Monday Pudding
Cut bits of whole wheat bread into dice. Use a half cup of any fruit that may have been left over, prunes, raisins, chopped dates or candied fruit.
Grease an ordinary melon mold; put a layer of the bread in the bottom, then a layer of the fruit, and so continue until you have the mold filled.
Beat three eggs, without separating, with four tablespoonfuls of sugar; add a pint of milk; pour this carefully over the bread; let it stand for ten minutes; then put the lid on the mold, and steam or boil continuously for one hour. Serve with lemon or orange sauce.
Apple Farina Pudding
Pour the left-over breakfast porridge into a square mold and stand it aside. At luncheon or dinner time cut this into thin slices, cover the bottom of a baking dish with these slices, and cover these with sliced apples, and so continue until you have the ingredients used, having the last layer apples. Beat an egg, without separating, until light, add a half cupful of milk and a saltspoonful of salt, then stir in a half cupful of flour. When smooth pour this over the apples and bake in a quick oven a half hour. Serve with milk or with hard sauce.
Cranberry Farina Pudding
2 cupfuls of cold left-over farina porridge 1/2 cupful of cranberries 1/2 cupful of sugar
It is wise to pour the porridge into a mold as soon as you finish breakfast. At serving time turn this out in a gla.s.s dish, pour over the cranberry that has been pressed through a sieve; dust thickly with the sugar. Stir the remaining sugar into a half pint of milk or cream and serve as a sauce with the pudding.
Plain Farina Pudding
2 cupfuls of milk 1/2 cupful of sugar 2 eggs 1 cupful of left-over farina or cream of wheat 1 teaspoonful of vanilla
Put the milk in a double boiler, add the sugar and cold farina porridge.
Stir until thoroughly hot, then add the eggs, well beaten, and the vanilla. Turn into a baking dish and run in the oven until brown. Serve cold, with milk or cream.
Farina Gems
2 eggs 1 cupful of milk 1 cupful of cold boiled farina 1 cupful of flour 4 level teaspoonfuls of baking powder 1/2 teaspoonful of salt
Separate the eggs, add the milk and stir this gradually into the cold farina. When smooth add the salt, baking powder and flour, mixed. Beat, and then fold in the well-beaten whites of eggs. Bake in gem pans in a quick oven a half hour.
Hominy Pone
1 cupful of boiled hominy 1 cupful of white corn meal 2 cupfuls of milk 2 level tablespoonfuls of b.u.t.ter 2 eggs 1/2 teaspoonful of salt
If the hominy is cold left-over hominy, add to it the milk, and when thoroughly smooth add the eggs, well beaten, then the b.u.t.ter, melted, and the corn meal. Pour into a greased pan and bake in a very hot oven about twenty to twenty-five minutes.
Oat Meal m.u.f.fins
The ordinary m.u.f.fin recipes, which are always about alike, no matter what flour is used, may have added to them a cup of well-cooked oat meal; for instance, separate two eggs as for rice m.u.f.fins; add to the yolks a cup of milk; then add one and a half cups of whole wheat flour; beat thoroughly; add a teaspoonful of baking powder; beat again; add one cup of well-cooked oat meal, or you may subst.i.tute wheatlet or any of the breakfast cereals; fold in the whites of the eggs, and bake in gem pans in a quick oven twenty to thirty minutes.
Sandwiches
Little bits of fruit, crisp pieces of celery, cold meats of all kinds, may be chopped, properly seasoned, and used for making fruit, vegetable and meat sandwiches.
VEGETABLES
String beans, cauliflower, carrots, beets, peas and even a cold boiled potato may all be cut into neat pieces, mixed together, and served on lettuce leaves, dressed with French dressing as a salad. One cold boiled beet may be used as a garnish for a potato salad. String beans, if you have sufficient quant.i.ty, may be served alone as a salad.
Stuffed Egg Plant
Throw a good-sized egg plant into a kettle of boiling water; boil ten minutes; when cold cut into halves and with a blunt knife scoop out the center. Chop this scooped-out portion fine, mix with it an equal quant.i.ty of finely-chopped uncooked meat, add a grated onion, a clove of garlic mashed, a teaspoonful of salt, a little chopped parsley, if you have it, and a dash of pepper. Fill this into the egg plant sh.e.l.ls, stand them in a baking pan, add a cup of stock and a tablespoonful of b.u.t.ter, bake slowly one hour, basting every ten minutes.
Cuc.u.mbers
Raw cuc.u.mbers are easily wilted, and are then unfit for serving. Soak them in pure cold, unsalted water until serving time. Pa.s.s French dressing in a separate dish. In this way the "left-overs" may be placed in the refrigerator and used next day as an addition to the dinner salad.
Left-Over Tomatoes
A half cup of stewed tomatoes may be used with stock for brown tomato sauce, or for making a small dish of scalloped tomatoes, helping out at lunch when perhaps the family is less in number. The Italians boil down this half cup of tomatoes until it has the consistency of dough; then press through a sieve, add a little salt, pack down into a jelly tumbler and stand in the refrigerator to use as flavoring. A tablespoonful in a soup, or in an ordinary sauce, or mixed with the water for baked beans, or added to the stock sauce for spaghetti or macaroni, adds greatly to the flavor as well as appearance.
Corn Oysters
6 ears of cold boiled corn 2 eggs 1 cupful of milk 1/2 cupful of flour 1/2 teaspoonful of salt 1 saltspoonful of pepper
Score the corn, press it out, add the eggs, well beaten, and the oil or b.u.t.ter; then stir in the milk, salt and pepper. Sift the flour, stir it in, and drop by spoonfuls into shallow hot fat.
Chicken Corn Pie
6 ears of cold cooked corn 4 eggs 1 level tablespoonful of b.u.t.ter, melted 1 cupful of milk 1 teaspoonful of salt 1 saltspoonful of pepper 1 young chicken
Score the corn and with a dull knife press it out. Carefully beat the eggs, without separating, until light, add the milk, melted b.u.t.ter, salt and pepper. Pour this into a ca.s.serole mold or pudding dish. Have the chicken drawn and disjointed; make two pieces of the breast, cut it into four pieces, dust with salt and pepper, brush with melted b.u.t.ter. Lay the chicken on top of this mixture and stand the baking dish in a moderately quick oven about one hour. Serve in the dish in which it was cooked. Some prefer to broil the chicken on the bone side before they put it into the pudding, the pudding may be baked, and then put it in the pudding and brown it with the pudding. This is a good way to use cold left-over corn, and cold bits of chicken may be used in the place of the fresh chicken.
Green Corn Cakes
4 ears of left-over cooked corn 1 egg 2 tablespoonfuls of milk 1 tablespoonful of melted b.u.t.ter 1/2 cupful of flour 1/2 teaspoonful of salt
Score the corn, press out the cooked pulp, add to it the beaten egg, milk, melted b.u.t.ter and salt. Stir in the flour, and drop by tablespoonfuls into a little thoroughly heated fat.
FRUITS