I can hardly say that I have a “favorite dish.” But a favorite menu for
luncheon or dinner is clam soup, corned beef hash, and baked Indian
pudding.
_Note._—If you want to try Dr. Eliot’s menu why not use Rex
Beach’s clam specialty?
Then for the corned beef hash get plenty of fine lean corned
beef and cut it into one-eighth inch bits.
Chop one small onion into very fine particles. Take cold
boiled potatoes (fairly firm) and cut or chop.
Prepare some drawn butter and add a few drops of
Worcestershire sauce, salt and pepper. Now mix the meat,
potatoes, onion and drawn butter. Mold and pat into small,
flat, elliptical loaves (individual servings) and fry in
a hot, lightly buttered pan. Turn frequently until well
browned on both sides. Serve sprinkled with minced parsley.
Top off with this baked Indian pudding:
You must have 1 quart of milk, 3 eggs, ½ cup of the
finest seeded raisins, 1 teaspoonful of salt, 2 heaping
tablespoonsful of corn meal, 4 heaping tablespoonsful of
sugar, 1 heaping tablespoonful of butter.
Boil the milk in a double boiler and sprinkle in the corn meal,
stirring all the time. Cook twelve minutes.
Beat the eggs, adding the salt, sugar and a half teaspoonful of ground
ginger. Add this mixture with the butter to milk and meal, then add the
raisins and stir until perfectly mixed. Remove from the double boiler
and bake for one hour.
You will agree with Dr. Eliot.