2 cups of milk. 1 cup soft bread-crumbs. 1 tablespoonful of sugar. 2 egg yolks. 1 egg white. 1/2 teaspoonful vanilla. 1 saltspoonful of salt.
Crumb the bread evenly and soak in the milk till soft. Beat it till smooth, and put in the beaten yolks of the eggs, the sugar, vanilla, and salt, and last the beaten white of the egg. Put it in a buttered pudding-dish, and stand this in a pan of hot water in the oven for fifteen minutes. Take it out and spread its top with jam, and cover with the beaten white of the other egg, with one tablespoonful of granulated sugar put in it, and brown in the oven. You can eat this as it is, or with cream, and you may serve it either hot or cold.
Sometimes you can put a cup of washed raisins into the bread-crumbs and milk, and mix in the other things; sometimes you can put in a cup of chopped almonds, or a little preserved ginger. Orange marmalade is especially nice on bread pudding.
Cut six hard-boiled eggs up into bits, mix with a cup of white sauce, and put in small baking-dishes which you have buttered. Cover over with fine, sifted bread-crumbs, and dot with bits of butter, about four to each dish, and brown in the oven. Stick a bit of parsley in the top of each, and put each dish on a plate, to serve.
1 large cup of yellow corn-meal. 1 small cup of flour. 1/2 cup of sugar. 2 eggs. 2 teaspoonfuls of baking-powder. 3 tablespoonfuls of butter. 1 teaspoonful of salt. Flour to a thin batter.
Mix the sugar and butter and rub to a cream; add the yolks of the eggs, well beaten, and then half a cup of milk; then put in the baking-powder mixed in the flour and the salt, and then part of the corn-meal, and a little more milk; next fold in the beaten whites of the eggs, and if it still is not like ``a thin batter,'' put in a little more milk. Then bake in a buttered biscuit-tin till brown, cut in squares and serve hot. This is particularly good eaten with hot maple syrup.
Make the corn-meal mush the day before you need it, and when it has cooked half an hour put it in a bread-tin and smooth it over; stand away overnight to harden. In the morning turn it out and slice it in pieces half an inch thick. Put two tablespoons of lard or nice drippings in the frying-pan, and make it very hot. Dip each piece of mush into a pan of flour, and shake off all except a coating of this. Put the pieces, a few at a time, into the hot fat, and cook till they are brown; have ready a heavy brown paper on a flat dish in the oven, and as you take out the mush lay it on this, so that the paper will absorb the grease. When all are cooked put the pieces on a hot platter, and have a pitcher of maple syrup ready to send to the table with them.
Another way to cook corn-meal mush is to have a kettle of hot fat ready, and after flouring the pieces drop them into the fat and cook like doughnuts. The pieces have to be rather smaller to cook in this way than in the other.
1 cup of milk. Yolk of one egg. 1/4 cup of rice. 1 large tablespoonful of powdered sugar. Small half-teaspoonful of salt. 1/2 cup of raisins and currants, mixed. 1/2 teaspoonful of vanilla.
Wash the rice and put in a double boiler with the milk, salt and sugar and cook till very thick; beat the yolks of the eggs and stir into the rice, and beat till smooth. Sprinkle the washed raisins and currants with flour, and roll them in it and mix these in, and last the vanilla. Turn out on a platter, and let all get very cold. Then make into pyramids, dip in the yolk of an egg mixed with a tablespoonful of water, and then into sifted bread-crumbs, and fry in a deep kettle of boiling fat, using a wire basket. As you take these from the fat, put them on paper in the oven with the door open. When all are done, put them on a hot platter and sift powdered sugar over them, and put a bit of red jelly on top of each. This is a nice dessert for luncheon. All white cereals may be made into croquettes; if they are for breakfast, do not sweeten them, but for luncheon use the rule just given, with or without raisins and currants.
1 1/2 cups of milk. 1 cup sifted yellow corn-meal. 1 tablespoonful melted butter. 1 teaspoonful sugar. 1 teaspoonful baking-powder. 2 eggs. 1/2 teaspoonful of salt.
Scald the milk--that is, let it boil up just once--and pour it over the corn-meal. Let this cool while you are separating and beating the eggs; let these wait while you mix the corn-meal, the butter, salt, baking-powder, and sugar, and then the yolks; add the whites last, very lightly. Bake in a buttered biscuit-tin in a hot oven for about half an hour.
6 hard-boiled eggs. 1 cup cream or white sauce. 1 cup fine bread-crumbs. Salt and pepper.
Cook the eggs twenty minutes, and while they are cooking make the white sauce, and butter one large or six small dishes. Peel the eggs and cut them into bits as large as the end of your finger. Put a layer of bread-crumbs on the bottom of the dish, then a layer of egg, then a sprinkling of salt, pepper, and bits of butter, then a layer of white sauce. Then more crumbs, egg, and seasoning, till the dish is full, with crumbs on top. Put bits of butter over all and brown in the oven.
6 large tomatoes. 1 cup bread-crumbs. 1/2 teaspoonful of salt. 1 tablespoonful of butter. 1 slice of onion.
Put the butter in the frying-pan, and when it bubbles put in the bread-crumbs, the salt and onion, with a dusting of pepper, and stir till the crumbs are a little brown and the onion is all cooked; then take out the onion and throw it away. Wipe the tomatoes with a clean wet cloth, and cut out the stem and a round hole or little well in the middle; fill this with the crumbs, piling them up well on top; put them in a baking-dish and stand them in a hot oven; mix a cup of hot water with a tablespoonful of butter, and every little while take out the baking-dish and wet the tomatoes on top. Cook them about half an hour, or till the skins get wrinkled all over. Serve them in the dish they are cooked in, if you like, or put each one on a small plate, pour some of the juice in the baking-dish over it, and stick a sprig of parsley in the top.
When farina has been left from breakfast, take it while still warm and beat into a pint of it the beaten yolks of two eggs. Let it then get cold, and at luncheon-time make it into round balls; dip each one first into the beaten yolk of an egg mixed with a tablespoonful of cold water, and then into smooth, sifted bread-crumbs; have ready a kettle of very hot fat, and drop in three at a time, or, if you have a wire basket, put three in this and sink into the fat till they are brown. Serve in a pyramid, on a napkin, and pass scraped maple sugar with them.
