Post by blackcrowheart on Jan 21, 2008 11:28:17 GMT -5
Boiled Corn Bread
After the corn has been hulled and washed, it is placed in the mortar and
pounded to a meal or flour. As the pounding progresses the fine sifting basket
is frequently brought into requisition. The hand is used to dip the meal out
of the mortar into the sifter. The large bread pan is often set on top of the
mortar and the sifter shaken in both hands. The coarser particles are thrown
into a second bowl or tray and are finally dumped back into the mortar to be
repounded. A hollow is next made in the flour and enough boiling water poured
into it to make a stiff paste. Usage differs somewhat in this respect, cold
water being used by some for mixing. The stirring paddle is often employed a
t first, after which the paste is kneaded with the hands. Dried
huckleberries, blackberries, elderberries, strawberries, or beans may be incorporated in
the mixture, beans apparently enjoying the greatest favour. The latter are
previously cooked just so that they will remain whole or nearly so. Currants or
raisins are sometimes used at present. Formerly the kernels of walnuts and
butternuts were employed in the same way.
A lump of paste is next broken off, or about a double handful. This is tossed
in the hands, which are kept moistened with cold water, until it becomes
rounded in form; the surplus material forms a core at one side, usually the
right, and is finally broken off. The lump is now slapped back and forth between
the palms, though resting rather more on the left hand; and is at the same
time given a rotary motion until a disk is formed about 1 1/2 to 1 3/4 inches
thick and about 7 inches in diameter. Boiling water for mixing is stated to
make the cakes firmer and better to handle. No salt nor other such ingredients
are used. The loaves are immediately slid into a pot of boiling water from
the paddle or from between the hands and are supported on edge by placing the
paddle against them until all are in. The bread paddle or sometimes a special
circular turning paddle, is used to rotate the cakes a little when partly
done, so as to cook all parts alike.
An hour is usually required for cooking, though the completion of the
operation is indicated when the cakes show a tendency to float, or when the steam
is given out equally all over when a cake is lifted out. The bread paddle is
also employed in removing the bread from the pot. When a batch is too large
for the pot, some of the cakes are boiled for five or six minutes, then removed
and baked in a pan in the oven. Boiled corn bread, while not light in the
ordinary sense, is decidedly tasty when newly made. It may be sliced and eaten
either hot or cold with butter, gravy, or maple syrup. An Oneidatown informant
states that it is often sliced and fried in butter as we fry cornmeal or
oatmeal mush. (W)
After the corn has been hulled and washed, it is placed in the mortar and
pounded to a meal or flour. As the pounding progresses the fine sifting basket
is frequently brought into requisition. The hand is used to dip the meal out
of the mortar into the sifter. The large bread pan is often set on top of the
mortar and the sifter shaken in both hands. The coarser particles are thrown
into a second bowl or tray and are finally dumped back into the mortar to be
repounded. A hollow is next made in the flour and enough boiling water poured
into it to make a stiff paste. Usage differs somewhat in this respect, cold
water being used by some for mixing. The stirring paddle is often employed a
t first, after which the paste is kneaded with the hands. Dried
huckleberries, blackberries, elderberries, strawberries, or beans may be incorporated in
the mixture, beans apparently enjoying the greatest favour. The latter are
previously cooked just so that they will remain whole or nearly so. Currants or
raisins are sometimes used at present. Formerly the kernels of walnuts and
butternuts were employed in the same way.
A lump of paste is next broken off, or about a double handful. This is tossed
in the hands, which are kept moistened with cold water, until it becomes
rounded in form; the surplus material forms a core at one side, usually the
right, and is finally broken off. The lump is now slapped back and forth between
the palms, though resting rather more on the left hand; and is at the same
time given a rotary motion until a disk is formed about 1 1/2 to 1 3/4 inches
thick and about 7 inches in diameter. Boiling water for mixing is stated to
make the cakes firmer and better to handle. No salt nor other such ingredients
are used. The loaves are immediately slid into a pot of boiling water from
the paddle or from between the hands and are supported on edge by placing the
paddle against them until all are in. The bread paddle or sometimes a special
circular turning paddle, is used to rotate the cakes a little when partly
done, so as to cook all parts alike.
An hour is usually required for cooking, though the completion of the
operation is indicated when the cakes show a tendency to float, or when the steam
is given out equally all over when a cake is lifted out. The bread paddle is
also employed in removing the bread from the pot. When a batch is too large
for the pot, some of the cakes are boiled for five or six minutes, then removed
and baked in a pan in the oven. Boiled corn bread, while not light in the
ordinary sense, is decidedly tasty when newly made. It may be sliced and eaten
either hot or cold with butter, gravy, or maple syrup. An Oneidatown informant
states that it is often sliced and fried in butter as we fry cornmeal or
oatmeal mush. (W)