Page:Mrs Beeton's Book of Household Management.djvu/1800

1616 Method.—Pour the boiling water or milk over the Indian corn meal, add the salt, and stir well. Let it remain covered until lukewarm, then add the buckwheat flour, the white flour, and the yeast, and beat well. Cover with a cloth, and let the preparation stand all night, and in the morning repeat the beating. When the batter has risen again, add the soda dissolved in a little warm water, beat well again, and at once bake on a griddle.

Time.—To bake, about 10 minutes. Average Cost, 7d. Sufficient for 1¼ lbs. of cakes. Seasonable at any time.

Ingredients.—1 can of corn, 1 oz. of butter, ½ a pint of milk, 1 teaspoonful of milk, 1 teaspoonful of sugar, 1 teaspoonful of salt, 1 saltspoonful of pepper.

Method.—Simmer the corn, milk, sugar and seasoning together for 20 minutes, then stir in the butter and serve.

Time.—About 20 minutes. Average Cost, 1s. 2d. Sufficient for 2 or 3 persons. Seasonable at any time.

Ingredients.—1 chicken or small fowl, 1 dozen ears of green corn, ¼ of a lb. of rice, ½ a teaspoonful of chopped parsley, salt and pepper.

Method.—Cut the chicken or fowl into neat joints, put these into a stewpan with just as much cold water as will completely cover them, and add the corn, which must be previously removed from the cob. Season with a little salt and pepper, cover closely, and simmer gently for about 1 hour, adding more water from time to time so as to keep the whole barely covered. When ready, strain, return the stock and corn to the stewpan, bring to the boil, put in the rice, and cook gently for 20 minutes. Cut the meat from the bones and then into dice, add it with the parsley and necessary seasoning to the contents of the stewpan, make thoroughly hot, and serve.

'Time.—About 1½ hours. Average Cost, 4s. Sufficient for 3 or 4 persons. Seasonable from July to September.