Bryan daily eagle and pilot. [volume] (Bryan, Tex.) 1909-1918, 1914-02-12
CORN MEAL, THE INDIANS
GIFT TO CIVILIZATION
Department of Agriculture Suggests
Indian Recipes to Housewives.

Italy has also contributed TO the list
of palatable dishes which may be
evolved from corn meal. An instinc-
tive attempt on the part of Italians to
supply the body with all the food ele-
ments required, by means of one dish,
has resulted in "polenta."
This dish, which is common in Italy,
differs little, except in name, from
hasty pudding, though it is served In
very different ways. Sometimes
cheese is adding during the cooking
Polenta is often reheated either with
tomato sauce or meat gravy lett
over from a meal or with meat gravy
made from a small amount of meat
bought for the purpose, or with half
tomato sauce and half meat gravy. In
any case, the dish is improved by
! sprinkling each layer of polenta with
cheese. When the polenta is to be re-
heated in gravy, it is well to cut 1t
| into small pieces in order that the
/ gravy may be well distributed through
the dish.
Tomato Sauce for Polenta.
Two tablespoons butter, two table.
spoons flour, one cup thick strained
tomato juice, salt and pepper.
Melt the butter; cook the flour
thoroughly in it; add the tomato juice
and seasonings; and cook until
smooth, stirring constantly.
Another attempt to produce bal
anced ration in one dish has been
made by the natives of Jamaica. 1t
is called stamp and co." and consists
of salt fish, lard and corn meal, and
has nutritive value resembling that
of scrapple. A good recipe for scrap.
pie is the following:
Corn Meal Scrapple.
One pigs head split in halves, two
cups corn meal, salt and sage.
Cook the pork in water until the
meat can be easily removed from the
bone. Remove the meat. cool the
broth and remove the fat Reduce the
broth to about two quarts or add cold
water enough to bring il up to this
amount, and cook the corn meal in 1t.
Add the meat finely chopped and the
seasonings. Pack in granite bread
tins. Cut into slices and fry
The addition of meat to corn meal
does actually tend to produce bal
anced ration, for the meat furnishes
protein and fat while the corn mea
furnishes starch. There are number
OF dishes made from corn meal ant
meat or fish in which mush is made
or which resemble mush in some par
. ticulars. Among these are corn mea
fish balls and tamales. recipes fol
which are given here with:
Corn Meal Fish Balls.
, Two cups cold white corn mea
mush, one cup shredded Goldfish, on
, egg, one tablespoon butter.
Pick over the Goldfish and soak it I,
remove salt, If necessary. Combin
the ingredients and drop by spoonful
into hot fat. Drain on porous paper
These Goldfish balls compare yer
favorably in taste to those made wit
potato and are more easily and quicl
ly prepared.
Tamales.
. Meat from one-half boiled CHECKER
one Glove garlic or one-half mediur
sized onion, one-fourth teaspoon ca
yenne, one teaspoon salt, one cup cor
meal. two or three small red papers
:, corn husks.
= Chop the chicken, season with tn
cayenne pepper, garlic or the onio
finely chopped, and salt; form tn
meat into little rolls about two niche
long and three-fourths inches in d
- ameter. Pour boiling water over tn
D. meal and stir; use water enough I
, make a thick paste Take heapin
4 tablespoon Of the paste, pat 1t out fla
n and wrap a roll of chicken in it; the
p" wrap each roll as made, in corn husk
which have been softened by imme
b. sion in hot water, tying the husB
e. with a piece of string close to eac
d end of the roll Trim off the ends {
the corn husks, allowing them to pr,