Hasty Pudding (Corn Meal Mush)

Put one quart of boiling water in top of the double boiler, add one and one-half teaspoons salt, mix two cups yellow or white corn meal, with two cups of cold milk, stir this slowly into the boiling water, boil five minutes, stirring constantly, then place vessel over hot water, let cook five hours stirring occasionally to prevent mush from lumping. The longer it steams the more delicious the flavor, serve with milk or cream. If white and yellow corn meal is made into "Hasty Pudding" in separate vessels, then packed in alternate layers in a brick-shaped mold, sliced when cold and served with cream and sugar, it makes a very attractive and inexpensive dessert for children.

Fried Corn Meal Mush

Prepare the mush as in the recipe above, then pack solidly into an agate brick-shape bread pan measuring seven inches long, three and one-half inches wide and two and one-half inches deep, rinsed inside with cold water so that the mush will be more easily removed when cold. Chill the mush, then turn on the cutting board and cut in slices three-quarters of an inch thick. Fry a golden brown on one side, then with a griddle cake "spade" turn and brown the other. Use lard or pure, sweet drippings. Never butter, for it burns quickly and before the mush is browned, spoiling both the look and taste of the mush. Serve with crisp bacon.

Fried Mush Fairmont Style

Pack corn meal mush into a brick-shaped bread pan (dimensions 9x4x3 1/2 inches). When cold, turn on a board and cut in slices one inch in thickness; dip in egg slightly beaten and diluted with two tablespoons milk, then in fine sifted cracker crumbs. Repeat to insure their being well crumbed. Fry to a golden brown in deep hot fat. Drain on soft, brown paper and serve at once.

Corn Meal Mush With Lemon Flavor

1 cup milk

1 1/2 cups cold water

3/4 cup corn meal

1 tablespoon butter

1/2 teaspoon salt

4 tablespoons powdered sugar

Thin yellow rind

1/2 lemon

Process

Mix corn meal, salt and sugar, add milk slowly, stirring constantly, add water and lemon rind, stir until smooth and without lumps. Place on range, bring to boiling point, continue stirring and cook five minutes. Then cook two hours over hot water, stir occasionally. Just before serving add butter. Serve as a cereal with rich cream or as a dessert. Orange rind may be used in place of lemon rind; the flavor of either is delightful.

Paunhaus

1 quart boiling water

1 quart cold water

2 cups corn meal

1 cup buckwheat flour

2 1/2 teaspoons salt

1/2 teaspoon black pepper

1/4 teaspoon poultry seasoning

1/2 pound liver sausage cut in small pieces

Process

Mix the dry ingredients in a bowl; moisten with the cold water, then add slowly into boiling water stirring constantly; add sausage and mix thoroughly. Cook in a cast aluminum kettle over a slow fire two and one-half hours, stirring occasionally. An asbestos mat placed under the kettle will protect mixture from scorching on bottom of kettle. Pour into agate bread pans previously wet with cold water. When cold remove from pans and cut one-half inch slices and cook as Fried Mush. Serve as the meat course at breakfast or luncheon.

Steamed Pearl Hominy (Samp)

Soak one cup pearl hominy over night in warm water to cover. In the morning add two quarts boiling water, season with salt and heat to boiling point. Boil briskly five minutes. Reduce the heat and simmer five or six hours or until hominy is tender. Add one-fourth cup butter and serve with top milk or cream. Great care must be taken that hominy does not scorch; it should be stirred constantly the first five minutes, afterwards occasionally. If cooked in a double boiler it should steam all day, or all night in a tireless cooker.

Steamed Samp

1/2 cup samp

Cold water

3/4 teaspoon salt

1 1/4 cups boiling water

1 1/4 cups hot milk

Process

Cover samp with cold water; let stand over night. Drain, put into double boiler, add boiling water, hot milk and salt. Bring to boiling point, place in lower part of double boiler containing boiling water and steam five or six hours, or cook in fireless cooker over night. Serve with top milk or cream and sugar.

Corn Meal Dodgers No. 1

2 cups fine white corn meal

1 tablespoon sugar

2 eggs

1 tablespoon butter or lard

1/2 teaspoon salt

3 tablespoons rich milk or cream Boiling water

Process

Mix and sift corn meal, salt and sugar; add sufficient boiling water to thoroughly moisten the meal, but not to make it soft; add butter and milk; when cold add the yolks beaten very light; then cut and fold in the whites beaten until stiff. The batter should drop readily from the spoon, but not thin enough to pour nor stiff enough to be scraped from the bowl. Shape in oval cakes, lay in a hissing hot, well greased dripping pan, and bake in a very hot oven until brown and puffed; split, butter and serve with fried salt pork in cream sauce.

Corn Dodgers No. 2

1 quart corn meal

2 tablespoons maple or brown sugar

1 teaspoon salt

2 tablespoons lard Scalded milk and water

Process

Add salt, sugar and lard to corn meal; mix well, and pour over enough boiling water to make a batter to drop from tip of spoon; they should be an inch thick in the center and flatten slightly into oval cakes. Beat the batter five minutes before dropping them into a hot, well greased dripping pan. The maple sugar or syrup improves the flavor and makes the dodgers brown more richly.

Indian Bannocks

1 cup corn meal

1 teaspoon maple syrup or sugar

1 teaspoon salt

2 cups scalded milk 2 eggs

Process

Add corn meal gradually to scalded milk while stirring constantly, add syrup and salt; cool and add yolks beaten very lightly, then the whites beaten until stiff. Bake in a well greased, shallow pudding dish in very hot oven, twenty-five minutes. Serve in pudding dish.

Indian Meal Flapjacks

2 cups yellow corn meal

1/2 teaspoon salt

2 eggs

1 tablespoon butter

1 tablespoon sugar Scalded milk Cold milk

Process

Mix and sift corn meal, salt and sugar, add sufficient scalded milk to moisten meal, add butter, when cool add eggs beaten until thick and lemon tinted and cold milk enough to make a thin batter. Cook on well greased, hissing hot griddle as griddle cakes.

Rhode Island Johnny Cakes

1 cup white corn meal

1 teaspoon sugar Boiling water

1 1/2 teaspoons salt

1 tablespoon butter Cold milk

Process

Pour over all boiling water enough to scald, beating constantly until a rather stiff mush is formed. Add cold milk until of the consistency to drop from tip of spoon. Drop with a spoon on a well greased, hot griddle. Cook slowly until richly browned on one side; turn and brown the other side. Serve with butter and maple syrup.

Corn Meal Crispys

1 cup corn meal

1 cup boiling water

3 tablespoons melted butter

1/2 teaspoon salt

Process

Sift corn meal slowly into boiling water while stirring constantly. When perfectly smooth add butter and salt. Spread smoothly on a buttered, inverted dripping pan to about one-eighth inch thickness, using a spatula. Bake in a moderate oven until richly browned. Cut in strips the size of Saratoga wafers. Remove from pan and serve immediately.