Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pint of sweet milk
- 6 tablespoons white corn meal
- 2 tablespoonfuls of milk
- 2 eggs till light
- 1 saltspoon salt
- half nearest the handle
Directions
A delicious dish to serve as a vegetable as you would po- tato. One pint of sweet milk, 6 tablespoons white corn meal, salted. Put all in a double boiler and cook one-half hour, turn in a bread pan and mould into a loaf. When cold turn out and cut into blocks 2 inches square and cook in boiling fat like French fried potatoes or doughnuts.
Mrs. H. G. Daniels.
EGGS AND CHEESE,
"There's a best way of doing everything ; even if it be but to cook an egg."
Beat yolks of 2 eggs till light, add 2 tablespoonfuls of milk. 1 saltspoon salt and % saltspoon pepper. Beat the whites of the eggs stiff. Cut and fold them lightly into the yolks. Have a smooth omelet pan. When hot put in a tablespoon ful of but- ter, let butter run all over pan and when bubbling turn in the omelet quickly, cook carefully until slightly browned under- neath. Set in oven on upper grate to dry the top. When the whole center is dry, run a knife around the edge, then under the half nearest the handle and fold over to
the right. The remnants of ham cut fine and added im- prove the omelet. To have a foam omelet add only half of the beaten whites to the yolks, and when nearly cooked spread the remainder over the top ; let it heat through ; fold over and the white will burst out round the edge like a border of foam.