BEST FOODS METHODS OF PREPARING. 123 



whites of two eggs well beaten, half a cupful of butter, 

 and flour enough for kneading. Knead the dough 

 briskly for ten minutes, roll it out to the thickness of 

 half an inch, cut in four-inch squares, brush the tops 

 with sweet milk, and fold them over cornerwise ; place 

 them close together in buttered pans and set in a warm 

 place to rise until light, when bake in a quick oven. 



Fried Corn Mush. This is a nice breakfast dish when 

 prepared in the following way : Dip cold, firm slices of 

 properly cooked mush first in beaten and salted eggs, and 

 then in fine bread crumbs or rolled crackers, and fry 

 them in a kettle of boiling lard until nicely browned. 

 The mush does not absorb the lard, and is much nicer 

 than when merely "stewed" in a frying-pan, as it so 

 often is. 



Steamed Corn Bread. This, like most preparations of 

 corn-meal, is best eaten in winter, when the system is in 

 need of warmth-producing foods. Pour a pint of boil- 

 ing milk on half a pint of sifted corn-meal. When cool 

 add a teaspoonful of melted butter, two tablespoonfuls 

 of syrup, a little salt, and three well-beaten eggs. Stir 

 well together and pour into a buttered bowl or granitized 

 pan, place it in a steamer and steam it steadily for two 

 hours and a half ; then place it in the oven for ten min- 

 utes to brown. 



Rice Muffins. Two cupfuls of cold boiled rice, two 

 eggs, a little salt, a tablespoonful of melted butter, one 

 cupful of sweet milk, and two cupfuls of flour in which 

 is mixed a teaspoonful of baking powder. Beat all thor- 

 oughly and bake in a muffin-pan, filling the rings about 

 half full. A cupful of sour milk, and half a teaspoonful 

 of soda, can be substituted for the sweet milk and baking 

 powder, if more convenient, and the batter can be baked 

 in a common tin and cut into squares when served. 



