Flannel Cakes No. 1

2 cups scalded milk

1/2 compressed yeast-cake

1/2 cup corn meal

1 cup white flour

1/2 teaspoon salt

1 tablespoon melted butter

1 egg

Process

Set the following mixture to rise over night; scald meal with milk, add butter and flour; when mixture is lukewarm add yeast dissolved in one-fourth cup of lukewarm water; cover and set to rise in a warm place (68 degrees F.). In the morning add salt and egg; yolk and white beaten separately. Cook as griddle cakes.

Flannel Cakes No. 2

1 1/2 cups corn meal

3 cups scalded milk

1/4 cup strained bacon or sausage fat

1/2 tablespoon salt

2 tablespoons molasses or sugar

1/2 yeast-cake dissolved in 1/4 cup lukewarm water

1 1/2 cups flour or rye meal

Process

Pour scalded milk over corn meal; add fat and when lukewarm add remaining ingredients. Cover and set to rise in a warm place over night. In the morning beat mixture lightly and cook as griddle cakes.

Norfolk Waffles

1 1/2 cups boiling water

1/2 cup corn meal

1 1/2 cups milk

3 cups flour

3 tablespoons sugar

3 1/2 teaspoons baking powder

1 1/2 teaspoons salt

3 eggs

2 tablespoons butter

Process

Cook corn meal in water twenty minutes; add milk and dry ingredients sifted together. When slightly cooled add yolks of eggs lightly beaten, butter and whites of eggs beaten until stiff. Cook in hot, well greased waffle iron. Serve immediately.

Corn Sticks

1 cup corn meal

3/4 cup flour

3 teaspoons baking powder

1/2 teaspoon salt

1/2 cup hot boiled pearl hominy

1/4 cup butter

1 cup milk

2 eggs well beaten

Process

To hot hominy add butter, milk and well beaten eggs; add to dry ingredients that have been sifted together. Beat thoroughly and turn into buttered bread-stick pans and bake in a moderate oven, twenty-five minutes.

Poppets

1 cup corn meal

1 cup flour

1 tablespoon sugar

1 teaspoon salt

1 tablespoon melted butter

4 teaspoons baking powder

2 cups rich milk

1 egg

Process

Mix and sift the dry ingredients, add butter, egg, beaten until thick and lemon tinted and added to milk; stir into first mixture and beat batter three minutes. Pour into hissing hot, well greased gem cups and bake in hot oven thirty minutes.

Corn Meal Yorkshire Pudding

Pour one cup of boiling water over one cup of white corn meal, while stirring constantly; add one-half teaspoon salt and two eggs beaten until thick and lemon-tinted. Pour some of the dripping from the roasting meat into a shallow baking dish, turn in the mixture, spread evenly and bake in an oven thirty-five minutes; baste three times while baking with some of the dripping from roasting pan. Serve hot, cut in squares, with roast beef, lamb or pork.

Samp Au Gratin

Blanch one cup of Baltimore samp in boiling water ten minutes, drain and cover with fresh boiling water. Heat to the boiling point and cook fifteen minutes, stirring occasionally. Cover and place vessel on a thick asbestos mat and continue cooking very slowly until samp is soft; from eight to ten hours. (This may be cooked over night in a fireless cooker.) Make a White Sauce No. 2, adding one-fourth teaspoon paprika and one tablespoon finely chopped chives or grated onion to sauce. To the sauce add one and one-half cup of the prepared samp and two-thirds cup of grated cheese. Turn mixture into a buttered baking dish and sprinkle top thickly with buttered and seasoned cracker crumbs. Bake in the oven until mixture is heated throughout and crumbs are browned. Serve as main dish at luncheon or supper or it may supply a shortage in meat at dinner.

Gnocchi A La Romaine

3 tablespoons corn meal

1/4 cup cornstarch

1/2 teaspoon salt

1/4 teaspoon paprika

2 cups milk

2 tablespoons butter or butter substitute Yolks 2 eggs

3/4 cup grated cheese Few grains cayenne and salt

Process

Mix corn meal, corn-starch, salt and paprika. Add enough of the milk to make of a smooth consistency. Scald remaining milk in a double boiler; then stir in the first mixture slowly, beating constantly until mixture thickens. Cover and cook two hours, stirring occasionally. Remove from range. Cream butter, add egg yolks slightly beaten; add to cooked mixture and beat thoroughly. Stir in cheese and return to range and continue cooking until cheese is melted and mixture is puffed slightly. Turn into a buttered pah to the depth of one inch. Chill. Cut into squares and arrange in a shallow baking dish. Sprinkle with grated cheese, seasoned with cayenne and salt. Place in a moderate oven until heated through and cheese is melted.

Gnocchi Au Gratin

1 1/2 cups fine hominy or corn meal

1 cup milk

1 1/2 tablespoons butter

Thin white sauce (about 1 1/2 cups)

Few grains cayenne

1 cup grated cheese

1/2 cup cracker crumbs

3 tablespoons melted butter

1/2 teaspoon salt

Process

Scald milk in double boiler, add butter and salt and sift in slowly the hominy or corn meal, stirring constantly. Cook until mixture becomes a stiff paste. Mold mixture into quennelles with two teaspoons, poach these in simmering chicken stock or boiling, salted water. Drain and arrange them in a shallow baking dish in a layer, cover with white sauce and a thin layer of grated cheese, a few grains cayenne. Continue with layers until all materials are used, having a thin layer of sauce and cheese on top. Butter the cracker crumbs and sprinkle over top. Bake in hot oven fifteen minutes. Bechamel Sauce may be used in place of white sauce, making this dish still more delicious.