Sift the cornmeal in boiling water very slowly and then stir well to prevent lumping.  Draw the saucepan to the side of the range and allow to cook very slowly for one-half hour.  Serve in the place of the morning cereal with honey and milk.

For variety add

  One-half cup of chopped seeded raisins, or
  One-half cup of finely chopped peanuts,
  One-half cup of finely chopped figs,
  One-half cup of finely chopped dates,
  One-half cup of finely chopped seeded prunes,
  One-half cup of finely chopped dried apricots,
  One-half cup of finely chopped cocoanut.

Europe also gives us some novel methods of using cornmeal.

CAROLINA CORN PONE

Place in a saucepan

  Two cups of boiling water,
  Three-quarters cup of cornmeal,
  One teaspoon of salt.

Stir to blend and free from lumps, then cook for ten minutes.  Turn into a mixing bowl and add

  Six tablespoons of syrup,
  Three tablespoons of shortening,
  One and one-half cups of sour milk,
  One and one-quarter teaspoons of baking soda, dissolved in the
          sour milk,
  Six tablespoons of flour.

Beat to mix, then pour in a hot well-greased baking pan just enough to cover the pan one-quarter inch deep.  Bake in hot oven for eighteen minutes.  Cut into squares and serve.

CORNMEAL SAUSAGES

Place in a saucepan

  One and one-half cups of boiling water,
  One cup of finely chopped onion,
  One cup of finely chopped left-over meat,
  One teaspoon of salt,
  One teaspoon of white pepper,
  One-half teaspoon of poultry seasoning,
  Two-thirds cup of cornmeal.

Stir well to prevent lumping and cook slowly for one-half hour.  Turn into a bowl and let cool.  Form into sausages, then roll in flour and brown in hot fat.  Serve with brown gravy, cream or tomato sauce.

CHILI SAUCE

Place in a preserving kettle

  Two quarts of stewed tomatoes,
  Two cups of finely sliced onions,
  One cup of finely chopped green peppers,
  One-half cup of finely chopped sweet red peppers,
  One and one-half cups of vinegar,
  One cup of brown sugar,
  One and one-half tablespoons of cinnamon,
  Two teaspoons of cloves,
  One teaspoon of allspice,
  Two teaspoons of celery seed,
  Two teaspoons of mustard seed,
  One teaspoon of ginger,
  One teaspoon of mustard,
  Four tablespoons of salt.

Stir to thoroughly mix and then cook until very thick.  Cool and then rub through a fine sieve.  Pour into sterilized jars and adjust the rubber and lid and seal.  Process for twenty minutes in a hot water bath.  Remove, cool and then store in a cool, dry place.

ITALIAN POLENTA