The Century Cook Book

by Mary Ronald

DABS

CONNECTICUT

A pint of cornmeal, thoroughly scalded with hot water. Rub into it a dessertspoonful of butter, two eggs beaten very light, a wineglassful of cream or milk, and a little salt. Butter a tin pan, and drop the mixture from a spoon upon it. Bake in a moderate oven.

CREAM OATMEAL

Boil oatmeal for an hour as for breakfast use. Rub it through a fine sieve, add a little milk, and cook it very slowly in a double boiler for half an hour longer. When perfectly smooth, add a little salt and cream.

This is the most delicate preparation of oatmeal that an invalid can take.

ZEPHYRS

Prepare a thin mush of Indian meal, water, and salt, and boil till smooth. Drop this batter into iron-clad pans, made very hot and buttered, and bake till brown.

SQUASH PIES

Pare and cut into pieces a Hubbard squash, and steam it till, thoroughly soft; then rub it through a coarse sieve.