and nourishing dessert. Serves six.


TAMALE PIE

2 cups cornmeal
5 cups water (boiling)
2 tablespoons fat
1 teaspoon salt
1 onion
2 cups tomatoes
2 cups cooked or raw meat cut in small pieces
1/4 cup green peppers

To the cornmeal and 1 teaspoon salt, add boiling water. Cook one-half
hour. Brown onion in fat, add meat. Add salt, 1/8 teaspoon cayenne,
the tomatoes and green peppers. Grease baking dish, put in layer of
cornmeal mush, add seasoned meat, and cover with mush. Bake one-half
hour.


EGGLESS CORN BREAD

1 cup cornmeal
1/2 cup bread flour
3 tablespoons molasses
1 cup milk
3 teaspoons baking powder
2 teaspoons salt
2 tablespoons fat