The Corn Cook Book
Excerpt from The Corn Cook Book
In compiling this little Corn Cook Book, my chief aim has been to awaken a greater interest among the housekeepers and cooks of this country in the Food Value of Corn and Corn Products. I have therefore created some new recipes, revised many old ones, formerly used in New England by our forefathers and elsewhere in the United States.
Personally, I have for years been very much interested in the preparation of this most valuable cereal. Regardless of the fact that corn is a native of America and is grown in every state in the Union, and some of the foods prepared from it are known as our "National dishes," many of our young American housewives of today do not seem to appreciate its true value as a human food. That corn is not used by the modern housewife as extensively as it should be, is doubtless due to the prejudice existing among many people against cooking corn, owing to the time involved and its heating qualities. Others insisting that it is only to be eaten in cold weather. This is all a grave error. This cereal must be well cooked; long slow cooking improves its flavor, and increases its digestibility. The process of milling corn in this century is vastly different from the "old or Southern Milled Corn," the germ and hull, or crude fibre, is all removed. The former was the great heat producer, and too, when left in the meal lessened its keeping qualities. The meal would become rancid and infested with vermin.
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