Page:The Virginia Housewife or, Methodical Cook, Mary Randolph, 1836.djvu/90

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.

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.

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.

some crackers in small pieces, soak them in milk until they are soft; then use them as a substitute for macaroni.