Casserole of Codfish, Pimento and Cornmeal Mush

Ingredients

• 1 lb. codfish
• 2 cups tomatoes, juice and pulp
• 1/4 cup pimento
• 1 cup cornmeal
• 2 teaspoons salt
• 4 teaspoon cayenne
• 3.8 cups boiling water

Method

1. 1

   Mix cornmeal with cold water.

2. 2

   Add to boiling water.

3. 3

   Boil five minutes.

4. 4

   In greased baking dish place fish which has been soaked overnight.

5. 5

   Place pimento on fish.

6. 6

   Place cornmeal on pimento.

7. 7

   To tomatoes add seasonings and pour over all.

8. 8

   Bake slowly for 45 minutes.

Nutrition per serving

As published

This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 45. The excerpt below is the record exactly as published.

4 teaspoon cayenne To cornmeal add one-half cup of cold water. Boil three cups of water and add cornmeal. Boil five minutes. Add other ingredients. Cook in greased baking dish for one hour. 110 FOODS THAT WILL WIN THE WAR BAKED SOY BEANS WITH GREENS AND TOMATO 1 pint soy beans 14 tablespoons salt + lb. salt pork 2 cup molasses 4 teaspoon soda # tablespoon mustard 4 teaspoon cayenne Boiling water (about one quart) 1 onion “1 pint tomatoes 2 cups cooked spinach Soak beans over night; drain. Cover with fresh water and the soda and boil, until skins break, but do not let beans become broken. Cut rind from salt pork and cut into six or eight pieces. To 1 cup of boiling water add the cayenne, salt, molasses, mustard and tomatoes... In bottom of bean pot place the onion and a piece of salt pork. Add beans. Pour over this the seasonings. Cover the beans with boiling water. Bake three hours covered. Uncover, put spinach to which has been— added 1 teaspoon of salt, 1 tablespocn of vinegar, one-eighth teaspoon of pepper, on top. Bake 30 minutes and serve. CASSEROLE OF KIDNEY BEANS, SALT PORK AND SPINACH One cup of kidney beans, soak over night; drain. Cover with fresh water. Add 2 teaspoons of salt, cook in small amount of water until tender. Force through colander. Measure 14 cups and add one-quarter pound salt pork chopped fine, 1 teaspoon Worcestershire sauce, 1 cup of water or meat stock or gravy. Place half of mixture in greased baking dish. Cover with two cups of spinach, to which has been added one-quarter cup of vinegar, 2 table- spoons of fat and one-half teaspoon of salt. Cover with other half of bean mixture. Bake 20 minutes. SCALLOPED MACARONI WITH PEAS IN TOMATO AND CHEESE SAUCE 1 cup macaroni 4 cup fat 1 cup peas 4 cup flour 1 pint tomatoes, juice and. pulp 1 teaspoon salt 1 cup grated cheese 4 teaspoon cayenne Cook macaroni until tender in one quart of boiling water and one teaspoon of salt; drain. Melt fat, add flour, salt and cayenne. Grad- ually add tomatoes and when at boiling point remove from fire, add cheese and peas. Place macaroni in greased baking dish, pour sauce over it and bake 80 minutes. water. brown. ingredients. AND HOW TO COOK THEM Lit 4 cup rice 1 cup cheese 1 cup corn 13 cup milk CURRIED RICE WITH CORN AND CHEESE IN BROWN SAUCE + cup fat + cup flour 1 teaspoon salt 4 teaspoon cayenne Melt fat until brown. Add flour and seasonings. Heat until brown. Add milk gradually. When at boiling point add other ingredients. Place in baking dish and bake 45 minutes. FISH AND VEGETABLE CHOWDER 3 lbs. fish 2 cups diced potatoes 4- cup chopped onion + cup chopped salt pork 1 teaspoon salt 4 teaspoon cayenne Cut fish into small pieces. 1 smoked haddock i cup samp, which has been soaked over night and cooked until tender 1 quart water and 1 teaspoon of salt Simmer 15 minutes; strain. In Kettle place layers of fish and mixed vegetables. in which bones, ete., have been cooked, add the seasonings. Cook forty minutes, slowly, covered. 1 cup peas 2 cups cold water 2 tablespoons fat 2 tablespoons flour 1 cup diced carrots 1 pint sealded milk Cover bones, fins and head with cold Cook onion and salt pork until To water Mix all SAMP, FINAN HADDIE WITH HORSERADISH AND TOMATOES 2 teaspoons horseradish (grated) 1 pint tomatoes 1 teaspoon salt 4 teaspoon cayenne 2 tablespoons cornstarch Pour 1 cup of boiling water and one-half cup of boiling milk over fish. Let stand one-half hour, pour off liquid. Place fish in baking dish. Place samp on fish. Mix other ingredients and pour on top. Cover and bake three-quarters of an hour. CASSEROLE OF SPAGHETTI AND CARROTS WITH PEANUTS, IN BROWN SAUCE 2 tablespoons flour 2 teaspoons salt 4 cup chopped peanuts 1 cup diced carrots 3 tablespoons chopped olives 1 cup cooked spaghetti 2 cups brown stock 2 cups water, or 2 bouillon cubes Blend flour with 2 tablespoons cold water. Dissolve bouillon cubes in the boiling water. Mix all ingredients. Place in casserole and bake 45 minutes or until spaghetti is tender. 112 FOODS THAT WILL WIN THE WAR LENTIL, PEANUT AND CHEESE ROAST, WITH WHITE SAUCE AND OLIVES 1 cup cooked lentils 1 tablespoon fat 1 cup chopped peanuts 2 tablespoons lemon juice 1 cup grated cheese 4 teaspoon salt 1 cup bread crumbs 4 teaspoon cayenne 1 teaspoon onion juice Mix all. Place in a greased dish. Bake 30 minutes. Then pour ‘over top a sauce made by melting 2 tablespoons of fat, adding 2 table- spoons flour, one-half teaspoon of salt and one-eighth teaspoon cayenne. Then add 1 cup of milk gradually. When at boiling point add 3 table- spoons of chopped olives. Pour this sauce over the roast and bake 20 minutes. Serve at once. CASSEROLE OF CODFISH, PIMENTO AND CORNMEAL MUSH 1 Ib. codfish 2 cups tomatoes, juice and pulp 4 cup pimento 2 teaspoons salt 1 cup cornmeal 4 teasoon cayenne 38 cups boiling water

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