A FAVORITE MENU
I can hardly say that I have a “favorite dish.” But a favorite menu for luncheon or dinner is clam soup, corned beef hash, and baked Indian pudding.
Note.—If you want to try Dr. Eliot’s menu why not use Rex Beach’s clam specialty?
Then for the corned beef hash get plenty of fine lean corned beef and cut it into one-eighth inch bits.
Chop one small onion into very fine particles. Take cold boiled potatoes (fairly firm) and cut or chop.
Prepare some drawn butter and add a few drops of Worcestershire sauce, salt and pepper. Now mix the meat, potatoes, onion and drawn butter. Mold and pat into small, flat, elliptical loaves (individual servings) and fry in a hot, lightly buttered pan. Turn frequently until well browned on both sides. Serve sprinkled with minced parsley.
Top off with this baked Indian pudding:
You must have 1 quart of milk, 3 eggs, ½ cup of the finest seeded raisins, 1 teaspoonful of salt, 2 heaping tablespoonsful of corn meal, 4 heaping tablespoonsful of sugar, 1 heaping tablespoonful of butter.
Boil the milk in a double boiler and sprinkle in the corn meal, stirring all the time. Cook twelve minutes.