Читать книгу The Boston cooking-school cook book - Fannie Merritt Farmer - Страница 151

Table of Contents

1½ cups boiling water

½ cup white corn meal

1½ cups milk

3 cups flour

3 tablespoons sugar

1¼ tablespoons baking powder

1½ teaspoons salt

Yolks 2 eggs

Whites 2 eggs

2 tablespoons melted butter

Cook meal in boiling water twenty minutes; add milk, dry ingredients mixed and sifted, yolks of eggs well beaten, butter, and whites of eggs beaten stiff. Cook same as Waffles.

Waffles.—Page 80.

Strawberry Shortcake.—Page 84.

Shirred Egg.—Page 97.

Eggs À la Commodore.—Page 97.