Show SIMPLE PLAN TO COOK CORN MEAL plenty of good milk to take away dryness makes dish most palatable CONSERVE SUGAR try 0 our 01 1 mush recipes until knack of cooking just long enough has been discovered dried c fruits add v V variety E orty much mash and ad mill milk for breakfast or rich makes a simple it dish h fit fo for a la king a but like oil nil other simple dish dishes ca it must t be made just rl right glit or the king wont I 1 like it the secret of spring corn cornmeal in cad I 1 this his vav lies in plenty of milk and ad not at to too much h 1 in it the firt first place see th it the camj Is a not too thick arv out your recipes until vou van if ina find the kne knack ek of cooking I 1 it I 1 just jt long enough IN all no one OR enjoys it daiy diy Y t thick ick mush then serve mod moderate to portions a F generous deroulf mount amount of milk or cream on top admi liane liae iv more in ge the to add 1 later on date figa fig nud ad other dried finite gi glie varle variety Y to the alli suit and plc alc the bitt dr dren the they y sn eeten the like mush and a sai a I 1 sugar gar th the bojt common atay C of broam ine 4 mush if to allow the water tl to come came tot to the b boiling point an and it to add the meal ca stirring emis constantly the objection to this method 13 11 that flicks la m considerable ld erable danger that the Is allec ill will ll become leC lumpy and ad oftentimes ft it Is I inconvenient and ad unpleasant t to stand in d oer me a hot stove stava and ad ealr fir the sixtine c C t 1 y to 1 mile I it ruffic ilium A t w method e t h od therefore I 1 Is the following put the cornin cornine nl 1 cold water later and ad a talt it together in the top of a double alice holler jo ho at stirring 1 rt Is necessary put oba ne IZ ill alie top too of the th d double 1 e boiler into the lower loer part old and RHO allow the mush to hent beat el slowly aly looking cooking half an hour or longer it if i milen icat miny people cook it na as long 1119 its as four hours just bufore afore see benine ing remove the top of the fra if able biler from the lower part and boll bell the mush h for t to or three nun m aes in boiling it at this tune film there ill 1 IB DO a dan danger gerit that it will lump jump dangerio e cammeal eal mush M ETHOD NO L 1 I 1 cupful corn core meil ile 1 teaspoonful teaspoon DO fill tul sit bait wt 8 cupfuls auml water am bring the tilted salted witter water to the boiling 9 point la in the top of a double holler pour the cornmeal idolly into the water stirring c fuel cool cook lines put the upper pait of the boiler into the loer inner part OR and d cook the mush half an hour nud ad OR as much longer as convenient long cooking improves the taste and ad probably probable adds add td ili the with which the tha Is digested the housewife who mile has bu no double b boiler can in make ice one bv using two 0 p of such size that one can buice jn be fiet e t inside fit of the other METHOD yo NO 2 1 cupful meal I 1 I 1 cupfuls do 1 ai 1 s allt WIN whole oil or skim 01 vf M cupfuls plo water at 4 coomb milk and so OP water 0 put the ingredients I 1 into Z the top of the im double holler cold all old and ilk cook one hour hear or OF longer it if convenient just 1 fore see berving ing bring the file to the bolting ailing b point point this improves improve it ita athe toi turn ture and also it its flavor mush in the Fire boo cooks cooker 1 rup cupful cut corn meal 1 VA r bont water 1 tap ta P oali alt it milk an or in milk Is athil ad ws water r bring the salted water cittee to the file boiling point sold add the men weal at I 1 sic ling all the time put pat I 1 into et the alie alre fir less lebs cooker nud and le leave a tor far five to tn ten hours hear if the ill poll pall holding habit cog the to mush rb IR in set act into number another pall containing wn tw ter before being balag placed into ahe cooker the heat boot will be r retained at d longer efm alte three a good ad co conservation n tale take so RD wheat an a I 1 D oo 00 sugar chev are made mad chico out 0 milk C cornmeal and amill R indian pulling pudding I 1 6 C 1 I milk ilk I 1 teaspoon RO fill til aalt at I 1 a cup corn core most meal 1 poof gin cupful cool niolas Eci gar a C cook 0 milk and in meal cal I 1 in a double 0 it boiler ll 11 20 cul minutes routes add else sail if and ad g ginger g r pour poor late into buttered pull pud and ling ding d dish and brie bake two hour hours 1 in slow serve with creain th this serves eight people e ople cornmeal and fig pudding 1 cupful p corn meal 1 cupful OP X 1 a finely ly chop 1 C cupful im molasses IN P ped lisa flom G curlula v ak bulk or r 41 desur libal alt all or of k end anil 2 of f i 2 eggs bream on cook the h coin meil cd w ith tour four cupfuls cupful mcd m of cf the milk 1 k add d the main lies rod silt I 1 hen a t the IN a mixture is ia cool add the pol ggs eggs chig a atell I 1 beaten pour into a im buttered t bared pudding d dish rod and bille bake 1 in it a ho moderate oven even tor far three hours or more are ft 11 he hen artly cooked a add the remainder tier of 0 the milk without stirring at aring tiie the pudding this serves earves a ight eight or ten people feal cornmeal a and nd apple plod pudding mg for the figs I 1 in the file above vec recipe IN a sut imil statute a pint of finely ellred or chopped sweet apples this M sen eg eight or tl ten people |