tablespoonful of bread crumbs, the same quantity of grated cheese, a
pinch of curry powder, pepper and salt; mix the whole with the beaten
yolk of a raw egg and shape like cutlet; dip in white of egg and bread
crumbs and fry brown; serve very hot.
ROASTED EGGS.
Fresh eggs well roasted are considered by some to be much richer than
boiled eggs. Eggs may be roasted in the oven or in hot ashes. Care
should be taken to turn them, where the heat is unequal.
EGGS IN CREAM.
Put half a cupful, or more, of cream into a shallow earthen dish, and
place the dish in pan of boiling water. When the cream is hot, break
in as many eggs as the bottom of the dish will hold, and cook until
well set, basting them occasionally over the top with the hot cream,
season to taste, and serve promptly.
ESCALOPED EGGS.
Boil six eggs fifteen minutes, the water should simmer, rather than
boil; then slip the eggs into cold water for a moment, to make them
peel easily, remove the shells and set aside to cool. Make a white
sauce of rich milk thickened with butter and flour, seasoned to
taste. Remove the whites of eggs and chop; cream the yolks with one
half cupful of cream and add to white sauce. Stir in the chopped up
whites, and add a teaspoonful of chopped parsley; place in baking dish,
sprinkle bread crumbs and bits of butter over the top and set in hot
oven just long enough to brown delicately.
POACHED EGGS, SPANISH STYLE.
Heat an earthen pan slowly and melt in it a tablespoonful of butter;
add a teaspoonful of salt, a smaller quantity of pepper and a small
onion minced very fine; or in place of the onion, use parsley, and
sweet herbs, or a combination of all together as you prefer. Drop in
the eggs one at a time; do not stir, but let them brown a little; turn
carefully and brown on the other side. In Spain and Mexico they are
served in the dish in which they are cooked, and as hot as possible.
SWISS EGGS.
Cover the bottom of a dish with two ounces of fresh butter and on this
scatter grated cheese; drop the eggs upon the cheese without breaking
the yolks, season to taste. Pour over the eggs a little cream and
sprinkle with about two ounces of grated cheese; set in a moderate oven
for ten or fifteen minutes.
FRENCH OMELET (PLAIN).
Beat the yolks of six eggs to a cream, and beat whites to a stiff
froth, add two tablespoonfuls of cream, or rich milk, to the yolks,
season to taste, whip in the beaten whites lightly. Have omelet pan
well oiled with butter and moderately hot; cook slowly until browned
slightly on the bottom, then set pan in upper grate in hot oven. Serve
on a platter garnished with parsley.
DRESSED OMELETS.
A nice variety can be given omelets by filling supplied just before
folding.
TOMATO DRESSING.
Five tomatoes stewed down, and seasoned with salt, pepper and butter.
Spread on omelet just before folding.
OMELET, WITH FRENCH PEAS.
Heat and drain one can of peas, season with salt, pepper and butter.
Cover the platter and serve omelet on peas.
MUSHROOM FILLING.
If fresh mushrooms are used, select the small variety; peel and slice
them, stew until tender in butter; season to taste and spread on omelet
before folding.
FOAMY OMELET (SWEET).
Beat the yolks of six eggs to a cream, add one half cupful of cream,
one tablespoonful of sugar. Whip the whites to a stiff froth, and add
one half to the mixture; have frying pan moderately hot, melt one
teaspoonful of butter in pan; be careful not to brown, and pour in
the mixture. Cook carefully, lifting pan from fire frequently so it
will not scorch on the bottom; when nearly set, pour over the rest of
whites of eggs, and sprinkle with powdered sugar, then set in oven
until whites of eggs set; have ready a hot platter, slip omelet on to
platter, lay spoonfuls of jelly on omelet and double quickly. Serve at
once. This omelet without sweetening is very nice with savory dressing,
such as minced herbs heated in butter.
BREAD OMELET.
Crumble a cupful of stale bread and soak in half a teacupful of milk.
Then beat quite smooth, and add half a teaspoonful of salt and five
beaten eggs. Butter a shallow pudding dish well, pour in the mixture,
and bake in an oven about ten minutes, serving at once in the same
dish, as it falls quickly.
VEGETABLE OMELET.
Chop an onion finely, together with two crisp heads of lettuce,
season with salt and pepper, and stir in six well beaten eggs, add
three tablespoonfuls of cream. Pour into hot, buttered spider, and
when thickened, but not hardened, fold over and serve on hot platter.
Parsley may be used, if preferred, in place of lettuce.
CHEESE OMELET, NO. 1.
Break three eggs into a basin; whip them till well mixed; add pepper
and salt, and two ounces of grated cheese; melt one tablespoonful of
butter in frying pan; when the butter is quite hot pour the mixture
into the pan; as soon as it begins to set, draw the thickening portion
from the bottom of pan with a silver fork, letting the liquid substance
cover the pan, do not stir; repeat this operation until it is all
sufficiently cooked; then turn onto a heated platter, garnished with
parsley, or cress.
CHEESE OMELET, NO. 2.
Mix to a smooth batter three tablespoonfuls of flour with half a pint
of milk. Beat together four eggs, a little salt and one fourth of a
pound of old cheese grated. Add these to the flour and milk and mix
all, beating briskly for several minutes. Put three ounces of butter on
a frying pan, and when it is boiling hot pour in the mixture and cook
to a nice brown on both sides, turning carefully. Serve on a hot dish.
EGG AND ASPARAGUS.
Cut about two dozen stalks of asparagus into inch lengths and boil
tender. Drain, pour over a cupful of drawn butter; stir until hot, turn
into a baking dish. Break about six eggs on top, put a bit of butter on
each, with salt, and pepper; put into a quick oven until the eggs are
“set.”
DEVILLED EGGS.
Boil the eggs for twenty minutes, remove the shells, cut each egg in
half without breaking the whites; take out the yolks and pound them
in a mortar, adding cayenne, salt and curry powder. Stuff the whites
with this paste and join the eggs to their original shape. Cut off just
sufficient of each broad end to enable them to stand, and arrange them
thus on a dish in a bed of cress or parsley.
EGGS ON TOAST.
Put one tablespoonful of butter in a chaffing dish, and when bubbling
add one tablespoonful of flour, one half teaspoonful of salt, one half
saltspoonful of pepper, and, gradually, one cupful of milk. Add the
whites of three hard boiled eggs, chopped fine. When hot, pour over
three slices of toast. Rub the yolks through a strainer over all and
garnish with parsley.
SAVORY SAUCES AND GRAVIES.
Nut butter is an excellent substitute for meat essence in gravies,
stocks, and sauces. It should be used in the proportion of one
tablespoonful to one quart of water.
BROWN SAUCE.
Heat a pint of thin cream; when boiling add a tablespoonful of flour,
browned in the oven and rubbed to a smooth paste with a little cold
milk; salt to taste; cook thoroughly for ten minutes; then add one
cupful of hot, stewed, strained tomato. Beat thoroughly.
TOMATO SAUCE, NO. 1.
Melt one tablespoonful butter, add one tablespoonful of chopped
onion, fry until delicate brown; then add one tablespoonful of flour;
gradually pour in one cupful of clear soup stock and one half cupful of
strained juice of tomato. Season to taste, and cook until it thickens.
Nut or dairy butter may be used.
TOMATO SAUCE, NO. 2.
Put one half can of tomatoes, one cupful of water, two cloves, two
allspice berries, two pepper corns, two sprigs of parsley, one
teaspoonful of mixed herbs, over to boil in granite saucepan; fry one
tablespoonful of chopped onion in one tablespoonful of butter till a
delicate brown; then add tomato mixture and one heaping tablespoonful
of corn starch that has been dissolved in cold water. Simmer ten
minutes, add one half teaspoonful of salt, and one half saltspoonful of
pepper, add a dash of cayenne, if liked. Strain.
WHITE SAUCE.
To one pint of milk add one heaping tablespoonful of flour blended with
one tablespoonful of melted butter; boil until it thickens, salt to
taste, add one half cupful of cream. If too thick, thin with hot milk.
CHEESE SAUCE.
Flavor white sauce by adding grated cheese, and stir until the cheese
is quite melted.
DUTCH SAUCE.
To four ounces of butter add the well beaten yolks of three eggs, a
teaspoonful of flour, a dessertspoonful of lemon juice and salt to
taste; put in double boiler and stir gently until it thickens; do not
let it boil or it will curdle. This sauce is very nice with asparagus
or cauliflower.
DRAWN BUTTER.
One half cupful of butter, rubbed well with two tablespoonfuls of
flour; put into saucepan with about one pint of boiling water, stir
constantly until well melted. Add one tablespoonful of chopped parsley.
BUTTER SAUCE.
Season a cupful of flour with pepper, nutmeg, and cloves. Mix it with
water into a thin paste, and work in a piece of butter about the size
of an egg. Put the paste into a pan over the fire, and boil it for a
quarter of an hour, then take it off, and add some fresh butter in
small portions at a time, continually stirring the contents, to prevent
the butter from rising to the surface. Afterwards add lemon juice to
flavor, and mix thoroughly. This sauce may be used with almost any
vegetable. Another way of making butter sauce sometimes called oiled
butter, which is generally liked, is to take as much fresh butter as
will be wanted, and melt it, but do not let it brown. Skim it, pour it
out, let it rest a minute, then drain it from the curd at the bottom,
and serve.
BROWN BUTTER GRAVY.
Take one bay leaf, and a teaspoonful of chopped onion and simmer
fifteen minutes in one pint of water. Brown two tablespoonfuls of
flour. Put one heaping tablespoonful of butter in frying-pan, melt,
browning slightly, add flour, then the strained water that is flavored
with onion and bay leaf; let boil, if too thick add more hot water.
Salt and pepper to taste.
CHEESE DISHES.
AN ENGLISH MONKEY.
Soak one cupful of bread crumbs in one cupful of milk about ten or
fifteen minutes. Melt one tablespoonful of butter, add one cupful of
cheese broken into small pieces; stir until melted; add the crumbs and
one beaten egg, one half teaspoonful of salt, a few grains of cayenne,
and a piece of bicarbonate of soda as large as a pea. Cook for five
minutes; serve on wafers.
RICE AND CHEESE.
Take one pint of boiled rice and one cupful of grated cheese; add
to the cheese a dash of cayenne pepper and soda the size of a small
pea; mix thoroughly. Place the rice and cheese in alternate layers in
buttered baking dish. Sprinkle bits of butter over the top and bake in
hot oven until brown.
WELSH RAREBIT.
Take one fourth pound of good rich cheese, grate it, add one half
cupful of milk; put in a double boiler. Mix one half teaspoonful
mustard, one saltspoonful of salt, a sprinkle of cayenne pepper and
soda the size of a small pea, to a smooth paste with a little milk; add
the yolks of two eggs, and beat well. When the cheese is melted stir
in mixture of egg and seasoning, add two teaspoonfuls of butter, and
cook until it thickens, stirring constantly. Pour over toast, or heated
square crackers and serve at once.
CHEESE PUDDING.
Grate one half pound of cheese and add a dash of cayenne, and soda the
size of a pea; add six ounces of grated bread, using crust and all; mix
with pepper and salt to taste, melt two ounces of butter in one gill
of boiling milk and pour over the mixture (cook in double boiler and
stir until cheese is melted), then beat in the yolks of three eggs,
beat whites of eggs stiff and add them to the mixture (after it is set
off of the stove), then pour into a greased pudding dish and bake in
moderately hot oven.
CHEESE STRAWS.
Sift one cupful of flour, one half teaspoonful of baking powder, a dash
of cayenne pepper, and salt thoroughly. Then work in two tablespoonfuls
butter, add three fourths of a cupful of grated cheese and mix to a
soft dough with milk. Roll out lightly on a floured board, cut in
strips the length of a pencil, also make some small rings. Bake in a
hot oven until delicate brown. Put sticks through one or two of the
rings. Nice to serve with salads, or for lunch boxes.
ESCALOPED POTATOES, WITH CHEESE.
Slice cold boiled potatoes and sprinkle with salt and pepper; prepare
a good cream sauce; put a layer of sauce, then one of potato into
a shallow bake dish, having the last layer of sauce; cut some thin
strips of cheese about two and one half inches long, lay them on top
of the potatoes, sprinkle with bread crumbs, put into a good oven till
slightly browned and the cheese is somewhat melted.
CHEESE PATÉS, NO. 1.
Make a good short crust, roll it out very thin and line as many patty
pans as will be required; fill them with stale bread crumbs, or dry
rice. Cover with crust and bake in a quick oven. When cooked, remove
the lid and take out the bread, or rice; fill up the case with cheese
mixture; brush round the edge with egg and cover with the lid. Serve
very hot.
Cheese Mixture.--Grate one half pound of good rich cheese, add a dash
of cayenne pepper and a tiny speck of soda, mix with white sauce to the
consistency of cream, stir over the fire until the mixture is thick,
remove from stove, and add one well beaten yolk of egg. Fill the cases
while hot and serve at once.
CHEESE PATÉS, NO. 2.
Cut rounds of bread two and one half inches thick and with a sharp
knife or smaller cutter cut the center nearly through; spread all over
with soft butter, put into a quick oven till a delicate brown, grate
enough dry cheese to make one large cupful; season with salt, cayenne
and a very little dry mustard; moisten with cream and stock till you
have a smooth paste, adding a few drops of onion juice; fill the
centers of the bread rounds; the cheese must not be too soft; put in a
quick oven till cheese is melted, then draw to the edge of the oven;
put a spoonful of beaten white of egg on top of each center, let color
for a moment and serve.
CHEESE RELISH.
Fill a baking dish with alternate layers of grated cheese, in which you
have mixed a tiny speck of soda, a dash of cayenne pepper, and bread
crumbs, placing crumbs in bottom of dish. When filled, pour over it
rich milk, or cream, in proportion of one half pint to each cupful of
crumbs. Salt to taste and bake for twenty minutes in a reasonably hot
oven.
CHEESE PUFF.
Butter liberally two slices of bread and place one in bottom of baking
dish; grate one fourth pound of cheese and sprinkle half of it over
the buttered bread with a little salt, a dash of cayenne pepper, and
soda the size of a pea; then add another slice of buttered bread and
the rest of the grated cheese; season as before; whip two eggs to a
froth and beat into one pint of milk; pour it over the bread and cheese
mixture and bake a delicate brown; serve hot.
CHEESE WAFERS.
Take a quarter of a pound each of flour, butter, and grated cheese;
mix them thoroughly with one quarter of a saltspoonful of cayenne
pepper. Mix with yolk of egg and water to a smooth stiff paste; roll
this out to the thickness of half an inch, then cut into pieces about
three inches long and one inch wide. Bake these until they are lightly
browned, and serve them as hot as possible.
CHEESE CUSTARDS.
Six tablespoonfuls of grated cheese, two of butter, four eggs, one
cupful of milk with a teaspoonful of corn starch stirred into it, salt
and pepper to taste. Beat the eggs very light and pour upon them the
heated milk (with a pinch of soda), having thickened with the corn
starch. While warm add butter, pepper, salt and cheese. Beat well and
pour into greased custard-cups. Bake in a quick oven about fifteen
minutes, or until high and brown. Serve at once, as a separate course,
with bread and butter, after soup, or before serving dessert.
SALAD DRESSINGS, AND SALADS.
CREAM DRESSING.
To one pint of boiling cream, add two ounces of flour, stirred to a
smooth paste with two ounces of butter; cook two minutes. Remove from
sauce pan and add one ounce more of butter, stirring until cool and
perfectly mixed; then season to taste with lemon juice, salt, pepper,
and mustard (blending the mustard first in a little lemon juice). Add
sliced olives; or, if preferred, use one tablespoonful of chopped
parsley and one half teaspoonful of finely chopped onion; the olives
are best with cabbage, and onion and parsley with mixed salads.
PLAIN DRESSING.
Beat one egg very light; add one tablespoonful of vinegar and cook in
double boiler until thick; place one tablespoonful of butter in a bowl
and pour the hot custard over it; beat until smooth, then add mustard
and salt to taste--one half teaspoonful of mustard, and saltspoonful
of salt is the usual proportion,--with half a teaspoonful of sugar to
blend. Set away to cool. Just before using, add sufficient sweet cream
to thin to the consistency of rich cream.
MAYONAISE DRESSING.
To the yolks of two eggs add a scant teaspoonful of mustard, equal
quantity of salt, and a dash of cayenne pepper, stir, then add, very
slowly almost drop by drop, one teacupful of olive oil. The mixture
should be as thick as butter, then add one tablespoonful of lemon
juice, if too thick, thin with sweet cream. For cabbage or potato
salads it is well to add one half cup of sweet cream, while for tomato,
aspic or plain, no cream should be used.
FRENCH DRESSING.
Mix one half teaspoonful of salt, with one half saltspoonful of pepper
and two tablespoonfuls of lemon juice; then add slowly, stirring
briskly, one half cupful of oil. Very nice for plain salads.
COOKED SALAD DRESSING.
Mix one tablespoonful of sugar, one teaspoonful of mustard, one
teaspoonful of salt, a speck of cayenne and the yolk of one egg; add
two tablespoonfuls of melted butter and one half cupful of milk. Stir
over boiling water until it thickens. Take from the fire and add the
beaten white of the egg and two tablespoonfuls of lemon juice.
AUNT SUSAN’S SALAD DRESSING.
Beat together one level teaspoonful of mustard, one heaping teaspoonful
of sugar, one dessertspoonful of melted butter, one half teaspoonful
of salt and the yolk of one egg; add one cupful of milk and cook in
double boiler until it thickens; stirring all the while. When thick add
lemon juice or vinegar to taste. This dressing can be kept any length
of time by bottling, not necessary to seal.
SALAD CREAM.
Heat one half cupful of vinegar and one half cupful of sugar. When very
hot add one half cupful of sour cream into which the yolks of two eggs
have been beaten. Stir well, remove from the fire and then chill before
using.
Very nice on cabbage salad.
SPRING SALAD.
In a salad bowl put a layer of fresh watercress, then a layer of thinly
sliced cucumbers, then a layer of tomatoes with a teaspoonful of
chopped chives. Repeat the process and put a border of watercress round
the bowl. When ready to serve pour on a French dressing and toss until
well mingled.
STUFFED TOMATO SALAD.
Select good sized, smooth, solid tomatoes, scald and skin quickly,
slip into ice-water to chill, then carefully remove center without
breaking under part; remove seed pulp with your finger, then fill
with a chopped mixture of onion, cucumber, parsley, and cress; cover
with mayonaise dressing and serve on platter garnished with lettuce
leaves, or parsley. One should use judgment in regard to any mixture
given in receipt of this nature, and omit any article not pleasing to
individual tastes, for instance some prefer to omit parsley, others do
not like onion, etc.
PLAIN TOMATO SALAD.
Choose smooth round medium sized tomatoes, scald, and skin quickly. Set
away to chill, serve on lettuce leaves with thick mayonaise dressing.
TOMATO ASPIC.
To one quart of strained tomato juice, add one bay leaf, one
teaspoonful of chopped onion, and one teaspoonful of salt; let boil ten
minutes, strain through fine sieve, or cheese cloth. Set back on stove
and thicken with two or more tablespoonfuls of cornstarch, previously
dissolved in one third cup of cold water; let boil until clear, turn
into wet mould, and set away to chill. Serve on lettuce leaves with
thick mayonaise dressing.
SUMMER SALAD.
Take two small heads of nice tender lettuce; tear, do not cut, add one
pint of wax or string beans, that have been cooked till tender. Add
one medium sized cucumber, sliced thin, and one young onion, two hard
boiled eggs, sliced, add a dash of cayenne pepper, cover with mayonaise
or French dressing.
ITALIAN SALAD.
Select two small heads of crisp tender lettuce, wash carefully; pare
and slice one medium sized cucumber; cut fine one third cupful of
parsley; wash one bunch of water cress; clean six crisp round radishes
but do not pare, slice thin; slice very thin as much onion as suits
your taste, mix all together and dress with oil, lemon juice, salt and
cayenne pepper, mixed thoroughly until the lemon cuts the oil; this
result is obtained more quickly if your oil is thoroughly chilled and
is added slowly to the lemon juice and salt; add pepper last. This is a
delicate and delicious summer salad.
STRING BEAN SALAD.
String, wash and break into inch lengths one quart of tender beans,
boil in salted water until tender; drain thoroughly, then mix with one
cupful of French dressing, and let stand until cold. Serve on lettuce
leaves, and just before sending to the table add a little more dressing.
LIMA BEAN SALAD.
If fresh beans are used boil until tender in salted water; in winter
use the California dried beans and soak over night, then boil gently
till tender; drain, and when cold sprinkle with salt and pepper; add
one tablespoonful of chopped parsley and a few drops of onion juice;
pour over a French dressing, or, if you prefer, a mayonaise; arrange on
crisp lettuce leaves, garnish with hard boiled eggs.
NUT AND CELERY SALAD.
To three cupfuls of finely cut celery, add one cupful of chopped
English walnuts; dress liberally with mayonaise dressing, thinned with
cream. Garnish with celery leaves and slices of lemon.
PLAIN CELERY SALAD.
Wash and finely cut the celery, and cover with mayonaise creamed
dressing. Serve with slices of lemon.
POTATO AND CELERY SALAD.
Cut in dice one pint of cold, boiled, potatoes, add two cupfuls of
finely cut celery. Pour over one half cupful of French dressing; let
stand twenty minutes. Then cover with mayonaise and garnish with celery
leaves and sliced lemon.
POTATO SALAD NO. 1.
Cut cold boiled potatoes into small dice, add one tablespoonful of
onion juice, or tablespoonful of chopped onion (if onion flavor is
liked). Sprinkle with celery seed and dress with oil, salt, cayenne,
and lemon juice, the same as Italian salad.
POTATO SALAD NO. 2.
Arrange a parsley border and lay on slices of boiled potato, add a few
drops of onion juice, or bits of finely chopped onion, or celery; then
add finely chopped whites of hard boiled eggs; ornament the top with
chopped parsley and yolks of boiled eggs, and dress liberally with
French dressing. Chill before serving.
POTATO SALAD NO. 3.
Slice five or six cold boiled potatoes, one cucumber, a dozen olives,
and three small onions, into a bowl; add half a teacupful of capers,
a few chopped meats of English walnuts, and cover with mayonaise
dressing.
BEET SALAD.
Boil small sized beets till tender in salted water; remove the skin,
scoop out the center--leaving the sides one quarter of an inch thick;
pour over them a French dressing to which has been added a few drops
of onion juice; stand aside for an hour. Chop up four stalks of crisp
celery and one cucumber; add one tablespoonful of chopped parsley,
one half teaspoonful of onion juice and the chopped pieces of the
beet taken from the centers; mix all together, drain the beets, and
fill with the mixture; arrange on water cress, pour over it a French
dressing.
CABBAGE SALAD.
Select a solid, white, head of cabbage, cut in half; then slice as
finely as possible, with sharp knife or cabbage cutter the quantity
desired; let stand in cold salted water for half an hour, drain
thoroughly, and dress freely with cream dressing, to which has been
added a dozen sliced olives, and a teaspoonful of chopped parsley.
SALAD OF GRAPE FRUIT AND WALNUTS.