For sauteing mush, a heavy iron or
steel frying pan or griddle should be used, because utensils made of
thin material will allow the mush to burn before it browns properly. Put
enough fat, such as lard, cooking oil, or drippings, into the cooking
utensil so that when heated it will be about 1/4 inch deep all over the
surface. When the utensil is very hot, put in the slices of mush and
allow them to brown on one side. Then turn the slices over carefully, so
as not to break them, and brown them on the other side. As will be
observed, corn-meal mush does not brown quickly in sauteing. This
characteristic is due to the large amount of moisture it contains. Serve
the mush hot, and to add to its flavor serve with it sirup or honey.
41. CORN-MEAL CROQUETTES.--Croquettes of any kind add variety to a
meal, and because they are attractive they appeal to the appetite. To
make croquettes of corn meal, mold mush as for sauteing. Then cut this
into slices 1 inch thick, and cut each slice into strips 1 inch wide.
Roll these in slightly beaten egg and then in crumbs, and saute them in
hot fat until they are crisp and brown. Serve these croquettes hot with
either butter or sirup or both.
42. LEFT-OVER CORN-MEAL MUSH.--Sauted corn-meal mush and corn-meal
croquettes can, of course, be made from mush that is left over after it
has been cooked to serve as a cereal; however, if there is only a small
quantity left, it may be utilized in still another way, namely, as a
garnish for the platter on which meat is served.
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