CEREALS, MACARONI, AND RICE
293.—CORN MEAL MUSH
| 3½ cups boiling water | 1 cup fine corn meal |
| 1 teaspoon salt |
Add meal to boiling salted water by sifting it slowly through the fingers, while stirring rapidly with the other hand. Boil for ten minutes, and cook over hot water for two hours. Serve hot as a cereal. Or pour into one-pound baking powder boxes to cool; slice, dip in flour, and sauté in butter; or dip in egg and crumbs, and fry in deep fat. Serve either for breakfast, or as an accompaniment to roast pork, or, with sirup, for dessert.
294.—STEAMED HOMINY
| 4 cups boiling water | 1 cup fine hominy |
| 1 teaspoon salt |
Put salt and boiling water in top of double boiler, place in direct contact with range, sift in hominy slowly, and boil for ten minutes, stirring often; cover, and cook over hot water two hours.
295.—SCALLOPED MACARONI AND CHEESE
| 1½ cups elbow macaroni | ½ cup cheese cut fine |
| 1 onion | ¼ teaspoon mustard |
| 1 cup White Sauce (see No. 207) | 1/3 cup Buttered Crumbs (see No. 472) |
Cook macaroni and onion in boiling salted water until tender, and drain; remove onion, add cheese and mustard to sauce and mix with macaroni; turn into a greased baking dish, cover with crumbs, and bake in a moderate oven until crumbs are brown.