The Calumet news. [volume] (Calumet, Mich.) 1907-1938, 1914-02-05

! cup corn meal.
teaspoon salt.
one-half cup molasses.
eggs.
Y cups thin cream.
silt the dry ingredients. Add mo-
lasses, yolks of eggs well beaten. and
cream; lastly, fold in the whites of
eggs beaten stin. Pour mixture into
buttered mold, steam hours; then
bale hour i'm IA moderate oven.
Italy has also contributed To the
hst OF pala'able dishes which may no
evolved from corn meal An instinct
I've attempt on the part of Italians to
supply the body with all the food ele-
ments required. by means of one dish
has resulten i'm "Polenta":
This dish which is common in Italy.
differs little, except in name. from
hasty pudding, though it is served I'm
very different ways. Sometimes cheese
is added during the cooking. Pollen
Ia is often reheated either with to-
mato sauce, or a meat gravy left over
from a meal or with a 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
shrinking each layer of polenta with
cheese. When the polcnta is to be re-
heated in gravy. it. is well To cut II
in, al.
gravy may be well distributed through
the dish.
Tomato Sauce for PoIenta.
2 tablespoons butter.
tablespoons flour.
! cup thick strained tomato Juice.
salt and pepper.
Melt the butter: cook the flour thor
oughly in il: add the tomato Juice
and seasonings; and cook until smootl
stirring constantly.
Another attempt to produce bal
anced ration i'm one dish has been
made by the natives of Jamaica. II
Is called stamp and Go" and consists
of salt fish, lard and corn meal, and
has a nutritive value resembling thai
Of scrapple. a good recipe for scrap
pie is tie following:
Corn Meal SersppIe.
pigs head split i'm halves.
cups corn meal.
Salt and sage.
Cook the pork in water until tn,
(, Il.
bone. Aeduce the broth to Gbout
quarts or add water enough to bring
1t up to this amount, and cook III,
corn meal in it. Add the meat finely
chopped and the seasonngs. Pack in
granite bread tins. Cut into slices and
fry
The addition of meat to corn mea
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 mca
fish balls and tamalcs recipes 70,
which are given herewith:
Corn Meal Fish Balls.
cups cold white corn meal mush.
cup shredded Goldfish.
egg.
| tablespoon butter.
Pick over the Goldfish and soak /;
To remove salt, if necessary Combine
the ingredients and drop by spoon
fuls into hot fat. Drain on porous pa
per. These goldfish balls compare
very favorably in taste with those
made with potato and are more cas-
lily and quickly prepared
Tamales.
Meat from y boiled chicken.
l Glove garlic or Il medium sized
onion.
u teaspoon cayenne.
teaspoon salt.
cup corn meal.
. or small red peppers.
Corn husks.
Chop the chicken season with tn
nnily chopped. and salt; form the meat
into little rolls about inches long and
three fourth inch in diameter. Pour
boiling water over the meal and stir;
use water enough to make n thick
paste Take a heaping tablespoon o:
the paste. pat it out fiat, and wrap a
roll of chicken in it; then wrap each
roll. as made i'm corn .husks which have
been scftened by immersion i'm hot
water. tying the husks with piece of
string close To each end of the roll.
Trim off the ends of the corn husks,
allowing them to project an inch or
two beyond the rolls. Cover the rolls
with the broth i'm which the chicken
was cooked. or with boiling sailed
water. Add two or three small, sharp
red peppers. and boil for 10 minutes.
'Tamales are usually made with
chicken but other meat may be used