Put one pint of milk on in a double boiler and let it heat. Melt one tablespoonful of butter, and when it bubbles stir in one small tablespoonful of corn-starch, and when these are rubbed smooth, put in one-third of the milk. Cook and stir till even, without lumps, and then put in the rest of the milk and stir well; add half a teaspoonful of salt, and put on the back of the stove. Make six slices of toast; put one slice in the dish and put a spoonful of the white sauce over it, then put in another and another spoonful, and so on till all are in, and pour the sauce that is left over all. If you want this extra nice, do not take quite so much butter, and use a pint of cream instead of the milk.
1/2 box of gelatine. 1/2 cup of cold water. 1 pint strong hot coffee. 3/4 cup sugar. 1/2 pint boiling water.
Put the gelatine in the cold water and soak two minutes, and pour over it the coffee, boiling hot. When it is dissolved, put in the sugar and boiling water and strain; put in little individual moulds, and turn out with whipped cream under each one. Or, set in a large mould, and have whipped cream around it.
1/2 cup butter. 1/2 cup boiling water. 1 cup powdered sugar. 1 teaspoonful vanilla. White of one egg.
Rub the butter and sugar to a cream; add vanilla and beat well. When it is time to serve, beat the egg stiff, stir the boiling water into the sugar and butter, and then put in the egg and beat till foamy, standing it on the stove as you do so, to keep it hot. Serve in the sauce-boat.
1 cup of milk. Yolk of one egg. 1/4 cup of rice. 1 large tablespoonful of powdered sugar. Small half-teaspoonful of salt. 1/2 cup of raisins and currants, mixed. 1/2 teaspoonful of vanilla.
Wash the rice and put in a double boiler with the milk, salt and sugar and cook till very thick; beat the yolks of the eggs and stir into the rice, and beat till smooth. Sprinkle the washed raisins and currants with flour, and roll them in it and mix these in, and last the vanilla. Turn out on a platter, and let all get very cold. Then make into pyramids, dip in the yolk of an egg mixed with a tablespoonful of water, and then into sifted bread-crumbs, and fry in a deep kettle of boiling fat, using a wire basket. As you take these from the fat, put them on paper in the oven with the door open. When all are done, put them on a hot platter and sift powdered sugar over them, and put a bit of red jelly on top of each. This is a nice dessert for luncheon. All white cereals may be made into croquettes; if they are for breakfast, do not sweeten them, but for luncheon use the rule just given, with or without raisins and currants.
1 lobster, or the meat from 1 can. 1 large cup of white or cream sauce.
Take the lobster out of the shell and clean it; Bridget will have to show you how the first time. Or, if you are using canned lobster, pour away all the juice and pick out the bits of shell, and find the black string which is apt to be there, and throw it away. Cut the meat in pieces as large as the end of your finger, and heat it in the sauce till it steams. Put in a small half-teaspoonful of salt, a pinch of cayenne, and a squeeze of lemon. Do not put this in a large dish, but in small ones, buttered well, and serve at once. Stand a little claw up in each dish.
1 egg. 1/2 cup of sugar. 1/2 cup of milk. 1 1/2 teaspoonfuls of baking-powder. 1 cup of flour. 1 tablespoonful of butter.
Beat the yolk of the egg light, add the sugar and butter mixed, then put in the milk, the flour, the whites of the eggs beaten stiff, and last of all the baking-powder, and stir it up well. Put in a greased pan and bake nearly half an hour. If you want this very nice, put in half a cup of chopped figs, mixed with part of the flour.
Cream the butter, add the sugar and well beaten egg-yolks, then the oatmeal, salt, and baking-powder, then the vanilla, and last the whites of the eggs. Drop in small bits, no larger than the end of your finger, on a shallow pan, three inches apart. Bake in a very slow oven till brown, and take from the pan while hot.
