3153.—POLENTA AND CHEESE.
Ingredients.—Cold maize-meal porridge, butter or oil, grated cheese, salt and cayenne.
Method.—Cut the cold polenta into square or oblong pieces about ¾ of an inch thick. Arrange them on a flat dish, or a pie-dish, in layers, with grated cheese between and over the top. Put a few pieces of butter over, and bake till brown in a good oven. Serve hot. Time.—½ an hour. Average Cost, uncertain.
Ingredients.—Wheat meal coarsely-ground, water.
Method.—Proceed as directed for Oatmeal, No. 3149.
Puddings and Pastry
It is unnecessary to repeat any recipes for butter pastry. All those in the chapter on puddings and pastry are suitable.
Nor is there any difficulty in selecting puddings made from vegetable products. The only peculiarity that might be said to belong to vegetarian puddings, as a class, is that they are more solid and satisfying than puddings that are often thrown in as a luxury, rather than as a food, at the end of a repast of meat.
In strict vegetarian cookery suet is replaced by one of the nut butters, now so plentiful on the market. In Italy and Corsica a flour made from dried chestnuts is much used. It is of a dark-brown colour, and richly nitrogenous. Carefully used, it makes excellent puddings and cakes.
Ingredients.—½ a lb. of flour, ½ a lb. of treacle, 2 ozs. of butter, 1 teaspoonful of baking-powder, ½ a teaspoonful of ground ginger, 1 egg, salt.
Method.—Mix the baking-powder and ginger with the flour, rub in the butter, add the treacle and the egg, well beaten, and mix all together; flour a pudding cloth, put in the mixture, and boil for 1½ hours. Serve with butter sauce.
Time.—2 hours. Average Cost, 6d. to 7d. Sufficient for 2 or 3 persons.
Ingredients.—6 lemons, ½ a lb. of apples, 1 lb. of raisins, weighed when picked and stoned; 1 lb. of currants, 1 lb. of sugar, ½ a lb. of fresh butter, 2 ozs. of candied citron, 2 ozs. of candied orange, 1½ salt-