Stew one can of tomatoes (one quart can). While the tomatoes are stewing, put three pints of milk on to boil, setting the basin in which the milk is into another of hot water. When the milk comes to a boil, stir in a tablespoonful of flour, which has been thoroughly mixed with a little cold milk. Let this boil ten minutes, and then add butter the size of an egg, salt and pepper to taste. The tomatoes, which were put on at the same time with the milk, are now ready to strain into the mixture. Just before straining, stir a pinch of saleratus into the tomatoes to remove the acidity. Serve immediately.
BREAD.
Corn Dodgers.
Take three teacups of Indian meal, one teaspoonful of salt, one tablespoonful of sugar, and pour on boiling water enough to wet it, nearly one quart; then make into small, flat cakes about an inch thick, and fry in boiling fat until brown. They will fry in fifteen or twenty minutes. To be eaten very hot.
Baked Corn Cake.
Three teacups of Indian meal, one teaspoonful of salt, one tablespoonful of sugar, one of butter; wet this with boiling water, and then beat in one egg. Spread half an inch deep on buttered tin sheets, and bake brown in a quick oven. This is delicious.
Oat-meal.
Oatmeal, Indian meal, and hominy all require two things to make them perfect; that is, plenty of water when first put on to boil, and a long time to boil.