Vol. XIV. No. 



THE AGRICULTURAL NEWS 



-7 



the double boiler, but it is likely thai in tin \ 

 this culinary itei aot in general use. 



Before quoting recipes given in the bulletin >n which 

 these notes are based, it might be well ti> 

 i is cous .i- prepared in Barbado 



CO! S-COI - 



i !ornmeal 

 < (kras 



8 to 10 



Water 



Sal! 



2 pints 



1 teas] nlul 



The okras are cut in slices and partially i ked in the 



water, to which the salt lias been addedj a part of the water 



is poured oil' anil the meal is added to tl krasand thoroughly 



stirred and boiled, the waterwhich ■ i ed off being added 

 from time to time as needed. Boil for twenty minutes or 

 until the corn is thoroughly cooked. 



The following are takenfrom Fanners' Bulletin No. 565, 

 quoted above: — 



ORN M i: M. Mi -H. 



1 cup corn meal 

 I teas] nful sail 



3^ cups water or 

 1 cup- milk or milk 



Put all the ingredients into a double boiler and 

 for four hours. 



polent \. 



This dish, which is common in Italy, differs little, exi 

 in name, from hasty pudding, though it is served in very 

 different ways. Sometimes cheese is added during the 

 ing. Polenta is often reheated either with tomato sauce or 

 a meat gravy left over from a meal, or with a meat gravy made 

 from a -null amount of meat boughl tor the purpose, or with 

 halt tomato sauce ami half meat gravy. In any case, the 

 dish is impr ived by sprinkling each layer of polenta with 

 cheese. When the polenta is to be reheated in gravy, it is 

 well to ml it into small pieces in order that the gravy may 



.11 distributed through the dish. 



-Mi ES FOE POLENT \' TOMATO 8AUCE 



2 tables] fuls butter 1 cup thick strained tomato juice 



J tablespoonfuls flour -alt ami pepper. 



M.lt the butter; cook the flour thoroughly in it: add the 

 tomato juice and seasonings; ami cools until smooth, stirring 

 constantly. 



- \\ in i:v >Ai CE. 



Take 2 0Z. "I -alt pork, bacon or sausage. It' bacon 

 or pork is used, cut it into small pieces. Heat until crisp 

 but not burned. In the tat which dries out of the meat, 



k a small amount of finely chopped onion ami red or 



green pepper, being careful not to burn them. Add 1 cup 

 of thick tomato juice or a larger amount of uncooked juice, 

 ami cook the mixture until it is reduced to a smaller amount. 

 Season with salt. To this same capers, mushro S, oi- 

 ly chopped pickle may lie added. 



FRIED ( ORH mi w. mi -n. 



The custom of packing hasty pudding in granite pans, 

 cutting it into slices, and frying it. is too common to .all 

 for special mention here. A less common method in this coun- 

 try [America | i- that employed in Italy where polenta is usually 

 spread in thin layers on a board and cut into small blocks. 

 These blocks are egged and crumbled, and fried in deep fat. 

 Another method is to ini\ corn meal in three times its 



volume of water ami t.. k it in water only long nough to 



forma mush, ami o. complete the cooking by frying the 

 meal in buttei oi oilier fat. This i- not so stiff as ordinary 



-in meal mush, and has I he ad - tnt tg 



ashorter time foi pre] as the temperature 



suitable for frying is far greater than that ol boiling water. 



R0AS1 PORK OR FR IICKEN WITH CORN-MEAL Ml -II. 



Blocks of fried corn-ineal mush are sometimes d 



■ nil roast p..rk. ami are a com n accompaniment ol I 



chicken, particularly in the Southern States. Tin- 

 is made by the usual method, i- cooled and cut in slices, 

 and fried a delicate brown either in a greased I 



in deep fat. 



R0 1ST PORK tt I I'll I: \ II II: PI DDING. 



A di-h corresp ling to tin- Yorkshire pudding which is 



frequently served with roast beef can bemad tl i 



meal to serve with roast pork. 



One-fourth cup corn meal One-half teaspoon -alt 



1 cup milk .' eggs 



Place the milk, com meal, ami sail in the h i -f a 

 1. 1 ill. le boiler and cook them about ten minute-, or until the 

 meal has expanded to ton. i a homogeneous mixture. iitei 

 the mixture has i led, add the eggs well beaten. ' 



i le- tins thoroughly, allowing t.. each about 1 teaspoonful of 

 fat from tin- mast pork. Bake in a moderate oven, basting 



asionally with the drippings of the pork. 



CORN-MEAL Ml -II H II II MM l l 



Corn-meal mush is of ten served with dried fruits, par- 

 ticularly with figs and dates. In preparing such fruit for 

 use with the mush, it is usually necessary to soften it. This 

 can easily lie accomplished by washing the fruit ami . 



heating it in a slow oven. As a result of the heat, the 

 water remaining on the fruit is absorbed and the fruit 

 softened and also dried on the sulfa, i 



CORN-MEAL Ml -II " I I II I KEESE. 



for this dish, yellow com meal is usually used. For 

 a mush made with 1 cup of yellow corn meal the usual 

 allowance is one-half cup, or 2 ../.., of grated cheese. 

 There is, however, no limit to the amount of cheese which can 

 be added, and the addition of the cheese tends not only to 

 make a more highly nitrogenous and nourishing dish, but 

 also to make a dish which can be eaten without the addition 

 of butter or cream. Like the ordinary corn-meal mush, it is 

 often fried either in deep fat, after having been egged and 

 crumbled, or in a small amount of fat. 



Other recipes for cooking corn meal in the form of 

 bread and cake will lie given ilia subsequent issue 

 Agricultural News. 



Balata Market in 1914. Two very interesting 

 charts are published in the India Rubber Journal for 



I ary 9,1915, showing the fluctuations in the prices of 



\Y.--t India sheet and Venezuela block balata during 191-t. 

 Ill the case of West India sheet the highesl price wa- 2*. ] Id. 



per lb. (c. i. f. London terms) in February. Fromthat date 

 the price dropped steadily down to 2s. 5<2. in -Inly. 

 Immediately after the outbreak of war, the value rose, but in 

 September there was a sudden drop to 2*. at the end .1 

 October, from which date there was a -light rise of about. 

 \d. per tb. until the end of the year. In r.-gard to Venezuela 

 block, price- remained more steady during the first half t 



the year, though there was a sudden drop in Sep;. 



The maximum and minimum prices were 2s. \\d. per B). 



(February), and Is. Id. per lb. (September), respectively. 



