Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-11-18
This Makes Ideal Heat.
Producing Breakfast
Food for Cold Mornings
of Wintertinte
BY NfSS. NJ. a. WILSON

DN hhhos iN. a. "
lCopvrtoht 1919, by Mrs. ". A. Wilson.
An rights rcsCrUcd.)
CORNNIEAL is essentially a win
" ter food, rich in heat producing
elements and reasonably priced. 1t may
be freely used during this season. With
Che free use of this meal several things
are necessary if we wish to prevent
overlooking the body with fuel foods
that will make the blood stream overly
rich and heavy First, is to supple
ment with n liberal diet of fresh yege
tables and salads Second, as this food
is rich in oil. it should have very little
fat added to it. Third, do not use corn
meal with pork products unless the
family is employed in heavy manual la
Dor. Hearty foods of this character
are entirely too rich in heat producing
elements for the city dwellcr and the
person who works indoors.
However. cornmeal is an ideal part
of the winter diet. Here are some old
time recipes, made with cornmcal:
Yankee Mush
Place in, saucepan
T,oo and one half cups Of boiling
Water,
One bIlf teaspoon Of salt
T,co- thirds cup of cornmodt
Sift the cornmeal in boiling water
very slowly and then stir well to pre-
vent Jumping. Draw the saucepan to
the side of the range and allow to
cook very slowly for one half hour.
Serve in the place of the morning
cereal with honey and milk.
For variety add
One-hdf cup Of chopped seeded rails
iHs, or
One half cup of finely chopped pea
nuts,
One halt cup Of finely chopped figs,
One-halt cup Of finely chopped dates.
One half cup Of finely chopped seeded
pruseS,
Onc-hoB cup of finely chopped dried
dpricots,
halt cup of finely chopped Co
coGnut.
Europe also gives us some novel
methods of using cornmeaI.
Try Italian Poenta
Place in a saucepan
Ttoo. and one-hnt cups Of boiling
tcuter
And then add
Ono teaspoon of salt.
One tedSpoorfui OF puprikG.
One tablespoon Of grated onion,
Three quarters cup of cOrnmcdt.
Stir to prevent Jumping and cook for
three quarters of an hour very slowly.
Now add one half cup of grated cheese
and stir well to blend thoroughly. Serve
in saucers like a cereal Cover With
tomato sauce and finely grated cheese.
Polish Corn Dish
Place in saucepan
TtCo cups OF boiling tcdter,
One-hd cup OF finely chopped onion,
TtCo- thirds cup Of cOrnmedl.
Stir TO prevent Jumping and cook
slowly for twenty minutes. Now add
One-hGlf cup Of finely shredded dried
beef.
One teaspoon Of pdprika.
Beat hard to mix thoroughly and
then serve with tomato sauce.
Fried Mush
Place in saucepan
Ttoo cups of boiling Vdter,
One teaspoon of salt.
TtOo thirds cup of cOrRn1edi.
Stir to prevent Jumping aud then
cook slowly for one half hour. Now
rinse a bread pan with cold water and
turn in the mush Let mold for
twenty four hours. then cut in one
half inch slices. Dip in -four and fry
brown in hot fat
COInmeaI Sausages
Place in saucepan
One and ohe-hdG cups Of boiling
"u5e'' ,,
OHe cup o We'g c"IPpeu D"toH,
One cup OF "He'y cHoPPe" 'e!toVer
meat'
OOhe t.usPOoH oJ I! Sa!,
Ohe ieuSpooh " D"''e pePPJ'
Ohe-HdH teuspoO" " Po"''fy Se"- :
ton,Hg' ,
I~o- -W"dS cup 0! coFHWcdt.
Stir we'd to prevent Jumping and
cook slowly for one half hour. Turn
into a bowl and let cool. Form into
sausages, then roll in flour and brown
in hot fat. Serve with brown gravy,
cream or tomato sauce.
Corn ,I,sns
'u"
Place IN a mixing Dowl
One and one quarter cups OF tour,
IMreg. n quurte'S cap ,t ~ o''""'o''
ir,ro IcpcL t1bJesnoors of b1kivo
,o,oder
Four tablcspoons of sirup,
T,no tabIe9poons of shorfeui,,g.
one and ore- 0uarter cups of irater
or milk,
One egg.
poo+ vary hard IN miv md tber
ponr in vol creased muffin mans and
bake in hot oven for thirty minutes.
Ne Old virginia batter bTedu
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