bottom of the dish. Sprinkle over it grated cheese; then pour on the
top enough meat sauce to cover the layer (about two tablespoons), then
on the top of this add a layer of Bechamel sauce. Then put another
layer of the squares of Indian meal, sprinkle with grated cheese as
before, add meat sauce, then Bechamel sauce, and continue in this way
until the baking-dish is full, having for the top layer the Bechamel
sauce. Put the dish into a moderate oven, and bake until it is a
golden brown on top.


POLENTA CAKE
(_Migliaccio di Farina Gialla_)

2 cups of coarse Indian meal
1/2 cup of raisins
1/2 teaspoon of salt
3 teaspoons of sugar (granulated)
3 tablespoons of lard

Mix the salt, sugar, and raisins with the Indian meal in a bowl, then
pour in boiling water, a little at a time, and stir well with a wooden
spoon until you have a stiff paste and no dry meal remains sticking to
the bottom of the bowl.

Then take a cake-tin and grease it well with one-half of the lard.
Then turn out the Indian meal into the pan, and even it out with the
wooden spoon. Spread on the top of this the rest of the lard, softened
slightly so as you can spread it easily. Cook in a slow oven until a
golden brown. Serve hot.