Pettijohn With Raisins - Cream And Sugar

Scotch Scones Maple Syrup

Coffee

Scotch Scones

Mix and sift together 2 c flour, 4 t baking-powder, 2 t sugar, and 1/2 t salt. Rub in 4 T butter with the tips of the fingers; add 2 eggs well beaten and 1/3 c cream. Toss onto a floured board, pat and roll to 3/4 inch in thickness. Cut in squares, brush with white of egg, sprinkle with sugar and cinnamon, and bake in a hot oven 15 m.

Pettijohn

Three-quarters c Pettijohn, 1 1/2 c boiling water, 1/2 t salt. Add 1/2 c washed raisins to the cereal before serving, or place a few on top of the cereal as it is served individually.

Preparing The Meal

Put the cereal on to cook and make the Scotch Scones. When they are in the oven, make the coffee, then wash and scald the raisins for the cereal. Serve the cereal, then the rest of the breakfast, having the maple syrup on the table.

Saturday's Baking Lemon Butter

To the juice and grated rind of 3 lemons, add 3 eggs well beaten, 2 c sugar, 3/4 c water, and 1 t butter. Beat all well together and boil 5 m, or until thick. Care must be taken that it does not scorch.

This will keep indefinitely, and makes a nice variation from the regular jellies.

Sweetbreads

What is known as the "sweetbread" is the thymus gland, found in the neck of the calf or lamb. Frequently, however, the pancreas of the veal or beef is sold for sweetbreads; this is inferior in quality and is not the true sweetbreads. They should be called "beef sweetbreads."

As soon as the sweetbreads come from the market wash them well, removing all blood and as much membrane as possible without tearing the sweetbreads apart. Now soak for an hour or more in cold water, changing the water as it becomes bloody.

Cover with boiling water to which salt and lemon juice or vinegar have been added in the proportion of 1 t salt and 2 T lemon juice or vinegar to every quart of water. The acid is added to whiten the sweetbreads. Lower the flame and cook below the boiling point until tender, 1/2 h or more. Drain, cover with cold water to harden, and when cool remove all the tubes, outside skin, membranes, etc., and separate the sweetbreads into small pieces following the lines of natural divisions.

Devil's Food Cake

Cream 1/4 c butter with 1 c sugar; separate the yolks and whites of 4 eggs, putting the yolks in a mixing bowl and the whites in a shallow dish where they can be beaten with the eggwhip. To the beaten yolks add 1 c sugar and mix until light and creamy, then combine with the butter and sugar mixture. Add 1 c milk alternately with 2 1/3 c flour sifted with 1/2 t cinnamon, and 4 t baking-powder; then add 1 t vanilla, 1/2 c chocolate, melted over hot water, and lastly the whites of the eggs beaten dry. Bake in a loaf or in layers as desired. If baked in a loaf, it will require about 1 h in moderate oven. Cover with Boiled Frosting (p. 38).

Salad Dressing

Mix 1/2 T salt, 1 t mustard, 1 1/2 T sugar, few grains cayenne, and 1/2 T flour together well; add the yolks of two eggs slightly beaten, 1 1/2 T melted butter, 3/4 c milk, and very slowly, 1/4 c vinegar. Cook over boiling water until the mixture thickens; strain and cool.

Lemon Sponge

Soak 1 T gelatine in 1/4 c cold water, dissolve in 1 c boiling water, add 1 c sugar and 1/4 c lemon juice. Strain and as it cools beat occasionally with wire whip or Dover egg beater; when quite thick beat well and add the whites of 3 eggs beaten stiff; turn into a mould. Serve with Soft Custard.

Soft Custard

In a double-boiler scald 1 pint of milk with 1/4 c sugar and 1/2 t salt. Add the yolks of 3 eggs beaten slightly, heated gradually by pouring some of the hot milk on them and stirring them as they are returned to the rest of the milk in the double-boiler. Stir constantly and cook until it coats the spoon; turn into a cold bowl, add 1 t vanilla and cool.

Method Of Work

Immediately after breakfast make the Lemon Butter, then make the boiled Salad Dressing, cooking the sweetbreads at the same time in the lower part of the double-boiler. Next make the Devil's Food Cake and while it is baking soak the gelatine, then make the Soft Custard. Finish the Lemon Sponge and mould for serving.