|
Classic
Cook Books
< last page | next page >
page 84
boil them till nearly done, then take the chicken from the water and put it in
the batter, pour it in a deep dish, and bake it; send nice white gravy in a
boat.
TO MAKE POLENTA.
PUT a large spoonful of butter in a quart of water, wet your corn meal with cold
water in a bowl, add some salt, and make it quite smooth, then put it in the
buttered water when it is hot, let it boil, stirring it continually till done;
as soon as you can handle it, make it into a ball, and let it stand till quite
cold--then cut it in thin slices, lay them in the bottom of a deep dish so as to
cover it, put on it slices of cheese, and on that a few bits of butter; then
mush, cheese and butter, until the dish is full; put on the top thin slices of
cheese and butter, put the dish in a quick oven; twenty or thirty minutes will
bake it.
MACARONI.
BOIL as much macaroni as will fill your dish, in milk and water, till quite
tender; drain it on a sieve, sprinkle a little salt over it, put a layer in your
dish, then cheese and butter as in the polenta, and bake it in the same manner.
MOCK MACARONI.
BREAK some crackers in small pieces, soak them in milk until they are soft; then
use them as a substitute for macaroni.
< last page | next page >
Classic
Cook Books
|
