Polenta With Mushroom Sauce

2 cups boiling water

1 cup corn meal

2 cups cold water

1 teaspoon salt

1/2 cup grated cheese

2 tablespoons butter

Process

Mix corn meal with cold water and gradually stir into boiling water, add salt and stir constantly until mush is smooth. Bring to boiling point and cook slowly over hot water until thoroughly cooked (about three hours). Remove from range, add butter and cheese; return to range and stir until cheese is melted and thoroughly blended with mush. Serve hot in place of meat with mushroom sauce or tomato sauce.

Mushroom Sauce

6 fresh mushrooms or 1/2 cup dried mushrooms

1 small onion finely chopped Beef extract

1 small clove garlic finely chopped

1/2 cup bacon fat or butter

1/2 cup Brown Stock

Process

If fresh mushrooms are used they should be thinly sliced. If dried mushrooms are used, soak them in cold water to cover several hours or over night. Drain and reserve one-half cup of the water; finely chop mushrooms. Cook mushrooms, onion and garlic in fat until delicately browned. Heat mushroom liquor to boiling point, add beef extract stir until melted then add to mushroom mixture. Simmer ten minutes and serve in a sauce boat. The sauce may be strained if desired.

Polenta With Cheese

2cups boiling water

2 cups hot milk

1 teaspoon salt

1 cup fine hominy

1 cup grated cheese

1 tablespoon Worcestershire Sauce

Few grains cayenne

Process

Put water and milk in top vessel of double boiler, add salt and bring to boiling point; then sift in hominy very slowly while stirring constantly. Boil three minutes, continue stirring. Cook over hot water three hours or over night in a fireless cooker. Remove from range, add cheese, Worcestershire Sauce and cayenne; stir until cheese is melted; then turn into a shallow granite pan (first rinsed with cold water) to the depth of one inch. When cold cut in two and one-half-inch squares, roll carefully in fine crumbs, then in egg and again in crumbs. Fry in deep hot fat or saute in hot salt pork fat. Serve with Tomato Sauce. This dish is a splendid substitute for meat.

Spanish Polenta

4 cups boiling water

1 1/4 teaspoons salt

1 medium size onion

1 small clove garlic

1 medium sized green pepper

1 1/4 cups corn meal

1 cup finely chopped cheese Few grains cayenne

Process

Pour water into top vessel of double boiler, add salt, onion, garlic and green pepper (discarding seeds and veins of latter) finely chopped; heat to boiling point then sift in corn meal slowly while stirring constantly.. Add cayenne, cover and cook over boiling water two hours. Add cheese and continue cooking until cheese is melted. Serve as the main dish for luncheon or supper. May be served for dinner to help out a shortage of meat. Pass tomato sauce in a sauce boat.

Pone Corn Bread

2 cups corn meal (hand ground)

1/4 teaspoon salt

1 1/4 cups buttermilk

1/2 teaspoon soda

1/2 tablespoon melted lard, bacon or ham fat

Process

Mix well corn meal, salt and soda. Add melted fat and buttermilk, stir until well blended, then drop in oval cakes about three inches long by two and one-half inches wide on a well greased tin sheet or an inverted dripping pan. Bake twenty-five minutes in a hot oven. If not brown on top reduce heat and brown under the gas flame in broiling oven. This requires but a minute or two. Split lengthwise, butter or lay a thin slice between while piping hot and serve at once.

Corn Pone

To one quart of white corn meal (southern milled) add one and one-half teaspoons salt, one tablespoon melted lard, and sufficient scalded milk and boiling water (equal parts) to make a mixture that can be molded with the hands into oblong cakes six inches long, three inches wide and one inch thick; they should be thin on the edges with tapering ends. Before molding them the mixture should be worked well with the hands, then shape the pones, place them on a hot, well greased tin sheet, brush over with melted butter or milk and bake twenty-five minutes in a hot oven. When done, split each one, butter and lay a thin slice of crisp bacon in each, sandwich fashion. Serve immediately.

Onion Corn Pone

2 cups corn bread crumbs

3 tablespoons onion finely chopped

1 tablespoon bacon fat

3 tablespoons hot water

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon Poultry Seasoning

2 eggs well beaten

Process

Finely crumble cold corn bread. Measure crumbs. Melt bacon fat in an omelet pan and saute onion in fat until soft without browning. Add onion to prepared crumbs, rinse pan with hot water and add water to mixture. Sift in seasonings and add eggs beaten until thick and lemon tinted. Mix thoroughly and with the hands shape in pone cakes and cook as griddle cakes in plenty of hot salt pork fat. Serve with Brown Sauce or Tomato Sauce.

Philadelphia Scrapple (The Real Scrapple)

Clean and cook a pig's head in boiling water to cover, until the meat slips from the bones. Remove bones and meat; finely chop meat. Strain liquor and let stand until cold, then remove fat and heat liquor to the boiling point. Add prepared meat and season highly with salt and pepper. Then sift in with one hand, while stirring with the other, enough corn meal to make mixture the consistency of mush. Let boil three or four minutes while stirring constantly, then reduce the heat and let cook slowly for two hours or more, stirring occasionally. When sufficiently cooked turn into brick-shaped agate pans and keep in a cold place. Cut in slices three-fourths of an inch thick and saute in bacon fat or salt pork fat. The scrapple will keep some time in cold weather. In some parts of Pennsylvania the scrapple is seasoned with a little sage.

Scrapple With Liver Sausage

3 1/2 cups boiling water

1 teaspoon salt

1 cup corn meal

1/2 pound liver sausage

Process

Add salt to boiling water, then sift corn meal through the fingers with one hand while stirring vigorously with the other. Stir until mush is smooth. Cook in a double boiler two or three hours. Remove casing from sausage, cut sausage in half-inch cubes. Add to mush, mix well and turn into a brick-shaped bread pan and chill. Cut in one-half-inch slices and saute in bacon fat or salt pork fat. Serve for breakfast.