South Bend news-times., 1921-01-14
Kitchen enECOnOn1ieS
FIVE UNUSUALLY DELICIOUS
WAYS TO SERVE CORNNIEAL.

/ Corn stands peerless in the rank of
the earth's cereals. Its hygiene and
scientific excellence in culinary ways
as a health builder is recognized in
all countries where il grows.
Indian corn is our bumper crop,
and we should be proud 10 sound its
praises. Corn was first cultivated
in the United States by the English,
on the James river. Virginia, in 1850.
! from seed obtained from the In
/ dians, who claimed 10 be its discOv-
erer, and who said they received IL
! direct from the hands Of the Creator.
Their legend OF its origin is fascin-
! aung one. but too long TO repeat
/ here.
Some simple recipes for corn cook
cry may induce housewives to use
more corn products in their daily
menus with the certain result OF les
seninE their meat bills.
COrnmeaI Mush OF "Hasty Pudding. $"
Take one quart OF yellow cOrnmeal
and wet il thoroughly with a pint of
water. Put three pints OF water into
into an iron pot with "A teaSpOOntul
/ of butter and a tablespoonful salt.
/ When the water boils stir in the
cOrnmeal mixture. Stir until smooth,
then boil slowly an hour and a half.
stirring frequently. Eat the mush
with milk. honey or mOlaSses. The
mush may be turned into a wet mold
/ to harden. and when sold cut in
slices and fried for a breakfast dish.
Polonta- italian Dish.)
/ The Italian way TO make this dish
| Is TO bring quart of milk 10 boil
I ssif In, ssl,
cupful Of yellow or white cornmeal.
stirring as II thickens. When it is
smooth and thick add a teaspOonful
| OF butter and a tablespoonful OF salt
| "A little piece of butter. and a half
/ cupful OF Parm esan cheese, pour in
to baking pan and bake for 20
minutes Another way is To take the
mush moulded for frying, cut il in
60 squares, and place them in a but
tered baking dish. sprinkle grated
| cheese between the squares and on
/ top, then bake brown.
BIueberry Mush.
| Make the nusb as directed. Then
| just before moulding stir in u quart
OF carefully washed and picked-over
/ blucberries. Cut in squares and serve
with sugar and cream.
Corn and Chicken Sausagcs.
Make ore quart OF mush as direct
ed. Boil one chicken weighing three
! and a half pOunCs, until tender. add
! ing TO the water. then cut In the right
sizes. When tender. lift, cool, re
move the meat from the bones, and
imince il. Season with pepper. salt,
I q little sugar. powdered herbs. a
grated onion, and mix with the
mush. A quarter-pOund of suet.
freed from fiber and chopped fine.
/ should be mixed thoroughly through
the mass. A generous lump OF but
/ ter may be added TO the mCsh be-
/ fore incOrpOI atins Il with the chick
en-. The sausage casing may be
bought or made from a pigs caul.
soaked in cold water. Add u half
/ bud OF garlic and & bunch OF savOry
herbs. If liked The sausages may
moulded IN the right sizes, then
rolled in flour and fried in hot pork
fat or butter.
Steamed Corn Bread.
Mix three cupfuls each of corn
meal and wheat flour, add tea
/ spoonful of salt and two teaspOonfuls
Of baking powder Pour I'm quart
OF sweet milk and a cupful OF warm
molasses. Mix well. then pour into
"A buttered mould and steam four
hours. FIJI the mould only three
quarters full 10 allow for swelling
and cover tightly.
Copyright, 1920