General Remarks on making Bread of Indian Corn Meal

General Remarks on making Bread of Indian Corn Meal.

A wooden spoon with a long handle, is the best for stirring and mixing the bread or cakes. It requires more salt than other bread, and should be well mixed or beaten. If it is mixed over night, it should generally be done with cold water, and set in the cellar or some cool place in summer, in winter it requires rather a warmer place to stand.

It sours more easily than bread made of other flour. In the morning, if you find that it is at all acid, dissolve half a tea-spoonful of salaeratus in warm water, and stir it just before it is put to bake. Where milk is used, it should be baked immediately, and the richer the milk, the more palatable it is. Whatever you bake this bread in, should be well greased first, as it is more apt to adhere to the oven than some other kinds of flour. It should bake with a quick heat.

When you buy salaeratus, pound it fine, put it in a wide-mouthed bottle, and cork it tight. Some persons keep it dissolved in water, but you cannot judge of the strength of it so well.

Corn Meal Porridge.

Put on to boil in a sauce-pan a quart of milk, mix a small tea-cup of corn meal with half a pint of cold water, (let it settle, and pour off what swims on the top,) then stir it in well to keep it from being lumpy; let it boil only a few minutes; add salt to the taste. This makes a good breakfast for children, and is a light diet for an invalid. It can be seasoned with sugar.