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Left half:
THE FOUR POINTS
Right half:
COOKING NOTES.
Oatmeal. |
CRACKED WHEAT.--Take one teacupful of
cracked wheat, a little salt and
one quart of hot water; boil for
one-half hour, stirring
occasionally to prevent burning.
Serve with maple syrup, or sugar
and cream.
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HOMINY.--Take one pint of hominy and put it in
a quart of boiling water, cover
the dish with a tight cover and
allow it to soak over night; in
the morning add two gills of
sweet milk and a little salt; put
on a hot fire in a kettle of
boiling water, and let it boil
for half an hour.
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MUSH AND MILK.--Put a lump of butter
the size of an egg into a quart
of water; make it sufficiently
thick with corn meal and a little
salt; it must be mixed perfectly
smooth and stirred constantly
until sufficiently done. This may
be eaten hot with milk, which
makes a very palatable dish.
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INDIAN MUSH.--Take some yellow Indian
meal and boil in water with a
little salt and a good lump of
butter; have it well boiled,
stirring all the time. Serve with
buttermilk.
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WHEATEN GRITS.--Soak or simmer very
slowly on the fire the afternoon
before needed. Add a little salt,
and, if boiled in water, warm
over for breakfast with milk, and
add a good lump of butter.
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RICE GRUEL.--Put a large spoonful of
unground rice into six gills of
boiling water, with a stick of
cinnamon or mace; strain it when
boiled soft, and add half a pint
of new milk; put in a teaspoonful
of salt, and boil it a few
minutes longer.
If
you wish to make a gruel of rice
flour, mix a tablespoonful of it
smoothly with three of cold water
and stir it into a quart of
boiling water. Let it boil five
or six minutes, stirring it
constantly. Season with salt, a
little butter, and add, if you
like, nutmeg and white sugar.
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