730 Rural School Leaflet 



CORN FOODS FOR CORN DAY 

 Flora Rose 



Corn Meal Mush 

 I cup com meal ^ teaspoon salt 



5 J cups water 



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



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



and cook for i 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 lard 



\ level teaspoon soda or drippings, melted 



I beaten egg i 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 com 

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

 in medium hot oven for about 25 minutes. 



Corn Pudding 

 I can corn 2 eggs 



or 2 level teaspoons butter, 



I pint grated fresh com 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 | cup finely chopped suet 



\ cup yellow corn meal or 



3 eggs \ cup butter 



\ teaspoon salt \ cup brown sugar | 



I teaspoon cinnamon \ cup molasses J 



1 teaspoon allspice or 



2 teaspoons ginger all sugar or all molasses 

 I cup seeded raisins 



Scald half the milk. Mix com meal with i cup of remaining milk and 

 add gradually to the 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 



