- 1 heaping cup white Indian meal.
- 3 pints of milk.
- 1 cup of flour.
- 4 beaten eggs.
- 1 cup of white sugar.
- 2 tablespoonfuls of melted butter.
- ½ lb. of raisins, seeded and cut in two.
- 1 teaspoonful of salt, and same of mixed mace and cinnamon.
- 1 teaspoonful of soda, and two teaspoonfuls of cream of tartar, sifted twice with the flour.
Scald a pint of milk and wet up the meal with it, stirring well. While it is cooling, add the flour, wet into batter with a pint of cold milk. Heat the remaining pint, and when scalding, add sugar and eggs. Beat this gradually, hard and long, into the cooled paste. When well mixed, put in butter, spice, and the fruit dredged with flour. Beat fast and deep for two minutes. Bake in a buttered dish, in a tolerably brisk oven. Cover with paper as it browns. It ought to be done in three-quarters of an hour. Eat hot, with butter and sugar.
Third Week. Sunday.
Tomato Soup.
Stew one can of tomatoes half an hour; strain and rub through a colander into the soup left from yesterday. Heat to a slow boil, and simmer together ten minutes before serving.
Roast Beef, with Yorkshire Pudding.
Have your meat ready for roasting on Saturday, always. Roast upon a grating or several clean sticks (not pine) laid over the dripping-pan. Dash a cup of boiling water over the beef when it goes into the oven; baste often, and see that the fat does not scorch. About three-quarters of an hour before it is done, mix the pudding.
Yorkshire Pudding.
- 1 pint of milk.
- 4 eggs, whites and yolks beaten separately.
- 2 cups of flour—prepared flour is best.
- 1 teaspoonful of salt.