Bath One-
Period
(minutes)=
Apples Wash, pare, core, cut into 20 Thin
pieces, place in salt bath,
pack, cover with boiling syrup
Apricots Wipe with damp cloth, do not 20 Thin
peel, halve and pit, pack,
cover with boiling syrup
Berries: Wash, stem, pack in jars, cover 20 Medium
Blackberries with boiling syrup
Blueberries
Dewberries
Elderberries
Huckleberries
Loganberries
Mulberries
Raspberries
Gooseberries
Grapes
Cherries Wash, stem, pit, pack, cover with 20 Medium
boiling syrup
Currants Wash, stem, pack in jars, cover 20 Medium
with boiling syrup
Figs Wash, place in soda bath, drain, 20 Medium
rinse, cover with boiling syrup
Peaches Select them firm, ripe, blanch 3 20 Medium
min, peel, cold-dip, pack
Pears Select slightly under-ripe pears, 20 Thin
pare, quarter, place in cold
salt bath, boil in syrup, pack,
cover with boiling syrup
Plums Wash, prick skins, pack cold, 20 Medium
cover with boiling syrup
Pineapple Peel, remove eyes, cut, slice or 30 Thin
shred, pack cold, cover with
boiling syrup
Rhubarb Wash, cut into small pieces, 16 Medium
blanch 3 min, cold-dip, pack,
cover with boiling syrup
Strawberries Wash, stem, boil gently 15 min in 16 Medium
syrup, let stand in syrup
several hrs, reheat, fill jars,
seal
Fruit Juices Crush fruit, heat slowly, strain, 30
pour into jars
SYRUP TABLE
=Syrup= =Proportions= =Directions=
Thin Syrup 1 part sugar to 1 part Boil sugar and water
water together
Medium Syrup 3 parts sugar to 2 parts until sugar is dissolved.
water
Thick Syrup 2 parts sugar to 1 part Fruit juice may be used in
water place of water.
TIME TABLE FOR CANNING VEGETABLES
=Product= =Treatment before Canning= =Hot-Water =Steam
Bath One- Pressure
Period Cooker
(minutes)= 10 pounds
(minutes)=
Asparagus Wash, tie in bundles, keep tips 120 40
above water, boil 3 min, pack
Beans: Wash, string, boil 3 min, pack 120 40
String or Wax
Beans: Lima Shell, grade, boil 3 to 5 min, 180 60
loosely pack
Beets Wash, retain 1 inch stems, boil 90 40
15 min, cold-dip, slip skins,
pack
Brussels Wash, boil 10 min, pack 90 40
Sprouts
Cabbage
Cauliflower Soak in cold brine, boil 3 min, 90 40
pack
Carrots Wash, boil 10 min, skin, pack 90 40
Corn (on Cob) Boil on cob 5 min, pack 180 60
Corn Boil on cob 5 min. cut from cob, 180 60
loosely pack
Corn and Lima Boil each product 5 min, combine 180 60
Beans corn and beans, loosely pack
(Succotash)
Eggplant Peel, cut into ¼ to ½″ slices, 120 60
boil 3 min, pack, do not add
salt
Greens Steam in covered vessel until 180 60
(Including wilted, use smallest possible
Spinach) amount of water, loosely pack
Kohlrabi Wash, boil 10 min, pack 90 40
Mushrooms Wash, skin if necessary, boil 3 120 40
min, pack
Okra Wash, boil 3 min, cold-dip 90 40
(saltbath), pack
Parsnips Wash, scrub, boil 10 min, pack 90 40
Peas Shell, grade, boil 3 min, 180 60
loosely pack
Peppers, Bell Wash, remove seed-pod, boil 3 45 30
min, flatten, pack
Peppers, Wash, place in moderately hot 45 30
Pimento oven until skins blister, slip
skins, remove seed-pod, pack
dry
Pumpkin Wash, cut into pieces, cook 180 60
until tender, mash, pack
Sauerkraut Pack, add no water or salt 60 40
Squash Wash, cut into pieces, cook 180 60
until tender, mash, pack
Sweet Potato Wash, boil or steam 15 min, 240 90
peel, dry, pack
Tomato Scald and peel, pack whole or 25 15
cut into pieces, cover with
hot tomato juice, pack
TIME TABLE FOR CANNING MEATS, POULTRY, FISH
=Product= =Treatment before Canning= =Hot-Water =Steam
Bath One- Pressure
Period Cooker
(hours)= 15
pounds
(hours)=
Meats: Bleed well, thoroughly cool, 3½ 1
Lamb pre-cook or pack raw, include
Veal small bones, process
Beef
Pork
Poultry: Bleed well, thoroughly cool, 3½ 1
Chicken pre-cook or pack raw, include
Duck small bones, process
Turkey
Wild Game: Bleed well, thoroughly cool, 3½ 1
Deer soak in brine 30 min, pre-cook
Rabbit or pack raw, process
Wild Birds
Grouse
Duck
Pheasant,
etc.
Fish: Fresh Use only fresh fish, bleed well, 3½ 1
Water soak in brine, pre-cook or
pack raw, process
TIME TABLE NOTES
Pack vegetables as hot as possible.
Add 1 tsp salt to 1 qt vegetables unless otherwise specified.
Brine used for canning vegetables is made of 2½ oz salt to 1 gal water,
or 1 tsp salt for each qt of vegetables.
Add 2 tsp salt to 1 qt meat.
Add 1 tbp sugar, if desired, to corn and peas.
For vegetables which are especially difficult to can, 1 tbp vinegar or
1 tbp lemon juice may be added to each qt.
Reject any product which, upon opening, looks suspicious, or contains
any “flat sour,” or unnatural odors. Do not taste.
Thoroughly reheat all canned vegetables and meats before using.
CUCUMBER PICKLES (Uncooked)
Wash and dry small cucumbers; pack closely into clean, hot jars. To
each qt jar add:
1 tbp crushed rock salt, 2 tbp sugar, 1 tbp mixed spices.
Fill jar with cold vinegar; seal jars and store them in a cool place.
Three or four slices of white onion may be added to each jar for
flavor, if desired.
CELERY RELISH
1 qt celery, chopped, 1 c white onion, chopped, 2 large red
peppers, 2 large green peppers, 1 tsp salt, 2 c vinegar, ½ c
sugar, 1 tsp dry mustard.
Large, coarse stalks of celery may be used for celery relish; chop
celery and onion; cook these separately in salted water (2 tsp salt to
each qt water) until tender; drain and add chopped peppers from which
seeds have been removed; add other ingredients and cook mixture until
tender; seal immediately in clean, hot jars.
TOMATO KETCHUP
½ pk tomatoes, 3 red peppers, 2 medium-sized onions, cut fine, 2
tbp salt, ⅓ c sugar, 2 c vinegar, 2 tsp celery salt, 2 tsp ground
mustard, 1 tbp whole allspice, 1 tbp cloves, 1 tbp cinnamon, 1
tsp paprika.
Cook tomatoes, peppers and onions together without adding water; press
mixture through strainer, and measure pulp. To pulp (4 qt) add salt,
sugar and spices; place whole spices in a bag during cooking and remove
bag before pouring ketchup into jars. Ground spices, except paprika,
will darken ketchup. Long, slow cooking also gives a dark color. Cook
ingredients together, except vinegar, rapidly for 1 hr, add vinegar and
cook mixture until it is thick. Seal in clean, hot jars.
MIXED MUSTARD PICKLES
1 pt small cucumbers, 1 pt large cucumbers, sliced, 1 pt pickling
onions, 1 c string beans, cut diagonally in 1″ pieces, 1 pt
cauliflower, cut into small pieces, 3 red peppers, chopped, 3
green peppers, chopped, 1 c small carrots, or sliced carrots, 1
pt small, green tomatoes, cut in halves or quarters.
Select cucumbers not longer than 2″. Soak all vegetables in brine (1 c
salt to 1 gal water) overnight. Drain and soak them in clear water 3
hr; cover vegetables with vinegar and water, using for mixture equal
amounts of vinegar and water; let stand in vinegar for 1 hr and then
heat to simmering point. Make a dressing of the following ingredients:
¼ c white sugar, 4 tbp flour, 4 tbp powdered mustard, ½ tbp
turmeric, 1 tsp celery salt, 6 c vinegar.
Mix dry ingredients and add hot vinegar slowly, stirring to make a
smooth paste. Cook mixture in double boiler until sauce thickens; drain
vegetables; pour mustard dressing over them while they are hot, and
simmer 5 min. Pack pickles into hot, clean jars, and seal immediately.
PICKLING FRUIT-VEGETABLES
Allow 6 lb fruit to 3 lb sugar, 1 oz each of the following: Cloves,
allspice, mace, cinnamon and 1 nutmeg. Put fruit into kettle with
alternate layers of sugar and spices, and add vinegar. Let all boil 5
min, then skim out fruit and pack in glass jars; let syrup boil till
thick and pour it over fruit. Bottle tight and examine from time to
time. If they show signs of fermenting open jars and set them uncovered
in kettle of water and heat till contents of jars begin to bubble,
then seal again. Sour pickles should always be cooked in granite or
agate-ware kettles, and if desired green, put on to cook in cold
vinegar and brought gradually to the boiling point. Alum added to the
pickles keeps them crisp.
MIXED FRUIT PRESERVES
1 lb quinces, 1 lb sweet apples, 1 lb pears, 1 lb peaches, 3
lemons, 6 c sugar.
Do not remove skins. Slice fruit. Cook apples, pears, and quinces
separately until tender. Drain off juice from each, and add it to
sugar. Boil mixture until it becomes a medium thick syrup; add fruit,
juice of 2 lemons and 1 lemon sliced thin; cook mixture until it is
thick and seal at once in clean, hot jars.
PINEAPPLE PRESERVES
Pare pineapple and remove eyes. Shred with a silver fork or cut in
small pieces, discarding core. Place pineapple in preserving kettle and
add ¾ as much sugar as pineapple. Allow mixture to stand until syrup is
formed. Cook mixture slowly until pineapple becomes transparent; place
in hot jars, fill with boiling syrup and seal immediately.
PLUM PRESERVES
6 lb fruit, 9 c sugar, 1 c water.
Select small purple plums and be sure they are sound and not overripe.
Remove stems, wash and pierce each plum with a fork. Place plums in an
earthen bowl or jar, cover with sugar and add water. Cover vessel and
let stand in a cool place overnight. Drain plums and boil the juice
for 5 minutes. Add plums and cook for a few minutes until clear. Care
should be taken not to overcook, as the syrup thickens or jellies after
standing. Pack into hot, clean jars and seal immediately.
QUINCE CONSERVE
2 c apple pulp, 1 c quince pulp, 1 c raisins, 1 c cranberry pulp,
2½ c sugar.
Mix ingredients and boil for 5 min then add raisins. Continue boiling
until mixture is thick and clear. Pack into clean, hot jars and seal at
once.
PEACH CONSERVE
2 c diced peaches, 1 c cooked pineapple, 2½ c sugar, 1 orange,
juice and grated rind, 1 lemon, juice and grated rind.
Combine ingredients and cook until mixture is thick and clear, stirring
to prevent burning. Pour into clean, hot jars, and seal immediately.
APPLE BUTTER
½ bu apples, 2 gal water, 1 gal fresh cider, 6 lb sugar, spices.
Wash apples. To each ½ bu of apples add 2 gal of water; boil until the
fruit is soft, then press through a sieve. To the pulp from each ½ bu
of apples add 1 gal fresh cider, which has been boiled down one-half.
Bring to a boil and add 6 lb sugar. Continue cooking and just before
the desired consistency for finished apple butter is reached, add
spices, cinnamon, and cloves, according to taste. When the butter has
become a heavy dark brown paste, pack into clean, hot jars and seal
immediately.
Smaller amounts may be made by using proportionate measures of apples,
sugar and cider as given in this recipe.
QUINCE-APPLE MARMALADE
Wash quinces and remove blossom end. Cut fruit into small pieces. Place
in just enough water to cover and cook until soft. Press through a
sieve and combine pulp with an equal measure of tart apple pulp. Add ⅔
as much sugar as pulp. Cook mixture until it is thick and clear (about
25 minutes). Pack into clean, hot jars and seal immediately.
CARROT-ORANGE MARMALADE
6 carrots, 3 oranges, 1 lemon, juice and grated rind, sugar.
Dice the carrots and cook until tender, using as little water as
possible. Cut oranges and the lemon into small pieces. Combine the
carrot and fruit, measure and add ⅔ as much sugar as mixture. Simmer
mixture until it is clear. Pack hot into clean, hot jars, and seal at
once.
RASPBERRY JAM
Wash raspberries and crush them. Weigh the crushed berries and add an
equal weight of sugar. Boil mixture until it is thick and clear. Long
boiling should be avoided, because it makes the jam dark and strong.
Pack hot into clean, hot jars and seal immediately.
STRAWBERRY JAM
Pick over berries and remove hulls. Weigh berries, and for every lb
of fruit allow ¾ lb of sugar. Place berries in a preserving kettle
and mash fruit as it heats. Bring fruit to boiling point, stirring
frequently and crushing any berries which still remain whole. Add sugar
to the fruit and boil together until thick (not over 20 minutes),
stirring to prevent burning. Pack into clean, hot jars and seal
immediately.
PEACH JAM
1 lb peach-pulp (imperfect peaches may be used), ½ to ⅔ lb sugar,
¼ c peach juice or water, ½″ ginger root, 1 peach pit, ¼ tsp
allspice, 1 tsp cinnamon bark, ½ tsp cloves.
Blanch peaches in boiling water, cold-dip and remove skins and seeds.
Mash pulp. Add sugar and spices (tied in a bag). Cook until mixture is
thick and clear. Remove spice-bag. Pack into clean, hot jars and seal
immediately.
=Note=: Spices may be omitted. Apple pulp may be substituted for part
of peach pulp. Instead of spices, juice of 1 lemon and 12 peach pits
may be added.
PLUM JAM
1 lb plums (Damson plums are best), ½ to ⅔ lb sugar.
Wash plums and remove seeds, if desired. The flavor of the seeds is
sometimes preferred. Add sugar, and cook until mixture is thick and
clear. Pack immediately into hot, clean jars and seal at once.
MINCEMEAT
2 lb lean beef, 1 lb chopped suet, 4 lb tart apples, 6 c sugar,
3 lb currants, 2 lb raisins, 1 nutmeg, ½ tsp ground mace, 2
oranges, 2 lemons, ½ lb citron, 1 tbp salt.
Stew beef in as little water as possible until quite tender; cool and
chop into fine pieces; add beef suet, chopped fine, and apples pared,
cored and chopped, sugar, currants, raisins, spices, orange and lemon
juice, grated rind of oranges and of 1 lemon, chopped citron and salt;
mix thoroughly and cook 1 hr; pack into a stone jar, or into clean
glass jars. Seal jars and store in a cool place. Left-over canned fruit
juice or canned fruit may be added from time to time.
MOCK MINCEMEAT
3 lb green tomatoes, 3 lb apples, chopped, 2 lb raisins, chopped,
8 c brown sugar, 2 tbp salt, 1 c suet, 1 c vinegar, 2 tbp
cinnamon, 2 tsp cloves, 1 nutmeg, orange peel, if desired.
Chop tomatoes and drain; measure juice and add equal amount of water
to pulp; scald mixture and drain off liquid. Repeat twice this process
of adding fresh water, scalding and draining. To mixture add chopped
apples, sugar, raisins, salt, and suet, and cook until clear. Add
remaining ingredients and cook mixture until thick. Pack immediately
into clean, hot jars and seal at once.
PICKLED ONIONS
Peel 4 qt small white onions under water (to save your eyes); place in
large bowl; sprinkle with 1 c salt and cover closely. In the morning
place in a colander, rinse thoroughly in cold water and drain. Use
spiced vinegar recipe, adding another qt of vinegar. Boil vinegar,
spices and sugar, pour in onions; let boil 5 min and pour at once, to
overflowing, into air-tight, hot, clean jars.
DILL PICKLES
Select small pickles; scrub well with a brush; pack in jars, adding 1
tsp mustard seed, a spray of dill, a bay leaf and a bit of alum (about
the size of a pea) on top of each jar. Boil 3 min 1 c vinegar, 2 c
water and 1 tbp salt; pour boiling hot over pickles and seal.
SPICED VINEGAR
1 qt vinegar, 1 lb sugar, 1 tbp each allspice, cinnamon, white
mustard seed, 1 tsp each cloves and salt.
Spices may be used either whole or ground. If ground, place spices in a
muslin bag, and remove bag before pickles are canned.
SWEET CUCUMBER PICKLES
Select very small cucumbers; soak in brine made by adding 2 tbp salt to
1 qt water, over night. Next morning remove cucumbers; scald the brine
and skim it; pour over pickles again and let stand 2 days. Repeat this
process the third morning and let pickles stand 2 days longer. Then
scald brine each morning till the 8th day, removing the pickles and
pouring the hot brine over them each time. On the 8th day remove these
pickles from the brine, cover with the spiced vinegar, heat thoroughly,
and place in clean, hot jars.
GREEN TOMATO RELISH
4 qt green tomatoes, 2 qt cabbage, 8 large onions, 3 small red
peppers, 6 green peppers, 1 small bunch of celery, 3 lb brown
sugar, ½ c salt, 1 oz celery seed, 2 qt vinegar.
Chop all whole ingredients fine, add balance, and cook ½ hr, after
bringing to the boiling point. Seal in hot, sterilized jars.
CHILI SAUCE
12 medium-sized ripe tomatoes, 1 pepper, finely chopped, 1 onion,
finely chopped, 2 c vinegar, 3 tbp sugar, 1 tbp salt, 2 tsp
clove, 2 tsp cinnamon, 2 tsp allspice, 2 tsp grated nutmeg.
Peel tomatoes and slice; put in preserving kettle with remaining
ingredients; heat gradually to boiling point, and cook slowly 2 ½ hr.
Seal in hot, sterilized jars.
CORN RELISH
1 qt corn cut from cob, 3 c ground raw cabbage; 1 stalk celery
and 2 red peppers put through fc, with 1 onion. Then add 1 c
sugar, 2 tbp salt, 3 tbp mustard and 3 c vinegar.
Cook until corn is tender; seal in hot, sterilized jars.
UNCOOKED TOMATO RELISH
4 qt tomatoes (ripe but firm), ½ c chopped celery, 2 small
onions, 2 green peppers, ½ c sugar, ½ tsp mustard seed, 1 c
vinegar.
Chop tomatoes and add salt; place in bag to drain over night; chop
onion, pepper and celery; add tomatoes, sugar, salt, spice, vinegar;
mix well, bottle and seal.
UNCOOKED CHUTNEY
Chop 1 doz large ripe peeled tomatoes; sprinkle ¼ c salt and let stand
for 2 hr; then put in a bag to drain over night. In the morning put
through fc ¾ lb seeded raisins, 1 lb tart apples, 2 red peppers, 6
small onions; mix well with tomato, adding also ½ c fresh mint leaves
minced finely. Then add 1 oz mustard seed, 2 c brown sugar and 3 pt
vinegar that has been brought to boiling point and then cooled; mix
all ingredients well, put into a crock and stir every day for 10 days.
Then place in jars and seal. This will not require cooking, but must be
stored in a dry cool place.
GREEN TOMATO PICKLE
Wash and slice 1 gal green tomatoes; sprinkle with 3 tbp salt, and let
stand over night. Next morning wash thoroughly in tepid water to remove
salt. To this add 8 large onions sliced, and 4 large peppers chopped.
To 1 qt vinegar, add 3 lb sugar, 1 tbp each of cinnamon, cloves, ginger
and mustard seed. Bring to boiling point; add vegetables, boil ½ hr and
seal.
DIXIE RELISH
1 qt chopped cabbage, 1 pt chopped white onion, 1 pt chopped
sweet red pepper, 1 pt chopped sweet green pepper, 5 tbp salt,
4 tbp celery seed, ¾ c sugar, 1 qt cider vinegar, 4 tbp mustard
seed.
Soak the peppers in brine (water, 1 gal; salt, 1 c) for 24 hr. Freshen
for 2 hr in cold water. Drain, remove white sections and seeds. Chop
all vegetables separately, measure, mix, and add vinegar, sugar, and
spices. Let stand overnight in a crock or enameled dish. Just before
packing drain off the vinegar to facilitate packing. Pack the relish
in jars, pressing it down thoroughly; add the drained-off vinegar,
being sure that all the air is forced out of the jar and replaced by
vinegar. Process for 15 min.
“ODDS AND ENDS” PICKLES
Boil together 1 gal of good vinegar, 10 oz salt, 3 oz of shallots, 3 oz
ginger, ½ oz mace, 1 tsp red pepper, ¾ oz mustard seed, 1 oz turmeric.
Let these simmer together after they boil up, for from 15 to 20 min,
and when cold put into a stone jar, into which you can throw as they
ripen any vegetables that are available, such as broken up cauliflower,
string beans, tiny cucumbers, onions, radishes, etc., using perfectly
fresh vegetables, carefully wiped free from grit or dirt being very
particular to keep the jar closely covered all the time, recovering it
tightly each time you add anything to it. This pickle, which will be in
condition in 8 or 9 mo, makes a very nice household piccalilli with the
least amount of trouble.
WATERMELON RIND PICKLE
Trim off the green and red parts, cut the rind into suitable pieces,
and cook until tender in salt water (1 tsp salt to 1 qt water). Drain
and cook until clear in the following syrup:
3 c sugar, 3 c vinegar, 1 tsp cloves, 2 tsp cinnamon.
SOUTHERN PICCALILLI
1 pk of green tomatoes, 1 doz onions, 6 red peppers, ½ oz ginger,
¼ oz mace, 1 tbp black pepper, 1 box mustard, 5 cts worth of
celery seed, mustard seed to taste, 1 lb brown sugar.
Slice tomatoes, onions, and peppers, put in a jar with salt mixed well
through; let stand 24 hr; drain off and boil in vinegar (after adding
the spices) until clear, then seal in sterilized jars.
SPANISH PICKLES
One pk green tomatoes, 1 doz onions. Slice, sprinkle with salt and let
stand over night and strain off the juice. Allow 1 lb. sugar, ¼ lb
whole white mustard seed, 1 oz ground black pepper, 1 oz ginger and one
of cinnamon. Mix dry.
Put a layer of tomatoes and onions in a kettle and sprinkle with spice,
then tomatoes and so on until all are used. Cover with vinegar and let
boil two hours, after which pack in small jars and set in the cellar.
GREEN CUCUMBER PICKLES
Select 1 pk of small, fresh cucumbers of uniform size. Wash in cold
water. Place in crock and add 1 c salt with cold water to cover. Let
stand 24 hr. Drain from brine and scald cucumbers in a weak vinegar.
Drain and pack either in crocks or jars.
Boil together the following:
1 gal vinegar, 1 c brown sugar, 1 tbp powdered alum, 2 tbp
peppercorns, 2 tbp allspice, 1 tbp cloves, 1 oz cinnamon. Pour
this over the cucumbers and seal.
SWEET PICKLED PEARS
6 lb pears, 3 lb sugar, 2 c vinegar, 4 tbp cloves (whole) ¼ c
mixed spices.
Wash pears, but do not pare. Stick the cloves into the pears. Make a
syrup of sugar and vinegar; add spices, when boiling, add a few pears
at a time and cook until tender. Fill jars and seal.
CHOWCHOW
1 pk ripe tomatoes, 1½ pk green tomatoes, 1½ doz sweet peppers,
3 tbp white mustard seed, 1 doz onions, 5 tsp celery seed, 5 tsp
cinnamon, 4 hot peppers, 6 c sugar, 1 gal vinegar, 1½ c grated
horseradish.
Chop the vegetables. Sprinkle with a cup of salt and drain overnight.
Heat the seasoned vinegar to the boiling point and pour over the
vegetables. Add horseradish last.
EGGS
Eggs are a valuable food, containing a high proportion of nutrients in
a form well suited to use in the body.
They are similar to milk in the high proportion of nutrients they
contain and in their ready digestibility, but differ from milk in that
they contain no carbohydrates, although their high percentage of fat
supplies energy.
Eggs are valuable in supplementing the low iron content of milk. One
egg contains nearly 30 times as much iron as one cup of milk. Nine eggs
are equivalent in nutrition value to 1 lb beef.
Eggs are very easily and completely digested. Their digestibility
varies somewhat according to the method of preparation. Raw egg whites,
contrary to the usually accepted opinion, are less completely digested
than those slightly cooked. Eggs cooked in different ways all seem
to be completely digested, but vary in their ease of digestion. Eggs
cooked just below boiling point seem more easily digested than those
cooked at boiling point, and fried egg is much more difficult to digest
than boiled egg.
If cooked below boiling temperature we get a softer and more palatable
product. In an omelette a spongy texture is obtained by folding in the
well-beaten egg white. These should be cooked slowly and evenly so as
to set the air cells and retain the spongy texture. A slight browning
of the outside develops flavor. In frying eggs flavor is developed at
the expense of texture. The ease of digestion of hard-cooked eggs is
increased by mincing.
Eggs should be kept in a cool, dry place. Do not wash until just before
using, as they deteriorate rapidly after being washed.
EGGS A LA KING
4 hard-cooked eggs, 2 c cream or milk, 4 tbp flour, 2 tbp butter,
2 egg yolks, ½ can pimentos cut in stripes, ¼ c sauteed sliced
mushrooms, 1 tsp salt.
Cut eggs in quarters and arrange on slices of toast. Melt butter, add
dry ingredients, blend, and cook thoroughly. Add cream gradually. Cook
until slightly thickened. Add remaining ingredients and pour over eggs.
SHIRRED EGGS (1)
Butter small cups such as are used for baked custards and drop an egg
into each, being careful not to break the yolk. Set the cups in a pan
of boiling water, and cook until the whites of the eggs are set. Put
a bit of butter on each egg and a dash each of salt and pepper. Serve
immediately.
SHIRRED EGGS (2)
Line a shallow buttered dish with hot boiled rice. Break 6 eggs and
carefully drop them 1 by 1 into the rice. Cover with 1 c or more of
white sauce to which ½ c of grated cheese and ½ c of bread crumbs have
been added. Set baking dish in pan of hot water and cook in slow oven
until the whites of the eggs are jellylike.
ITALIAN EGGS
Boil 5 eggs, then cut them (lengthwise) into sixths; add 1 c of cooked
macaroni, ½ c grated cheese, and 1¾ c of white sauce; season with
salt, onion juice, paprika, and anchovy essence; turn into a buttered
baking dish, cover with ½ cup of buttered crumbs and brown in oven.
MEXICAN SCRAMBLED EGGS
Cook together, until tender, 2 tbp butter, 1 chopped onion, ½ each of
chopped green pepper and chopped pimento, ¼ c rich milk, 1 tsp salt,
and ¼ tsp pepper. Then add 6 eggs, stir constantly while cooking, and
serve on toast.
EGGS A LA GOLDENROD
Separate whites and yolks of hard-cooked eggs, chop whites fine, add
to white sauce, and when hot serve on toast and garnish with yolks run
through a sieve or ricer. Season with salt and pepper. The eggs may
be mixed with the white sauce poured into a baking dish, covered with
buttered crumbs, and baked until crumbs are a delicate brown.
EGG BALLS
1 hard-boiled egg, ⅛ tsp salt, few grains cayenne, 1 tsp heavy
cream, ¼ tsp finely chopped parsley.