Part 45

Boil slowly for one half-hour.

POACHED EGG.

Pour hot water (or milk) into a saucepan, using salt-spoonful of salt to each cup of water. Bring to boiling-point. Break egg into a saucer and slip into the pan. Withdraw the pan to a cooler part of the stove and cook till white of egg is set.

OMELET.

Separate 3 eggs. Beat whites to a stiff froth; beat yolks. Heat half-cup of milk; to it add 1 teaspoonful of cornstarch or flour; then stir in the yolks and add lightly the whites of the eggs. Put a good-sized piece of butter into the frying-pan. When hot pour in the mixture, cover, and cook from five to seven minutes. When set, remove the cover, and place pan into the oven to brown the omelet. Serve on a hot platter.

BAKED-FLOUR PORRIDGE.

Pound of flour, packed lightly in a muslin cloth; place in boiling water; boil from six to eight hours. Cut off the outer portion and grate the hard one. Blend with a little milk; stir into boiling milk to desired thickness.

WATER WAFERS.

Quart of sifted flour; half-pint of cold water; teaspoonful of salt; mix thoroughly. Roll out thin, and cut into small cakes with a biscuit cutter. Put into a pan to bake in a hot oven.

RICE.

Take desired quantity of rice and wash three times in cold water, rubbing rice carefully between the hands; then drain. Boil fresh water slowly. Put in the rice and cover vessel closely. Cook over a slow fire about twelve minutes, when grain should be perfect and separated; drain in a colander. When dry, put rice into the oven to heat.

RICE CREAM.

Take 2 tablespoonfuls of cleaned rice, 2 cups of milk, salt-spoonful of salt, 2 tablespoonfuls of sugar, and cook in a double boiler until the grains of rice are soft; then press through a coarse strainer into a saucepan and return to the fire. Take 2 eggs, beat the whites and yolks separately, and add to the rice when it reaches the boiling-point, stirring mixture lightly for a few minutes; adding only the whites produces a white cream.

CREAM TOAST.

One pint of milk, 2 tablespoonfuls of butter, 2 tablespoonfuls of flour, half-teaspoonful of salt, half-teaspoonful of pepper. Put milk into a double boiler to heat. Put butter into a granite saucepan, and when it begins to bubble, slowly shake in the flour; then add hot milk, a small quantity at a time, and season with salt and pepper. Toast bread a rich brown and dip into salt water. Lay on a dish and pour sauce over it. Grated egg may be added.

FRENCH OR EGG TOAST.

Cup of milk or cream, 1 egg, 1 salt-spoonful of salt, 3 slices of bread. Beat the egg a few minutes and add milk and salt. In this mixture soak the bread until it is soft. Place in a buttered omelet-pan and fry slowly till golden brown. Put a piece of butter on each slice; turn and brown the other side. Powder each slice with cinnamon and sugar and place in a covered dish. Serve very hot.

STEWED PRUNES.

Pound of prunes, half-pint of water, quarter-cup of sugar, juice of 1 lemon. Soak prunes in warm water for fifteen minutes; then wash and stew in a covered pan for two hours; add water as needed. When done, add the lemon juice.

EGG CREAM.

Juice of half a lemon, 2 eggs, 2 tablespoonfuls of sugar. Separate yolks and whites; beat yolks with sugar until well mixed; add lemon juice and place bowl in a dish of hot water over the fire. Stir slowly until mixture begins to thicken; then add beaten whites and stir until the whole forms a thick cream. Remove from the fire, pour into dishes, and set aside to cool.

SPONGE PUDDING.

Half-pint of milk, half-cup of flour, half-cup of sugar. Boil together, stirring all the time. After taking from the stove, stir in 2 tablespoonfuls of butter. Beat 6 eggs separately. Put yolks into mixture; then add whites lightly. Pour into an earthen pudding-dish, set in a pan of hot water, and bake forty-five minutes.

SAUCE FOR THE PUDDING.

Beat to a cream 2 tablespoonfuls of butter, 3 tablespoonfuls of sugar. When ready for the table, add a half-cup of boiling-water into which has been added 1 teaspoonful of cornstarch. Flavor as desired.

ICE CREAM ROYAL.

Tablespoonful of flour, 1½ cups of sugar, salt-spoonful of salt, pint of milk, 2 eggs, pint of sweet cream, tablespoonful of vanilla, half-teaspoonful of almond, half-cup of sherry, or quarter-cup of brandy. Mix the sugar, flour, and salt. Pour milk into a saucepan; when it reaches the boiling-point put in the mixture, stirring for a full minute. Beat the eggs very lightly, and slowly add the milk, stirring rapidly for a few minutes. Strain into a dish and set aside to cool. Add the cream and flavor before freezing.

ICE CREAM.