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Bake in either individual cups or pan. When done the layer of custard is on top and the rice and raisins on the bottom. Macaroni and cheese: Three-fourths cup macaroni broken in pieces; two quarts boiling water; one-half table-spoonful salt. Cook macaroni in salted water twenty minutes, or longer if necessary to make it tender; drain.
Be sure you have very fine Paste. My Lady of Portland told me since, that she finds Neats-tongues to be the best flesh for Pies. Parboil them first. For the proportion of the Ingredients she likes best to take equal parts of flesh, of suet, of currants and of Raisins of the Sun. The other things in proportion as is said above.
Some boil whole raisins with barley; take it with or without seasoning. To Poach Eggs. Put a pint of water in a clean skillet, with a little butter and salt; when it boils, break two eggs in a plate, and put them in; in about a minute, take them up on a plate, in which there is a slice of bread toasted and buttered. This is a very delicate way of cooking eggs. Barley Panada.
It is not at all an uncommon thing also for parents who are anxious lest their daughters should become faint and weary, through going too long without food, and who cannot arrange to provide them with a well-packed luncheon basket, to make them form a habit of putting a large bunch of table raisins into their pockets, with the intention that these should be nibbled during what is called the interval, that is, the short period of rest which is allowed at most schools during the morning.
However, this is a digression. "Europe!" said Charlie Sands. "Forget it! What in the name of the gastric juice is this I'm eating?" It was a mixture of bran, raisins, and chopped nuts, as I recall it, moistened with water and pressed into a compact form. It was Tish's own invention. She called it "Bran-Nut," and was talking of making it in large quantities for sale.
But there was no other cultivation attempted, and no vegetables were eaten except onions and garlic, which were bought at the stores, with bread, rice, mate tea, oil, vinegar, raisins, cinnamon, pepper, cummin seed, and whatever else they could afford to season their meat-pies or give a flavour to the monotonous diet of cow's flesh and mutton and pig.
If you wish to make a really nice, soft, custard-like plum pudding, pound six crackers, or dried crusts of light bread, fine, and soak them over night in milk enough to cover them; put them in about three pints of milk, beat up six eggs, put in a little lemon-brandy, a whole nutmeg, and about three quarters of a pound of raisins which have been rubbed in flour.
Meantime, soak a cup of raisins, seeded and halved, a cup of clean currants, a cup of shredded citron, a cup of nut meats broken small, in a tumbler of sherry, a tumbler of rum, and wineglass of apricot brandy. Add the fruit when well soaked to the eggs and sugar, putting in any surplus liquors.
Later two cans of cloudberries were served to each mess, and at half-past one o'clock Long and Frederick commenced cooking dinner, which consisted of a seal stew, containing seal blubber, preserved potatoes and bread, flavored with pickled onions; then came a kind of rice pudding, with raisins, seal blubber, and condensed milk.
When Johannes returned that evening from the workshop, where Peterkin had been raving more than ever over his wife's pudding, Gretchen said gleefully, "I have been to Frau Peterkin: she has a good heart, and she gave me the whole recipe for Peterkin's pudding." Johannes rubbed his hands, and his mouth watered already in anticipation. "It is made with raisins," began Gretchen. Johannes's jaw fell.
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