Preparation:

1. Soak the rice in a cup of the milk for two hours. Turn into a farina-kettle; add the rest of the milk, and simmer until the lice is tender.
2. Rub the butter and sugar to a cream. Beat up the eggs, and whisk this into them until the mixture is very light. Let the rice cool a little while you are doing this.
3. Stir all together, flavor, put into a buttered mould, and bake about three-quarters of an hour in a moderate oven. If baked too long the custard will separate into curds and whey.
4. Eat warm with sauce, or cold with sugar and cream.

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Ingredients:
2 cups (1 pkg) uncooked elbow macaroni
2-4 cups sharp cheddar cheese, grated
1-2 cups milk
3 eggs, beaten
1 teaspoon dry mustard
salt, pepper

Preparation:

1. Cook macaroni until almost done. Drain. Add remaining ingredients except 1/2 cup cheese; mix well.
2. Turn into greased baking dish. Top with remaining cheese. Bake 20-25 minutes or until bubbly.

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Ingredients:
2 chickens
salt
pepper
1 lb bacon
flour
beaten egg
GRAVY:
flour
1 cup cream
salt
pepper
minced celery
a little onion juice
lumps of butter

Preparation:

1. Cut into joints two tender young chickens, wipe the pieces dry, season with salt and pepper, red and black, then set on ice.
2. Fry a pound of streaky bacon in a deep skillet, take out when crisp, roll chicken in flour, dip in beaten egg, then roll again, and lay in the fat, which must be bubbling hot, but not scorching. Cook, turning often, to a rich brown, take out, then pile in a pan, set the pan over another with boiling water in the bottom, and put all in a very hot oven for fifteen minutes. This cooks the chicken through and through without making it hard. The pieces must not touch in frying so there will be two skilletfuls.
3. When all the chicken is fried, and in the oven, dredge in more flour, stir it well through the fat, then add a cup of cream, stirring hard all the time, and letting it barely simmer–boiling curdles it. Or if you want a full-cream gravy, pour off the fat, stir the cream in double quantity in the skillet to take up the flavors, then pour it in a double boiler, add pepper, salt, minced celery, a little onion juice, and one at a time, lumps of butter, rolled well in flour. Cook until thick and rich, and serve in a gravy boat.

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Preparation:

1. Preheat the oven to 350°F (175°C).
2. Beat the eggs with an electric mixer till frothy. Add the corn syrup, sugar, vanilla, and salt, and beat till well blended. Stir in the butter and pecans and mix well.
3. Turn the mixture into the pie shell and bake till the filling is cooked but still soft in the center when the pie is gently shaken, 50 to 60 minutes.
4. Cool pecan pie and serve with a dollop of whipped cream or vanilla ice cream.

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Preparation:

1. Stew sliced green tomatoes (not peeled) in a small quantity of water.
2. For one pie, add one table-spoon butter, two of sugar, and flavor with nutmeg.
3. Bake with two crusts.

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Preparation:

1. Toast a pint of fine breadcrumbs to a good brown without burning, pour on them half a cup of strong, clear black coffee, and let stand till soft.

 

2. Beat six egg-yolks very light with two cups of yellow sugar and one of creamed butter, add the soaked crumbs and mix very smooth.

 

3. Meantime, soak a cup of raisins, seeded and halved, a cup of clean currants, a cup of shredded citron, a cup of nut meats broken small, in a tumbler of sherry, a tumbler of rum, and wineglass of apricot brandy. Add the fruit when well soaked to the eggs and sugar, putting in any surplus liquors.

 

4. Mix ingradually a teaspoonful of cinnamon, the same of cloves and allspice, half a cup of preserved ginger sliced very thin, and a very tiny dusting of black pepper and paprika. Beat smooth, then fold in the stiffly beaten egg-whites alternately with a cup of browned flour. If too thick to stir handily thin with a little milk or boiling water.

 

5. Pour into a clean pudding bag, freshly scalded, leaving room for the pudding to swell, put in a deep kettle of boiling water, and boil for five hours, filling up the kettle as needed with boiling water so as not to check the cooking.

 

6. Make several days beforehand, and boil an extra hour upon Christmas day. Serve in a blaze of brandy, with a very rich sauce, either fruit or wine flavored.

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Preparation:

1. Slice very thin, crosswise, three medium size bananas, sprinkle thickly with sugar, then add to a batter made by beating up four egg yolks and two whites, with one cup crumbled rich stale cake, half-cup sugar, cup very rich milk, and the juice of a large lemon.

 

2. Mix smooth, pour into a deep pudding dish, and bake in a quick oven, then cover with meringue made from the egg-whites left out, beaten up with a small pinch of salt, two teaspoons cold water, and six tablespoonfuls of sugar. Return to the oven and let barely color. Serve hot or cold.

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Preparation:

1. For 2 pies take 4 large potatoes. Peel and steam them till mealy. Mash and beat or run them through a fruit-masher, and add 2 tablespoons butter, 1/2 cup of rich cream, 1/2 cup white sugar, 2 eggs. Season with cinnamon, spice, and nutmeg. Mix well and bake in a rich pastry.

 

2. Cover top with a meringue of whites of 2 eggs beaten very stiff and sweetened with 2 tablespoons sugar.

 

Yield: 2 pies

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Preparation:

1. Line a deep pie pan with short crust rolled a quarter-inch thick, fill it with raw sweet potatoes, peeled and sliced thin. Add to them, for a pan of medium size, three cups sugar, a cup of butter, cut in bits, mace, cloves and nutmeg to taste, half a cup cold water and half a cup good whiskey or sherry.

 

2. Cover with a crustan eighth-inch thick, prick well, also cut a tiny cross in middle, and bake in a hot, but not scorching oven, three-quarters of an hour – a full hour if the pan is large. Turning another pan, fitting the rim over, helps to make the baking sure and even. Remove the cover pan ten minutes before taking up. Serve hot. This requires no sauce.

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Preparation:

1. Mix the flour with some of the milk and let the remainder come to a boil.

 

2. Beat the eggs light; put in the flour, and pour the boiling milk on these. Sweeten to taste and strain. Cook till thick as custard, stirring all the time.

 

3. When cold, flavor with essence of lemon.

 

4. Bake a crust made of rich puff paste, and when cold, fill with the custard. The success of this depends on the cooking, and many good cooks slip a sharp knife under the crust here and there while it is cooking to make it light as possible.

 

V. C. G.

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