Place
the rice and raisins in a baking dish, pour over an equal amount of raw
custard and bake as directed for custard. Bake in either individual cups
or pan. When done the layer of custard is on top and the rice and
raisins on the bottom.
_Macaroni and cheese_: Three-fourths cup macaroni broken in pieces; two
quarts boiling water; one-half table-spoonful salt. Cook macaroni in
salted water twenty minutes, or longer if necessary to make it tender;
drain. Put layer of macaroni in buttered baking dish; sprinkle with
cheese, and repeat, making the last or top layer of cheese. Pour in milk
to almost cover. Put into oven and bake until the top layer of cheese is
brown.
_Corn bread_: Two cups corn meal; one-half cup wheat flour; one
tablespoonful sugar; one-half teaspoonful salt; two teaspoonfuls baking
powder; two eggs; one and three-fourths cups milk. Sift corn meal,
flour, baking powder, salt and sugar together four or five times; add
eggs and milk; stir well, pour into a hot buttered pan; smooth the top
with a little melted butter to crisp the crust. Bake a good brown in hot
oven.
Another recipe for corn bread is: To one cup of wheat flour, add two
cups of corn flour; two eggs; one heaping teaspoonful butter or
cottolene; one heaping teaspoonful baking powder; one pinch soda, a
scant fourth teaspoonful; one-half teaspoonful salt.
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