Crittenden record-press. [volume] (Marion, Ky.) 1909-191?, 1918-08-15
SIMPLE PLAN TO
COOK CORN MEAL
Plenty Of Good Milk to Take Away
Dryness Makes Dish Most
Palatable.
CONSERVE wheat and SUGAR
Try Our Mush Recipes Until knaek Of
Cooking Just Long Enough Has
Been Discovered 4. Dried
Fruits Add Variety.

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lunch makes q simple dish 6t for
king-but like all other simple dishes
Il must be made just right or the king
won't like It. The secret Of serving
cornmeal this way lies In plenty Of
milk and not too much mush. In the
6rst place see that the mush II not
too thick-try out your recipes until
you find the knack Of cooking It Just
long enough. No one enjoys dry, thick
mush. Then serve moderate portions
with q generous amount Of milk or
cream on top-and have plenty more
In the pitcher to add later on. Raisins,
dates. figs and other dried fruits give
variety to the dish and please the chill
dren. They sweeten the mush and
save sugar.
The most common way Of prepar.
ing mush Is to allow the water to
come to the boiling point and to add
the meal slowly, stirring constantly.
The objection to this method is that
there Is considerable danger that the
mush will become lumpy and often
times 1t is inconvenient and unpleas-
ant to stand over a hot stove and stir
the mixture sufficiently to make It
smooth. A better method, therefore,
Is the following:
Put the cornmeal. cold water and
salt together In the top Of double
boiler. No stirring Is necessary. Put
the top Of the double boiler into the
lower part and allow the mush to
heat slowly. cooking half an hour. or
longer, II convenient. Many people
cook It as long as four hours. Just
before serving remove the top Of the
double boiler from the lower part and
boil the mush for two or three min
utes. In boiling It at this time there
ID no danger that It will lump.
conmeal Mush.
METHOD NO. L
I cupful corn meal. I teaspoonfui salt.
~ cupfuls water.
Bring the sailed water to the boil.
ing point In the top Of a double boil
er. Pour the cornmeal slowly into the
water, stirring constantly. Cook three
minutes. Put the upper part Of the
boiler into the lower part and cook
the mush half an hour and as much
longer rs convenient. Long cooking
improves the taste and probably adds
to the thoroughness with which the
mush Is digested.
The housewife who has no double
boiler can make one by using two
saucepans Of such size that one car
be set inside Of the other.
METHOD NO. ..
cupful meal. 4 cupfuls milk
! teaspoonful salt. whole or skim, o
W cupfuls water. Z oupfuls milk an
Or water.
Put the ingredients into tho top o
the double boiler cold and cook ont
hour or longer. II convenient. Jus
before serving bring the mush to tn
boiling point. This improves tn tex
ture and also Its flavor.
Mush In the Flreless Cooker.
I cupful corn meal. AZ eupfuls watc'
teaspoonful salt. milk, or milk an
| water.
Bring the sailed water to the boil
ing point; add the meal slowly, stir
ring all the time. Put into the fire
less cooker and leave for Ave to &c
hours. II the pail holding the mus
is set into another pail containing VI
ter before being placed into III
cooker, the heat will be retalne
longer.
Hero ore three good conservailo