■USHS OF COEUr 251 



high in protein content, which is put upon the market in 

 various forms as stock food. 



Pop-corn products. — A large proportion of the pop-corn 

 crop is utiUzed with no other preparation than popping, 

 with a small amount of butter and salt added for seasoning. 

 The popped corn is also used in various confections and in 

 prepared breakfast foods. 



Sweet com products. — The sweet corn crop is utilized 

 as green corn on the cob, as " canned " corn, and " dried " 

 corn. Dried corn was at one time an important home- 

 made article of food and considerable was sold as a com- 

 mercial product. Canning is the principal method of 

 preserving green corn and has become an important 

 commercial industry. 



Cereal food products. — Corn, either as grits, germs, or 

 popped, is utilized to some extent in various prepared 

 cereal foods. A common method is to. cook the cracked 

 hominy until soft, then roll into thin flakes, which are 

 then dried. The cooking and drying increases the soluble 

 sugars, and more or less carmelizes the carbohydrates. 



Com meal is utilized in various ways. Corn-meal mush 

 and samp is made by simply boiling in water with a little 

 salt, and is well known. Polenta, made in the same way, 

 is said to be almost a national dish in Italy. 



The three principal forms of bread made from corn meal 

 are hoe-cake, johnny-cake, and brown bread ; the formulas 

 for which are given on the following page.^ 



In the " Cotton Belt " of the United States corn furnishes 

 the principal bread food, rather than wheat. In other sec- 

 tions of the United States — also in Europe — corn meal is 

 used in proportions varying from 5 to 50 per cent in a variety 

 of bread and pastry foods, where a coarse flour is desirable. 



1 Maine Bui. 131, p. 139. 



