Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-11-18

'opytiSht. 1919 by Mrs. Nj. a WILSON,
Cornmeal is essentially winter
GOD. rich in heat reproducing elements
ana reasonably priced II may be free
used during this season. win the
are necessary If we wish to prevent
overlooking the body with fuel foods
THAT will make the blood stream over
y rich and heavy. First. is the sup
p!cment with Il liberal diet of fresh
vegetables and salads. Second. as this
tood is rich in OIL IL should have very
little fat added to 1t. Tn I'd. do not
use cornmcal with pork products un-
less the family Is employed in heavy
manual tabor. o neayy foods ,oa of, Of CHS
hcat-producinE elements for the city
dweller and the person who works
indoors.
However. cornmeal Is an ideal par,
OF the winter diet. Here are some
old time recipes. made with cornmeal:
Yankee Mush,
Place in iIucepan
Two and onehlli cups of boiling
Onc-haif teaspoon OF salt.
Two birds cup OF cornmeal
SIT the cornmcal IN boiling water
vent Jumping. Draw The saucepan to
TIE side OF the, range and allow to
Serve in the place OF the morning ce-
real with honey ANA milk.
For variety add
one-half cup of chopped seeded ra:-
one-half cup OF finely chopped pea
nuts.
Ono-half cup OF finely chopped figs.
One-nalf cup Of finely chopped dates,
One-halt cup OF finely chopped seed
eG prunes.
oae-half cup of finely chopped dried
apricotS.
One-halt cup Of finely chopped CO.
corut
Europe also gives us some novel
methods OF using cornmeal
Try Italian Polenta-
Place in a saucepan
Two and one-hat cups OF boiling
water.
And then add
One teaspoon OF salt.
One teaspoonful OF paprtka.
One tablespoon OF crater onion
Stir TO prevent Jumping and cook
for thrce-quartcrs Of an hour very
slowly. Now add one half cup. Of
grated cheese anl stir well to blend
cereal. Cover with tomato sauce and
nneiy grated cheese.
Polish Corn Mush-
Place in saucepan
Two cups OF boiling water.
one half cup OF finely chopped
onions.
Two-thirds cup Of co-nmeaL
so SUI 70 Tor 't WENT n.nn'es Now add
one hait cup OF hne!y sAEeodeo
dried beef.
bne-ha4f cup OF lnc!y bTdlC0 SEccSC.
one teaspoon OF papr!ha-
Sea, hard 20 mix thoroughly and
tAen serve with tomato sauce.
Fried Muah.
Place IN q saucepan
Two cups OF boiling water.
one teaspoon OF salt.
Two-thirds cup OF cornmeal.
Stir TO prevent Jumping and then
cook slowly Tor one-n1.t nou Et So%
and turn IN the mush. Let mold Tor
twenty four hours. then cut in one
halt incn slices. Dip in fiour and Try
brown il hot tat
Cornmcnl sausnses.
Place in saucepan
one and one-ha!t cups OF boiling
wafer.
one cup Of finely chopped leftover
one teaspoon OF salt,
one teaspoon Of white peppeT,
One-half teaspoon OF poultry sea-
Two-thirds cup Of cornmeal.
Stir we'll 10 prevent Jumping and
cook slowly fo- One-haLI h09r, t urn
sausages. then roll in Hour and brown
in not fat. Serve with brown gravy,
cream tomato sauce.
Corn Mullins.
Place IN mixing bowl
One and onc-Quarter cups OF hour,
Three quarters cup or cornmeA,
one teaspoon of salt,
Two level tablespoons OF baking
powder.
-Four tablespoons OF strip.
Two tablespoons OF shortening.
One and one-quarter cups OF water
or milk.
One cEE.
Beat very hard to mix and then
pour in well-greased muffin pans and
bake in hot oven for thirty minutes.
Ye Olde Virginia Bntterbread.
Place in mixing bowl
One cup OF cornmea
One-half teaspoon OF nutmeg,
One teaspoon OF nutmeg.
One teaspoon of salt,
Four tablespoons OF shortening.
Pour over one and one-half cups OF
boiling water. Beat 10 blen thorough
~ then let cool and add
Three-quarters cup OF -four.