II 



TS.OW TO USB LOCAL PRODUCTS. 



CORN AND CORN MEAL. 



One pound of com contains as much starch, etc., and more than twice 

 as much nitrogenous material as three pounds of sweet potatoes. Grow- 

 all the corn you can. Store in the cob hung up in an outhoiise, over 

 rafters, etc., or shell and dry it and place in well closed tins, demijohns, 

 or good barrels, etc. Put some mothballs (napthalene) at the bottom, 

 or instead put in a little ant poison (carbon bisulphide] on a piece of rag^ 

 or in a shallow tin at the top once a month ; a teaspoonful is enough for 

 a barrel. Neither will hurt the corn for food purposes or give it any 

 llavour if it is exposed to the air before being used. 



St. Augustine Estate has a kiln drier and a corn mill. Meal can be 

 ground from your corn at cost price. For particulars apply to the 

 Manager. 



Corn meal can be made in small mills which can be bought locally 

 at a cost of about $6 to $10. Put the corn through the mill, sift, and put 

 the coarser portion through again. Small quantities can thus be 

 prepared for use as required. A barrel of corn sold when fresh for say 

 $-2.00, will yield about 70 lb. of corn meal, worth at 6 cents per lb. #4-20.- 



A few people in a district could club together and buy a mill, or one 

 buy it and make a small charge for the use of it or for grinding corn. 



Johnny Cake : Oxre cupful of corn meal, and one of flour ; half a 

 teaspoonful each of bicarbonate of soda and baking powder ; one-third 

 of a cup of sugar ; a teaspoonful of salt, and one and a half cups of 

 milk. Mix and sift the dry ingredients together, twice, and then add 

 the milk gi^adually. The sifting is imx^ortant to ensure proper mixing. 

 J^eat well and bake in a shallow, well greased tin in a moderate o^'en. 



It is particularly good with coconut butter, and honey, and keeps well 

 for at least two days. 



Coconut Cake : The same mixtiu-e as above with a cupful of grated 

 coconut added to the dry materials before the milk makes an excellent 

 cake for children. The oil already in the coconut renders it unnecessary 

 to add any butter. 



A Jamaica Recipe : One teacupful of maize meal, a piece of salt, 

 boiling water. Sprmkle the meal into one pint of boiling water, boil 

 slowly for half an hour, stirring now and again. At the end of the time 

 turn into a shallow dish. When cold, cut into squai'es and fry a golden 

 brown in hot fat as required. If you are going to use the mash as a 

 pudding after the meat a tablespoonful of sugar should be added to the 

 meal. Sufficient can be made to last two or three days, and it can be used 

 as a batter pudding with meat, eaten with jam, etc. It tastes like 

 Yorkshire pudding, and has the great advantage of not requiring any 

 milk or eggs in it. 



Arepas or Corn Bread. "''— Take the required quantity of corn and 

 first crack it either by use of a corn mill or, preferably, in a mortar by 

 hand so as to avoid cracking it too fine. 



* Recipe kindly supplied by Mv. H. Dalla Costa. 



