Puffed Rice Cream And Sugar

Codfish Puffs Cream Sauce

Bread And Butter Coffee

Codfish Puffs

To 1/2 c cooked codfish, broken into small pieces, add 1 c mashed potatoes, the yolk of 1 egg, 1/4 c flour, 1/2 t baking powder, and 1/4 t pepper. Mix well together, then add the stiffly beaten white of the egg. Drop from the tip of a spoon into hot fat, and fry until golden brown in color.

Preparing The Meal

Prepare the codfish puffs, then make the coffee. While the latter is cooking, make the cream sauce (Medium White Sauce), having the fat for the puffs heating in the meantime. Cut the bread and butter, fill the cream pitcher, half fill the cereal bowls with puffed rice, and place all on the table. Then fry the puffs. Serve the cereal, then the codfish puffs, bread and butter and coffee.

Saturday Morning Baking

Baked Custard

Four eggs beaten slightly, 1 1/2 c sugar, 1/4 t salt, I qt milk; bake slowly in cups set in a pan of hot water, p. 26.

Sponge Cake

Separate the yolks and whites of 4 eggs, and beat the whites until stiff. Make a syrup of 1 1/2 c sugar and 1/2 c water, boiling a very few minutes, and add slowly to the egg whites, stirring all the time. Beat the yolks of the eggs until thick and lemon colored and add to the white mixture, carefully folding them in. Now sift 2 c pastry flour with 1 t baking powder, twice, and fold into the egg mixture. Add 1/4 t almond extract, and 1 t vanilla, or 1/2 t each vanilla and lemon. Turn into an angel cake pan, if available, if not a square pan and bake in a slow oven until the cake shrinks away from the sides of the pan and is golden brown in color.

Oatmeal Cookies

Cream 1/2 c butter and 1/2 c sugar well together, add 1 T milk, 2 well beaten eggs, 1/4 c raisins, chopped and dredged with flour, and 2 c oatmeal. Mix all thoroughly, then add 2 c flour mixed and sifted with 1/2 t cinnamon, 1/4 t soda. Roll out on a floured board until about 1/4 inch thick; cut and bake in a moderate oven.

Cream Of Fruits

Soak 2 T granulated gelatin in 1/4 c cold water for 1/2 h, then dissolve in 1/4 c hot milk. Add 1 c sugar, and 1 c fresh fruit cut into pieces. Beat the whites of two eggs stiff, and whip 1 c cream, mix the two. and when the gelatin mixture cools, pour into the cream. Turn into a mould and chill. Serve very cold. Peach, apricot, pineapple, berries, etc., alone, or in combinations; fresh, canned, or dried fruit may be used.

Method Of Work

Make Baked Custard. Put gelatin to soak for Cream of Fruits. Make Sponge Cake, and while baking dissolve gelatin and set to cool; then make Oatmeal Cookies, and bake as soon as cake is done. Finish making the Cream of Fruits. If desired, frost the cake, using the white of 1 egg, and use the yolk with the yolks of 2 eggs left from the Cream of Fruits to make the boiled salad dressing, p. 29. Or the 2 yolks may replace 1 egg in the Baked Custard.

Clean and cut up the chicken for Sunday Dinner and set aside in cool place.