Lillian Massey school recipes

Break bread into pieces and pour boiling water over it. When soft, pour off surplus water, if any, and beat until smooth. Add mixed and sifted dry ingredients, then beaten egg, milk and butter. Beat thoroughly; bake on greased hot griddle. CORNMEAL GRIDDLE CAKES. + c. cornmeal. * tsp. salt. 13 ¢c. boiling water. + c. sugar. 1 ec. flour. 1 c. milk. 24 tsp. baking powder. 1 egg 1 tbsp. butter (melted). Sift meal gradually into boiling water, and boil slowly 5 minutes; beat until smooth. Add milk and yolk of egg gradually, then mixed and sifted dry ingredients and butter, beat thoroughly; fold in white of egg beaten stiff, and bake at once. CEREALS Remove foreign substances from the cereal. The Fireless Cooker or a double boiler should be used for cooking cereals. If a double boiler is used, fill the lower part 4 full of boiling water. It may be necessary to add more water before cooking is complete. Boil the water, add the salt and cereal slowly, place directly over the heat, cook 5 minutes, cover tightly and place in the Fireless Cooker or over boiling water and steam until cooked. A long, slow cooking develops a better flavor. Coarse cereals should be cooked at least 3 hours. For coarse cereals, use 1 c. cereal to 3 c. water; for fine cereals 1 c cereal to 4 c. water. If Fireless Cooker is used, less water is required. Use 1 tsp. salt to 1 c. cereal. CORNMEAL MUSH FOR FRYING. 1 ¢c. cornmeal. 1 tsp. salt. 1 tbsp. flour. 1 c. cold water. 1 pt. boiling water. Mix the dry ingredients, and add the cold water. Stir this mixture gradually into the boiling water. Finish according to the General Rules. Turn into a wet bread pan, when cool cut into + inch slices and brown - in a little hot fat. A slice of fat salt pork may be used. Other cold mushes. may be used in the same way. STEAMED RICE. Co Lice 1 tsp. salt. + c. boiling water. Put the rice, which has been picked over and washed, in a bowl with the salt and water. Place in a steamer over rapidly boiling water, and steam 45 minutes, or until kernels are very tender. BOILED RICE. 1 ec. rice. 3 qts. boiling water. 1 tbsp. salt. Pick over and wash the rice, add slowly to boiling salted water, not to check the boiling. Boil uncovered 25 minutes, or until soft. Drain in strainer, and pour boiling water through the rice. Return to saucepan. and stand uncovered on back of range to dry. Kernels should be quite separate. FRUITS CRANBERRY JELLY. 4 ec. cranberries. 1 ¢c. water. 2c. sugar. Pick over and wash the cranberries; cook them with the water until they burst from the skins, press through a strainer, add the sugar and’ stir until it is dissolved, stop stirring and cook 5 minutes, or until it jells; pour into moulds or glasses which have been wet with cold water, and set away to cool. CRANBERRY SAUCE. 3 c¢. cranberries. + c. sugar. 1c. boiling water. Pick over and wash cranberries. Put in saucepan, cover and cook slowly until skins are burst. Care must be taken that they do not boil over. Add sugar and cook a moment longer. Skim and cool. BAKED APPLES... Wipe, core and score sour apples; place them in an agate baking dish, and fill each centre with sugar and 1 tsp. lemon juice, or sugar and cinnamon (1 tsp. cinnamon to 1 c. sugar); allow 3 c. water for 6 apples, and pour it around, not over, them. Bake until the apples are soft, from 20 to 45 minutes, basting every ten minutes; place them in a dish and pour the juice over them. When cold they may be served with plain or whipped cream. APPLE SAUCE. 10 apples. 1 tbsp. lemon juice, or 2c. water. z tsp. cinnamon, or 3 ¢@. sugar. Few gratings nutmeg. Wipe, quarter, core and pare sour apples; add the water and cook until the apples begin to grow soft; add the sugar, and cook until thoroughly soft, press through a strainer, add flavoring and beat well. APPLE COMPOTE.