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Classic
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page 243
Stale crackers are made crisp and better by placing them in the oven a few
moments before they are needed for the table.
FRENCH CRACKERS.
Six eggs, twelve tablespoonfuls of sweet milk, six tablespoonfuls of butter,
half a teaspoonful of soda; mold with flour, pounding and working half an hour;
roll it thin. Bake with rather quick fire.
CORN-MEAL MUSH OR HASTY PUDDING.
Put two quarts of water into a clean dinner-pot or stew-pan, cover it, and let
it become boiling hot over the fire; then add a tablespoonful of salt, take off
the light scum from the top, have sweet, fresh yellow or white corn-meal; take a
handful of the meal with the left hand, and a pudding-stick in the right, then
with the stick, stir the water around, and by degrees let fall the meal; when
one handful is exhausted, refill it; continue to stir and add meal until it is
as thick as you can stir easily, or until the stick will stand in it; stir it a
while longer, let the fire be gentle; when it is sufficiently cooked, which will
be in half an hour, it will bubble or puff up; turn it into a deep basin. This
is eaten cold or hot, with milk or with butter, and syrup or sugar, or with meat
and gravy, the same as potatoes or rice.
FRIED MUSH.
Make it like the above recipe, turn it into bread-tins, and when cold slice it,
dip each piece in flour and fry it in lard and butter mixed in the frying-pan,
turning to brown well both sides. Must be served hot.
GRAHAM MUSH.
Sift Graham meal slowly into boiling salted water, stirring briskly until thick
as can be stirred with one hand; serve with milk or cream and sugar, or butter
and syrup. It will be improved by removing from the kettle to a pan, as soon as
thoroughly mixed, and steaming three or four hours. It may also be eaten cold,
or sliced and fried, like corn-meal mush.
OATMEAL.
Soak one cup of oatmeal in a quart of water over night, boil half an hour in the
morning, salted to taste. It is better to cook it in a dish set into a dish of
boiling water.
RICE CROQUETTES.
Boil for thirty minutes one cup of well-washed rice, in a pint of milk; whip
into the hot rice the following ingredients: Two ounces of butter, two ounces
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