Crusts Of Poulainta, Milanaise Style

No. 593. - Cook one pound of yellow Corn Meal in six pints of water, the same as in No. 591. Keep it stiff, and when cooked add six ounces of butter and four ounces of grated Parmesan cheese. Mix it all well and put it in a buttered tin pan, about two inches deep. When it is cold, turn the mush out of the pan and cut it with a round cutter into pieces, about the size of a dollar in circumference. With a smaller cutter make an impression on the top of each piece, and then fry them in hot lard. When nicely colored drain them. Then take the cover off of each, and hollow out the center, not breaking the crust, and set them in the oven to dry.

Put the yolks of five raw eggs in a saucepan, dilute them with half a pint of cream. Add one-quarter of a pound of Gruyere or American cheese, cut in small, thin pieces,' and a pinch of nutmeg. Set it on the fire and stir it with a small whisk until the cheese is melted. Then add one-quarter of a pound of grated cheese, and keep stirring it until melted. Do not let it boil. Fill the crusts with the preparation and serve them hot.

Note. - For other (Poulaintas) Corn Meal Farina see Article Farina.

Corn Griddle Cakes - Common Corn Cakes

No. 594. - Put into a bowl one quart of sour or buttermilk, one tablespoonful of soda, a little salt, and add enough flour to make a nice batter. Bake immediately.

Batter Cakes

No. 595. - To one quart of milk add enough white Corn Meal, with one handful of wheat flour, to make a light batter. Put with this four spoonfuls of yeast and a little salt, and when it is all well mixed gather it together and cover it with a cloth, so as to let it raise over night. In the morning add one ounce of melted butter and a tea-spoonful of soda, dissolved in hot water. Mix well together and then bake.

Flannel Cakes

No. 596. - To one quart of milk add enough Corn Meal to make a light batter. Put with this four spoonfuls of yeast and a little salt. When it is well mixed cover it with a cloth to raise it over night. •In the morning add an ounce of melted butter and four well beaten eggs. Mix them well together and then bake.

Flap Jacks, Or Trimmed Lace

No. 597. - Put into a bowl one pound of Corn flour. Make a hollow in the center and add one ounce of melted butter and two spoonfuls of molasses or brown sugar. With this put one quart of hot milk, mix it together, and cover it with a cloth and let it stand in a warm temperature overnight. In the morning add the yolks of four raw eggs, four ounces of wheat flour and a little salt. Mix them well up, and if the batter should be too thick add a little cold milk. Then add in, gently, the whites of the eggs (beaten to a stiff froth), and bake.

Corn Starch

No. 598. - Corn Starch is the fecula of Corn, and is used for all the purposes for which arrow root is used in cooking. It is also much preferable to arrow root for alimentary purposes. It is used in creams, custards, blanc mange, and a numberless variety of cakes and fritters. It is also delicious for thickening certain soups and sauces, instead of flour, as it keeps them clear and transparent. Though many preparations made with Corn Starch are not as succulent as when made in their original styles, especially will this be found to be the case with creams, blanc mange, etc. It often happens that when articles are made of Corn Starch which are too stiff, or which are not well cooked, they retain a starchy taste. It is very nutritious for infants and invalids, when boiled in milk or made into custards. The recipes will be found in their respective places in the Books on Soups, Sauces and Pastries.