Ingredients
- a cup of cereal coffee
- one doctor says
Directions
Put dried sweet corn into a corn popper, iron frying pan or round bottomed iron kettle; cover, and shake over the fire until the grains are browned and puffed up nearly round. Served plain, this corn supplies a complete and satisfying food, as any one will find who sits down with a nice fresh-parched porridge dish of it and chews it until it is fine and creamy in the mouth. It is much more delicious than the finest popcorn. It may be ground and eaten in cold or hot milk, nut or dairy, and it may have a little salt and sterilized butter mixed with it while it is warm. A cup of cereal coffee or tea-hygiene with a dish of parched corn makes a nice luncheon or supper.
The corn may be dried on the cob or shelled and dried. It may often be bought from dealers in seeds, after the planting season is over.
Parched field corn is a good nourishing food but not so sweet and tender. It is usually better to be ground.
One doctor says, “I could travel the world around on parched corn and never want grease of any kind.”
It is well understood that corn and oatmeal are the richest in oil of any of the grains. In some countries the soldiers carry parched corn in their pockets on long marches.