Corn Puddings.
- Add to a can of sweet corn,
- 1 cup of milk.
- 3 eggs.
- 2 tablespoonfuls of butter.
- 1 of sugar.
- 2 tablespoonfuls of flour.
- 1 teaspoonful of salt.
Beat up the eggs, add the sugar and butter, the milk, corn, and, lastly, the flour. Bake in earthenware cups well buttered, or in neat patty-pans. Turn out upon a dish, or eat from the cups. They are very nice when hot.
Baked Potatoes.
Wash, wipe, and bake in a moderate oven. When done, cut a round piece of skin almost entirely from the top of each, leaving a “hinge” at one side. With a small knife make an incision in the mealy part of the potato, i. e., the heart, put in a pinch of salt, and a bit of butter, replace the flap of skin, and send hot to table.
Farina Custard.
- 1 quart of milk.
- 4 tablespoonfuls of farina.
- 3 eggs well beaten.
- 1 cup of sugar.
- Vanilla essence—2 teaspoonfuls.
- 1 saltspoonful of salt.
Heat the milk to scalding; stir in the farina, which should have been previously soaked in a little cold water for an hour. Cook in a farina-kettle fifteen minutes, stirring often. Take out a cupful and beat into the eggs already whipped up with the sugar. Put into the kettle, stir in salt and flavoring, boil two minutes, and pour into a deep dish. Eat warm, putting a teaspoonful of sweet fruit jelly upon the top of each saucerful in serving.
Third Week. Tuesday.