Lillian Massey school recipes

Add meal to boiling salted water; boil 5 minutes and finish over hot water or in Fireless Cooker. CREAM OF WHEAT. + c. boiling water. 1-6 tsp. salt. 1 tbsp. cream of wheat. Add the cream of wheat slowly to the boiling salted water, and cook directly over the heat 5 minutes, and then over hot water 45 minutes. FARINA CAKES. z c. milk. 4 tbsp. sugar. 1 tbsp. farina. Salt. 1 tsp. beaten egg. Add farina, sugar and salt to milk, and cook in a double boiler 30 minutes, stirring frequently, until mixture is thickened. Before removing from fire, add egg slightly beaten. Pour into a buttered shallow pan or muffin rings and brush over with white of egg, diluted with 1 tbsp. milk; brown in oven, or the mixture may be allowed to cool in shallow pan. When cold, cut in shapes, dip in crumbs, egg and crumbs and sauté. Serve hot or cold, with jelly. OATMEAL GRUEL. + ¢. oatmeal. 1 c. cold water. + tsp. salt. Soak oatmeal in water 1 hour. Strain, add salt to liquid, and cook over hot water 45 minutes. All milk may be used instead of water, or part milk and part water. PLAIN FLOUR GRUEL. 4+4 tbsp. flour. 1 c. hot milk. 1 tbsp. cold milk. 2 raisins. 1 tsp. salt. Mix the flour and cold milk to a smooth paste, and stir this into the hot milk. Wipe the raisins with a damp cloth, tear in quarters, add to gruel, and cook over hot water 1 hour. Add salt, strain and serve. CRANBERRY GRUEL. 4 tbsp. flour. 3 c. boiling water. 1 tbsp. cold water. 1 c. cranberries. 1 tsp. salt. 1 tbsp. sugar. Mix flour and cold water to a smooth paste, and stir this into the boiling salted water. Cook over boiling water 45 minutes. Pick over and wash cranberries, add to gruel. Cook till cranberries are soft. Add the sugar, stir until dissolved. Press through a strainer, and serve. # EGGS FOAMY OMELET. 1 egg. Pepper. 4 tsp. salt. + tbsp. milk. 3 tsp. butter. Beat the yolk of the egg until light and creamy; add the seasoning and milk; beat the white until stiff, but not dry. Heat an omelet pan, put in butter and turn so as to butter sides and bottom. Cut and fold white into yolk; when pan is very hot, turn in the omelet, spread evenly, then reduce heat. When the omelet is set, put it into a hot oven for a few minutes to dry slightly on top, fold, garnish with parsley and serve immediately. BREAD OMELET, 1 egg. % tsp. salt. 2 tbsp. milk. Pepper. 2 tbsp. stale bread crumbs. + tsp. butter. Soak crumbs in milk 10 minutes, add to beaten yolk and seasonings. cut and fold in beaten white. Cook as Foamy Omelet. CREAM SAUCE OMELET. 1 tbsp. butter. Pepper. 1 tbsp. flour. 1 c. milk. 1-6 tsp. salt. Yolk of 1 egg. 1 tsp. butter. Cook first five ingredients as white sauce until thick; cool, then add beaten yolk of egg. Finish as Foamy Omelet. FRENCH OMELET. 1 egg. Pepper. 1 tbsp. milk. x tsp. salt. 1 tsp. butter. Beat egg slightly, enough to blend the yolk and white; add milk and seasonings; put butter in hot omelet pan, when melted turn in the mixture. As it cooks, draw the edges towards the centre until the whole is of a creamy consistency; place on hotter part of range that it may brown quickly underneath; fold and turn on hot platter. Garnish. ORANGE OMELET. | 1 egg. 2 tsp. fruit sugar. Rind of 1 orange. Salt. 2 tsp. orange juice. 4 tsp. butter. Beat the yolk of the egg until light and creamy; add the orange rind, juice, and then sugar. Fold in the beaten white, and cook as a Foamy Omelet. Fold omelet, sprinkle well with fruit sugar and score with a red-hot poker. If orange is very sweet, 4 tsp. lemon juice may be added. CREAMY EGG. 1 egg. 1 tsp. butter. 2 tbsp. milk. Pepper. 1 tsp. salt. Toast.