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Updated: June 27, 2025
A salt-spoonful of salt. Sufficient flour to make a thick batter. Beat the eggs well and stir them gradually into the milk. Add the salt, and stir in flour enough to make a thick batter. Fry them in lard, and serve them up hot. Eat them with wine and sugar. They are improved by stirring in a table-spoonful of yeast.
When the scalded meal is cold, mix it into a batter with the beaten yolk of egg, the remainder of the meal, a salt-spoonful of salt, and, if necessary, a little water. The batter must be quite thick. At the last, stir in, lightly and slowly, the beaten white of egg. Grease your muffin rings, and set them in an oven of the proper heat; put in the batter immediately, as standing will injure it.
Prick the top of each with a fork; lay them in buttered pans and bake them light brown. Send them to table warm, and split and butter them. Pick and wash half a pint of rice, and boil it very soft. Then drain it, and let it get cold. Sift a pint and a half of flour over the pan of rice, and mix in a quarter of a pound of butter that has been warmed by the fire, and a salt-spoonful of salt.
Make in a cup the following sauce: Dissolve a salt-spoonful of salt in a teaspoonful of tarragon vinegar. Stir in a dessert-spoonful of oil, dropping it slowly in, add a very little mustard, some pepper and a sprinkle of chopped chervil. Some people like chopped chives. Pour this over the tomato salad and leave it for an hour at least before serving it.
Eight table-spoonfuls of sifted flour. One quart of milk. A salt-spoonful of salt. Stir the flour, gradually, into the milk, carefully dissolving all the lumps. Beat the eggs very light, and add them by degrees to the milk and flour. Put in the salt, and stir the whole well together. Take a very thick pudding-cloth. Dip it in boiling water, and flour it.
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