The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1917-09-07
HOME ECONOMICS
Corn-meal Mush


Corn-meal Mush
One cup corn meal, / teaspoon
salt, " cups water or cups milk,
or milk and water.
Put all the ingredients into q
double boiler anq cook for hours.
Polenta
This dish, which is common in
Italy, differs little, except in name,
from corn meal mush, tho it is
served in very different ways. Some
times cheese is added during the
cooking. Polenta is often reheated
either with tomato sauce, or a meat
gravy left over from meal or with
meat gravy made from a small
amount of meat bought for the pur-
pose, 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 reheated in
gravy, it is well to cut it into small
pieces in order that the gravy may
be we'll distributed thru the dish.
Sauces for Polenta-Tomato Sauce
Two tablespoons butter, 2 table,
spoons flour, 1 cup thick strained
tomato juice, salt and pepper.
Melt the butter; cook the -four
thoroly in 1t; add the tomato juice
and seasonings; and cook until
smooth, stirring constantly.
Savory Sauce
Take 2 ounces of salt pork, or
sausage. If bacon or pork is used,
cut 1t into small pieces. Heat until
crisp but not burned. In the fat
which tries out of the meat, cook a
small amount of finely chopped onion
and red or green pepper, being care
full not to burn them. Add 1 cup
Of thick tomato juice or a larger
amount Of uncooked juice, and cook
the mixture until it is reduced to
q smaller amount. Season with salt.
To this sauce capers, mushrooms, or
finely chopped pickle may be added.
Fried Corn-meal Mush
The custom of packing hasty pud-
ding in granite pans, cutting it into
slices, and frying it, is too common
to call for special mention here. A
less common method in this country
is that employed in Italy where po-
lenta is usually spread out in thin
layers on board and cut into small
blocks. These blocks are egged and
crumbed, and fried in deep fat. An
other is to mix corn meal in three
times its volume of water and to
cook it in water only long enough to
form mush, and to complete the
cooking by frying the meal in butter
or other fat This is not so stiff as
ordinary fried corn-meal mush, and
has the advantage of requiring a
shorter time for it's preparation, as
the temperature of fat suitable for
frying is far greater than that of
boiling water.
Roast Pork or Fried Chicken With
Corn-meal Mush
Blocks of fried corn-meal are
sometimes served with roast pork,
and are common accompaniment
Of fried chicken. particularly in the
southern states. The mush is made
by the usual method, is cooled and
cut into slices and fried delicate
brown either in a creased pan or
in deep fat.
Roast Pork With Batter Pudding
A dish corresponding to the York
shire pudding which is frequently
served with roast beef can be made
out of corn meal to serve with roast
pork.
One-fourth cup corn meal, 1 cup
milk, one-half teaspoon salt, 2 eggs.
Place the milk, corn meal, and |
salt in the top of double boiler and |
cook them about 10 minutes, or I'M
til the meal has expanded to form a
homogeneous mixture. After the |
mixture has cooled, add the eggs we'll |
beaten. Grease gem tins thoroly, al
lowing to each about 1 teaspoon of |
fat from the roast pork. Bake in |
a moderate oven, basting occasional
ly with the drippings of the pork.
Corn-meal Mush With Fruit
Corn-meal mush' is often served
with dried fruits, particularly with
figs and dates. In preparing such
fruit for use with the mush, it is
usually necessary to soften it. This
can easily be accomplished by wash
ing the fruit and then heating it in
a slow oven. AS a result of the
water remaining on the fruit is
fruit is absorbed and the fruit soft
ened and also dried on the surface.
Corn-meal Mush With Cheese
For this dish yellow corn meal is
usually used. For mush made with
1 cup of yellow corn meal the usual
allowance is one-half cup, or 2
ounces, of grated cheese. There is,
however, no limit to the amount of
cheese which can be added, and the
addition of the cheese tends not only