Repository: UIHistories Project: War Publications - WWI Compilation 1923 - Article 41 [PAGE 4]

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COHM AND OOEN PHODUCT* U S D AH POOD

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i Combine dry ingredients with cold water and heat m a double i lor oter boiling * ater. Cook thoroly at least one hour.

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lofireless cooker and cook overnight. 3 Have water boiling violently and add eornmeal slowly, stirring instantly. Bring to a boil and cook live minutes directly over fire. Remove from tiro and cook in a tireless cooker overnight. When cooked a tireless cooker use five cups of water to one cup of meal if for a m cereal; if to be moulded and sliced, use four cups of water to one cup of meal. If to be cooked in a double boiler, use six cups of water. One cup of meal when cooked for cereal equals four cups or enough to serve six to eight people, furnishes 550 calories, and costs less than two cents. Milk may be used in place of water if desired. Serve with milk or cream.

FRIED MUSH

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Mush left from breakfast may be packed in tins, covered to prevent formation of a crust, and allowed to stand. Tins, such as baking powder cans, coffee cans, or small bread tins, may be used. Rinse them in cold water or grease before filling with cereal. When the mush has stood for twenty-four hours, it may be turned from the moulds, sliced, dipped in flour, and sauted in drippings or fat. Serve with maple syrup, corn syrup, or caramel syrup.

CARAMEL SYRUP 1 cup sugar % cup water

Method 1. Boil together until syrup becomes the color of caramel. Add one-half cup boiling water and boil to desired consistency. Method 2. Sugar may be melted in a frying pan and browned to the color of caramel. Then add one-half cup boiling water to dissolve, and boil until it becomes a syrup of the desired consistency.

BROWN SUGAR SYRUP % cup granulated sugar % cup brown sugar % cup water

Boil the ingredients three minutes. This makes one cup of syrup.

CORN CAKE% cup com meal 1% cups flour % cup sugar 4 teaspoons baking powder % teaspoon salt 1 cup milk 1 e^g 1 or 2 tablespoons fat