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Reverse - Text
Left half:
THE FOUR POINTS
Right half:
COOKING NOTES.
| Corn. |
CORN MUFFINS.--Take a large
teaspoonful of butter, a little
salt, one-third of a cup of
yeast, one quart of Indian meal,
sifted, a tablespoonful of
molasses, and one quart of milk.
After mixing, let it stand and
rise for about five hours; bake
in muffin rings, and serve hot.
These are very delicious with
butter and maple syrup.
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CORN STARCH MERINGUE.--Four eggs, one
quart of milk, three-fourths cup
of sugar, four teaspoonsful corn
starch, one-half cup fruit jelly
or jam. Heat the milk to boiling,
and stir in the corn starch,
which has previously been
dissolved in a little cold milk.
Boil fifteen minutes, stirring
all the while. Remove from the
fire, and while still hot add
gradually the yolks of the eggs,
beaten up with the sugar and
seasoned with vanilla, lemon or
bitter almond. Pour this into a
buttered pudding dish and bake
fifteen minutes, or until the
custard begins to "set." Without
withdrawing it further than the
oven door, spread lightly and
quickly upon this a meringue of
the whites, whipped up stiff,
with a half cup jelly; add
gradually. Use crab apple jelly
if bitter almond has been put in
the custard; currant for vanilla;
strawberry, or other sweet
conserve, if you season the
custard with lemon. Bake,
covered, for five minutes. Then
remove the lid and brown the
meringue very slightly. Eat cold,
with powdered sugar sifted
thickly over the top.
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| BAKED INDIAN PUDDING.--Take one quart
of milk; let it come to a boil,
and stir in carefully seven
tablespoonsful of yellow Indian
meal. Let it scald thoroughly
taking care it don't stick to the
bottom and scorch. When a little
cooled, add one teacupful of
finely chopped beef suet, one
teacupful of molasses, half cup
of seeded raisins, a small half
teaspoonful of salt, one
well-beaten egg; flavor with
nutmeg. Put in a teacupful of
cold milk the last thing before
baking.
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