Part 7 (1/2)

Monday Pudding

Cut bits of whole wheat bread into dice. Use a half cup of any fruit that may have been left over, prunes, raisins, chopped dates or candied fruit.

Grease an ordinary melon mold; put a layer of the bread in the bottom, then a layer of the fruit, and so continue until you have the mold filled.

Beat three eggs, without separating, with four tablespoonfuls of sugar; add a pint of milk; pour this carefully over the bread; let it stand for ten minutes; then put the lid on the mold, and steam or boil continuously for one hour. Serve with lemon or orange sauce.

Apple Farina Pudding

Pour the left-over breakfast porridge into a square mold and stand it aside. At luncheon or dinner time cut this into thin slices, cover the bottom of a baking dish with these slices, and cover these with sliced apples, and so continue until you have the ingredients used, having the last layer apples. Beat an egg, without separating, until light, add a half cupful of milk and a saltspoonful of salt, then stir in a half cupful of flour. When smooth pour this over the apples and bake in a quick oven a half hour. Serve with milk or with hard sauce.

Cranberry Farina Pudding

2 cupfuls of cold left-over farina porridge 1/2 cupful of cranberries 1/2 cupful of sugar

It is wise to pour the porridge into a mold as soon as you finish breakfast. At serving time turn this out in a gla.s.s dish, pour over the cranberry that has been pressed through a sieve; dust thickly with the sugar. Stir the remaining sugar into a half pint of milk or cream and serve as a sauce with the pudding.

Plain Farina Pudding

2 cupfuls of milk 1/2 cupful of sugar 2 eggs 1 cupful of left-over farina or cream of wheat 1 teaspoonful of vanilla

Put the milk in a double boiler, add the sugar and cold farina porridge.

Stir until thoroughly hot, then add the eggs, well beaten, and the vanilla. Turn into a baking dish and run in the oven until brown. Serve cold, with milk or cream.

Farina Gems

2 eggs 1 cupful of milk 1 cupful of cold boiled farina 1 cupful of flour 4 level teaspoonfuls of baking powder 1/2 teaspoonful of salt

Separate the eggs, add the milk and stir this gradually into the cold farina. When smooth add the salt, baking powder and flour, mixed. Beat, and then fold in the well-beaten whites of eggs. Bake in gem pans in a quick oven a half hour.

Hominy Pone

1 cupful of boiled hominy 1 cupful of white corn meal 2 cupfuls of milk 2 level tablespoonfuls of b.u.t.ter 2 eggs 1/2 teaspoonful of salt

If the hominy is cold left-over hominy, add to it the milk, and when thoroughly smooth add the eggs, well beaten, then the b.u.t.ter, melted, and the corn meal. Pour into a greased pan and bake in a very hot oven about twenty to twenty-five minutes.

Oat Meal m.u.f.fins

The ordinary m.u.f.fin recipes, which are always about alike, no matter what flour is used, may have added to them a cup of well-cooked oat meal; for instance, separate two eggs as for rice m.u.f.fins; add to the yolks a cup of milk; then add one and a half cups of whole wheat flour; beat thoroughly; add a teaspoonful of baking powder; beat again; add one cup of well-cooked oat meal, or you may subst.i.tute wheatlet or any of the breakfast cereals; fold in the whites of the eggs, and bake in gem pans in a quick oven twenty to thirty minutes.