This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
Prepare cornmeal mush by adding a scant cupful of home-ground cornmeal to a quart of boiling water containing 1 1/2 teaspoonfuls of salt. Let it cook slowly for thirty minutes, then add a generous pinch of sage leaves, and from one to two cupfuls of minced cold meat - beef, lamb, ham, or veal, left-over cooked sausage or bacon, or a mixture of them. Pour into a small bread tin or pound baking powder cans and let stiffen. Unmould, dip in flour, and fry either in deep fat or in bacon drippings.
1 quart boiling water Home-ground cornmeal
1 teaspoonful salt A little sage
Make an ordinary thick mush of the boiling water and cornmeal. Season with the salt and pour in a shallow pan to stiffen. Then dip in a beaten egg diluted with half a cupful of milk; then in fine dry crumbs, and fry in bacon fat, or in deep fat. Serve with crisp bacon. Or omit the sage, fry in deep fat and serve with syrup.
4 cupfuls boiling water 1 1/2 teaspoonfuls salt Light cream
3/4 cupful home-ground cornmeal Scraped maple sugar
Add the salt to the water, then gradually sprinkle in the cornmeal. Let cook fifteen minutes over a free flame; then forty-five minutes in a double boiler. Serve with cream and scraped maple sugar.