Place in a saucepan

  Two and one-half cups of boiling water.

And then add

  One teaspoon of salt,
  One teaspoon of paprika,
  One tablespoon of grated onion,
  Three-quarters cup of cornmeal.

Stir to prevent lumping and cook for three-quarters of an hour very slowly.  Now add one-half cup of grated cheese and stir well to blend thoroughly.  Serve in saucers like a cereal.  Cover with tomato sauce and finely grated cheese.

TOMATO MARMALADE

Grate the yellow rind from two medium-sized oranges, taking care to grate very lightly.  Place in a small pan and add one-half cup of water.  Let stand one day and then cook slowly until soft.  Add this rind to the juice of

  Two oranges,
  One lemon.

Then place in a preserving kettle and add two quarts of stewed tomatoes, rubbed through a fine sieve.

  One package of seeded raisins,
  Two pieces of candied ginger cut into bits,
  Four cups of sugar,

and the following spices tied in a piece of cheese-cloth: 

  Two teaspoons of cinnamon,
  One teaspoon of ginger,
  One teaspoon of cloves,
  One teaspoon of nutmeg,
  One-half teaspoon of allspice.

Cook until the mixture is very thick like jam and then remove the spice bag.  Pour into sterilized glasses and cool and cover with paraffine.  Store in a cool place.

SWEET RED PEPPER MARMALADE

Remove the seeds from thirty sweet red peppers and then wash well and put through the food chopper.  Place in a saucepan and add two cups of stewed tomatoes.  Cook until the peppers are soft and then cool and rub through a fine sieve.  Measure and return to the kettle and add for every eight cups of pepper and tomatoes: 

  Juice of two oranges,
  Juice of one lemon,
  One-half package of seeded raisins,
  One-half cup of maraschino cherries, cut into bits,
  One piece of candied citron, put through food chopper,
  Two-thirds cup of sugar for each cup of prepared pepper pulp.

Cook slowly until the mixture is very thick and then pour into sterilized glasses.  Cool and cover with paraffine and store in a cool place.

SAUERKRAUT

Remove the coarse, bruised outside leaves of the cabbage and then shred the head fine, using a slaw cutter.  Now line the bottom of a small barrel or wooden bucket with the outside leaves and then place in a layer of the shredded cabbage and cover with salt.  Repeat until the utensil is nearly full, pounding down well with wooden mallet when packing.  Sprinkle the salt over the top and cover with large cabbage leaves and then with a cheese-cloth wrung out of salt water.  Tuck in the ends carefully and then place board on the kraut and weight it down with a heavy stone.