Mrs. Wilson's Cook Book Part 103

Pour over one and one-half cups of boiling water. Beat to blend thoroughly, then let cool and add

Three-quarters cup of flour, Two well-beaten eggs, Four level teaspoons of baking powder, One and one-quarter cups of milk.

Beat to mix thoroughly, then pour in a well-greased baking dish and bake in a hot oven for thirty minutes. Serve from the dish.

POLISH CORN DISH

Place in a saucepan

Two cups of boiling water, One-half cup of finely chopped onion, Two-thirds cup of cornmeal.

Stir to prevent lumping and cook slowly for twenty minutes. Now add

One-half cup of finely shredded dried beef, One teaspoon of paprika.

Beat hard to mix thoroughly and then serve with tomato sauce.

YANKEE MUSH

Place in a saucepan

Two and one-half cups of boiling water, One-half teaspoon of salt, Two-thirds cup of cornmeal.

Sift the cornmeal in boiling water very slowly and then stir well to prevent lumping. Draw the saucepan to the side of the range and allow to cook very slowly for one-half hour. Serve in the place of the morning cereal with honey and milk.

For variety add

One-half cup of chopped seeded raisins, or One-half cup of finely chopped peanuts, One-half cup of finely chopped figs, One-half cup of finely chopped dates, One-half cup of finely chopped seeded prunes, One-half cup of finely chopped dried apricots, One-half cup of finely chopped cocoanut.

Europe also gives us some novel methods of using cornmeal.

CAROLINA CORN PONE

Place in a saucepan

Two cups of boiling water, Three-quarters cup of cornmeal, One teaspoon of salt.

Stir to blend and free from lumps, then cook for ten minutes. Turn into a mixing bowl and add

Six tablespoons of syrup, Three tablespoons of shortening, One and one-half cups of sour milk, One and one-quarter teaspoons of baking soda, dissolved in the sour milk, Six tablespoons of flour.

Beat to mix, then pour in a hot well-greased baking pan just enough to cover the pan one-quarter inch deep. Bake in hot oven for eighteen minutes. Cut into squares and serve.

CORNMEAL SAUSAGES

Place in a saucepan

One and one-half cups of boiling water, One cup of finely chopped onion, One cup of finely chopped left-over meat, One teaspoon of salt, One teaspoon of white pepper, One-half teaspoon of poultry seasoning, Two-thirds cup of cornmeal.

Stir well to prevent lumping and cook slowly for one-half hour. Turn into a bowl and let cool. Form into sausages, then roll in flour and brown in hot fat. Serve with brown gravy, cream or tomato sauce.

CHILI SAUCE

Place in a preserving kettle

Two quarts of stewed tomatoes, Two cups of finely sliced onions, One cup of finely chopped green peppers, One-half cup of finely chopped sweet red peppers, One and one-half cups of vinegar, One cup of brown sugar, One and one-half tablespoons of cinnamon, Two teaspoons of cloves, One teaspoon of allspice, Two teaspoons of celery seed, Two teaspoons of mustard seed, One teaspoon of ginger, One teaspoon of mustard, Four tablespoons of salt.

Stir to thoroughly mix and then cook until very thick. Cool and then rub through a fine sieve. Pour into sterilized jars and adjust the rubber and lid and seal. Process for twenty minutes in a hot water bath. Remove, cool and then store in a cool, dry place.

ITALIAN POLENTA

Place in a saucepan

Two and one-half cups of boiling water.

And then add

One teaspoon of salt, One teaspoon of paprika, One tablespoon of grated onion, Three-quarters cup of cornmeal.

Stir to prevent lumping and cook for three-quarters of an hour very slowly. Now add one-half cup of grated cheese and stir well to blend thoroughly. Serve in saucers like a cereal. Cover with tomato sauce and finely grated cheese.

TOMATO MARMALADE

Grate the yellow rind from two medium-sized oranges, taking care to grate very lightly. Place in a small pan and add one-half cup of water. Let stand one day and then cook slowly until soft. Add this rind to the juice of

Two oranges, One lemon.

Then place in a preserving kettle and add two quarts of stewed tomatoes, rubbed through a fine sieve.

One package of seeded raisins, Two pieces of candied ginger cut into bits, Four cups of sugar,

and the following spices tied in a piece of cheese-cloth:

Two teaspoons of cinnamon, One teaspoon of ginger, One teaspoon of cloves, One teaspoon of nutmeg, One-half teaspoon of allspice.

Cook until the mixture is very thick like jam and then remove the spice bag. Pour into sterilized gla.s.ses and cool and cover with paraffine. Store in a cool place.

SWEET RED PEPPER MARMALADE

Remove the seeds from thirty sweet red peppers and then wash well and put through the food chopper. Place in a saucepan and add two cups of stewed tomatoes. Cook until the peppers are soft and then cool and rub through a fine sieve. Measure and return to the kettle and add for every eight cups of pepper and tomatoes: