MAIZE, OR INDIAN CORN.
Maize, which until recently was little known in England, and which requires a much warmer climate to mature it, is not well adapted to panification; as, from its want of gluten, probably, the flour is not sufficiently adhesive to form a compact paste; and it absorbs a large proportion of water, which creates a further difficulty in baking it, the surface becoming dry and hard before the heat has penetrated the entire mass, the interior of which will often remain quite moist, however long it may be left in the oven. Still, in America and other countries where it is largely cultivated and much eaten, bread is made, and well made too, it may be presumed, entirely of maize; but, though considered very nutritious, and supporting well, apparently, the strength of those who live on it, it can never be comparable to that which is made of wheat. Indian-corn seems altogether better adapted to such preparations as admit of its being combined with plenty of liquid, and rendered digestible by long boiling, as it is in Italy and in the south of France. Small proportions of it mixed with the flour of wheat, produce extremely good bread, biscuits, and paste. Cakes, excellent puddings, and savoury dishes are also made of it without the addition of flour.
Wholesome and profitable bread will be produced by blending one third of maize-flour with two of wheaten-flour or meal. These proportions are easily converted into a light, pliable dough, in which the peculiar flavour of the maize will prevail after it is baked, only so far as to be pleasant.
The ears of Indian-corn boiled whole, while the grain is still green and young, are exceedingly