taining boiling water. Bake the corn custard slowly until
it is entirely set to the center in a moderate oven (350°F.).
Corn, canned Maine style — that is, with the grain scored
and the pulp scraped out — is especially good for use in this
kind of a dish.
GRAHAM MUFFINS
1 cup milk. 1 egg.
1^2 cups coarse Graham flour or 2 tablespoons baking powder.
1% cups more finely ground 1 to 2 tablespoons sugar.
Graham. 3^ teaspoon salt.
2 to 4 tablespoons fat.
Do not sift the Graham flo^r before measuring. Mix all
the dry ingredients thoroughly. Beat the egg slightly and
add it to the milk. Stir the combined milk and egg into
the dry ingredients. Add the melted butter or other fat
last. Bake the muffins in a hot oven (about 400° to 425°
F.)
CHOCOLATE PUDDING
4 cups milk. 3^ teaspoon salt.
squares chocolate. 1 egg.
}^ cup sugar. 1 teaspoon vanilla.
6 level tablespoons cornstarch.
Mix the cornstarch and sugar intimately. Melt the choc-
olate and heat it with the milk and salt in a double boiler.
Pour some of this warm milk into the cornstarch and sugar.
Return it to the double boiler, stirring until thickened;
then cover and cook for about 20 minutes. Beat the egg
until light, and after pouring the hot pudding into it, beat
well again. Add the vanilla and pour at once into a wet
mold. Chill thoroughly. Serve with a soft custard, cream,
or whipped cream.
CHOCOLATE PIE
2 cups milk. 2}4 tablespoons cornstarch.
1 square chocolate, unsweetened. 3i teaspoon salt.
2 eggs. 1 teaspoon butter.
6 tablespoons sugar. teaspoon vanilla.
Melt the chocolate over steam and pour into it the scalded
milk. Mix the cornstarch and the sugar and add them to the
hot milk and beat until smooth. Allow the cornstarch mix-
ture to cook in the double boiler for 10 minutes, remove
from the fire, add the butter, salt, and the beaten egg yolks,
and the vanilla.
Fill a prebaked piecrust with the mixture and cover the
top with a meringue made of 2 egg whites beaten stiffly, 2
65
tablespoons sugar, 34 teaspoon vanilla, and a pinch of salt.
Bake the pie in a slow oven for about 20 minutes or until
the meringue is brown.
CORN BREAD
2 cups corn meal. 2 teaspoons salt.
2 cups sour milk. 2 eggs.
}/2 teaspoon soda. 2 tablespoons melted butter✪ Corn Pudding.
2 teaspoons baking powder.
Sift the dry ingredients. Add the milk and the soda
which has been dissolved in a small quantity of hot water.
Add the well-beaten eggs and the butter. Pour into a
very hot, well-buttered pan. Bake from 40 to 50 minutes
at a temperature from 400° to 450° F.
ONION SOUP AU GRATIN
3 cups meat broth.
6 medium sized onions, chopped.
13^ teaspoons salt.
4 tablespoons flour.
2 tablespoons cold water.
Pepper.
Toast.
Cheese✪ Onion Soup au Gratin.
Cook the chopped onions in a small amount of water
until tender. Add 2 tablespoons of fat from the meat broth
or the same quantity of butter and let the onions cook
down in this until they are yellow. Mix them with the
meat broth and thicken with the flour and cold water which
have been well blended. Cook for a few minutes. Pour
the soup into bowls or soup plates, place on top a round
or slice of toasted bread, and sprinkle grated cheese over
the bread and soup. Serve at once.
FRIED OYSTERS ✪ Fried Oysters
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Presented as published in 1926. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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taining boiling water. Bake the corn custard slowly until
it is entirely set to the center in a moderate oven (350°F.).
Corn, canned Maine style — that is, with the grain scored
and the pulp scraped out — is especially good for use in this
kind of a dish.
GRAHAM MUFFINS
1 cup milk. 1 egg.
1^2 cups coarse Graham flour or 2 tablespoons baking powder.
1% cups more finely ground 1 to 2 tablespoons sugar.
Graham. 3^ teaspoon salt.
2 to 4 tablespoons fat.
Do not sift the Graham flo^r before measuring. Mix all
the dry ingredients thoroughly. Beat the egg slightly and
add it to the milk. Stir the combined milk and egg into
the dry ingredients. Add the melted butter or other fat
last. Bake the muffins in a hot oven (about 400° to 425°
F.)
CHOCOLATE PUDDING
4 cups milk. 3^ teaspoon salt.
squares chocolate. 1 egg.
}^ cup sugar. 1 teaspoon vanilla.
6 level tablespoons cornstarch.
Mix the cornstarch and sugar intimately. Melt the choc-
olate and heat it with the milk and salt in a double boiler.
Pour some of this warm milk into the cornstarch and sugar.
Return it to the double boiler, stirring until thickened;
then cover and cook for about 20 minutes. Beat the egg
until light, and after pouring the hot pudding into it, beat
well again. Add the vanilla and pour at once into a wet
mold. Chill thoroughly. Serve with a soft custard, cream,
or whipped cream.
CHOCOLATE PIE
2 cups milk. 2}4 tablespoons cornstarch.
1 square chocolate, unsweetened. 3i teaspoon salt.
2 eggs. 1 teaspoon butter.
6 tablespoons sugar. teaspoon vanilla.
Melt the chocolate over steam and pour into it the scalded
milk. Mix the cornstarch and the sugar and add them to the
hot milk and beat until smooth. Allow the cornstarch mix-
ture to cook in the double boiler for 10 minutes, remove
from the fire, add the butter, salt, and the beaten egg yolks,
and the vanilla.
Fill a prebaked piecrust with the mixture and cover the
top with a meringue made of 2 egg whites beaten stiffly, 2
65
tablespoons sugar, 34 teaspoon vanilla, and a pinch of salt.
Bake the pie in a slow oven for about 20 minutes or until
the meringue is brown.
CORN BREAD
2 cups corn meal. 2 teaspoons salt.
2 cups sour milk. 2 eggs.
}/2 teaspoon soda. 2 tablespoons melted butter.
2 teaspoons baking powder.
Sift the dry ingredients. Add the milk and the soda
which has been dissolved in a small quantity of hot water.
Add the well-beaten eggs and the butter. Pour into a
very hot, well-buttered pan. Bake from 40 to 50 minutes
at a temperature from 400° to 450° F.
ONION SOUP AU GRATIN
3 cups meat broth.
6 medium sized onions, chopped.
13^ teaspoons salt.
4 tablespoons flour.
2 tablespoons cold water.
Pepper.
Toast.
Cheese.
Cook the chopped onions in a small amount of water
until tender. Add 2 tablespoons of fat from the meat broth
or the same quantity of butter and let the onions cook
down in this until they are yellow. Mix them with the
meat broth and thicken with the flour and cold water which
have been well blended. Cook for a few minutes. Pour
the soup into bowls or soup plates, place on top a round
or slice of toasted bread, and sprinkle grated cheese over
the bread and soup. Serve at once.
FRIED OYSTERS