double boiler, add one teaspoon of salt, one-half teaspoon of pepper and
cook for forty minutes. While still hot add one and one-half cups of
grated cheese to the mixture and heat until it melts. Turn the mixture
into a greased bowl and allow it to set. The meal may be sliced an inch
thick or cut with a biscuit cutter and then fried in hot vegetable oil.
Serve with white or tomato sauce as desired.
BARLEY, TAPIOCA, SAGO, ETC
Add one teaspoon of salt to one quart of boiling water and pour
gradually on one-half cup of barley or other hard grain and boil until
tender, from one to two or more hours, according to the grain, and have
each kernel stand out distinct when done. Add more boiling water as it
evaporates. Use as a vegetable or in soups. Pearl barley, tapioca and
sago cook quicker than other large grains.
BOILED RICE
Put one-half cup of rice in a strainer; place the strainer over a bowl
nearly full of cold water; rub the rice; lift the strainer from the bowl
and change the water. Repeat this until the water in the bowl is clear.
Have two quarts of water boiling briskly, add the rice and one
tablespoon of salt gradually so as not to stop the boiling; boil twenty
minutes or until soft, do not stir; drain through a colander and place
the colander over boiling water for ten minutes to steam. Every grain
will be distinct. Serve as a vegetable or as a cereal with cream and
sugar.
RICE IN MILK
Clean the rice as for boiling in water; and cook one-half cup of rice
with one and one-half cups of hot milk and one-half teaspoon of salt,
adding a few seeded or sultana raisins if desired. Serve hot like boiled
rice or press into small cups, cool and serve with cream and sugar.
RICE WITH GRATED CHOCOLATE
Cook one-half cup of rice, place in hot serving dish, sprinkle
generously with grated sweet chocolate; set in oven one minute and
serve.
STEAMED RICE
Wash two cups of rice carefully put in double boiler; add eight cups of
cold water and a pinch of salt and steam for two hours; do not stir.
Serve with any kind of stewed fruit or preserve.
APPLES WITH RICE
Boil one cup of rice in water or milk; rub the kettle all over with a
piece of butter before putting in the rice, season with salt and add a
lump of butter. When cooked, add about six apples, pared, quartered and
cored, sugar and cinnamon. This makes a nice side dish, or dessert,
served with cream.
BOILED RICE WITH PINEAPPLE
Boil as much rice as desired and when done slice up the pineapple and
add, with as much sugar as is required to sweeten to taste.
BAKED RICE
Arrange two cups of boiled rice in a baking dish in layers, covering
each with grated cheese, a little milk, butter, salt and red pepper.
Spread one cup of grated bread crumbs over all and bake in a moderate
oven until the crumbs are browned.
SWEET RICE
Clean and wash one cup of rice. Put on to boil with cold water, add a
pinch of salt. When done drain off the water, if any; add two cups of
milk, stir in and let boil for five minutes. Dish up, then sprinkle
sugar and cinnamon generously over the top. The yolk of an egg can be
added just before serving if desired.
EGGS BAKED IN RICE
Line a buttered dish with steamed rice. Break the eggs in the centre,
dot with butter, sprinkle with salt, pepper and bake in a moderate oven.
RICE AND NUT LOAF
Boil one-half cup of rice (brown preferred); drain and dry it. Mix with
an equal quantity of bread crumbs. Add level teaspoon of salt and
one-half saltspoon of black pepper. Stir in one cup of chopped
nuts--pecans or peanuts. Add one tablespoon of chopped parsley and one
egg. Mix thoroughly and pack in bread-pan to mold it. Turn it from pan
into baking-pan and bake slowly three-quarters of an hour. Serve with
cream sauce or purée of peas.
PILAF
Put two cups of water on to boil, add juice of two tomatoes and a pinch
of salt. When boiling, add one cup of rice and let cook until the water
has evaporated. Then add melted butter, mix well, and keep in warm
place, covered, until ready to serve.
SPANISH RICE
Put one cup of washed rice in frying-pan with four or five tablespoons
of poultry fat; add three onions chopped and two cloves of garlic minced
fine. Fry ten minutes; add one red pepper or one canned pimento chopped,
or one teaspoon of paprika, and three ripe tomatoes or two cups of
strained tomatoes and one teaspoon of salt. Cook slowly about one hour,
and as the water evaporates, add more boiling water to keep from
burning.
LEFT-OVER CEREALS
Oatmeal, hominy, cracked wheat, and other cereals which are left over
can be added next day to the fresh stock, for they are improved by long
boiling and do not injure the new supply, or such as is left can be
molded in large or in small forms, and served cold with cream, or milk
and sugar. In warm weather cereals are nicer cold than hot. Cold hominy
and mush, cut into squares and fried, so that a crisp crust is formed on
both sides,--also hominy or farina, rolled into balls and fried,--are
good used in place of a vegetable or as a breakfast dish.
Any of the cereals make good pancakes, or a small amount added to the
ordinary pancake batter improves it.
*EGGS*
Eggs and the foods into which they enter are favorite articles of diet
in most households. They are an agreeable substitute for meat and even
when high in price make a cheaper dish than meat.
A fresh egg should feel heavy, sink in water, and when held to a bright
light show a clear round yolk.
TO PRESERVE EGGS
In the early spring or fall when eggs are plentiful and at their best,
pack them away for future use. Use strictly fresh eggs with perfect
shells (no cracks). Buy water glass at drugstore. Use ten parts water to
one of water glass. Boil water, when cool add water glass and beat well.
Use an earthen jar or crock, pack in rows and pour over the liquid
mixture to cover well. Place old plate over eggs in crock to keep them
under water. Put cover on jar and keep in cool place. More eggs may be
added at any time if well covered with the liquid mixture.
For fifteen dozen eggs use one quart water glass.
TO KEEP EGG YOLKS
The yolks may be kept several days and be as if just separated from the
whites if they are placed in a cup previously rinsed with cold water and
a pinch of salt added to them. The cup must be closely covered with a
wet cloth, and this must be changed and well rinsed in cold water every
day.
When whites are left over make a small angel cake or any of the cookies
which require the whites of egg only.
When yolks are left over use for making mayonnaise.
POACHED OR DROPPED EGGS
Fill a pan with boiling, salted water. Break each egg into a wet saucer
and slip it into the water; set the pan back where water will not boil.
Dip the water over the eggs with a spoon. When the white is firm and a
film has formed over the yolk, they are cooked. Take them up with a
skimmer, drain and serve hot, on toast. Season with salt.
BOILED EGGS
Soft-boiled eggs may be prepared in two ways. The eggs may be dropped
carefully into boiling water and boiled three minutes, or they may be
placed in a covered vessel of boiling water and allowed to stand in a
warm place (but not on the stove) for ten minutes. Eggs prepared in this
way are sometimes called "Coddled Eggs." They are much more delicate and
digestible than the usual "Boiled Eggs."
Hard-boiled eggs should be cooked in boiling water for fifteen or twenty
minutes and then dropped in cold water to prevent the yolk from turning
dark.
SCRAMBLED EGGS
Break into a bowl as many eggs as required, add salt and pepper. Have
some very hot butter in the frying-pan on the stove; pour in the eggs,
stir constantly until set, not stiff, and serve on a hot platter at
once.
FRIED EGGS
Melt in a frying-pan a piece of butter, or fat for a meat meal. When
hot, drop in the eggs, one at a time, being careful not to break the
yolk. When the white of the egg is set they are done, though some
persons like them turned over and cooked on the other side. Remove from
the pan with a cake turner.
BAKED EGGS
Butter individual baking dishes and break an egg in each, being careful
to keep the yolk whole. Put on each egg a bit of butter, a little pepper
and salt. Bake in moderate oven from four to six minutes.
BAKED EGGS WITH CHEESE
Butter a baking dish of a size necessary for number of eggs desired,
break eggs into dish, add salt, paprika, pepper to taste, one tablespoon
of cream, and two tablespoons of grated cheese.
Place dish in a pan of hot water in moderate oven for five minutes until
eggs are set.
TOMATO WITH EGG
Cut top from tomatoes, remove seeds, put a raw egg in each tomato, dust
with salt, pepper, and finely chopped parsley. Place in moderate oven
until egg is set. Serve with cream sauce.
BAKED EGG WITH TOMATOES
Remove the skin from six fresh tomatoes or take one-half can of
tomatoes, chop them and put them on stove and cook for twenty minutes;
season with one tablespoon of chopped parsley, half an onion chopped,
salt and pepper; thicken at the end of that time with one teaspoon of
melted butter mixed with one tablespoon of flour. Put aside to cool.
Then mix in the yolks of four eggs well beaten, and lastly cut and fold
in the four whites. Butter a pudding dish and set this mixture in the
oven in a pan of lukewarm water and bake in a moderate oven until a
golden brown.
PLAIN OMELET
To make an omelet for breakfast or luncheon for two persons, take three
eggs, three tablespoons of sweet milk and a saltspoon of salt. Whip the
yolks of the eggs, the milk and salt to a light foam with an egg whip.
Slowly add the yolk mixture to the whites of the eggs, which should be
beaten to a stiff froth in a big bowl. After the yolks and milk are well
whipped through the whites, beat the whole together for a few minutes
with the egg-beater.
In an omelet pan or a large frying-pan put a tablespoon of good butter.
When the butter is bubbling hot, pour in the omelet mixture. Stir it
lightly for the first minute with a broad-bladed knife, then stop
stirring it; and, as the mixture begins to stiffen around the edge, fold
the omelet toward the centre with the knife. As soon as it is properly
folded, turn it over on a hot platter. Decorate with sprigs of parsley
and serve.
SWEET OMELET
Six eggs, two tablespoons of flour, one cup of cold milk. Wet the flour
with a little of the milk, then add the rest of the milk and the yolks
of the eggs. Beat the whites of the eggs to a stiff froth and pour into
the flour, milk and yolks. Put a piece of butter into a spider and let
it get hot, but not so hot that the butter will burn. Then pour the
mixture in and put in a moderate oven to bake in the spider. It takes
about ten minutes to bake. Then slip a knife under it and loosen it and
slip off on a large plate. Sift powdered sugar on top and serve with a
slice of lemon.
SWEET OMELET FOR ONE
One egg, beat white separately, two tablespoons of cold sweet milk, a
pinch of salt. Brown on both sides or roll, spread with compote or
sprinkle powdered sugar thickly over it. Serve at once.
SPANISH OMELET
In a chopping bowl place two nice large ripe tomatoes, first peeling
them; one large or two medium-sized white Texas onions, two sprigs of
parsley, and one large green-bell pepper, first removing most of its
seeds.
Chop these ingredients well together quite fine, turn them into a
saucepan and let them cook over rather a brisk heat until quite soft.
Put no water in this mixture. Add a tablespoon of olive oil or of butter
before it begins to cook and season well with salt and red pepper.
Make the omelet the same as the plain one, but use water instead of milk
in mixing it, and only use two tablespoons of water for the six eggs
required.
After the eggs are sufficiently beaten, mixed, and in the pan over the
fire, and when the edges begin to stiffen, cover the surface of the
omelet to within an inch of the edge with the cooked vegetables. Fold
the omelet quickly and turn it on a hot platter. Pour around it all the
vegetables left in the pan and serve.
RUM OMELET
Take six eggs, beat whites and yolks well, add a pinch of salt and a
teaspoon of brandy. Fry in a spider quickly and spread with a compote of
huckleberries or any other fruit. Roll up the omelet, pour a very small
wineglass of rum over it, light it and serve at once.
SWEET ALMOND OMELET
Prepare one-half cup of sweet almonds, blanched, chopped fine and
pounded smooth. Beat four eggs slightly, add four tablespoons of cream
and turn it into a hot omelet pan on which you have melted one
tablespoon, of butter. Cook carefully, drawing the cooked portion into
the centre and tilting the pan to allow the liquid part to run over the
bare pan. When nearly all set, sprinkle the almonds over the surface and
turn the edges over until well rolled. Then slip it out on a hot dish
and dredge with powdered sugar, and scatter several salted almonds over
the top. Serve immediately.
CORN OMELET
Take one-half cup of canned corn and chop it very fine (or the same
amount cut from the cob). Add to that the yolk of one egg, well beaten
with pepper and salt to taste, and two tablespoons of cream. Beat the
white of the egg very stiff and stir in just before cooking. Have the
pan very hot and profusely buttered. Pour the mixture on, and when
nicely browned, turn one half over the other, as in cooking other
omelets.
HERB OMELET
Take six eggs and beat well in a bowl. Add two tablespoons of cold water
and a quarter of a teaspoon of salt, a pinch of pepper, a teaspoon of
chopped parsley, a quarter of a teaspoon of grated onion and a teaspoon
of fine butter, shaved in little pieces. Mix well with a wooden spoon.
Dissolve in the spider the butter and add at once the beaten eggs, etc.,
inclining the spider to the handle for an instant and then shaking the
omelet into the centre and turn up the right edge, then the left and fry
briskly five minutes and serve.
POACHED EGGS WITH FRIED TOMATOES
Fry tomatoes (cut one-half inch thick) in butter, pepper and salt. Have
prepared slices of bread cut round, and fried in butter. Put on a hot
platter with a slice of tomato on each. Poach as many eggs as are
required, in boiling salt water. Lift out very carefully, placing one
egg on each tomato. Add to the gravy in which tomatoes were fried, two
tablespoons of cream, one teaspoon of any pungent sauce, one teaspoon of
mushroom catsup, juice of half a lemon, and a teaspoon of flour to
thicken. Cook up once and pour over eggs. Serve very hot.
EGGS POACHED IN TOMATO SAUCE
Make a sauce of one tablespoon of butter, one tablespoon of flour, one
and one-half cups of canned tomatoes rubbed through a strainer, a pinch
of soda, salt, pepper and sugar to taste. When sufficiently cooked drop
in the required number of eggs, cook until the white is firm, basting
the eggs often with the sauce. When done, lift the eggs carefully to
squares of toast and pour the sauce around them.
EGGS PIQUANT
Set to boil the following mixture: Pour into the kettle water to the
depth of about one inch, adding a little salt and half a cup of vinegar.
When this boils, break in as many fresh eggs, one at a time, as you
desire to have. Do this carefully so as not to break the yolks. As soon
as the whites of the eggs are boiled, take up carefully with a
perforated skimmer and lay in cold water. Then remove to a large platter
and pour over the following sauce: Strain the sauce the eggs were boiled
in and set away until you have rubbed or grated two hard-boiled eggs,
yolks only. Add a tablespoon of butter rubbed very hard and add also
some sugar and part of the strained sauce. Boil up once and pour over
the eggs. Garnish with parsley.
OMELET SOUFFLÉ
Yolks of six eggs and six tablespoons of powdered sugar, added
gradually, and both beaten together until thick and smooth; juice of one
lemon and a little grated rind; whites beaten as stiff as possible,
stirred together. Put into a warm well-buttered dish; bake in quick oven
ten minutes.
WHITE SAUCE OMELET
Make a white sauce of one tablespoon of butter blended with two
tablespoons of flour, one-half teaspoon of salt, pinch of pepper and one
teaspoon of sugar, adding one-half cup each of milk and cream. Beat the
yolks of five eggs and stir them into the sauce, then add the stiffly
beaten whites of the eggs, folding them in carefully. Melt two
tablespoons of butter in the omelet pan, when it is hot put in the
mixture and let it stand in a moderate heat for two minutes, place in a
hot oven and cook until set. Remove from the oven, turn on a hot platter
and serve.
EGGS WITH CREAM DRESSING
Blend two tablespoons of butter with three tablespoons of flour. Place
on range and stir until the butter is melted. Add one and one-half cups
of milk, stirring all the time until the mixture is thick; season with
one teaspoon of salt and a few grains of pepper. Separate the whites of
six hard-boiled eggs from the yolks. Chop the whites fine and add to the
dressing. Arrange slices of toast on a hot platter, pour the dressing
over them; force the yolks through a ricer onto the toast and dressing;
serve hot.
SCALLOPED EGGS
Use above recipe and mix one cup of bread crumbs with one tablespoon of
butter, sprinkle this over dish and bake fifteen minutes in a hot oven.
EGGS À LA MEXICANA
Boil six dried Spanish peppers twenty minutes. Drain, remove the seeds,
and chop fine. Fry in butter half an onion and one clove of garlic. Add
one cup of uncooked rice, cover with one cup of water and cook till
tender. Add a lump of butter, salt, and, when done, cover with six eggs;
then scramble all together. Serve on a hot dish.
EGGS SPANISH
Boil eggs hard; after cooling, remove shells and halve lengthwise. Cook
for thirty minutes fresh or canned tomatoes with minced green onions,
garlic, parsley, a laurel leaf, salt, pepper, and cayenne pepper to
taste. Strain. Melt a slice of butter, add a little flour, and then add
sauce gradually. Cook ten minutes; place eggs carefully in sauce and
serve.
FRESH MUSHROOMS WITH EGGS
Peel nine good-sized mushrooms without using the stems and chop very
fine; fry two tablespoons of butter and two finely chopped onions
without browning. Add the mushrooms and steam them by covering the pan
after seasoning with salt, pepper and paprika. Before serving, beat six
whole eggs and scramble with the mushrooms. Serve on hot buttered toast.
EGG RAREBIT
Make a cream sauce. Grate one-half pound American and Swiss cheese
mixed, or American alone; add to the sauce. Chop three hard-boiled eggs,
add to the sauce, season with salt and pepper, and serve on buttered
toast.
KROSPHADA
Place two sliced onions with two ounces each of sugar and spices, pepper
and salt to taste, in a pint of pure malt vinegar and boil gently until
the onions are nearly done. Let it cool a little and then stir in six
beaten eggs and sufficient crumbled ginger-bread to make the whole quite
thick. Place again over the fire for a few minutes, stirring frequently
and mashing the mixture into a uniform paste, but be very careful that
it does not boil.
CURRIED EGGS
Melt four tablespoons of butter in a frying-pan, add one onion chopped
fine and cook until straw colored. Then add one tablespoon of curry
powder. Make a smooth paste of one-fourth of a cup of water and two
tablespoons of flour; add one tablespoon of lemon juice and one-half
teaspoon of salt. Add to the first mixture; boil five minutes. Arrange
six hard-boiled eggs in a border of rice and pour the dressing over all.
FRICASSEED EGGS
Take six hard-boiled eggs, remove shells. Roll them in flour, then in
egg to which has been added one-half teaspoon of oil, one-half teaspoon
of vinegar, a few drops of onion juice, one teaspoon chopped parsley, a
little nutmeg and salt. When quite covered, roll in vermicelli that has
been broken into fine bits and fry in deep beef drippings. Serve with
the following sauce: One tablespoon of fat; one tablespoon of flour,
browned together; add one-half cup of white wine and a cup of bouillon.
Season with salt and cayenne and boil five minutes. Add one teaspoon
each of chopped chives and parsley, some chopped olives and mushrooms;
bring to a boil again and pour over the eggs.
EGGS EN MARINADE
Mix equal quantities of water and good meat gravy, two tablespoons each,
with a teaspoon of vinegar and a seasoning of pepper and salt. Put in a
stew-pan and stir in gradually two well-beaten, yolks of eggs. When it
thickens and before it boils, have ready a half dozen nicely poached
eggs and pour the sauce over them. Garnish with parsley.
SCALLOPED EGGS (FLEISCHIG)
Make a force-meat of chopped tongue, bread crumbs, pepper, salt, a
little parsley, one tablespoon of melted fat, and soup stock enough to
make a soft paste. Half fill patty-pans with the mixture. Break an egg
carefully on the top of each, sprinkle with a little salt, pepper and
cracker dust. Put in the oven and bake about ten minutes. Serve hot.
SCRAMBLED EGGS WITH BRAINS
Scald brains with hot water, clean and skin, and boil a few minutes in
fresh water. Melt a little fat in skillet, put in brains, finely
chopped, and stir well until dry and done. Add one teaspoon of chopped
parsley, pinch of salt, and three eggs well-beaten. Stir with a fork
until eggs are evenly cooked, put on hot platter, and serve immediately.
SCRAMBLED EGGS WITH SAUSAGE
Take one pound of cold, boiled sausage, skin and slice in half-inch
pieces. Place in a frying-pan with two tablespoons of hot fat; brown on
both sides a few minutes and just before serving add three eggs, beaten
slightly; mix; and cook until the eggs are set and serve immediately.
Chopped tongue root may be used instead of sausage.
SMOKED BRISKET OF BEEF AND EGGS
Take slices of smoked breast of beef, brown in frying-pan; place on hot
platter. Slip as many eggs as are needed in frying-pan and cook gently
by dripping the hot fat over them until done. Place carefully on the
beef slices and serve at once.
*CHEESE*
Cheese should not be tightly covered. When it becomes dry and hard,
grate and keep covered until ready to use. It may be added to starchy
foods.
Care should be exercised in planning meals in which cheese is employed
as a substitute for meat. As cheese dishes are inclined to be somewhat
"heavy," they should be offset by crisp, watery vegetables, water cress,
celery, lettuce, fruit salads and light desserts, preferably fresh or
cooked fruit. Another point, too, is to be considered. Whether raw or
cooked, cheese seems to call for the harder kinds of bread--crusty rolls
or biscuits, zwieback, toast, pulled bread or hard crackers.
A soft, crumbly cheese is best for cooking.
Cheese is sufficiently cooked when melted, if cooked longer it becomes
tough and leathery.
Baking-soda in cheese dishes which are cooked makes the casein more
digestible.
COTTAGE CHEESE (POT CHEESE)
Heat sour milk slowly until the whey rises to the top; pour it off, put
the curd in a bag and let it dry for six hours without squeezing it.
Pour it into a bowl and break it fine with a wooden spoon. Season with
salt. Mold into balls and keep in a cool place. It is best when fresh.
KOCH KAESE (BOILED CHEESE)
Press one quart of fine cottage cheese through a coarse sieve or
colander and set it away in a cool place for a week, stirring it once or
twice during that time; when it has become quite strong, stir it smooth
with a wooden or silver spoon; add a saltspoon of salt and one-fourth as
much of caraway seed, yolks of two eggs and an even tablespoon of flour
which has been previously dissolved in about one-half cup of cold milk;
stir the flour and milk until it is a smooth paste, adding a lump of
butter, about the size of an egg; add all to the cheese. Put the cheese
on to boil until quite thick; stirring occasionally; boil altogether
about one-half hour, stirring constantly the last ten minutes; the
cheese must look smooth as velvet. Pour it into a dish which has been
previously rinsed in cold water. Set it away in a cool place; to keep it
any length of time, cover it with a clean cloth which has been dipped in
and wrung out of beer. This cheese is excellent for rye bread
sandwiches.
A DELICIOUS CREAM CHEESE