Corn Custard Graham Drop Cakes

Cookies Orangeade

Corn Custard

Cut corn from young ears to make 1 c. Beat 4 eggs slightly, add 1/2 t salt, dash of pepper, a few drops onion juice and 1 1/4 c milk. Then add the corn and mix well. Pour into buttered moulds, and bake set in a pan of water. When firm, turn from the moulds and serve.

Note

In this case use the corn left from Wednesday evening dinner.

Graham Drop Cakes

Sift together 1 1/2 c graham meal, 1/2 t soda, 1/2 t salt, 1/4 c brown sugar. Mix into a stiff batter with about a cup of sour milk. Drop from the spoon on a buttered pan or gem pans and bake in a hot oven 15 m.

Orangeade

To the juice of 3 oranges add the juice of 1 lemon, 1/3 c sugar, 1/4 t salt and 5 c water. Chill and serve. If possible, sweeten with syrup instead of sugar.

Preparing The Meal

About 40 m before lunch make the corn custard and place in the oven. Increase the heat of the oven, then make and bake the graham drop cakes. Make the orangeade and set on ice to chill, place some cookies or cakes on the table, cut the butter and place on the table, and serve the lunch.

Immediately after lunch make and freeze the cantaloupe sherbet for dinner, and pack until needed.