Corn Meal Mush

3 1/2 cups boiling water

1 teaspoon salt

1 cup fine corn meal

Add meal to boiling salted water by sifting it slowly through the fingers," while stirring rapidly with the other hand. Boil for ten minutes, and cook over hot water for two hours. Serve hot as a cereal. Or pour into one-pound baking powder boxes to cool; slice, dip in flour, and saute in butter; or dip in egg and crumbs, and fry in deep fat. Serve either for breakfast, or as an accompaniment to roast pork, or, with syrup, for dessert.

Steamed Hominy

4 cups boiling water

1 teaspoon salt

1 cup fine hominy

Put salt and boiling water in top of double boiler, place in direct contact with range, sift in hominy slowly, and boil for ten minutes, stirring often; cover, and cook over hot water two hours.

Scotch Oatmeal

4 cups boiling water

1 teaspoon salt

1 cup oatmeal

Put water and salt in top of double boiler, place in direct contact with range, sift in oatmeal slowly, and boil for five minutes, stirring often; cover, and cook over hot water four hours, or cook on back of range over night.

Steamed Samp

1/2 cup samp

2 1/2 cups boiling water

3/4 teaspoon salt

Wash samp, soak over night in cold water, and drain; put boiling water and salt in top of double boiler, and place directly on the range; add samp slowly, and boil five minutes; place over hot water and cook for four hours.

Corn Meal And Beef Scrapple

3 1/2 cups corned beef stock 1 cup corn meal

1 cup corned beef cut in small pieces

Cook meal in stock as directed in Corn Meal Mush (see No. 293), add meat, and pour into a deep bread pan; when cold, either slice and serve cold, or dip in flour and saute in butter, or dip in crumbs, then in egg, and then again in crumbs, and fry in deep fat. If stock is very salt, dilute with water or milk. Any kind of stock or meat may be used in place of corned beef.

Wheat And Sausage Scrapple

3 3/4 cups boiling water 1 teaspoon salt

1 cup Cream of Wheat 1/2 pound link sausage

Stir wheat slowly into boiling salted water, cook five minutes, place over hot water, and cook half an hour. Cook sausages in frying pan until brown, cut into half-inch pieces, add to mush, and pour into deep pan to cool. Serve sliced cold, sauteed, or fried.