Ingredients
- a pint of cornmeal into rapidly boiling salted water
- a pint of milk
- a quart of boiling water
Directions
Sprinkle with the hand a pint of cornmeal into rapidly boiling salted water, stirring all the time. Cook for half an hour; or mix the cornmeal with a pint of milk and teaspoonful of salt and turn it slowly into a quart of boiling water; cook for half an hour, stirring constantly. This may be eaten cold or hot, with milk, with butter and sugar, or with syrup. When cold it can be cut into slices and browned on both sides in a saute-pan, and used as a vegetable dish, or as a breakfast dish, and may be eaten with syrup.
CHAPTER VIII
A GROUP OF RECEIPTS FROM A NEW ENGLAND KITCHEN
(SUPPLIED BY SUSAN COOLIDGE)
Many of the receipts in this little "group" have never before appeared in print. They are copies from old grandmother and great-grandmother receipt-books, tested by generations of use, and become, at this time, traditional in the families to which they belong. They are now given to the public as examples of the simple but dainty cooking of a by-gone day, which, while differing in many points from the methods of our own time, in its way is no less delicious.