Evening star., 1944-01-28
This and That
BIZ Charles Z. Trnceueu

The once humble soy bean has come
to the front with q rush. At one time
It was the darling only Of food cranks.
Today 1t is the dietary pet of the Nation.
But how about fried mush? -
Nobody is going to make this corre-
spondent forget his favorite plate Of
fried musfl, still one Of the best OF all
breakfast foods.
1t has to be fried right, however
Sloppy nush Is not scarood.
-
Corn was originally the gift Of the
Great Spirit. Fried mush is, according
to our taste, the zenith Of King Corn.
Corn on the cob is swell. A bowl of
mush and milk is great. Hominy grits
IS still one OF the best breakfast foods.
Corn cakes, and corn bread-yum, yum!
But for downright good eating, especially
on a cold and frosty morning, there is
nothing that quite takes the place of
fried mush.
Fried mush, to be right, has to be
properly fried, golden brown in appear
ance, crunchy at the edges. medium soft
In the center.
Soy meal won't give that taste, no
matter If 1t does have more protein In it.
In the old days the corn meal was
ground on water stones. Today it is
finer, but still possesses the taste, if
perhaps not all the vitamins and min
erals.
Wasn't 1t Wordsworth who insisted
that bit Of glory was passing from the
earth? We have to expect it. The green
paint isn't as green, and even the rolls
OF paper are nat, instead of round.
What rubber We get has terrible smell,
and the rubbing alcohol is made out of
gas, sure enough "a by-product, the bot
tie says).
Nothing is quite as good as it used to
be except lovely woman's smile and
the bravery Of brave men. These are
still the same, thank God.
Among the foods, corn meal mush and
fried mush are two of the best.
The upstart, soy, has Its good points,
but these oldtimers fill the bill, and the
stomach, too.
One good thing about real fried mush
is that you Cor somebody has to begin
on it the night before.
1t has time, as an essential Ingredient
No magic working chemical will make it
cook up In three minutes. No, sir. It
takes time to make good fried mush.
The meal is mixed up with whatever
1t Is mixed up) and put in big pan to
"set" overnight.
Somehow we like that idea Of setting.
"Just settin'" is small town stuff. it
Is true, but something which may be
introduced into city living with profit.
Well, there Is our mush, Just a-settin'.
all by itself in the dark, drinking up
some OF the magic of music and the
night. BY morning the mush Is good
and firm, ready to be sliced. Fit to be
sliced, indeed.
The first thing, however, is to slide
1t out OF the pan, q sight for the gods
of anticipation.
The fat is already sizzling in the pan.
The knife is applied, and over fall thin
slices.
The aroma Of frying mush is too little
known.
The rows Of golden brown slices on
the china plate create appetite.
Do not be too hasty, however,
Or all the hot things in the world
slice Of fried mush is the hottest.
Emergency relief may be necessary for
q thoughtless tongue.
Here is where glass of ice cold milk
helps.
Now comes the most astonishing thing
ABOUT fried mush. Just how or why, we
DO not know, but 1t is a fact that the
more fried mush one eats, the more one
wants, and, 1t almost seems. the more
one can hold. This astonishing phe.
nomenon Is unique among foodstu1s
fortunately, however, the supply runs
out before the appetite. Try soy. by IN
means, but don't forget fried mush.