Ogden Daily Standard | 1918-01-26 | Page 22 | Good Things to Eat

;'i Good Things to Eat I, A LL the world around the good old 1 j ' 1 j ' f Southern cooking is fnmcd for its , 4t , delicacy aud palatability. 1 ( mj ' Here are a few recipes which have come It' ; straight from the sunny South that may 1 make the "H. C. L.M question more easy ' ' I to answer: j 1 ' ff Southern Hoe Cake. i; J One egg, one and two-thirds cupfuls " , 1 corn, one cupful water, four tcaspoonfuls I '1' baking powder, one-half teaspoonfnl salt Ij 1 ' 'j: ono tcaspoonful sugar. Beat the egg and f 1: add the water. Stir in the well mixed dry J ij jl;,' ingredients. Place carefully In spoonfuls j " j 1 1 'If on a not griddle wnicn' is well corcreu wiiu t ' lightly browned corn meal. Do not ?o dis- ! 1 1' 5 turb the coating of meal that tho wet mix- r j turo touches the bare griddle. Cook slow- j ly for fifteen minutes, turn over and cook 4 ''I'll I 111 ' or fiftccn mJnutcs longer. Serve hot with 1 I'll I ill butter. ' njilij Polenta, ''liljl 1 One cupful yellow corn meal, one tca- ,'iilU spoonful salt, one cupful grated choose, lilt H three and one-half cupfuls boiling water, Kjj J one-quarter tenspoonful poppor, one-qur- MM It ter tcaspoonful mustard. Boll tho meal In HMlilii 1 tne wntcr w'tn tnc Ent or two nour,s Hl ''jtlli (better, over night iu a double boiler on 1 Hj) ii i simmer burner or in a Tireless cooker). Add the pepper, the mustard and three-quarters three-quarters of a cupful of tho cheese. Cook for one minute, then turn on a greased square tin and cool. Cut into square pieces, put the rest of the cheese on top and bake for fifteen minutes. Meat Polenta-Threo-qnartcrs pound lean raw beef, one egg, one small onion, one tcaspoonful salt, one tablcspoonful minced parsley, one-lialf one-lialf cupful uncooked corn meal, one-eighth tcaspoonful pepper, two cnpfuls tomato sauce. Chop the meat finely, then add all 1 the other ingredionts, blending them well, j Form rhls mixtnne into bolls somewhat smaller in size than an egg. Drop the balls into tomato sauce and simmor gently for ono hour. Before serving thicken the ; tomato sauce with about ono tablcspoonful flour. Baked Corn Meal Mush. When the corn meal mush is partly dono pour it into a shallow pnn, making a layer not more than two Inches thick, and cook It In tho oven until it is well .browned. The product is similar to the original "johnnycakc," Finco the "johnnycakc' stems to have been simply corn meal mush cooked in the oven or, In some localities, lo-calities, fried.