Method.—Cover a deep plate or dish with the paste, and bake in a hot oven until three-quarters cooked. Mix the cornflour smoothly with a little milk, boil the remainder, and pour it over the cornflour, stirring briskly meanwhile. Replace in the stewpan, add 1 oz. of sugar, the lemon-rind and yolks of eggs, and stir by the side of the fire until the mixture thickens. Have this preparation ready to pour into the pastry when about three-quarters baked, and set it in the oven. Beat the whites of eggs to a very stiff froth, stir the remaining sugar in lightly, and pile the meringue on the top of the pie. Bake in a moderate oven until the top is crisp and lightly browned, and serve.
Time.—To bake, about 35 minutes. Average Cost, 1s. 1d. Sufficient for 1 pie. Seasonable at any time.
3905.—MUSH.
Ingredients.—1 cup of white corn meal, 2 quarts of boiling water, 1 tablespoonful of salt.
Method.—Mix the meal smoothly with a little cold water. Boil the remainder of the water, and pour in the moistened meal gradually, so as not to reduce the water below boiling point, stirring briskly meanwhile. Cover closely, and simmer very gently from 1 to 1½ hours, stirring from time to time to equalize the cooking. Serve hot with milk, butter or syrup.
Time.—About 2 hours. Average Cost, 2d. Sufficient for 5 or 6 persons. Seasonable at any time.
3906.—MUSH CROQUETTES.
Ingredients.—1 quart of mush, 1 oz. of butter, 2 eggs, frying-fat.
Method.—Prepare the mush as directed in the preceding recipe, and when it is sufficiently cooked add the butter and eggs. Stir by the side of the fire for 3 or 4 minutes to cook the eggs, then turn the preparation on to a plate. When cool enough to handle form into cork-shaped croquettes, and put them aside until quite cold and firm. When ready to serve, fry them in hot fat and drain well.
Time.—To fry the croquettes, about 15 minutes. Average Cost, about 6d. Sufficient for 7 or 8 persons. Seasonable at any time.
3907.—MUSH, FRIED.
Ingredients.—1 quart of mush, 1 egg, bread or cracker crumbs, frying-fat, salt and pepper.
Method.—Prepare the mush as directed (see No. 3905), season it well with salt and pepper, and spread it on a dish to the depth of 1 inch. When quite cold cut it into finger-shaped pieces 3 inches long and 1 inch wide, and coat carefully with beaten egg and cracker crumbs or breadcrumbs. Have ready a deep pan of hot fat, and fry the mush until lightly browned. Drain well and serve hot.
