RECEIPTS FOR MAKING VARIOUS ARTICLES OF FOOD OF INDIAN CORN MEAL.

New Zealander, Volume 7, Issue 546, 9 July 1851, Page 4

RECEIPTS FOR MAKING VARIOUS ARTICLES OF FOOD OF INDIAN CORN MEAL.

Coin Meal P adding. -—Sca\d fout quarts of <v ilk, stir into it one quart of silted mea!, one cup of niolas«rs, a tnblespoonful of salt, a little spice of any kind you like ; bake it three or foui hours in a pietty hot oven. Baked Pudding, — To two quarts of milk, add one quart of meal, a liule salt, and a cup of sugar. Prepare by healing ilie milk ocer the fire, stiirm» it occasionally to pievent its burning; when it ecsrccly boils, remove it, put in tho bait and su^ar. and scatter in the meal, Blirring rapidly to picvt-nt i's collecting into lumps; put in the nut met.' and tin n it" in a deep pan. Bake immediately, or otbeiwibe ;is may bo convenient, in a hot oven, three hours. When it has baked an hour or more, pour over the pudding one gill or one half pint niiik ; this will soften the crust, a form and delicicious whey. Boiled Pudding.— laxo two quarts of meal, sfii three pints of boiling water, some salt, and a gill of molasst-s or tieacle; ppiee or pot as you choose. Tie up in a strong cloth or pudding boiler, put into boiling water, and cook over a steady fire for Ihree hows. Superior Boiled Pudding.— To one qxin.it of Indian meal, ndd three pints of hot milk, lulf a pint of mola»ses or tre ide, u desert spoonful of salt, an ounce nr | more of beef suet fibred fine. Stir the malciidls well together, tie them m a cloth, allowing room for the pudding to swell oncieiijhth larger, and boil <t- six 01 eight hours. The longer it boils the better. It may be made without suet. Indian Dvm\)ling<:.—~ Tnto one quart of men 1 , «tir one pint of boiling water with sail. Wet the hand'! in cold water, «nd make them into smooth balls, two or three inches in diameter. Immerse in boilinj water, and cook over n stpady fire twenty or thiny minutes If you choose put a few bei i ies, a peicli, or a part of an apple, in the cenli*- of each dumpling. Superior Dumpling. — To one pint of bout mi'k ru'.h carbonated of soda, add one quart of meal and a lnrge hpoonlul of flour ; roll out wiih Hour and put in apple, and cook as befoi c. Green Com Pudding — T&ke eighteen ears of preen corn ; split the kcrnnls lengthwise of the car with .i shaip knife, then with a ca«e knife "scrape tbo coin from the cob, leaving the hulls on the rob ; mix it with three or four quart." of ric'i sweet milk ; .uld lot r egp;s well beaten; two tablcspoonsful of sui>ar ; c alt to the taste ; bake it three hours. To be eaten hot with butter. llomany —This I'ticle is cons'dpred a great delicacy throughout the Smi'l.ein Stitcs, and is Been i>n almost eveiy breakf.ist t.ible. It is prepared thus: — Th scorn muf-t be ground not quits into meal. Let thp bioken »rains In' about ihe b'./.e ol a pin's head. Then sift the floarfrom it through a fine hair si've. NVxt nhake the giains in the sieve, so as to make the hulls 01 bran rise ti the top, when it i\m be icmoved by the hand. The grains must then be was-hid in several waters, and thcJighl particles, which rise to the turlaca, poured off with the water through the fingers, so as to pre;ant the escape of the grains. Have a pot or boiler re.uly on the fire with waltr in it ; ndd the groins «t the r-te ot one pint to two pints of the water. Boil it briskly about twenty minutes, taking cIF the scum and occasional y sturing it. When the homouy has thoroughly soaked up the water, take the boiler off the fire, cover it, and pl.ice it near, or on a less heated part oi the fire, and allow it to soak there about ten minutes. It may be eaten wiih milk, butter, treacle, or sugar. The ftaur or meal sifted out can be vied to make b.ead or ckr&>. Buck wheat Cakes.— -This cheap article of food is considered a luxury throughont most of the American Stati'b, from the first of October to the first of April. During this peiiod it is found almost everywhere, at breaklavt, on the most frugal and the most sumptuous tables. When eaten warm, with butter, sugar, molasses, or trracle, it possesses a fiavoui, that cannot be equalled by any other giiddlecake whatever. The buck-wheat flour, put up in small casks in Philadelphia, ii the best that can be procured m America. Recipe — Mix the flour with cold water; put in a cup of yed3t and a little ".alt; set it in a warm place over night. II it should be sour in the morning, put in a little caibonate of soda ; fry them the same ns any griddle c/ikes. Leave enough of the batter to leavciir the next nieis. To be eaten with butter, molussus, or sugar. Eunu Buniurr.