888 Rural School Leaflet. 



CORN FOODS FOR CORN DAY 

 Flora Rose 



Corn Meal Mush 



I cup corn meal ^ teaspoon salt 



5^ cups water 



Mix the corn meal with i cup cold water. Add 4^ cups of boiling 

 water. Add salt. Cook over direct heat for 5 minutes. Set over hot 

 water and cook for one hour or longer. Corn meal mush is better if 

 cooked for several hours. 



Corn Meal Gems 

 I cup thick sour milk i level teaspoon butter or 



^ level teaspoon soda lard or drippings, melted 



I beaten egg 1 cup white flour mixed with 



f to I cup corn meal i level teaspoon baking 



powder 



Mix soda and sour milk. Add egg, melted butter, flour, and corn 

 meal and stir thoroughly. Pour into well-buttered gem pans and bake 

 in medium hot oven for about 21; minutes. 



Corn Pudding 



I can corn 2 eggs 



or 2 level teaspoons butter, 



I pint grated fresh corn melted 



I cup milk salt, pepper 



Mix all ingredients. Pour into a buttered baking dish. Set the dish 

 in a pan of water and bake until the custard is firm. A knife blade 

 run into the custard shows the firmness. 



Indian Pudding 



I quart milk I cup finely chopped suet 

 ^ cup yellow corn meal or 



3 eggs i cup butter 



I teaspoon salt i cup brown sugar 



I teaspoon cinnamon i cup molasses 



1 teaspoon allspice or 



2 teaspoons ginger all sugar or all molasses 

 I cu}) seeded raisins 



Scald J the milk. Mix corn meal with i cup of remaining milk and 

 add gradually lo llie scalded milk. Cook for 5 minutes or until it thick- 

 ens, stirring constantly to prevent lumping. Add the remainder of the 

 milk and beaten eggs — the suet, sugar, molasses, salt, and spices. Pour 

 into a buttered baking dish and bake slowly for 3 hours. If butter is 

 used baking may be completed in 2 or 2^ hours. An hour after the 

 baking begins a cupful seeded raisins sprinkled with flour may be 

 Stirred in. 



