Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-02-25
mrs. WILSON GIVES
CORlNlNEAL MENUS
pocched Egg With Mush, and
Combination With Leftover
Meat Specials
Nv mrs. NJ. A. WILSON

This was the western citye nrst rCa
eNort to visualize the possibilities o
the wonderful grain. Today the West
crn States grow as a main crop ncarl,
n million acres Of corn. Tho agricul
rural communities In tho corn belt-hnv,
featured as an education theme III,
many dishes and the wholesome. MI.
tended n Maize Festival at one Of tn,
large oranges in the Southwest. anc
ne whole affair was not only unique
hnt nls, very attractive. A band o
corn maidcns were the musicians, am
also furnished n delightfully."- nttractiv.
comedy called Corn" Little recipe
books featuring special corn dishes wcr.
given as souvenirs.
Tho American Indian IL closely rs
scciated with corn: in fact. some ol
fhe textbooks in schools and histories
rive the Indians the credit for intro
ducins to the white folks who came ovci
on the Mayhower ythc Zea Mays or In
Alan corn. The food value of corn was
\ quickly found To be substaining. nour-
isbing and hcalthful. It has not lost
INV Of its food value since those days
and, owing to vast improvements IN
cur methods Of cooking, this wonderful
sll.Anerican home product can be util-
Led IN many attractive dishes to add
: reaj variety ITO our daily menu.
Get out your mixing bowls md make
ihe family some real attractive old time
dishes of your granddad's days.
Corn is ground az .conrsc and fine
meal and the corn -four, which is the
meal milled TO the fineness of -four
/ both the white and yellow varieties
may be used: in fact, it is just n matter
H personal liking.
Maize Is, the King
From coast to coast betwixt the Seas.
:fs' Is knr 2a 6 By .HSi1r ayins asht delight
Corn Musli
Place in a deep saucepan
Four cups of boiling poter,
Z One teaspoon Of salt.
coarse cornmeal, sitting the meal into
The boiling water slowly; sift TO pre-
rent Jumping and cook until IT will hold
the spoon upright. Now rinse loaf-
shape pan with cold water, and turn in
10 cool and become firm. ! have found
that the big jelly glasses, the half and
pound baking powder cans make splen.
did moulds for the mush, and when the
mush Is turned from the can and cut
In slices there Is no waste.
Numerous inquiries as to how to fry
the mush brown leads me to give this
method right here.
How to Fry Mush
Cut the slices Of inush about one half
inch thick. Now dip lightly in flour
and fry golden brown in smoking hot
fat: do not let the slices touch. find
that the average housewife when cooking
lried mush, overcrowds the slices in the
pan and breaks in turning; the mush
lails to brown. Allow plenty Of room
while cooking and it will brown up
nicely.
Posched Egg on Fried Mush
The mush Is moulded round and the
tlice Is cut :hree- quarters Of an inch
thick, and nicely Drowned. Liz the
br'wned silica Of mush to not plate,
then lay the poached egg on thu mush.
parrish with nicely Drowned slice of
bacon and finely minced parsley.
/, Creamed smoked beef, creamed fnnan
haddie. chicken and other meats may be
Ierved in the same manner.
Serve nicely Drowned slices Of nush
With griled or fried slice Of ham. or
with stew or braise Of meat; it is
truly delicious.
Corn POne
Select shallow baking pan and place
In the pan four tablespoons of shorten
Ing and place where the pan will slowly
heat. Now place in mixing bowl
Too cups OF veliom cornmeai,
Ono teaspoon of salt,
Three tablespoons of sirup.
Tro cups of boiling ,catcr.
Stir and add
One and omc-hdt cups of sour milk.
Too lercl tablespoons Of baking
ponder.
Thrce- quarters cup Of -four.
Beat up hard and turn in the smok-
ing hot. we'll creased pan and bake in n
not oven thirty minutes. Cnt in squares
pnd lift to a hot plate covered with q
napkin, and serve at once.
4 Delicious Corn Muffin
Grease literally ten custard cups. and
set in shallow baking pan. 70 that
'hey may be easily handled. Now place |
In bowl
Sir tablespoons of sugar,
d Ifour tablespoons of shortening,
lok OF one eg0,
reaiii well, as Tor cake, and then |
Three quarters cup of cornmpnI.
One and one quarter cups Of ,chite |
-four.
One teaspoon of salt.
I'ro ierel tablespoons Of baking
pordtr,
Uno and one quarter cups of milk. |
m"at hard to blend. Now fold in the !
'tifiy beaten white Of the egg and turn
u the ton well-greascd custard Guns and
'aKe in hot oven for thirty five .
minutes. DO not heat the cups or place !
my water in the pan in which you
laVe placed the cups for the convent .
'nce Of handling.
Corn Bread
Ihis bread can be cut in thin slices .
'nn toasted when II day old.
Place in mixing bowl
One cup of cornmcal, I
Une and one.haG cups of flour, =
Unc teaspoon Of salt,
po,oder. ''"'"S
Uncon,,non Sense