Читать книгу A Friend in the Kitchen; Or, What to Cook and How to Cook It онлайн

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Put to boil one quart of water, adding one teaspoonful of salt. Mix smooth one tablespoonful of flour and two cupfuls each of milk and corn-meal. Stir this gradually into the rapidly boiling water; boil about half an hour, stirring frequently. Serve as soon as done, with rich milk.

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Take cold, left-over corn-meal mush, cut into rather thick slices, and then into inch squares. Put the squares into a tureen, and pour over them some hot milk or cream. Cover the dish, let stand a few minutes, and serve.

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To each cupful of pearl barley, previously washed, add five cups of boiling water, a teaspoonful of salt, and cook in a double boiler for three or four hours. Serve with cream, lemon sauce, or stewed fruit.

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To one part of good, plump wheat add five parts of cold water, a little salt, and cook slowly from four to six hours, or until the grains burst open and are tender. If soaked overnight, less time for boiling will be required. Add a little more water while cooking if necessary, but avoid much stirring. Serve hot or cold with milk, cream, fruit, or fruit juice. A very simple and wholesome dish.