Coddled Apples

Oatmeal Timbales - Cream Sauce

Hoe Cake Coffee

Coddled Apples

Wash, core, but do not pare 4 tart red apples. Make a syrup of 2 c water and 1 c sugar, place the apples in it, and cook covered, until they are tender but have still retained their shape. Remove from the syrup, boil the latter until thick, pour around each apple and serve.

Oatmeal Timbale

Pour leftover oatmeal into wet timbale or custard cups. When cold turn out, scoop out the centers and fill with chopped meat. Place in the oven until thoroughly hot and browned on top. Cover with 1 c Medium White Sauce (2 T flour), and serve.

Hoe Cake

Mix and sift 1 c white cornmeal, 1/2 t salt, 1 t sugar; pour on gradually 1 c boiling milk or water. If too thin add more cornmeal, but make it thick enough not to spread when put on the griddle. Grease the griddle with salt pork, and drop the mixture on with a large spoon. Pat the cakes out until about 1/2 inch thick, cook them slowly and when browned put 1/2 t butter on the top of each and turn over. They cannot cook too long, provided they do not burn.

Preparing The Meal

Make the hoe cake the first thing in the morning, and while baking cook the apples. Make the oatmeal timbales and place in the oven. Then make the coffee and the cream sauce. Serve the apples, then the oatmeal timbales, hoe cake and the coffee.