White 1 egg.
6 cups boiling water.
1 cup cold water.
PROCESS: Scald a granite-ware coffeepot. Beat egg slightly and dilute
with one-half cup cold water, add to coffee and mix thoroughly. Turn
into coffeepot and add boiling water, stir well. Place on range; let
boil five minutes. If not boiled sufficiently, coffee will not be clear;
if boiled too long, the tannic acid will be extracted, causing serious
gastric trouble. Stuff the spout of pot with soft paper to prevent the
escape of aroma. Stir down, pour off one cup to clear the spout of
grounds, return to pot. Add remaining half-cup cold water to complete
the clearing process. Place pot on back of range for ten minutes, where
coffee will not boil. Serve immediately. If coffee must be kept longer,
drain from the grounds and keep just below boiling point.
_February_
_Variety's the very spice of life,
That gives it all its flavor._
--_Cowper._
[Illustration]
[Sidenote: _February_
_First Sunday_]
Menu
GRAPE-FRUIT COCKTAILS
TOMATO BOUILLON
LAKE TROUT BAKED IN PAPER BAG
SAUCE À L'ITALIENNE
FRENCH FRIED POTATOES BRUSSELS SPROUTS
FRENCH ENDIVE--FRENCH DRESSING
EGGLESS RICE PUDDING--HARD SAUCE
COFFEE
* * * * *
GRAPE-FRUIT COCKTAIL
Select heavy grape-fruit (weight means more pulp than rind). Chill, cut
in halves, and remove the sections of pulp, preserving the shape of
sections if possible. Remove the skins from Malaga grapes, cut in halves
lengthwise, remove seeds (there should be equal quantity of both
grape-fruit pulp and prepared grapes). Reserve the juice. Chill fruit
thoroughly, serve in tall stem glasses, add a little juice, sprinkle
each with a tablespoon bar sugar, and just before serving pour over each
portion one tablespoon Sloe Gin or "Sweet" Sherry Wine.
TOMATO BOUILLON
To five cups of Standard Broth add one cup of thick tomato purée. Reheat
and serve in bouillon cups.
STANDARD BROTH
(BEEF, VEAL, LAMB, CHICKEN OR GAME)
4 pounds meat.
1 pound marrow bone.
2-1/2 quarts cold water.
1/2 teaspoon peppercorns.
4 cloves.
1 spray marjoram.
2 sprays thyme.
2 sprays parsley.
1/2 bay leaf.
1/4 cup each diced carrot, onion, and celery.
1/2 tablespoon salt.
PROCESS: Remove meat from bone and cut in inch cubes; brown richly one
third of meat in some of the marrow taken from bone. Cover remainder of
meat with cold water, let stand thirty minutes, then add browned meat
and rinse the pan in which meat was browned with some of the water.
Bring to boiling point and skim. Reduce heat and boil gently five hours;
stock should be reduced to three pints. Add seasonings the last hour of
cooking. Strain, cool, remove fat, and clear.
LAKE TROUT BAKED IN PAPER BAG
Clean a four-pound lake trout. Sprinkle inside with salt and pepper.
Fill with stuffing (recipe next page); sew. Spread with soft butter,
sprinkle with salt and pepper. Lay fish carefully in a well greased
paper bag, add one-fourth cup white wine, one-half onion finely chopped,
six fresh (or ten canned) mushrooms, cut in small pieces, and one-fourth
cup water. Press air from bag, fold open end over three times, fold
sides and corners close to fish, first moistening the bag on corners and
edges; lay in a dripping-pan and place in a hot oven. When bag is
browned evenly (not burned) reduce heat, and bake fish one hour. (Bag
will brown in ten minutes.) Remove from bag to serving platter and pour
contents of bag over fish. Serve with the following sauce:
SAUCE À L'ITALIENNE
2-1/2 tablespoons butter.
2 tablespoons finely chopped onion.
2 tablespoons finely chopped carrot.
2 tablespoons finely chopped lean uncooked ham.
1/2 teaspoon peppercorns.
3 cloves.
2 sprays marjoram.
3 tablespoons flour.
1 cup Brown Stock.
1-1/4 cups white wine.
1 clove garlic.
2 teaspoons finely chopped parsley.
PROCESS: Brown butter in a sauce-pan, add onion, carrot, ham,
peppercorns, cloves and marjoram, and cook five minutes. Add flour and
stir until flour is well browned; add gradually stock and wine, strain,
add garlic and simmer five minutes. Remove garlic and pour around Baked
Lake Trout. Sprinkle with parsley.
STUFFING FOR FISH
1 cup cracker crumbs.
2 teaspoons finely chopped parsley.
1 tablespoon finely chopped pickles.
1 teaspoon salt.
1 teaspoon grated onion.
3 tablespoons butter.
1/4 to 1/2 cup boiling water.
PROCESS: Melt butter in hot water; add remaining ingredients in the
order given. Mix lightly with a fork.
BRUSSELS SPROUTS
Look over, remove wilted leaves from sprouts, cover with cold water, let
soak one-half hour. Cook in boiling salted water until tender when
pierced with a wooden skewer. Drain thoroughly, serve with melted
butter, salt (if needed), and pepper, or reheat in thin Cream Sauce,
allowing one cup Sauce for each pint of sprouts.
FRENCH ENDIVE
Remove the imperfect outer stalks from the desired number of heads of
French Endive. If heads are large, cut them in halves lengthwise; if
small, separate the stalks. Wash, drain and chill. Serve with French
Dressing (see Page 83).
EGGLESS RICE PUDDING
4 cups milk.
2/3 cup rice.
1/3 cup molasses.
1/2 teaspoon cinnamon.
1 tablespoon butter.
1/2 cup seeded raisins.
Salt.
PROCESS: Wash rice; mix ingredients in the order given and pour into a
buttered baking dish; bake three hours in a slow oven, stirring three
times during first hour of cooking to prevent rice from settling. When
stirring the last time, add butter. Serve with Hard Sauce. (For recipe
see Page 161.)
[Sidenote: _February_
_Second Sunday_]
Menu
CHICKEN CONSOMMÉ WITH MACARONI RINGS AND PIMENTOS
BREAST OF LAMB STUFFED AND ROASTED
CURRANT JELLY SAUCE
SWEET POTATOES, SOUTHERN STYLE
BUTTERED STRING BEANS
CABBAGE SALAD
APPLE CAKE WITH LEMON SAUCE
BOILED COFFEE
* * * * *
CHICKEN CONSOMMÉ WITH MACARONI RINGS AND PIMENTOS
2 quarts Chicken Consommé.
1/2 cup cooked macaroni.
1 tablespoon pimentos.
PROCESS: Cook macaroni in boiling salted water until tender. Drain and
pour over one cup cold water. With a sharp knife cut in thin rings.
Drain pimentos from the liquor in can, dry on a crash towel. Cut in
strips, then cut strips in small diamonds. Add both to Consommé, heat to
boiling point and serve in cups.
BREAST OF LAMB STUFFED AND ROASTED
Peel off the outer skin from a breast of lamb, remove bones, stuff, (see
Page 36), shape in a compact roll and sew. Spread with salt pork fat,
sprinkle with salt, pepper and dredge with flour. Sear the surface over
quickly in hot salt pork fat, then place in the oven. Let cook one hour
and a half, basting often with fat in pan. Serve with French Fried Sweet
Potatoes and Currant Jelly Sauce. Garnish meat with sprays of fresh
mint.
CURRANT JELLY SAUCE
To Brown Sauce (for recipe see Page 82) add one-half cup black or red
currant jelly whipped with a fork, one teaspoon lemon juice and a few
gratings of onion. Heat to boiling point, boil three minutes and serve
in sauce boat. Onion may be omitted.
STUFFING FOR LAMB
2 cups soft bread crumbs.
1/4 cup butter.
1/4 cup hot water.
1 tablespoon poultry seasoning.
1 tablespoon finely chopped onion.
1/2 tablespoon finely chopped parsley.
Salt, Pepper.
PROCESS: Melt butter in hot water, add to bread crumbs, toss lightly
with a fork. Add remaining ingredients in the order given. If desired
moister, increase the quantity of hot water.
SWEET POTATOES, SOUTHERN STYLE
Peel cold, boiled sweet potatoes and cut lengthwise in slices one-half
inch thick. Arrange in layers in a well-greased quart baking dish. Cover
each layer generously with brown sugar and dots of butter, a sprinkle of
salt and pepper. Continue until dish is full. Add one cup hot water and
bake in hot oven until liquor is "syrupy" and potatoes are brown on top.
BUTTERED STRING BEANS
Remove the strings and cut beans diagonally in one-half inch pieces.
Wash and cook in boiling water from one to three hours, adding salt the
last half hour of cooking. Drain and reheat in White Sauce or dress with
melted butter, pepper and more salt if needed. If canned beans are used
(and they would be in some localities at this season of the year) turn
them from the can into sauce-pan and reheat them in their own liquor.
Drain and dress them with melted butter, salt, and pepper.
CABBAGE SALAD
Use only the center of a firm head of white cabbage. Shred it very fine
and cover with ice water until crisp. Drain thoroughly and mix with one
medium-sized, thinly sliced Spanish onion. Mix with either French or
Cream Salad Dressing (for recipe see Page 105).
APPLE CAKE WITH LEMON SAUCE
2 cups flour.
1/2 teaspoon salt.
1/2 teaspoon soda.
1 teaspoon cream of tartar.
3 tablespoons Cottolene.
1 egg well beaten.
7/8 cup milk.
4 tart, fine flavored apples.
3 tablespoons granulated sugar.
1/4 teaspoon cinnamon.
PROCESS: Mix and sift the dry ingredients in the order given; rub in
Cottolene with tips of fingers; add beaten egg to milk and add slowly to
first mixture stirring constantly, then beat until dough is smooth.
Spread dough evenly in a shallow, square layer cake pan to the depth of
one inch. Core, pare and cut apples in eighths, lay them in parallel
rows on top of dough, pressing the sharp edge into the dough half the
depth of apples. Sprinkle sugar and cinnamon over top. Bake in hot oven
twenty-five to thirty minutes. Serve hot with butter as a luncheon dish,
or as a dessert for dinner with Lemon Sauce.
LEMON SAUCE
2 teaspoons arrowroot.
1 cup sugar.
2 cups boiling water.
Grated rind and juice of 1 lemon.
1 tablespoon butter.
Few grains salt.
PROCESS: Mix arrowroot, sugar and salt, pour on boiling water slowly,
stirring constantly. Cook over hot water twenty minutes, stirring
constantly the first five minutes, afterwards occasionally. Remove from
range. Add lemon juice, rind, and butter in small bits. Beat well and
serve hot.
[Sidenote: _February_
_Third Sunday_]
Menu
SCOTCH POTATO SOUP
ROAST SHOULDER OF PORK
SPICED APPLE SAUCE
ERIN POTATOES BOILED WHITE BEANS
CELERY SALAD
SQUASH PIE NEUFCHATEL CHEESE
COFFEE
* * * * *
SCOTCH POTATO SOUP
1 bunch leeks or 2 cups onion.
1 head celery.
5 tablespoons butter.
1 quart milk.
3 cups potato cubes.
2 tablespoons flour.
1/2 tablespoon finely chopped parsley.
Salt, pepper.
PROCESS: Cut leeks and celery in thin slices crosswise and sauté in two
tablespoons butter eight minutes (without browning), stirring
constantly. Turn milk into double boiler, add leeks and celery; cover
and cook until vegetables are tender (about forty-five minutes). Parboil
potato cubes in boiling salted water ten minutes. Melt remaining butter
in a sauce-pan, add flour, stir to a smooth paste, remove from range and
pour on slowly some of the milk until mixture is of the consistency to
pour. Combine mixtures, add seasonings, and cook in double boiler until
potatoes are tender. Turn into hot soup tureen and sprinkle with
parsley.
ROAST SHOULDER OF PORK
Have meat cut from "little pig." Wipe and follow directions for roasting
Loin of Pork. (See Page 173.)
SPICED APPLE SAUCE
Wipe, pare and core six or eight tart apples. Place them in sauce-pan,
add just enough water to prevent burning; add three or four cloves and
half a dozen Cassia buds. Cook to a mush. Pass through a sieve; return
to sauce-pan, add three-fourths cup sugar and cook five minutes,
stirring constantly. Cool and serve.
ERIN POTATOES
Remove seeds and veins and parboil one mild green pepper eight minutes.
Chop fine, add to Mashed Potatoes.
BOILED WHITE BEANS
Pick over and wash two cups white beans; cover with two quarts cold
water and let soak overnight; drain and place them in a stew-pan, cover
with two quarts cold water, add one small carrot cut in quarters, one
medium-sized onion cut in half, two sprays parsley and one-quarter pound
of lean salt pork, one-half tablespoon salt; cover and cook slowly until
beans are tender (about two hours). Remove vegetables, drain beans. Chop
the pork and mix with beans.
CELERY SALAD
Scrape and wash the tender hearts of crisp celery, cut in one-inch
pieces; cut pieces in straws lengthwise; there should be two cups. Add
one cup blanched and shredded almonds, mix well and marinate with French
Dressing and let stand one hour. Drain and arrange in nests of heart
lettuce leaves, sprinkle with the rings of Spanish onion thinly sliced
(using the heart rings). Mask with Mayonnaise or with Boiled Salad
Dressing.
SQUASH PIE (ECONOMICAL)
Bake the half of a Hubbard squash, scoop out the pulp, rub through a
strainer. (There should be one and one-half cups.) Add one cup hot milk,
one-half cup sugar, one-half teaspoon salt, one-half teaspoon ginger,
one-fourth teaspoon nutmeg and one egg well beaten. Mix well. Line a pie
pan with Plain Paste, put an extra rim of pastry around edge of pie,
flute rim and turn in mixture. Bake thirty minutes in a moderately hot
oven.
[Sidenote: _February_
_Fourth Sunday_]
Menu
TOMATO SOUP
ROAST GUINEA FOWL--GIBLET SAUCE
RHUBARB SAUCE
POTATO SOUFFLÉS--EGG-PLANT WITH FINE HERBS
DRESSED HEAD LETTUCE
ORANGE ICE--CHOCOLATE JUMBLES
COFFEE
* * * * *
TOMATO SOUP
1 can tomatoes, or 1 quart tomatoes peeled and cut in pieces.
2 slices onion.
2 sprays parsley.
Bit of bay leaf.
4 cloves.
1/2 teaspoon peppercorns.
Few gratings nutmeg.
3 tablespoons butter.
2 tablespoons flour.
Salt, pepper, cayenne.
PROCESS: Cook the first six ingredients together twenty minutes. Rub
through a purée strainer, keep hot. Melt butter in a sauce-pan, add
flour and stir to a smooth paste, let cook one minute; dilute with
tomato mixture to the consistency to pour. Combine mixtures and season
with salt, a few grains cayenne and a grating of nutmeg. Reheat and
serve with crisp, toasted Saratoga Wafers.
ROAST GUINEA FOWL
Clean, singe, draw and truss in the same way as for roasting chicken.
Stuff if desired. Sprinkle with salt and pepper. Lay very thin slices of
fat salt pork over the breast, wings and legs. Place in a covered
roasting pan, pour in one-half cup water, set in oven and roast from
forty-five minutes to one hour (continue cooking if liked well done),
turning so as to brown evenly. (When the roasting pan is used there need
be no basting.) If roasted in an open dripping-pan, baste every ten to
fifteen minutes. The flesh of this bird is dry and is therefore best
cooked rare. Serve as roast chicken. Prepare sauce same as Giblet Sauce.
(See Page 154.)
RHUBARB SAUCE
The young, tender stalks of rhubarb need only be washed, tops and root
cut off, then cut in one-inch pieces (without peeling). Put in a
sauce-pan, add just enough water to prevent burning. Cook slowly until
soft. Add sugar to sweeten to taste, cook five minutes, cool and turn
into serving dish.
POTATO SOUFFLÉS
Select six medium-sized, rather flat potatoes. Wash, pare and trim them
square, then cut lengthwise in slices one-eighth of an inch thick (no
thicker). Wash and dry them on a towel. Drop a few at a time into hot
Cottolene (not smoking hot), fry them four minutes, turning them
occasionally. Remove with skimmer to a croquette basket, let stand five
minutes while the fat is heating. When hot enough to brown an inch cube
of bread in forty seconds, place the basket containing potatoes into
fat, shake constantly and fry two minutes. Drain on brown paper. Repeat
process until all potatoes are used. Sprinkle with salt and dispose
around roasted Guinea Fowl.
EGG-PLANT SAUTÉ (WITH FINE HERBS)
Pare a medium-sized egg-plant, cut in very thin slices, sprinkle with
salt and pile in a colander. Cover with a plate and weights to press out
the acrid juice; let stand two hours, sprinkle with pepper, dredge with
flour, and sauté in hot butter until crisp and a golden brown. Mix
together one-half teaspoon each finely chopped parsley and chives,
one-fourth teaspoon very finely chopped chervil and sprinkle lightly
over egg-plant as soon as crisp. Arrange on hot serving dish and serve
at once.
DRESSED HEAD LETTUCE
Remove the outer green leaves from two medium-sized heads of crisp head
lettuce. Wash carefully, without separating the leaves; drain dry in a
wire basket or on towels. Cut heads in halves lengthwise and arrange in
salad bowl. Set aside in a cool place, and, just before serving, pour
over French Dressing. Serve at once.
ORANGE ICE
4 cups water.
2-1/2 cups sugar.
2 cups orange juice.
1/2 cup lemon juice.
Rind of two oranges.
PROCESS: Pare the rind as thinly as possible from two oranges; add to
water and sugar, and cook twenty minutes. Remove rind, add fruit juice,
strain, cool and freeze. Serve in stem glasses.
CHOCOLATE JUMBLES
1/3 cup Cottolene.
1 cup sugar.
2 squares chocolate grated.
1 tablespoon milk or water.
2 eggs beaten thick and light.
2 teaspoons baking powder.
2 cups flour.
1/4 teaspoon salt.
1 teaspoon vanilla.
PROCESS: Cream Cottolene, add sugar gradually, stirring constantly, add
chocolate, milk and eggs. Mix and sift flour, baking powder and salt;
add to first mixture. Add more flour if necessary. Dough should be soft.
Toss on a floured board, roll out to one-half inch thickness, shape with
a doughnut cutter, sprinkle with granulated sugar and bake ten to twelve
minutes in a hot oven.
_March_
_What and how great the virtue and the art
To live on little with a cheerful heart._
--_Pope._
[Illustration]
[Sidenote: _March_
_First Sunday_]
Menu
SPRING SOUP--CRUSTS
BREAST OF VEAL ROASTED--BROWN SAUCE
SPANISH RICE MASHED PARSNIPS
PINEAPPLE FRITTERS
RED CABBAGE, CELERY AND ONION SALAD
STEAMED CURRANT PUDDING
DRIED APRICOT AND HARD SAUCE
SMALL CUPS COFFEE
* * * * *
SPRING SOUP
3 bunches chopped watercress.
1 bunch young onions.
3 tablespoons butter.
2 tablespoons flour.
1/2 cup thin cream.
Yolk 1 egg slightly beaten.
Salt, pepper.
Parsley finely chopped.
PROCESS: Pick off the leaves of cress and chop fine. Cut onions in thin
slices. Cook watercress and onions in butter five minutes (without
browning), add flour and salt, stir until smooth, then pour milk on
gradually, stirring constantly. Cook over hot water twenty minutes. Add
beef extract, stir until dissolved; season with Worcestershire sauce and
a few grains cayenne. Strain into hot soup tureen, add whipped cream and
sprinkle with finely chopped parsley.
CRUSTS
Cut stale sandwich bread lengthwise in one-inch thick slices and remove
crusts. Cut slices in bars one inch wide and six inches long. Bake in a
hot oven until delicately browned. Turn them so that crusts may brown
evenly on all sides. Serve hot and crisp.
BREAST OF VEAL ROASTED
Six pounds of veal cut from the breast. Wipe, and skewer meat into
shape, sprinkle with salt, pepper, dredge with flour and cover top with
thin slices of fat salt pork. Lay in a dripping pan and strew cubes of
pork around meat. Place in a very hot oven for the first half hour,
basting every ten minutes with fat in pan, then reduce heat and cook
meat slowly until tender, allowing twenty minutes to pound; continue
basting. The last half hour of cooking remove salt pork, dredge meat
again with flour, and brown richly. Remove meat to hot serving platter,
surround with Spanish Rice and prepare a Brown Sauce from some of the
fat in pan. (See Page 82 for Brown Sauce.)
SPANISH RICE
Cover one cup of rice with cold water; heat to boiling point and boil
two minutes. Drain in a strainer, rinse well with cold water and drain
again. Cut four slices of bacon in shreds, crosswise, and cook until
crisp. Remove bacon, add to rice. Cut one-half of a green or red pepper
in shreds and cook in bacon fat until soft, then add pepper and bacon
fat to rice. Cover with three cups of well-seasoned chicken broth,
season well with salt, cover and let cook until rice has absorbed broth
and is tender, then add one cup of thick tomato purée and two-thirds cup
of grated cheese. Mix well with a fork and let heat through over boiling
water. Serve with roast veal or breaded veal cutlets.
MASHED PARSNIPS
Wash and cook in boiling water, drain and plunge into cold water, when
the skins may be easily rubbed off. Mash and rub through a sieve. Season
with salt, pepper, butter and moisten with a little cream or milk.
Reheat over hot water and serve.
PINEAPPLE FRITTERS
Drain sliced pineapple from the liquor in the can. Dry on a crash towel.
Dip in batter and fry a golden brown in deep hot Cottolene. Drain on
brown paper, sprinkle with powdered sugar and serve with some of the
liquor from which it was drained. This may be slightly thickened with
arrowroot, allowing one teaspoon arrowroot to each cup of liquor.
BATTER FOR FRITTERS
1 cup bread flour.
1 tablespoon sugar.
1/4 teaspoon salt.
2/3 cup milk.
1/2 teaspoon melted Cottolene.
White one egg beaten stiff.
PROCESS: Mix flour, sugar and salt. Add milk slowly, stirring constantly
until batter is smooth; add Cottolene and white of egg. Batter must be
smooth as cream.
RED CABBAGE, CELERY AND ONION SALAD
Select a small, solid head of red cabbage; remove the wilted leaves. Cut
in quarters and cut out the tough stalk and the coarse ribs of the
leaves. Cover with cold water and let soak until cabbage is crisp;
drain, then shave in thin shreds, and mix with the hearts of two or
three heads (according to their size) of crisp celery, cut in small
pieces crosswise. Add one medium-sized Spanish onion, finely chopped,
and dress with Boiled Salad Dressing. Serve in lettuce heart leaves or
in nests of cress.
STEAM CURRANT PUDDING
3 tablespoons Cottolene.
1/2 cup sugar.
2-1/2 cups flour.
3-1/2 teaspoons baking powder.
1/2 teaspoon salt.
1 egg well beaten.
1 cup milk.
1/2 cup currants.
PROCESS: Mix and sift the dry ingredients (reserving two tablespoons
flour), rub in Cottolene with tips of fingers. Sprinkle two tablespoons
flour over cleaned currants, add to first mixture; add milk gradually,
beat well and turn into a buttered mold; cover and steam two hours.
Serve with Dried Apricot and Hard Sauce.
DRIED APRICOT SAUCE
Wash and pick over dried apricots, soak over night in cold water to
cover. Cook until soft and quite dry, in the water in which they were
soaked. Rub through a sieve and sweeten to taste. Reheat, and drop a
spoonful on each portion of pudding, place a small star of Hard Sauce in
center and serve.
[Sidenote: _March_
_Second Sunday_]
Menu
CHICKEN STEW WITH DUMPLINGS
ONIONS IN CREAM STEWED CORN
WATERCRESS AND EGG SALAD
RHUBARB PIE CREAM CHEESE
COFFEE
* * * * *
STEWED CHICKEN
Dress, clean and cut up a chicken (a year old). Put in a stew-pan, cover
with boiling water. Add one small onion sliced, two stalks celery cut in
pieces, two sprays parsley and one-half teaspoon peppercorns. Cover and
cook slowly until tender. Add one tablespoon salt the last hour of
cooking. Remove chicken, strain liquor and remove some of the fat if
necessary. Thicken the stock with two-thirds cup of flour diluted with
sufficient cold water to pour readily. Return chicken to "gravy," heat
to boiling point. Drop dumplings on top of chicken, cover stew-pan with
a towel, replace the cover and steam dumplings twelve minutes. Arrange
chicken on hot serving platter, surround with dumplings, sprinkle
lightly with finely chopped parsley.
DUMPLINGS
2 cups flour.
4 teaspoons baking powder.
1/2 teaspoon salt.
1 teaspoon Cottolene.
3/4 cup milk.
PROCESS: Sift together twice, flour, baking powder and salt, rub in
Cottolene with tips of fingers. Add milk gradually, mixing it in with a
knife. Drop from tip of spoon on top of meat, an inch apart; cover
closely and steam twelve minutes.
ONIONS WITH CREAM
Select silver-skin onions of a uniform size; peel and cover with boiling
water, bring to boiling point, drain and repeat. Then cover with boiling
water, season with salt and cook until onions are tender (from
forty-five to sixty minutes). Drain and add one-half cup hot cream (to
eight onions). Sprinkle with black pepper and serve.
STEWED DRIED CORN
Soak two cups dried sweet corn overnight, in cold water to cover. In the
morning place on range and simmer slowly until corn is tender and water
is absorbed, add more water if necessary. Add one-fourth cup butter, two
teaspoons sugar, one-fourth cup cream or milk, salt and pepper. Be
careful that corn does not scorch.
WATERCRESS AND EGG SALAD