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

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 teasp