The economical cook book

One quart of corn meal, a tablespoonful of lard, two eggs, a teaspoon of salt; scald the meal with the lard in it with boiling water, cool with a little milk, add the eggs (beaten light), beat very hard for ten minutes, make them thin enough with cold milk to drop off the spoon and retain their shape in boiling lard ; serve hot; have the lard boiling hot when you drop them in. ♦ Com Puffs. Scald five tablespoonsful of corn meal ; while hot, add a piece of butter the size of an egg; when cool, two eggs beaten light, separately, eight tablespoonsful of wheat flour, two cups of milk, and a little salt ; bake half an hour in a hot oven in round tins the siie of muffins. *Maih. Put two quarts of water in a pot ; when it boils, stir in Indian meal until thick as you wish it, keeping it boiling all the time ; add a little salt and boil an hour, stirring it frequently, over a fire not very hot, or it will burn. When done, pour it into a deep dish When cold, cut in slices half an inch thick, dust with flour and fry in hot lard. Fried Hush, Ho. 1. In two quarts of boiling water stir corn meal until a smooth mush, add a teaspoonful of salt, boil half an hour ; have hot in a small pan a tablespoonful each of butter and lard ; drop the boiling mush into the hot fat in little pats, fry a light crisp brown on both sides. * Fried Mush, Ho. 2. Take a kitchen-bowl full of cold mush, stir in it a piece of butter the size of a walnut; warm the butter a little, but do not melt it ; then add two eggs, beaten separately and then together, a little salt, and drop it, a tablespoonful at a time, in hot drippings or sweet lard. Very nice for breakfast. Slap Jacks. One quart of Indian meal, scalded with boiling water, until the consistence of mush ; when cool, add a teacup of flour, a teaspoonful of salt, a teacup of yeast, and milk to the consistency of buckwheat cakes. Bake on a griddle Pone. One pint of milk, a pint and a half of Indian meal, three eggs beaten light, a piece of lard the size of an egg, and a teacup of yeast ; mix all together and set in a warm place to rise. When light, pour it in a buttered pan and bake nearly or quite an hour ID a moderate oven. PASTRY, PUDDINGS, Aa Bemarks on Pastry and To make pastrj successfully, in the first place use only the best flour, and sweet fresh butter, and have a cool place to make it in. It is almost impossible to make puff paste in warm weather. If you attempt it, have the butter in ice and use icecold water to mix the crust with ; a marble slab is the best pieboard, but one made of pine answers very well. Have the flour sifted before you use it, and see that everything is in readiness for you before you commence ; make the crust and set it in a cool place before the last rolling, whilst the filling for your pudlings or pies is being prepared. See that the oven is hot before you put your pastry in ; if not hot enough, the crust will not rise, and all your trouble will be in vain ; if you are inexperienced, try it by baking a little piece of the paste ; if it rises quickly, put in your pies. It is better to see that the oven is hot before you commence filling your pies, as they are not so nice if left to stand ; they should be put in as soon as the last touch is given to them. When the pies come out of the oven, stand them on a waiter or board until cool ; then wipe off the bottoms of the pie-dishes, and set them away in a dry, cool place, never in the cellar. Pie crust that is set away in the cellar loses all its crispness and becomes soft and moist.