Old-time recipes · 1917
Corn Meal for Breakfast, Dinner, Supper
60 recipes from the 1917 book by Bessie R. Murphy. Click a recipe to read it and copy it, or open its page in the book.
The recipes60
| Kind of dish | Click a line to open it |
|---|---|
| Vegetables | Elizabeth Ann Corn Meal Mush |
3 cups boiling water Yi cup sweet milk Moisten corn meal with i cup cold water, and stir slowly into the boiling salt water. Cook very slowly 30 minutes. Add yi cup sweet milk and boil 10 minutes longer. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 16. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Corn-Meal Yeast Bread |
i>^ cups milk I tablespoon fat yi cake compressed yeast i cup corn meal I tablespoon sugar 2 cups wheat flour i>^ teaspoons salt Put \yi cups milk, the corn meal, sugar, and fat into a double boiler; cook 20 minutes. Cool mixture. Add flour and yeast and remainder of milk. Knead thoroughly, make into a loaf, and allow it to rise until it nearly fills the pan. Bake in oven about 50 minutes. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 16. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Southern Spoon Bread |
y2 cup sifted corn meal i cup boiling water K cup sweet milk i ^gg I teaspoon baking powder Pour the boiling water over the meal and stir until smooth. Let it cook Add the butter and stirring as it cooks. Remove from fire. Add the milk, the wellbeaten ^gg, and lastly the baking powder. Pour batter a well-buttered shallow baking dish and bake minutes in a moderate oven, letting bread brown before removing it. Serve hot in the dish in which it was baked. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 17. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Delicate Spoon Bread |
yi cup com meal I teaspoon butter I tablespoon sugar 2 cups milk Mix the corn meal and milk and bring slowly to the boiling point. Cook about Add the butter, salt, and well-beaten yolks of the eggs. Then fold in the stiffly beaten whites of the eggs, and bake in a hot oven 30 minutes. Serve in the baking dish. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 17. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Recipe I |
2 cups peanut cream 2 teaspoons salt Put the meal into a shallow pan and heat it in oven until it is a delicate brown, stirring frequently. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 17. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Make the |
nut cream by mixing peanut butter with cold water and heating to the consistency of thick cream. While the nut cream is hot, stir in the hot corn meal. Beat thoroughly. Drop from a spoon in small cakes on a well-greased pan and bake. If preferred, these biscuits may be made with butter in place of peanut cream, and i cup chopped raisins may be added. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 18. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Recipe II |
1 cup white flour ^ cup hot milk Pour hot milk over the corn meal, add fat and When mixture is cool, add }4 cup of the flour sifted with the baking powder. Roll out lightly on board with the remainder of the flour. Cut out with biscuit-cutter. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 18. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Corn-Meal Muffins |
J/2 cup com meal J4 cup boiling water }4 cup milk J^ cup flour Pour boiling water over meal, add the butter, and let stand baking pov/der, and salt, and add the well-beaten egg and milk, mixing thoroughly. Put batter hot, well-greased muffin tins and bake about 20 minutes. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 18. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Rice and Corn-Meal Muffins |
I cup left-over cooked rice I cup white flour i}i cups milk 3 teaspoons butter From Corn Meal for Breakfast, Dinner, Supper, 1917, page 19. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Mix and |
sift the dry ingredients together. Add rice to milk and combine the two mixtures. Beat well and pour into well-greased muffin pans and bake. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 19. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Sweet Milk |
2 tablespoons flour Boiling water Scald the corn meal with just enough boiling water to cover. Let it stand 5 minutes, then add flour, salt, beaten egg, milk, and lastly the baking powder. Beat well. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 19. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Corn-Meal Pancakes |
^ cup flour Sift together the com meal, flour, baking powder, and Mix the milk and melted butter. Combine the two mixtures and bake on hot, greased griddle. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 20. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Corn-Meal Waffles |
i>^ cups flour i>^ cups milk Sift together the corn meal, flour, baking powder, and Add the well-beaten yolks of eggs to the milk and melted butter. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 20. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Drinks | Sour Milk |
i cup boiled rice }4 cup flour I tablespoon melted butter }4 teaspoon soda i cup soiir milk Sift together the soda, and Add the other ingredients and beat thoroughly. Have irons hot and well greased. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 20. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Corn-Meal Tamale Pie |
i onion 6 cups water 2 cups tomatoes I tablespoon fat i pound hamburger steak Salt and pepper Make a mush by stirring the corn meal and i>^ teaspoons the boiling water. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 21. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Meat | For Roast Pork |
]A teaspoon salt Put the milk, corn meal, and salt in the top of a double boiler; cook about Remove and cool. Add well-beaten eggs and mix well. Pour batter into well-greased muffin tins and bake in moderate oven, basting several times with drippings of pork. Serve with baked pork. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 21. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Corn-Meal Dressing |
I cup corn-bread crumbs i small onion chopped I cup stale bread crumbs I cup chopped celery i cup boiling water Pepper, salt, and sage Mix dry ingredients thoroughly, then add water, tossing lightly with fork to prevent sogginess. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 22. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Orange Corn-Meal Fritters |
yi cup com meal Yolks of 2 eggs 2 cups hot milk % cup sugar Grated rind of i orange Sift together the corn meal, salt, and sugar, and gradually add mixture to the hot milk. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 23. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Add a |
Httle of the mush to the yolks of eggs and grated rind of orange. Mix well and stir into the rest of the mush. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 23. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Spider Corn Bread |
2 cups sour milk 1 teaspoon soda Mix dry ingredients. Add the well-beaten ^gg and the Place the butter in a frying pan, melt it, and grease the pan From Corn Meal for Breakfast, Dinner, Supper, 1917, page 23. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Recipe I |
2 cups sweet milk i Qgg I teaspoon sugar (may be omitted) Mix the dry ingredients. Add the well-beater. egg, and melted fat. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 23. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Recipe II |
I pint sifted meal i cup sour milk 1 egg ^2 teaspoon soda Mix ingredients, pour batter into hot, well-greased pan, and bake in a hot oven. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 24. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | New Orleans Corn Bread |
i}^ pints com meal }4 pint flour I tablespoon sugar i}i pints milk Sift together corn meal, salt, and baking Rub in the butter or lard, add the well-beaten egg and the milk. Mix well, pour batter into a shallow, well-greased pan, and bake in a hot oven 30 minutes. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 24. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Dixie Corn Bread |
I cup flour 2j4 cups milk I tablespoon lard Sift together all the dry ingredients, melt the lard, add the milk, then the yolks of the eggs well beaten. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 24. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Fold in |
well-beaten whites. Mix turn batter into a greased pan, and bake in a hot oven 30 minutes. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 24. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Stir in the |
buttermilk and the cracklings made from rendered pork fat. Shape into a long oval loaf, place on a griddle, and bake until done through and brown. Or shape into pones, put in pan, and bake until done. Break into pieces to serve, do not cut. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 24. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Corn-Meal Pones |
^ cup water 2 tablespoons lard % teaspoon soda 1 cup buttermilk Sift the meal, soda, and salt, add the lard, and when mixture is smooth stir in the milk and water. Mix well. Shape into small pones. Bake in moderate oven. ready to serve, break pones intc pieces, do not cut. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 25. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Corn-Meal Sticks |
yi teaspoon soda I ^'gg Buttermilk to make a soft batter Mix ingredients as with other corn breads, adding teaspoon sugar if desired. Grease the stick pans well and have them very hot, pour mixture in, and bake sticks until they are brown. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 25. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Corn Dodgers |
I pint sifted meal yi pint sour buttermilk I tablespoon lard % teaspoon soda (put in milk) Mix ingredients well. Shape into cones with hands, put on greased pan, and bake. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Rice Corn Bread |
2 cups corn meal 2>^ cups milk I cup left-over boiled rice To the well-beaten eggs add the milk, meal, melted butter, rice, salt, and baking powder. Beat well and bake in wellgreased shallow pan in hot oven. Serve hot. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Egoless Corn Bread |
i tablespoon baking yi cup flour 2 tablespoons lard 2 teaspoons salt Mix the sifted com meal, flour, salt, and baking powder. Add the melted lard and the milk. Beat well, pour batter into well-greased pan, and bake. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Corn-Meal Puffs |
4 tablespoons meal I pint milk 14, teaspoon nutmeg Into the boiling milk stir the meal, sugar, and nutmeg. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Corn-Meal and Fig Pudding |
yi cup com meal yi cup chopped figs 5^ cup molasses i ^^% 3 cups milk Cook the corn meal with the milk, add the molasses, figs, and When the mixture is cool, add the beaten Pour batter into a well-buttered baking dish and bake in a moderate oven i hour. When pudding is partly cooked, add the remainder of the milk without stirring. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 28. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Corn-Meal Fruit Scones |
lyi cups floiuI ^zg and i yolk >^ cup milk yi cup seeded raisins the dry ingredients together, add raisins, beaten ^gZ^ sugar, and sufficient milk to make a soft dough. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 28. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Corn-Meal Raisin Gems |
teaspoons baking I tablespoon sugar i cup flour yi cup raisins lyi cups hot milk i ^g% Mix corn meal with sugar, salt, butter, and milk. Cool, add raisins, flour sifted with baking powder, and the wellbeaten %%g. Mix well and pour batter hot, greased muffin pans. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 29. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Corn-Meal Molasses Cookies |
yi cup com meal yi teaspoon soda ^ cup flour yi cup molasses % teaspoon ginger 3 tablespoons shorten2 teaspoons cinnamon ing Water to make a stiff 1 egg dough Boil together water, molasses, and shortening for i minute. Add beaten ^gg. Have dry ingredients sifted Pour in liquid, beating hard. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 29. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Molasses Corn-Meal Cake |
i cup sour milk >^ cup molasses i >^ cups sweet milk y^ cup sugar i cup flour i>^ teaspoons soda i ^gg From Corn Meal for Breakfast, Dinner, Supper, 1917, page 29. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Corn-Meal Crullers |
1 cup milk J/2 teaspoon salt }^ cup sugar J/2 teaspoon mace }4 cup flour Scald half of the milk in a double boiler, add half of the com meal, and stir until thick. Add the remaining milk, the butter, flour, baking powder, mace, and well-beaten egg. Mix well and let cool. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 30. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Corn-Meal Doughnuts |
I cup scalded milk teaspoon cinnamon teaspoons baking I cup sugar 3 cups flour Cover meal with scalded milk, add egg, butter, salt, cinnamon, baking powder, and sufficient flour to make a soft dough. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 30. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Custard Corn-Meal Cake |
1 cup sweet milk i^ cups com meal J4 cup sugar J^ cup flour I teaspoon soda I cup cream i cup sour milk From Corn Meal for Breakfast, Dinner, Supper, 1917, page 30. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Add and |
mix all the otker ingredients except the butter and the cream. Pour the batter into a baking dish that has been greased with the melted butter, add the cream, but do not stir mixture. Bake in moderate oven about 30 minutes. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 31. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Corn-Meal Ginger Bread |
i teaspoon cinnamon I cup white flour yi teaspoon cloves 1 teaspoon soda i cup sour milk i cup molasses 2 teaspoons ginger the dry ingredients. Mix the milk, butter, and beaten egg. Combine the two mixtures. Stir well. Pour batter into a well-greased pan and bake in a moderate oven. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 31. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Mix the |
cornstarch, sugar, and hot water and boil Add the juice and grated rind of lemon and let mixture cool. Stir in the beaten yolks and whites of the eggs and pour custard into the cases as directed. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 31. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Old-Fashioned Corn-Meal Pudding |
4 cups scalded milk i teaspoon cinnamon ^2 cup molasses ^ cup seeded raisins i pint cold milk Pour the hot milk over the corn meal and cook in a double boiler 20 minutes. Add the molasses, butter, salt, cinnamon, and raisins. Beat the yolks of the eggs and pour in the cold Combine the two mixtures, pour batter into well-greased baking dish, and bake slowly ^ hour. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 32. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Corn-Meal Fruit Gems |
2 tablespoons melted fat I cup wheat flour i cup raisins Mix dry ingredients, add the beaten, fat, and raisins that have been floured. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 32. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Eggs and cheese | Corn-Meal Cheese Sticks |
2 tablespoons grated cheese teaspoons baking I j^ cups com meal ^2 cup wheat flour I tablespoon melted butter Sift together the corn meal, flour, salt, and baking powder. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 33. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Corn-Meal Boston Bread |
i>^ cups com meal ^ cup molasses i>^ cups whole wheat i% cups buttermilk I tablespoon cooking oil i^i cups raisins and lyi teaspoons soda nuts, mixed Mix together all the dry ingredients, then add molasses, buttermilk, cooking oil, and lastly the mixed chopped raisins and nuts. Grease yeast-powder cans, fill them threequarters full, and steam about hours. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 34. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Steamed Corn Bread |
lyi cups com meal I cup buttermilk 1/2 cup floiu" I teaspoon soda Mix the well-beaten egg, the buttermilk, and the molasses. Into this sift the corn meal, soda, and From Corn Meal for Breakfast, Dinner, Supper, 1917, page 34. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Corn-Meal Mush |
in Fireless Cooker I aip com meal 3 cups water Stir the meal slowly into the boiling salted water, being careful that lumps do not form. Allow mixture to boil slowly 10 minutes, place it in cooker, and allow it to remain over night. Use one radiator. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 34. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Corn-Meal Sweet-Potato Bread |
2>^ quarts fine corn meal i pint mashed sweet lyi quarts white flour potatoes 2 teaspoons salt i cake yeast Mix I pint each of the corn meal and flour. Add warm water to make a stiff batter, also the yeast cake, mixed with a small quantity of water. Keep sponge in a warm place until light. Scald remainder of meal with boiling water, cool, and add it, together with potatoes, salt, and remainder of flour, to the sponge. Knead well, and set in warm place to rise. it is light, put it into bread pans and let it rise until double in bulk. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Corn-Meal Souffle |
I cup com-meal mush i teaspoon baking powder 1 cup sweet milk y2 cup grated cheese Make mush as directed on page Add the baking powder, salt, well-beaten yolks of eggs, and cheese, mixing From Corn Meal for Breakfast, Dinner, Supper, 1917, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Corn-Meal Bannock |
2 cups milk y^ cup com meal Cook in a double boiler the milk, corn meal, and until it reaches the consistency of thick cream. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Polenta with Tomato Sauce |
Yi cup com meal 2 cups boiling water y2 teaspoon salt % cup grated cheese I cup tomato sauce Stir the com meal gradually into the boiling salt water. Cook a few minutes, then put it into a double boiler and cook I hour. Drop by spoonfuls on to a hot platter, and sprinkle with the grated cheese. Serve with the tomato sauce. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 36. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Fried Corn-Meal Nut Cakes |
3 cups boiling water yi cup chopped nuts Bring water and salt to boiling point, add corn meal and nuts. Cook 10 minutes. Remove from fire and add well-beaten egg, and fat. Turn into mold and cool. is cold, slice and fry in deep fat. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 36. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Poultry and game | Chicken and Corn-Meal Croquettes |
I cup chopped chicken i ^gg I cup com-meal mush Salt and pepper Few drops onion juice Mix the chicken and corn-meal mush. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 36. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Meat | Corn-Meal and Meat Croquettes |
I cup corn-meal mush Few drops onion juice 1 cup chopped meat Salt and pepper Combine the ingredients and drop by spoonfuls into hot fat. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 37. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Fish and shellfish | Corn-Meal Fish Balls |
2 cups corn-meal mush i cup shredded codfish Pick over the codfish and soak it to remove salt. Combine with the mush, eggy and butter. Drop by spoonfuls into hot fat. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 37. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Eggs and cheese | Corn-Meal Mush and Cheese |
Make a mush with i cup corn meal. it is done, add }4 cup grated cheese and leave pan over fire only until cheese melts. Serve at once. The cheese in this mush takes the place of cream, besides making it a more nourishing dish. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 37. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Corn-Meal Rolls |
J/2 cup mashed potatoes ij5^ cups flotir i tablespoon fat ^ cup milk Sift the dry ingredients. Add mashed potatoes, milk, and melted fat, mixing well to make a soft dough. Roll dough out on floured board to J/2 inch thickness. Cut in circles, spread them with melted fat, and bake in hot oven from 25 to 30 minutes. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 37. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | How to Use Left-over Corn-meal Mush |
1. To reheat corn-meal mush place it in a double boiler, add a little hot milk, and cook 3 minutes. 2. Reheat left-over mush, stir in a few scalded figs or dates, pour mixture into a mold, and serve cold with sugar and cream as a dessert. 3. Put left-over mush into a deep pan to mold. it is cold, cut it in slices, flour, and fry in hot fat. 4. Mix the left-over mush with a well-beaten egg, put it into well-greased shallow baking dish, and brown in hot oven. Let it remain in oven long enough to cook the egg. Bi? BessU R. Murphy, Food Expert and Lecturer The books of this little series for school and home use are something more than a collection of tested recipes for the preparation of foods we know. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 38. Read from the scan by computer, so a word may be off; the page itself shows the original. | |