Ingredients
- one quart of meal
- a tablespoonful of flour
- half raw
- 64 what to get foe breakfast
Directions
This hygienic mush is rarely found in perfection, but half raw and lumpy. When corn-meal hasty
64 WHAT TO GET FOE BREAKFAST.
pudding is made on purpose to fry for breakfast, it makes the slices stronger to mix a tablespoonful of flour with one quart of meal. Be careful to use no more flour. For frying, it should be made quite stiff*, and when for breakfast, it should be made the day before.
A Scotch kettle is the best for making hasty pudding. First, stir a large portion of the meal to be used in cold water till there are no lumps. Stir this gradually into boiling water, which has been salted. If more is needed, stir in enough to make it the right consistency. Do not get it too hard and stiff*. After the meal is all in, it needs an hour's cooking or simmering, or it will taste raw. When done, mould it in a nice brick-loaf pan. From this shape you can cut handsome slices, which should be about three-quarters of an inch in thickness, or strong enough not to break. Fry on a griddle, well greased with beef drippings.