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Maize, or Indian Corn

The objection to maize generally is that it requires a great amount of cooking to soften it, and, therefore, gives considerable trouble, the consequence being that an excellent and palatable food is very much neglected. Broken or split maize is known as hominy, and certainly does require rather prolonged stewing. Once, however, it is properly cooked, and tasted with the adjuncts of milk and sugar or jam or treacle, it is generally approved. Ground maize is much more manageable, and appears in many s. In the United States, prepared very much as oatmeal is for porridge, it is known as mush. In Italy it is called polenta and polentina, and is a very favourite dish. Cornflour, marzina, etc., are all preparations of maize starch, and are popular because they can be cooked easily. Polenta, which is the entire yellow meal of maize, is a much more substantial and nourishing fare, and deserves to be better known. Like rice or semolina, it may be cooked either as a sweet or a savoury. A pudding of polenta made with milk, eggs, and sugar, with plenty of raisins in it, well boiled, and then baked, is one children relish amazingly, and it is extremely good for them. Polenta cooked somewhat in the fashion of a Yorkshire pudding and served with grated cheese makes a fine savoury. The famous Johnny-cake of the States is made with fine polenta. Upon one part of this is poured two parts of boiling water. The meal and water are well mixed, made into a thin cake, baked in a quick oven, and eaten hot with treacle.