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Show Food queries by Donna Lou Morgan Tribune Food Editor MILTON L. PERKINS takes seriously the task of making the finest of Combread. Magazi Home He begins the process early each spring when its planting time by putting a good deal of his large garden plot into sweet corn. Then Milton allows the com to ripen on the stalk and stay when he there until harvests to avoid freezing. He places the unhusked com cobs in bushel baskets in the basement to dry. By January, the cobs are dry enough for Milton to simply mb or shuck the kernels from them to pour into large jars or canisters for storage. In these jars or canisters are the makings for the worlds best to Miltons daughter, Karen. And were inclined to cornbread, according agree. Lake Salt The I GRIND JUST enough commeal for what I need immediately before making the combread," Milton said, In with the that way, the commeal is always germ still in it, of course, flavor. fresh and has tip-to- p one-haof my about I actually plant with com in varieties, early garden and late com (Golden lf II 4 mid-maturi- Jubilee is my favorite late variety). So, actually, we have fresh from July until freezing. Its after the first frost I start the process of drying the com for grinding. And, at this point, its kind of nice to have a little reprieve from harvesting everything at the peak of maturity. The corn kernels dry perfectly following my procedure. And it aland troubleleviates some steps usually necessary to dry com. com-on-the-c- time-consumi- MILTON EXPLAINED HE has been gardemng since he was about 10 years old. Ive learned a lot of tricks in that time, he chuckled. But this corny one happens to be a favorite." Because of his interest and expertise, Milton has conducted many garden seminars to help novices learn some of his secrets of success. "I often grind commeal and make some of my combread at these seminars to show what can be done. You know, the proof and in eating it. is in the pudding "I try to prove to backyard farmers that this com left on the stalks is a valuable resource that should be kept and used. It is a great storage item. In fact, I have some dried corn in my basement that is 20 years old. But, I have to admit, the com Ive dried in the past few years does make better Combread. Milton said he assumed a good amount of the bread-bakinat his house, including combread, after his retirement when his wife, Ida, became so involved in teaching piano lessons. My daughter, Karen, was teaching flute lessons, too, so I decided it was up to me to help in the kitchen. He recalled he had long been grinding wheat for bread-makinwith his bui suddenly decided to try' his hanu at grinding corn and making Combread. It made an immediate hit with my wife, daughter and two sons. Since that time, it has become a favorite of many friends and neighbors. I simply developed the recipe through trial and error. STRIKING THE RIGHT chord in baking is a fairly new experience for Milton. But striking the right chord in music has long been a way of life for Milton and his very talented family. In addition to the musical ability of Ida and Karen, youngest son, Leeman, is professor of musicology, Columbia g g hand-grinde- r, University, New York, N.Y. Carlo, the oldest son, has shared many honors received by the barbershop quartet of which he is a member. During World War II, I had the pleasure of conducting a military band in the South Pacific for over two years, Milton said. So, one might assume, our family does enjoy music. Stnke up the band in your kitchen and enjoy the excellent recipe sent by Milton L. Perkins for tasty Combread. Even if you use the commercial-typcommeal, your results will be great. Then, at harvest time next autumn, fall in step with Milton and try your hand ht drying com as he does. Then you'll be able to freshly grind commeal for even better Combread. Centerville Reader requested recipes for moist, delicious, Cornbread and, in addition to Mr. Perkins, other good cooks Mrs. Jayne Friberg; Mrs. Lasca II. e d Chamberlain, Orderville ; Mrs. Norma Powell; Mrs. Suzanne Barton; Mrs. Robert E. Miller, Murray; Mrs. E. Angelos; Mrs. Patricia Henry; Mrs. Thomas J. Robbins; : |
