Cornmeal Mush

Country Sausage And Fried Apples

Muffins Coffee

Cornmeal Mush

Add 1/2 t salt to 6 c water, and when boiling very slowly sprinkle into it 1 1/2 c cornmeal, stirring all the time; boil rapidly for 10 m, then put the kettle over hot water and cook at least 2 h, longer if possible. Serve warm with cream and sugar, or sugar and butter, or butter alone, as desired.

Country Sausage

Cover the sausage, pricked in every part with a fork, with boiling water, let simmer 15 m, then drain and brown in the oven, or on top the stove.

Fried Apples

Melt 2 T butter in a frying pan, add 3 tart apples sliced very thin, and 1/4 c sugar. Cover the pan and cook until the apples are tender and brown. Place the sausage in the center of the dish with the apples around it.

Muffins

2 c flour, 1/2 t salt, 4 t baking powder, 2 T sugar, 1 egg, 1 1/4 c milk and 2 T melted butter. For directions, see Lesson 4, page 17.

Preparing The Meal

The cornmeal should be cooked the day before or overnight in the fireless cooker, and reheated in the morning.

Make the muffins, and while baking prepare and fry the apples. Cover the sausages with hot water and put on the stove to simmer. Make the coffee.

Now brown the sausages, lower the flame, and place where they will keep hot while the cereal is being eaten. Do likewise with the apples. If the muffins are done, turn out the fire and leave in the oven unless already too brown.

After breakfast cook the potatoes and the pumpkin that are to be used for the dinner. Then cook the figs and make the gelatine dessert. Also, pare and slice the egg plant for lunch, and place with a weight to drain.