Native Harvests by Kavasch E. Barrie
Author:Kavasch, E. Barrie
Language: eng
Format: epub
Publisher: Dover Publications
Published: 2005-03-14T16:00:00+00:00
GRUEL (serves 8)
3 ½ cups water
1 ¼ cups white cornmeal
1 ½ teaspoon maple syrup
Boil the water, then add the cornmeal and maple syrup, mixing well. Heat slowly, stirring frequently, for 10 minutes, or until smooth and thick. Serve in bowls, topped with maple sugar and cream if desired.
FRIED GRUEL (serves 8)
1 recipe Gruel, cooked and cooled (see page 119)
¼ cup oil for frying
Chill the gruel in 2 round tin cans or glasses for 2 hours. Unmold with the aid of a knife and slice into rounds ½-inch thick. Heat the oil and brown the slices well on both sides. Serve hot as bread or topped with syrup as a breakfast dish.
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