half the size of rice.
SAMP.
Take a quart of small hommony, and sift it
through a common sieve to separate from it all
the fine meal. Then put it into cold water and
stir it; the hulls will rise to the top, and must be
carefully drained off with the water; wash it in
three or four waters to remove all the hulls. Put
it on to boil in about three quarts of cold water,
add a table-spoonful of salt, and while it is boil-
ing stir it well; boil it three or four hours till it
becomes like mush. It is usually eaten in milk,
or with sweetened cream, or with butter and
sugar. When it is cold it may be cut in slices
and fried according to the directions for frying
mush.
HULLED CORN.
Wash two quarts of corn, and put it in a pot
of water with a small bag filled with wood ashes;
let it boil several hours, or till the hulls begin to
26
loosen, then take out the bag and drain off the
water from the corn, through a cullender; wash
it in clean water, rubbing it with the hands to
remove the hulls; they will rise to the top of the
water, and should be carefully turned off or re-
moved with a skimmer, and fresh water poured
on repeatedly till the hulls are removed. Boil it
again till it is perfectly tender, and when done
drain off the water. It may be eaten with sugar
and cream, or with butter and molasses, or it may
be used in milk as a substitute for bread.
TO POP CORN.
Take a fryingpan, and melt in it a small piece
of butter, then put in about half a pint of the
small grained pop corn; keep the pan over the
fire, shaking it gently all the while till it is all
popped. Before taking the corn out of the pan,
scatter over it a little salt or powdered loaf
Sugar.
Corn Popper. Bottom. Fastner. Hinge.
Above is a description of the corn popper, a
simple, yet ingenious and convenient little instru-
ment which has lately been invented for popping
corn.

27
The corn popper is a square box with a cover,
all made of wire gauze. The edges are joined
by wires, and hinges of larger wire are put at a
and a. The fastener at B is made of coarse wire.
The braces are made of coarse wire doubled and
twisted, which reach to the wooden handle.
The box may be 6 or 8 inches square, or larger.
The wooden handle is about three feet long.
Convenient hinges are made by a mere curl of
wire; and a fastener by a piece bent in a twirl,
(as above.)
To strengthen the box, the braces should reach
under the bottom, (as may be seen in the inside
view of the bottom, the stout wires showing
through the wire gauze.) -
Put into the box half a pint of dry corn, and
fasten down the lid. Hold the popper over a
bed of coals (no blaze,) shaking it constantly,
until all is thoroughly heated. Then put the box
nearer the coals, so as to subject it to a quicker
heat, and the whole of the corn will pop at once.
The best corn for popping is the bird corn, or
the small, hard, yellow, or black corn, sometimes
called Valparaiso corn. It is said that one bar-
rel of true bird corn (or pop corn) will fill four-
teen barrels when well popped.
Well popped corn makes an ornamental dish,
and is palatable and wholesome. It may be


2S
pounded and eaten with milk. A little salt scat-
tered over the corn when it comes out of the
popper, improves the taste.
TO BOIL GREEN CORN.
Remove the husks and silk, allowing a few of
the inner leaves to remain upon the ears, put it
into a pot of boiling water with a table-spoonful
of salt. If the corn is young and tender, let it
boil about half an hour; if not very young, it
should boil about half an hour longer. When it
is done, strip off the leaves, send the ears whole
to the table. To be eaten with salt and butter.
SUCCOTASH. -
Select ears young and tender, but full grown,
take off the husks and silk, and cut the corn from
the cob with a sharp knife. Shell young and ten-
der beans, and let them stand in cold water ten
minutes; then take equal quantities of corn and
beans, and put them in a pot of water with a
small piece of salt pork, and let them boil about
an hour. When done, stir in butter, pepper and
salt. To be eaten while hot. -
TO ROAST GREEN CORN.
Pluck the ears when full grown, and after
stripping off the leaves and silk, place them on a
hot hearth and roast them before a fire, turning
them as they may need Roasted corn should
be eaten while hot, with butter and salt.

29
TO DRY GREEN CORN.
Pluck the full grown ears while yet tender,
strip them of their outer leaves, put them in a pot
of boiling water, and let them remain about ten
minutes, then take them out, and after removing
the leaves, cut the corn from the cob, spread it
upon plates, and place it in the shade out of doors
until it is perfectly dry. After it is dry, put it in
a tight linen bag, and let it hang a few days in a
dry, airy place. Corn prepared in this way will
retain its sweetness for a great length of time.
TO BOIL DRIED GREEN CORN.
Take a pint of dried corn, put it in warm wa-
ter, and let it remain over night. In the morn-
ing wash it, changing the water two or three times.
Boil it about two hours, then drain off the water
and put it in a dish, add salt and a piece of but-
ter.
e SUCCOTASH OF DRIED GREEN CORN.
Take a pint of dried corn, wash it in two or
three waters and let it stand in water over night.
In the morning take an equal quantity of dried
beans and a small bit of salt pork, parboil them,
then drain off the water and put all together into
a pot, with plenty of cold water. Boil two or
three hours, stir it occasionally, and when nearly
done, put in a tea-cup of brown sugar, with a
piece of butter and a little salt. This is a very
palatable dish in winter, as it tastes much like
Succotash made of green corn in summer.
30
CORN YEAST.
Put a quarter of a pound of hops into two
quarts of water, boil it down to a quart, strain it
through a cullender, and while hot stir in a pint
of sifted Indian meal. When it is cool, put in
half a pint of fresh yeast and let it stand a few
hours to ferment, then add meal until it becomes
a thick dough, knead it into a loaf as you would
bread, and let it stand until it is very light, then
flour a pasteboard and roll the dough till it is an
inch thick. Cut it in pieces about three inches
square, spread them in an airy place. When
perfectly dry, put them in bags made of linen or
paper. One piece will make two good sized
loaves. About two hours before you wish to use
the yeast, dissolve it in warm water, stir in a lit-
tle rye or wheat flour, and let it stand in a warm
place. Summer is the best season for preparing
this kind of yeast. If kept with care, it will re-
tain its excellence for years.


TABLE OF CONTENTS.
Introduction,... ---------------. -------- ------------------Page
Brown Bread... ---------------------------------------...
Indian Bread.............................................
Christmas Pudding…-------------------------------------
Lemon Pudding…---------------------------------------
Baked Apple Pudding...---------------------------------.
Green Corm Pudding,...... -------------------------------
Baked Plum Pudding...-----------------------------------
Baked Pudding-----------------------------------------
Baked Pudding without Eggs,.... -------------------------
Cheap Baked Pudding... ----------------------------------
Another Plain Baked Pudding-----------------------------
Boiled Pudding... ----------------------------------------
Plain Boiled Pudding.... ----------------------------------
Boiled Apple Pudding... ----------------------------------
Dumplings.--------------------------------------------
Suet Dumplings.-----------------------------------------
Suet Dumplings without Eggs, ... --------------------------
Plain Dumplings…. --------------------------
A Good and Cheap Dessert Dish-------------------------
Muffins, -------------------------------------------------
Muffins, . . . . . . . . . . ---------------------------------------
Carolina Muffins, ----------------------------------------
Cheap Muffins...--- -------------------------------------
Batter Bread....... --------------------------------------
Hommony Cakes, ----------------------------------------
Breakfast Rolls,... ----------------------------------------
Breakfast Cake, ------------------------------------------
Light Batter Bread-------------------------------------
--
32
Bannock, .........................----------------------Page 14
Another way of Making Bannock,-------------------------- “ 14
Batter Cakes,................ ---------------------------. " 15
Buckeye Bread..................... ---------------------- “ 15
Kentucky Corn Cake,................... ------------------ “ 15
Jefferson Cakes,............................ -------------- “ 16
Butter-milk Bread, ................. ---------------------- “ 16
Minute Cakes,....................... -------------------- “ 16
Flappers,...................... -------------------------- “ 16
Johnny Cakes,...---------------------------------------- “ 17
Terrell Cakes, ........... -------------------------------- “ 17
Ash Cake,... -------------------------------------------- “ 17
Flat Jacks, ..........----------------------- ------------ “ 18
Suet Cake, --------------------------------------- . . . . . . . * 18
Boston Notion, ----------------------------------------- - * 18
Scratch Backs,. ------------------------------------------ * 18
Short Cakes, --------------------------------------------, * 19
> Pumpkin Cakes. --------------------- . . . . . . . . . . . . . . . . . . . * 19
Hoe Cake, -------------------------------------------- * 19
Dough Nuts........ ----------------------..... * 20
Waffles, ------------------------------------------------, * 20
Fritters, ------------------------------------------------- * 20
Tea Biscuit. --------------------------------------------- “ 21
Egg Bread, ... ---------------------------------------- * 21
Ginger-bread... ----------- ---------------------......... “ 21
Family Tea Cake, ------------------...................... * 22
Sponge Cake, ------------------------------------------- * 22
Bachelor's Loaf Cake,. ----------------------............. * 22
Virginia Tea Cake, --------------------------------------- * 22
Green Corn Cakes, ----------------------------........... * 23
Mush, or Hasty Pudding,...-------------------------------- * 23
Fried Mush, --------------------------------............. * 24
Gruel,-------------------------------------------------, * 24
Water Gruel,-------------------------------------------- * 24
Hommony, ---------------..... . . . . . . . . . . . . . . . . . . . . ... * *
Samp, ------------------....... . . . . . . . . . . . . … * 25
Hulled Corm. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . - 25









33
To Pop Corn,---- ------------------------------------ ---. Page 26
To Boil Green Corn,-------------------------------------.
Succotash,....... ----------------------------------------
To Roast Green Corn,------------------------------------.
To Dry Green Corn,-------------------------------------.
To Boil. Dried Green Corn,-------------------------------.
Succotash of Dried Green Corn, ............................
Corn Yeast, ---------------------------------------------
29
28
28
29
29
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30