hour, stirring constantly over a moderate fire. If desired, a little
more water may be added if preferred not so thick. Add grated cheese
and butter.


POLENTA FRITTERS

Put one pinch of salt and one tablespoon of sugar into a cup of milk,
and put it on to boil. As soon as it boils pour in, little by little,
one-half scant cup of fine Indian meal, stirring constantly with a
wooden spoon. Allow it to boil gently for twenty minutes.

Take it off the stove, add one level tablespoon of butter and the yolk
of one egg and a little grated lemon-peel. Beat up well to mix the egg
and butter. Then turn the mixture onto the bread-board, which has been
dampened; spread it out to the thickness of a finger. Allow it to
cool, then cut into squares or diamonds or little rounds, dip these
into egg and then into the bread crumbs, and fry them in boiling lard,
a few at a time. Sprinkle with sugar, and serve hot.


POLENTA "ALLA TOSCANA"

2 cups of Indian meal
3 pints of cold water

Put the water on, and when it boils add salt. Then add the Indian
meal, little by little, stirring all the time. Allow it to boil over a
moderate fire for one-half hour, stirring constantly. When the meal
has become quite stiff, take a wooden spoon and dip it into hot water,