The skin of the corn kernel is thin, and when subjected to milling processes, is included in the grinding.  When well ground, it can be digested, with the exception of the siliceous coating.

Sweet corn and some of the field varieties, form a nutritious and favorite food while green.  The mature grain is used in many forms.  The whole grain, hulled, is an agreeable food.  Hulled, broken, or split to various degrees of fineness, it is known according to the size to which the grain has been reduced as hominy, fine hominy, or grits; or, if finer still, as samp.  Subjected to a process of still finer trituration, it forms meal.  Cornstarch consists of the farinaceous portions of the grain.

On account of the large proportion of fatty matter contained in maize, it acquires, if kept for some time and unpleasant, rancid taste, occasioned by the usual change which takes place in fat when exposed to the atmosphere.

The new process granular meal, which is prepared from corn dried for a long period before grinding, becomes rank less quickly than that ground in the old way.

Maize meal is very largely consumed in the form of mush or porridge.  This, in Ireland, is termed “stirabout;” in Italy it is called “polenta;” and in British Honduras it is known as “corn lob.”

GENERAL SUGGESTIONS FOR COOKING.—­Most of the various preparations from maize require prolonged cooking to render them wholesome; this is equally true respecting mushes prepared from samp or meal, a dish which unfortunately some cook in bygone days saw fit to term “hasty pudding.”  Unthinking people since, supposing it to have been so named because of the little time required to cook it, have commonly prepared it in fifteen or twenty minutes, whereas from one to two hours, or even longer, are necessary to cook it properly.  Hulled corn, hominy, and grits, all require prolonged cooking.  The time for cooking these preparations may be somewhat lessened if they are previously soaked over night.  They should, however, be cooked in the same water in which they are soaked.

RECIPES.

CORN MEAL MUSH.—­stir together one pint of cornmeal, one tablespoonful of flour, and one pint of cold milk.  Turn this slowly, stirring well meanwhile, into one quart of boiling water, which should not cease to boil during the introduction of the batter.  Cook three or four hours.  If milk is not obtainable, water alone may be used, in which case two tablespoonfuls of flour will be needed.  Cook in a double boiler.

CORN MEAL MUSH WITH FRUIT.—­Mush prepared in the above manner may have some well-steamed raisins or chopped figs added to it just before serving.

CORN MEAL CUBES.—­Left-over corn meal mush may be made into an appetizing dish by first slicing into rather thick slices, then cutting into cubes about one inch squares.  Put the cubes into a tureen and turn over them a quantity of hot milk or cream.  Cover the dish, let them stand until thoroughly heated through, then serve.