Boil a dozen ears of corn, or more than are needed for dinner, and while warm scrape them with the corn cutter, and put the corn in the refrigerator until morning. To two coffee-cupfuls of corn add two or three well-beaten eggs, three tablespoonfuls of cream or new milk and a small teacupful of flour, with a little salt. Drop in spoonfuls into hot fat and fry a light brown. Or else cook them on the griddle iron like any other cakes. Mrs. Lucy Blanchard.
Six grated ears of corn or one can of corn strained through a colander and chopped. Add one cupful of milk, a generous pinch of salt and a teaspoonful of baking-powder stirred into two-thirds cupful of milk; two eggs not beaten, but stirred in well; drop by the spoonful into boiling fat and drain on paper. Serve hot. J. E. A.
To four small cupfuls of boiling water stir in one cupful of cracked wheat and a scant teaspoonful of salt. Boil in double boiler two hours; serve hot for breakfast or pour into a mold and serve cold, with cream and sugar for luncheon. Lillie.
Soak about one quart of cracked wheat over night in cold water. Then cook thoroughly in water slightly salted, using only the amount of water that the wheat will absorb. Emma B.
Break up one-half of a box of macaroni into small pieces and put into a saucepan with boiling salted water. When tender drain and put it into a stew-pan. Add a little pepper and salt, add one-fourth pound of butter, three ounces of grated cheese and pour into a baking-dish. Sprinkle with a little more cheese and bake for thirty minutes. E. J. C.
Break one-fourth of a box of macaroni in lengths about two inches, plunge them into a saucepan of boiling salted water and boil for twentyfive minutes. Take out, drain, and put them in a baking-dish; mix in one ounce of grated Parmesan cheese, one teacupful of stewed tomatoes, a lump of butter and salt and pepper to taste. Place the dish in a slow oven, allow the mixture to simmer gently for thirty minutes and serve.
A plain way to cook macaroni is to break it into inch-lengths and lay it in a saucepan containing boiling water and salt. It cooks in twenty-five minutes. It makes a good-sized dish. To be eaten for dinner with cream. Mrs. R. Ellison.
Sift with one hand into two quarts of boiling water enough corn-meal to make a thick gruel. Stir it till all the lumps are smoothed out. Set it on the back of the range and let it cook a couple of hours. Use cream, or butter and sugar on it. F. E. P.
Boil the corn-meal the day before, and put it in a deep square tin with straight sides. This makes the slices look even when cut. Have the slices all of one size. Roll each one in egg and flour and fry in Ko-nut oil. They must be turned, so as to have a crust on both sides.
Mrs. P. Pfennig.
Put two quarts of water into a kettle, let it come to a boil; now add a tablespoonful of salt and sift in through the fingers of the left hand fresh yellow corn-meal, a handful at a time stirring constantly with a pudding stick, with the right; continue to stir and add meal until it is as thick as you can stir easily; stir it a while longer; let it cook at least twenty minutes and it is ready for the table. To be eaten with milk.
Prepare as above, pour into a mold and when cold slice and fry in drippings to a golden brown. Serve for breakfast with maple syrup.
Make same as corn-meal mush; sift the flour and stir it gently into boiling water, stirring it all the time. M. H.