Cassell's dictionary of cookery

and mix them with one table-spoonful of cornflour, and a tea-cupful of milk. Add a little sugar, and salt and pepper, if desired. Put the whole into an omelet-pan, previously well heated and covered with melted butter, and move the pan constantly over the fire. Turn the omelet several times, and double it over. Cook it until it is lightly browned. Corn-flour Pudding.— Boil a pint of milk with a little lemon-rind; pour it upon three dessert-spoonfuls of corn-flour mixed smoothly with a little cold milk or water, add a well-beaten egg, and sweeten according to taste. Pour the mixture into a well-buttered pie-dish, and bake it from twenty to thirty minutes. Probable cost, od. Sufficient for three persons. Corn-flour Pudding, Baked.— Add three and a half ounces of corn-flour to one quart of milk ; boil for eight minutes, stirringit briskly all the time. Allow it to cool, and then mix thoroughly with it two eggs well beaten, and three table-spoonfuls of sugar. Flavour to taste, and bake for half an hour in a moderate oven, or blown it before the fire. Corn-flour Souffle Pudding.— Put six ounces of corn-flour into a saucepan, with eight ounces of pounded sugar, and mix both together with a quart of milk. Add four ounces of fresh butter, a pinch of salt, and a few drops of essence of vanilla. Stir briskly until it boils, and then work in vigorously the beaten yolks of six eggs. Whisk the whites of the eggs to a firm froth, and incorporate them lightly with the batter, which must then be poured into a slightly-buttered pie-dish, and baked in a moderate oven for about half an hour. Sprinkle the top with powdered sugar, and send to table quite hot. Corn-flour Spongecake. — Beat seven eggs, and add to them one pound of sugar, four ounces of corn-flour, and half a pound of wheaten flour.. Put the mixture into a tin, and bake in a quick oven for about an hour. Corn-meal Cake. — Mix together a pint of Indian meal, a tea-cupful of sour cream, the same quantity of fresh milk, half a cupful of treacle, one egg, a tea-spoonful of carbonate of soda, half a tea-spoonful of salt, and as much cinnamon, nutmeg, or other spice as may be required to flavour the cake. Butter a tin, pour the mixture into it, and bake it in a moderate oven for from one hour to one hour and a half. Probable cost. Is. Sufficient for a good-sized cake. Corn-meal Pudding.— This dish is, like pease pudding, intended to be eaten with hot meat and gravy. It is made by stirring Indian meal into boiling water until it is as thick and smooth as batter. It must be beaten well over a slow fire for a few minutes, and when it bubbles up it is done enough. Time, twenty minutes. Corn Puddings, American.— Put into a saucepan one pint of milk, the thin rind of half a lemon, and a table-spoonful of sugar ; let it boil, and stir into it by degrees four table-spoo-nfuls of Indian flour. Keep on stirring it for ten minutes or more, tthen turn it out and let it cool, and when quite cold, add three well-beaten eggs, put the batter into buttered cups, allow room for rising, and bake in a good oven. Time to bake, half an hour. Sufficient for four or five persons. Probable cost, 8d.