ready a pile of the soft inner husks of green corn and on each husk
spread a lump of dough, the size of a walnut, into a flat cake covering
the husk. In the center of the dough put a teaspoonful of the chopped
meat with minced olive. On a large husk put several tablespoonfuls of
chopped meat with olives. Roll this together and lay on them other husks
until the tamale is of the size desired. Tie the ends together with
strips of fine husk and put in boiling water for twenty minutes. Either
veal or pork may be used instead of chicken.

Polenti, properly prepared, is a dish that requires much labor, and
scarcely repays for the time and exertion spent in its making. It
differs from scrapple in that the ingredients are mixed in a sauce and
poured over the mush instead of being mixed in the meal. In the New Buon
Gusto restaurant, in Broadway, they cook polenti to perfection, and when
it is served with cippino it leaves nothing to be desired. This is the
recipe:

Polenti

For the gravy: Make a little broth with veal bone, a small piece of
beef, a pig's foot, neck, feet and gizzard of chicken. In a separate
kettle cook in hot oil one sliced onion, one clove of garlic, a little
parsley, one bell pepper, one tomato, a small piece of celery, and a
carrot. Cook until soft and then add this to the broth with a few dried
mushrooms. Cook slowly for thirty minutes and then strain.

For the mush: Boil corn meal until it is thoroughly done and then cool
it until it can be cut in slices for frying. Mix butter and olive oil
and heat in a frying pan and into this put the slices of corn meal,
frying to a light brown. Place the fried corn meal in a platter in