Corn Meal

No. 587. - Corn Meal is finely ground corn, it is also called Indian Meal. There are two kinds of Corn Meal, the white and the yellow. The best variety of white Corn Meal is made from Blunt's prolific corn, and the best variety of the yellow is made from the Golden Dent variety. Mush is generally made from the latter kind. Corn Meal is also used for making a great variety of bread and cakes, which will be fully described in the Book on Pastry. It is also used for making gruels, soups, etc., for infants and invalids, as it is considered very nutritious and healthful.

Boiled Mush

No. 588. - Have in a saucepan four quarts of boiling water. Season it with a spoonful of salt. Pour into the water slowly three pounds of the Corn Meal, stirring it slowly with a wooden spoon until it thickens. Then set it on the side of the fire to cook slowly, occasionally stirring it well up until it is well cooked. When cooked, serve it with fresh butter, cream or milk.

Note. - This can be made of yellow or white Meal; the yellow is, however, generally preferred.

No. 589. - Prepare a Mush as in No. 588, and when it is cooked add a piece of butter and mix it well. Then pour the Mush into a buttered, square pan, about two inches thick. Cover this with a buttered paper, so as to prevent the Mush from having a crust, and when cold cut it into slices a quarter of an inch thick. Then dip the slices into beaten eggs, and after flouring them, fry them in clarified butter. Drain, and serve them on a napkin.

Corn Meal Gruel

No. 590. - Have in a saucepan two quarts of boiling water, and while the water boils drop into it half a pound of Corn Meal, stirring it with a wooden spoon until it boils steadily. Then set it on the side of the fire to boil slowly for one hour. Season it with a little salt. A little wheat flour may be added, while cooking, and it may also be sweetened with a pinch of sugar and a little nutmeg. This may be served as it is, or may be strained and may be cooked with milk or broth.

Poulainta, Or Corn Meal With Cheese

No. 591. - Poulainta is an Italian preparation, which is nourishing and healthful, and is used by the Italians as we use corn meal mush. Put two quarts of water in a saucepan, and when it boils add salt and a piece of butter. Then put the Corn Meal in slowly, stirring it all the time (so it will not get lumpy), until it commences to thicken. Then set it on the side of the lire to cook slowly, stirring it up from the bottom occasionally. When it is cooked add half a pound of grated Parmesan cheese, and a piece of butter, mix it well together. Serve in a large dish, with a beef gravy reduced with Tomato sauce and flavored with the essence of dry mushrooms. Serve a tureen of consomme with it.

Poulainta, With Game

No. 592. - Prepare the Poulainta as in No. 591, and when it is cooked put it on a large dish, making a hollow space in the center. (Prepare, separately, two dozen reed birds.) Put the birds in a frying-pan with a piece of butter, toss them over the fire, and when nearly cooked add some fine herbs, and then cook them thoroughly. Put the birds in the center of the Poulainta. Put a few spoonfuls of gravy in the pan, let it boil up once, and then pour it over the birds.