Dishes & Beverages of the Old South

The cornmeal of commerce will not be satisfactory in any receipt here given. It has been bolted and kiln-dried out of all natural flavor. Take the trouble to get meal water-ground, from white flint corn, and fresh from the mill. Then you will have something worth spending time and effort upon—spending them hopefully. Why, the wisest man can not tell—but steam-ground meal is of a flavor wholly unlike that water-ground. The grinding should be neither too fine nor too coarse. Bran left in, and sifted out as needed, helps to save from musting, and to preserve the delicate natural flavor. Fresh meal, in clean bright tin or glass, or in a stout paper sack, where it is dry, cool and airy will keep two months. Hence buy it judiciously, in proportion to your family's corn-cake appetite.