Fried Mush with Cheese

Ingredients

• 1/4 cup cornmeal
• 2 cups boiling water
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 cup grated cheese
• 1 cup tomato sauce
• 3 tablespoons fat for sauteing

Method

1. 1

   Stir cornmeal gradually into boiling salted water.

2. 2

   Cook over direct flame, stirring constantly, for 12 minutes; cook over hot water for 1 hour.

3. 3

   Stir grated cheese through mush, add paprika and turn into moulds.

4. 4

   Cool until mush is ready to slice.

5. 5

   Cut into thin slices and saute until golden brown.

6. 6

   Serve with tomato sauce.

Nutrition per serving

As published

This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 5. The excerpt below is the record exactly as published.

1 cup corn meal or corn flour 1 cup rye meal 1 cup Buckwheat flour 2y2 teaspoons soda 1 teaspoon salt ^ cup molasses 2 cups sour milk, or ly^ cups sweet milk. Mix and sift the dry ingredients and add the mo- lasses and milk. Beat thoroughly and steam 3>4 hours in well-buttered, covered molds. Remove the covers and bake the bread long enough to dry the top. This may be made also with 1^ cups corn meal and rye meal. This serves eight people. RYE CINNAMON ROLLS. 2 cups rye flour 2 tablespoons raisins cut in small pieces 4 teaspoons baking powder 2 tablespoons sugar 3/2 teaspoon salt 4 tablespoons fat Water or condensed milk to make a soft dough (about 2-3 cup). Roll the dough about ^ inch thick and spread on it a little melted fat and the following mixture: 1 teaspoon cinnamon, 3 tablespoons sugar, 1 tablespoon flour, 1 tablespoon water. Roll the sheet of dough into a cylinder and cut off ^ inch slices. Spread the top with sugar and cinnamon mixture, and bake. The dough may be sprinkled with sugar and cinnamon as preferred. WARCOOKBOOK 21 BARLEY SPOON BREAD. 4 cups boiling water 1 teaspoon salt 1 cup barley meal 2 eggs 2 tablespoons drippings Add barley meal to boiling salted water, stirring constantly. Cook in a double boiler one hour. Cool and add well-beaten eggs and fat. Turn into an oiled dish and bake in a moderate oven ^ hour. POTATO CORN MEAL MUFFINS. 2 tablespoons fat 1 egg well beaten 1 cup milk 1 cup mashed potatoes 1 cup corn meal 4 teaspoons baking powder 1 teaspoon salt Mix in order given. Bake 40 minutes in hot oven. This makes 13 muffins. RYE BISCUIT. 1 cup rye flour 1 cup white flour or corn flour 4 teaspoons baking powder y2 teaspoon salt 2 teaspoons sugar 3 tablespoons shortening 2-3 cup liquid (milk and Avater) Mix and sift dry ingredients. Chop in. shortening till very fine. Add liquid carefully to make a soft dough. Pat out on a floured board and cut. Bake in an ungreased pan 10 to 12 minutes in a hot oven. 22 WARCOOKBOOK SPOON BREAD. Yi cup coarse meal ^ teaspoon salt 1 pint scalded milk 1 egg 1 cup cooked rice 1 tablespoon oleomargarine 1 teaspoon baking powder Scald meal with milk; add shortening, salt, and rice and ^gg well-beaten. Lastly add baking powder. Pour in a baking dish and bake for 30 minutes in a moderate oven. Serve with a spoon. If fine meal is used, change the quantity to ^ cup. SPOON CORN BREAD. 2 cups water 1 tablespoon butter 1 cup milk 2 teaspoons salt 1 cup white cornmeal 2 eggs Mix boiling water and corn meal and bring sloAvly to the boiling point and cook 5 minutes. Add eggs well-beaten and other ingredients. Beat thoroughly and bake in well-greased pan for 25 minutes in a hot oven. Serve from same dish with a spoon. This serves six people. OATMEAL BISCUITS. 1 cup oatmeal 1 cup rye or white flour 2 tablespoons fat 2 tablespoons baking powder liquid 1 teaspoon salt. Mix the fat and flour, which has been sifted, with the baking powder and salt. Add enough liquid to make a soft dough. Turn onto a floured board and roll to about one-half inch in thickness. Cut with a floured biscuit cutter. Bake about 15 minutes. WARCOOKBOOK 23 Breakfast Cereals CORN MEAL MUSH 1 cup eornmeal y2 cup cold water 1 teaspoon salt 3 cups boiling water Mix meal with cold water and salt, add to boiling water. Boil 5 minutes. Steam in double boiler three hours. FRIED MUSH. Mush left over from breakfast may be packed in greased moulds and covered, which will prevent crust from forming. The next morning, slice thinly, dip in flour or meal and saute. FRIED MUSH WITH CHEESE. y^ cup eornmeal 2 bups boiling water Yi teaspoon salt Yz teaspoon paprika Y2 cup grated cheese 1 cup tomato sauce 3 tablespoons fat for sauting

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