14. Cereals, Macaroni, And Rice
293.--CORN MEAL MUSH
3-1/2 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
1-1/2 cups elbow macaroni; 1/2 cup cheese cut fine
1 onion; 1/4 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.
296.--NOODLE PASTE
1 egg; 1/4 teaspoon salt
1 tablespoon water; Bread flour
Beat egg slightly, add water, salt, and flour enough to make a very stiff dough; knead well for three minutes, adding flour if necessary. Roll out as thin as possible; cut in fancy shapes with small vegetable cutter; or roll like a jelly roll and cut thin slices from the end. Cook in soup, or in boiling salted water. If served as a vegetable, season with butter, salt, and pepper, or serve with White Sauce (see No. 207).
297.--NOODLE BALLS (for Soup)
Roll Noodle Paste (see No. 296) very thin, fold double, and cut with small round vegetable cutter, or end of pastry tube; fry in deep fat until puffed into balls. Drain on soft paper.
298.--SCOTCH OATMEAL
4 cups boiling water; 1 cup oatmeal
1 teaspoon salt
Put water and salt in top of double boiler, place in direct contact with range, sift in oatmeal slowly, and boil for five minutes, stirring often; cover, and cook over hot water four hours, or cook on back of range over night.
299.--POLENTA WITH CHEESE
2 cups boiling water; 1 cup corn meal
2 cups milk; 1 cup cheese grated, or soft cheese cut fine
1 teaspoon salt
Heat water and milk to the boiling point, add salt, and sift in corn meal very slowly. Cook over hot water two hours, or put into a fireless cooker for three hours. When cooked, add cheese, pour into a shallow pan until half an inch thick. When cold, cut into two-inch squares, dip in crumbs, then in egg, and then again in crumbs, and fry in deep fat. Or roll in flour and sauté in butter. Mustard, cayenne, Worcestershire sauce, etc., may be added if desired.
300.--POLENTA WITH DATES
Prepare recipe for Polenta with Cheese (see No. 299), using in place of the cheese one and a half cups of dates, which have been washed, stoned, and cut in pieces. Serve hot as a cereal or dessert, or in any way in which mush is served. Cooked dried peaches, apricots, prunes, or figs may be substituted for dates.
301.--FRENCH FRIED POLENTA
Prepare recipe for Polenta with Cheese (see No. 299); pour into a shallow pan until two-thirds of an inch thick; cool; cut into strips about three inches long; dip first in crumbs, then in egg, and then again in crumbs; and fry in deep fat.
302.--SPANISH POLENTA
4 cups boiling water; 1 green pepper
1 teaspoon salt; 1 cup corn meal
1 onion; 1 cup cheese cut fine
Add salt to boiling water; add onion and pepper chopped fine; sift in corn meal very slowly, stirring all the time. Cook over hot water for two hours; add cheese, and serve hot with Tomato Sauce (see No. 203).
303.--BAKED RICE AND HAM
1/2 cup rice; 1/2 cup cooked ham finely chopped
2-1/2 cups stock or water; 1 tablespoon onion finely chopped
2 cups milk; 2 tablespoons carrot finely chopped
Wash rice, place in greased baking dish; add liquid, ham, vegetables, and salt if necessary. Bake slowly for three hours, stirring occasionally during the first hour. Ham stock or corned beef stock may be used, and any cooked meat substituted for ham. Serve with boiled spinach or dressed lettuce.
304.--BOILED RICE
Wash one cup rice, and add slowly to two quarts of boiling salted water, allowing one tablespoon of salt; cook until tender, pour into strainer, rinse with boiling water, and put in oven or on back of range for a few minutes, until the grains separate. Very old rice is improved by soaking in cold water for an hour or two before cooking. Corned beef or ham stock may be used in place of salted water.
305.--RICE AND COCONUT LOAF
2 cups cooked rice; 1/4 teaspoon paprika
1 cup stewed and strained tomatoes; 1/4 teaspoon mustard
1 tablespoon grated onion; 1 can grated coconut
2 teaspoons salt; 2 tablespoons melted bacon fat
1 egg slightly beaten
Mix all ingredients except the bacon fat; put into a deep greased pan, cover with bacon fat, and bake in a slow oven one hour.
306.--RISOTTO
1/2 cup rice; 1 onion chopped
1 cup boiling water; 1 green pepper chopped
1 teaspoon salt; 1/2 can tomatoes
3 tablespoons bacon fat; 1/4 teaspoon paprika
Cook rice with boiling water and salt in top of double boiler twelve minutes, cook onion and pepper in bacon fat ten minutes, stirring often; add tomatoes and paprika, mix with rice, and cook forty-five minutes.
307.--STEAMED SAMP
1/2 cup samp; 3/4 teaspoon salt
2-1/2 cups boiling water
Wash samp, soak over night in cold water, and drain; put boiling water and salt in top of double boiler, and place directly on the range; add samp slowly, and boil five minutes; place over hot water and cook for four hours.
308.--CORN MEAL AND BEEF SCRAPPLE
3-1/2 cups corned beef stock; 1 cup corned beef cut in small pieces
1 cup corn meal
Cook meal in stock as directed in Corn Meal Mush (see No. 293), add meat, and pour into a deep bread pan; when cold, either slice and serve cold, or dip in flour and sauté in butter, or dip in crumbs, then in egg, and then again in crumbs, and fry in deep fat. If stock is very salt, dilute with water or milk. Any kind of stock or meat may be used in place of corned beef.
309.--WHEAT AND SAUSAGE SCRAPPLE
3-3/4 cups boiling water; 1 cup Cream of Wheat
1 teaspoon salt; 1/2 pound link sausage
Stir wheat slowly into boiling salted water, cook five minutes, place over hot water, and cook half an hour. Cook sausages in frying pan until brown, cut into half-inch pieces, add to mush, and pour into deep pan to cool. Serve sliced cold, sautéed, or fried.
310.--BAKED SPAGHETTI AND HAM
2 cups cooked spaghetti; 1-1/2 cups White Sauce (see No. 207)
3/4 cup cooked ham finely chopped; 2 tablespoons tomato ketchup
1 hard-cooked egg chopped; 1/2 cup Buttered Crumbs (see No. 472)
Put half of spaghetti into a greased baking dish; mix ham and egg, and add half of it to spaghetti; mix sauce and ketchup, and pour half of it over ham; repeat; cover with crumbs, and bake in a hot oven about fifteen minutes.
311.--CREOLE SPAGHETTI
2 cups spaghetti broken in 2-inch pieces; 1 cup tomatoes
1 onion chopped fine; 1/2 teaspoon salt
1 green pepper chopped fine; 1/2 teaspoon paprika
3 tablespoons bacon fat
Cook spaghetti in boiling salted water until tender, and drain; cook onion and pepper in bacon fat for ten minutes, stirring often; add tomatoes and seasonings, put in top of double boiler, add spaghetti, and cook half an hour. Macaroni may be used in place of spaghetti.
312.--ITALIAN SPAGHETTI
2 cups spaghetti broken in 2-inch pieces; 1/2 bay leaf
1/2 onion; 1 can condensed tomato soup
4 cloves; 1/4 cup grated cheese
Cook spaghetti in boiling salted water with the onion, cloves, and bay leaf until tender; drain, remove onion, cloves, and bay leaf; add soup and cheese, and heat to boiling point. One-half can tomatoes seasoned, stewed until thick, and pressed through a sieve, may be used in place of soup. Macaroni may be used in place of spaghetti.