Manuscript Cookbook 027

{Oct 30th} Corn Pudding One cup milk 1 egg ⅛ teasp salt 1 tblsp of butter ½ cup corn (canned or green) Butter baking dish. Beat the egg add milk salt pepper + butter add these ingredients to the beaten eggs. Bake until firm + brown on top in a pan of hot water. Steamed caramel custard One cup milk 3 tblsp sugar one egg Spk. salt Scald milk beat the eggs 1 tblsp sugar + salt together pour the scalding milk over this mixture cook in double boiler at 160° F - 10 drops vanilla

Baked Caramel Custard One cup milk 2 eggs 3 tblsp sugar - & pk salt Beat eggs. Add sugar & salt. Caramelize 2 tblsp sugar. Add to scalding hot milk. Pour this mixture over the beaten egg. Place in baking dishes. Bake in hot water until firm. Measure 10 drops vanilla

Recipes {Nov 1st} Macaroni & Cheese 2 tblsp macaroni 2 tblsp cheese ⅛ tsp salt ½ cup white sauce 2 tblsp of buttered crumbs Prepare macaroni as scalloped macaroni cover bottom of baking dish with a layer of macaroni. Add a layer of white sauce & sprinkle with cheese. Repeat until dish is full omitting cheese from top layer. Cover with buttered crumbs & bake until the white sauce bubbles.

Cheese Pudding 2 thin slices bread buttered ⅓ cup grated cheese 1 egg ½ cup milk ⅛ tsp salt Butter baking dish. Cut 1 slice of bread round to fit

bottom of the dish place in the dish add cheese + cover with a second round slices of bread mix egg milk + salt + pour over the contents of dish Bake according to rule for baked custard Brown the tops slightly + serve hot Methods for cutting bread + laying in bottom + top of pudding Designs of bread cut into shapes

Cheese Souffle ⅛ tsp salt ¼ cup milk 1 tblsp butter 1 egg yolk ¼ cup of grated cheese 1 egg white Make milk butter flour + salt into a white sauce by any method Add cheese + stir until melted cool slightly + add yolk of egg Beat the white stiff + dry + fold into the mixture turn into a buttered baking dish set in a pan of water bake in slow oven until souffle is firm when done Serve the minute it comes from the oven