Put one pint of milk on in a double boiler and let it heat. Melt one tablespoonful of butter, and when it bubbles stir in one small tablespoonful of corn-starch, and when these are rubbed smooth, put in one-third of the milk. Cook and stir till even, without lumps, and then put in the rest of the milk and stir well; add half a teaspoonful of salt, and put on the back of the stove. Make six slices of toast; put one slice in the dish and put a spoonful of the white sauce over it, then put in another and another spoonful, and so on till all are in, and pour the sauce that is left over all. If you want this extra nice, do not take quite so much butter, and use a pint of cream instead of the milk.
Cut six hard-boiled eggs up into bits, mix with a cup of white sauce, and put in small baking-dishes which you have buttered. Cover over with fine, sifted bread-crumbs, and dot with bits of butter, about four to each dish, and brown in the oven. Stick a bit of parsley in the top of each, and put each dish on a plate, to serve.
1 cup of chopped meat. 1 cup of boiling water. 1 teaspoonful of chopped parsley. 1/2 teaspoonful of salt. 1 teaspoonful of lemon juice, or 1/2 teaspoonful Worcestershire sauce. Butter the size of a hickory-nut. 2 cups hot mashed potato.
If the potato is cold, put half a cup of hot milk in it, beat it up well, and stand it on the back of the stove. Then mix all the other things with the meat, and put it in the frying-pan and let it cook till it seems rather dry. Butter a baking-dish, and cover the sides and bottom with a layer of potato an inch thick. Put the meat in the centre and cover it over with potato and smooth it. Put bits of butter all over the top, and brown it in the oven. Serve with this a dish of chow-chow, or one of small cucumber pickles.
1 cup of white sauce. 1 cup of chopped meat. 2 eggs. Teaspoonful of chopped parsley. Half a teaspoonful minced onion.
Put the parsley and onion in the meat, and mix with the white sauce. Beat the yolks of the eggs and stir in, and cook one minute, and then cool. Beat the whites of the eggs and fold in, and bake half an hour, or a little more, in a deep, buttered baking-dish. You must serve this immediately, or it will fall.
Make the corn-meal mush the day before you need it, and when it has cooked half an hour put it in a bread-tin and smooth it over; stand away overnight to harden. In the morning turn it out and slice it in pieces half an inch thick. Put two tablespoons of lard or nice drippings in the frying-pan, and make it very hot. Dip each piece of mush into a pan of flour, and shake off all except a coating of this. Put the pieces, a few at a time, into the hot fat, and cook till they are brown; have ready a heavy brown paper on a flat dish in the oven, and as you take out the mush lay it on this, so that the paper will absorb the grease. When all are cooked put the pieces on a hot platter, and have a pitcher of maple syrup ready to send to the table with them.
Another way to cook corn-meal mush is to have a kettle of hot fat ready, and after flouring the pieces drop them into the fat and cook like doughnuts. The pieces have to be rather smaller to cook in this way than in the other.
1 lobster, or the meat from 1 can. 1 large cup of white or cream sauce.
Take the lobster out of the shell and clean it; Bridget will have to show you how the first time. Or, if you are using canned lobster, pour away all the juice and pick out the bits of shell, and find the black string which is apt to be there, and throw it away. Cut the meat in pieces as large as the end of your finger, and heat it in the sauce till it steams. Put in a small half-teaspoonful of salt, a pinch of cayenne, and a squeeze of lemon. Do not put this in a large dish, but in small ones, buttered well, and serve at once. Stand a little claw up in each dish.
6 large tomatoes. 1 cup bread-crumbs. 1/2 teaspoonful of salt. 1 tablespoonful of butter. 1 slice of onion.
Put the butter in the frying-pan, and when it bubbles put in the bread-crumbs, the salt and onion, with a dusting of pepper, and stir till the crumbs are a little brown and the onion is all cooked; then take out the onion and throw it away. Wipe the tomatoes with a clean wet cloth, and cut out the stem and a round hole or little well in the middle; fill this with the crumbs, piling them up well on top; put them in a baking-dish and stand them in a hot oven; mix a cup of hot water with a tablespoonful of butter, and every little while take out the baking-dish and wet the tomatoes on top. Cook them about half an hour, or till the skins get wrinkled all over. Serve them in the dish they are cooked in, if you like, or put each one on a small plate, pour some of the juice in the baking-dish over it, and stick a sprig of parsley in the top.
2 cups of flour. 1 teaspoonful baking powder. 1 1/2 cups of milk. 1 tablespoonful butter. 1/2 teaspoonful of salt. 3 eggs, beaten separately.
Mix the flour, baking-powder, and salt; put the beaten egg yolks in the milk, and add the melted butter, the flour and last the beaten whites of the eggs. Make the waffle-iron very hot, and grease it very thoroughly on both sides by tying a little rag to a clean stick and dipping in melted butter. Put in some batter on one side, filling the iron about half-full, and close the iron, putting this side down over the fire; when it has cooked for about two minutes, turn the iron over without opening it, and cook the other side. When you think it is done, open it a little and look to see if it is brown; if not, keep it over the coals till it is. Take out the waffle, cut in four pieces, and pile on a plate in the oven, while you again grease the iron and cook another. Serve very hot and crisp, with maple syrup or powdered sugar and thick cream.
Some people like honey on their waffles. You might try all these things in turn.
6 hard-boiled eggs. 1 cup cream or white sauce. 1 cup fine bread-crumbs. Salt and pepper.
Cook the eggs twenty minutes, and while they are cooking make the white sauce, and butter one large or six small dishes. Peel the eggs and cut them into bits as large as the end of your finger. Put a layer of bread-crumbs on the bottom of the dish, then a layer of egg, then a sprinkling of salt, pepper, and bits of butter, then a layer of white sauce. Then more crumbs, egg, and seasoning, till the dish is full, with crumbs on top. Put bits of butter over all and brown in the oven.
2 squares of Baker's chocolate. 1 teaspoonful of sugar. Bit of butter the size of a pea.
Melt the chocolate over the teakettle and stir in the sugar and butter and a couple of drops of vanilla, if you like. Take little round crackers, and with a fork roll them quickly in this till they are covered; dry on buttered paper. You can also take saltines, or any long, thin cracker, and spread one side with the chocolate.
