—238—
cooked in 3 qts. of salt water, and drained. Cream the butter, stir in the yolks of eggs, cheese, salt, pepper and macaroni. Beat the whites of eggs and add, stirring lightly. Put into a buttered baking-dish or casserole, which has been strewn with bread crumbs, cover well, set in a steamer over a kettle of boiling water and cook 1 hour. Serve with a truffle or brown butter dressing and turn pudding out on a platter.
No. 57—MUFFIINS.
Quantity for 6 Persons.
- ½ pt. of flour
- ½ pt. of corn meal
- ⅓ cup of sugar
- ½ pt. of milk
- 2 tbsps. of melted butter
- 2 tsps. of baking powder
- 2 eggs
Preparation: Flour, corn meal, sugar, eggs, milk and melted butter are mixed to a smooth batter, the baking powder added, then small muffin tins buttered and filled with dough. Bake 20 minutes.
No. 58—CHOCOLATE PIE WITH WHIPPED CREAM.
Quantity for 6 Persons.
- ¼ lb. of butter
- ½ glass water
- 1½ cups of flour
For the Filling.
- ¼ lb. of sugar
- ¼ lb. grated sweet chocolate
- ¼ cup of water
- 1 tsp. vanilla
- 3 eggs
For the Frosting.
- Whipped cream
Preparation: The pie crust is made as given under No. 16. For the filling, cook the chocolate 5 minutes with the water, sugar and vanilla, stirring constantly, remove from the stove and stir in the yolks of eggs and the beaten whites.
This mixture is poured into the baked pie crust and put back into the oven to thicken. When cold, cover with whipped cream mixed with sugar and vanilla.
