Stew in the usual manner, adding a small onion minced fine. When they have cooked half an hour, season with pepper, salt, a little sugar, and a good spoonful of butter. Simmer ten minutes more, uncovered, and turn out.
Cheese Fondu.
- 1 cup of bread-crumbs, dry and fine.
- 2 scant cups of fresh milk.
- ½ lb. dry, rich cheese, grated.
- 3 eggs, whipped light.
- 1 tablespoonful of melted butter.
- Pepper and salt.
- A pinch of soda, dissolved in hot water.
Soak the crumbs in the milk; beat in the eggs, the butter, seasoning—lastly, the cheese. Pour into a neat pudding-dish, strew dry bread-crumbs over the top, and bake in a quick oven until delicately browned. Serve in the pudding-dish, and at once, as it falls in cooling.
Very good!
Sponge Gingerbread.
- 5 cups of flour, dried and sifted. Measure after sifting.
- 1 cup of molasses.
- 2 tablespoonfuls of butter.
- 1 cup of sugar.
- 1 rather larger cup of sour, or buttermilk.
- 2 teaspoonfuls of saleratus (not soda), dissolved in hot water.
- 2 teaspoonfuls ginger.
- 1 teaspoonful of cinnamon.
Mix molasses, sugar, butter, and spice together. Warm slightly, and beat hard for five minutes. Add the milk, then the soda, lastly the flour. Beat three minutes, and bake in a broad, shallow pan. Take heed that it does not burn. Eat warm.
Chocolate.
- 6 tablespoonfuls of chocolate to each pint of boiling water.
- As much milk as you have chocolate.
- Sweeten to taste.