FRIED CORN MEAL MUSH
- 1 cup corn meal
- 2 qts. boiling water
- 1 tsp. salt
Moisten corn meal with a little cold water and stir into the salted boiling water. Cook over slow fire, stirring often, for 45 minutes. (Most of the corn meal sold today has been processed to cook much faster, so follow the directions.) Pour the hot corn meal into a greased loaf pan or glass baking dish. Let stand, uncovered, until cold and firm. Cut into slices, dip in flour and fry in hot fat until browned. Serve with syrup. Wonderful with sausage.
PEACH FRITTERS
- ½ cup sugar
- 2 eggs, well beaten
- ⅓ cup butter
- 2 cups flour
- 3 tsp. baking powder
- ½ tsp. salt
- 1 cup milk
- ½ tsp. lemon juice
- ½ tsp. vanilla
- 1½ cups chopped peaches, fresh or canned
- whipped cream
Cream the butter and sugar, add the eggs and beat thoroughly. Sift dry ingredients together and add the milk slowly. Fold in peaches, lemon juice and vanilla. Drop by teaspoonfuls into hot fat. Fry golden brown. Serve with whipped cream or sprinkle with powdered sugar.
GERMAN EGG PANCAKES
- 5 eggs, separated
- ½ cup milk
- 1 cup flour, sifted
Put the yolks of 5 eggs in a bowl and beat until very light. Add the milk and flour gradually and mix into a smooth batter which is not too thick. Fold in the stiffly beaten egg whites. Drop large spoonfuls on a hot greased griddle. Serve hot sprinkled with sugar or spread with currant or other tart jelly or jam.