Cornmeal Mush

Ingredients

• 1 c. cornmeal
• 1/2 t. salt
• 5 c. water

Method

1. 1

   Mix the cornmeal with a little cold water and stir this into the boiling water.

2. 2

   Add the salt.

3. 3

   Cook the cereal over direct fire for 5 minutes.

4. 4

   Finish in double boiler.

Nutrition per serving

As published

This recipe was extracted from Cooking in the elementary schools, January, 1922 (1922) by Chicago (Ill.). Board of Education. Education Division., page 1. The excerpt below is the record exactly as published.

CORNMEAL MUSH 1 c. cornmeal IJ^ t. salt 5 c. water 1. Mix the cornmeal or farina with a little cold water and stir this into the boiling water in the upper section of the boiler, or take the boiler off the fire and stir the meal into the hot water slowly. 2. Add the salt. 3. Cook the cereal over the direct fire for 5 minutes. 4. Finish in double boiler. 5. Serve with milk and sugar or with brown sugar syrup. Page 6 TEA ^ t. tea to 1 c. boiling water 1. Put the tea into a scalded teapot and pour boiling water over it. 2. Allow it to steep about 3 minutes. 3. Serve hot. Children should not drink tea or coffee. COFFEE 6 roundinsc T. coffee. 6 c. boiling water %. c. cold water 1 crushed egg shell 1. Mix coffee with the crushed tgg shell and the cold water. 2. Put m coffee pot. 3. Add boiling water and boil 3 minutes. 4. Remove from the fire and let stand on stove for a few minutes to allow grounds to settle. NOTE — Coffee made with egg has a richer flavor, but the use of tgg in coffee making is not necessary. If egg shells are not used, add a little cold water. Left-over coffee may be used in the making of dark cakes and desserts. FRIED MUSH 1. Pack any left-over mush from breakfast into a small bread pan. 2. Cover to keep crust from forming and set aside to cool. 3. Remove from the pan and cut into slices about J/2-inch thick. 4. Dip in flour and saute until a crust is formed on one side. Turn and brown on the other side. 5. Serve with syrup. BROWN SUGAR SYRUP 1 c. brown sugar yi c. water Boil three minutes. Page 7 GRIDDLE CAKES 2T< c. flour 1 t. salt 2 T. fat 5 I. baking powder 2 T. snc;ar 1 e 2 c. g§r mi SOUR MILK GRIDDLE CAKES 2 c. flour 1 t. salt 2 T. fat 1 t. soda 2 'V. suoar 1 egg- 2 c. sour milk 1. Mix and sift dry ingredients. 2. Add well beaten eeg and melted fat to milk. .\ Combine liquid with d-v ingrediems. 4^ Cook on a 'iglnly greased pan until brown on one side, turn and brown on ihe other side. NOTE — Cakes mav be made without esfgs. MUFFINS WHITE CORNMEAL GRAHAM 2 r. white flour 1 c. co-nmeal 1 c. <:-a^^am flour 4 ) halving powder 1 c. flour ] c. \\lr'le flour H t. salt 4 1. bal ng powder 4 1. baking- powder 21' -n-ar 14 t. salt ^< t. salt " 1 (■ mdk 2 "r. sugar 2 1'. sugar 2T. fat (melted) 1 o n^i^k 1 c. milk 1 egg 2T. tai impiuHn 2 'I', fat fmplted'i 1 poo- ] go-o 1. Mix and s-'l drv ingredients. 2. Beat the e?"-. add the milk and melted fal. ?>. Cnvh'ne the dry and Cie k'miid no • 'vl 'mt s. 4. Mix liglillv with a fork. 5. Bake in a hot oven from 20 to 25 minutes. CORNBREAD 1 c. cornmeal i^ t. salt 2 T. melted fat 1 c. flour 2 T. sugar 1 egg- 4 t. baking powder 1 c. milk 1. Mix as mufflns. 2. Bake in a buttered cake tin in a hot oven for one-half hour. Paare 8 EMERGENCY BISCUITS 2 c. flour 1/2 t. salt

Cook this with the app: pantry check, scaling, and the assistant.