corn meal scalded with one pint boiling water. Allow to cool. Add a teaspoonful of salt. Teaspoonful of sugar. Two well beaten eggs. Two tablespoonfuls of flour. Drop from a spoon into hot lard and fry until brown.
PARKER HOUSE CORN MEAL GEMS.
Sift together one cup of flour, one cup of yellow corn meal, two teaspoonfuls baking powder, one-half teaspoonful of salt. Cream, one-fourth cup of butter. Add gradually half a cup of sugar, then three well beaten eggs and one cup of milk. Bake in buttered gem pans in a quick oven.
SPOON BREAD.
Sift together one cup of yellow or white corn meal, half a teaspoonful of salt and two teaspoonfuls of baking powder. Beat two eggs very lightly and stir into the dry ingredients with one quart of sweet milk. Turn the mixture into a well buttered baking-dish holding three pints, add two tablespoonfuls of butter cut in small pieces. Bake in a hot oven about one-half hour. Stir often until the bread begins to thicken. Serve with a spoon from the dish in which it is baked. Eat with butter. A good breakfast or luncheon dish.
BOSTON BROWN BREAD.
Very Fine.
1 cup corn meal.
1 cup rye meal.
1 cup entire wheat or white flour.
1/2 cup molasses.
1/2 teaspoonful soda.
2 cups milk.
1 teaspoonful baking powder.
Mix in order given, dissolve soda in molasses. Steam three hours.
SOUR MILK BROWN BREAD (Mrs. Lincoln).
1 cup corn meal.
1 cup rye meal.
1 cup graham flour.
1 teaspoonful salt.
1 teaspoonful soda.
2 cups sour milk.
Mix in order given, dissolve the soda in the milk, add more milk or water if not thin enough to pour. Steam three hours. One-half cup raisins can be added to any receipt for brown bread. Then it is called a plum loaf.
GRIDDLE CAKES.
1 1/4 cups flour.
1 1/2 teaspoonfuls baking powder.
1/4 teaspoonful salt.
1 tablespoonful sugar.
1 well-beaten egg.
1 cup milk.
Sift all the dry materials together. Add milk and egg.
CORN MEAL GRIDDLE CAKES.
Made the same as griddle cakes, using one-half cup of corn meal and the rest white flour. Pour the milk hot over the corn meal. When cool add the other ingredients.
ENTIRE WHEAT GRIDDLE CAKES.
Make the same as griddle cakes, using one cup of the entire wheat flour to one-quarter cup of white flour.
FLANNEL CAKES.
1 tablespoonful butter.
1 tablespoonful sugar.
1/4 teaspoonful salt.
2 eggs, beaten separately.
1 1/2 cups milk.
1 teaspoonful baking powder.
1 3/4 cups flour.
Sift dry materials. Cream, butter and sugar. Add milk and yolks well beaten, lastly the stiffly beaten whites.
BREAD CRUMB GRIDDLE CAKES.
Soak one cup of bread crumbs in two cups of milk. Let stand over night. Then add one egg beaten very light. One-half teaspoonful salt. One-half teaspoonful soda dissolved in a little cold water. Two tablespoonfuls of flour sifted with a teaspoonful of baking powder. A little more flour may be needed.
RICE GRIDDLE CAKES.
1 cup milk.
1/2 cup well-cooked rice.
1/2 teaspoonful salt.
1 teaspoonful baking powder.
1 egg.
1 teaspoonful sugar.
Flour enough to make a thin batter, or thick enough to fry well.
PANCAKES.
Fry several large griddle cakes as large as a good sized plate. Pile one on top of the other, well buttered. Cut down like a pie.
WAFFLES (Mrs. Lincoln).
2 cups flour.
1 teaspoonful baking powder.
1/2 teaspoonful salt.
3 eggs.
1 1/4 cups milk.
1 tablespoonful sugar.
1 tablespoonful melted butter.
Sift dry materials together, add the beaten yolks with the milk, then melted butter and the stiffly beaten whites.
LEMON SYRUP (Serve with Waffles).
1 cup sugar.
1/2 cup water.
1 tablespoonful butter.
1 tablespoonful lemon juice.
Boil the sugar and water until it is a thin syrup, then add butter and lemon juice.
CEREALS.
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Cereals contain a large per cent of starch, so should have a rapid cooking in boiling water for a few minutes when first started. Then they may be put inside the double boiler to continue to cook more slowly. Care should be taken that the cereal does not stick to the dish when it is having its first hard boiling.
TO BOIL RICE.
Wash thoroughly one-half cup of rice. Have two quarts of water boiling hard in the kettle, with one teaspoonful of salt. Throw in the rice and allow to boil rapidly without a cover until tender, then drain through a colander. Put on the stove to dry, lifting the rice apart to allow the steam to escape. Rice that is cooked in this way will have every kernel separate.
STEAMED RICE.
Put in double boiler two and one-half cups of milk or water or a part of each. Add to it one-quarter teaspoonful salt, set the inside of the boiler on top of the stove. When it comes to a boil add one-half cup well washed rice. Let it boil hard for five minutes. Then replace it in the double boiler, and let cook until soft. The time of cooking depends on the age of the rice.
SOUPS.
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GENERAL RULES FOR SOUP STOCK.
Meat and bones for soup stock should be allowed to soak in cold water fully one hour before putting on the stove, to extract the juices. Soup stock should simmer on the back of the stove and not boil hard. The meat