1 cup dried bread crumbs½ teaspoon salt2/3 cup boiling water¼ teaspoon paprika2 tablespoons bacon fat1 teaspoon grated onion¾ cup shelled peanuts
Mix bread crumbs with boiling water and bacon fat, add peanuts finely chopped, and seasonings.
For a soft-boiled egg, place egg in rapidly boiling water and boil from three to five minutes. For hard-boiled eggs, place in rapidly boiling water and boil twenty minutes, or cover with boiling water and cook in the double boiler one hour. For a soft-cooked egg, not boiled, place egg in a small saucepan of boiling water, cover, and let stand on back of range from six to eight minutes, when the albumen should be evenly coagulated throughout. The time for cooking in this way will depend upon the number of eggs to be cooked, the size of the saucepan, and the amount of boiling water. For uniform results, use medium-sized eggs, cook in the same pan, and measure the quantity of water each time. Thus you can find the exact time required to cook the eggs as desired.
4 eggs2 cups hot milk2/3 teaspoon salt1 teaspoon butter1/8 teaspoon pepper4 slices toast
Beat eggs slightly, add salt and pepper, and stir into the hot milk; cook over hot water, stirring constantly until mixture is thick and creamy. Add butter, and serve on toast.
1 tablespoon butter1 teaspoon salt1 tablespoon chopped onion1 teaspoon Worcestershire sauce1 tablespoon chopped green pepper3 eggs2 cups tomato2 tablespoons cheese
Cook onion and pepper in butter for five minutes; add tomato and seasonings, and when thoroughly heated add the eggs unbeaten; pick up with a fork until eggs are nearly cooked; add cheese, and cook about one minute. Serve on toast, or with a border of boiled rice.
2½ tablespoons butter1 teaspoon Worcestershire sauce4 tablespoons flour½ teaspoon onion juice2 cups hot milk½ cup cheese cut fine¼ teaspoon paprika1 cup cooked spaghetti½ teaspoon salt3 hard-cooked eggs sliced
Melt butter, add flour; when well blended add milk gradually and stir until smooth; add seasonings and cheese, and stir until cheese melts; add spaghetti and eggs, cook two minutes, and serve on toast or crackers.
½ can tomatoes3 beaten eggs1 slice onion1/8 teaspoon pepper4 cloves½ teaspoon salt½ cup chopped cooked ham
Cook tomatoes, onion, and cloves fifteen minutes, and rub through a sieve; add ham, eggs, and seasonings, and cook three or four minutes, stirring all the time. Serve on toast or crackers.
2 tablespoons bacon fat½ teaspoon salt¾ cup soft stale bread crumbs¼ teaspoon paprika¾ cup hot milk3 eggs
Melt fat in frying pan, add bread crumbs, and stir until crumbs begin to brown; add hot milk, and let stand five minutes; add salt and paprika, and the yolks beaten until thick and light; fold in the stiffly beaten whites, pour into a hot greased omelet pan, and cook the same as Light Omelet (see No. 222).
3 eggs1/3 teaspoon salt1 cup White Sauce (see No. 207)1/8 teaspoon pepper
Beat yolks until thick and light; add to sauce and mix well; add salt and pepper to whites of eggs, beat until stiff and dry, and fold into sauce; pour into a hot greased omelet pan, and cook slowly until well risen and firm; put on oven grate for a minute or two to dry the top; fold, and turn on a hot platter.
1 tablespoon butter or bacon fat1/8 teaspoon pepper4 eggs1/3 cup hot water½ teaspoon salt
Heat fat in the omelet pan; beat the eggs until yolks and whites are well mixed, but not light; add seasonings and hot water, pour into hot pan and cook slowly; pick up with fork while cooking, letting the uncooked mixture run into the place of the cooked; when firm and lightly browned, fold double, and serve plain on a hot platter;or spread before folding with left-over bits of meat chopped, such as ham, bacon, or sausage, or with grated cheese or jelly.
4 eggs slightly beaten½ cup hot water½ teaspoon salt½ cup grated cheese1/8 teaspoon pepper
Mix in order given, pour into a hot greased omelet pan; as mixture thickens, pick up with a fork, letting the uncooked part take the place of the cooked; when firm, fold, and serve on a hot platter.
½ cup stale bread crumbs1/8 teaspoon pepper½ cup hot milk3 eggs1 tablespoon butter½ cup cooked ham finely chopped½ teaspoon salt
Mix crumbs, milk, butter, and seasonings, and let stand five minutes; add egg yolks beaten until thick and light; add the meat, and fold in the whites of eggs beaten stiff; pour into a hot greased omelet pan and cook slowly until firm; fold, and serve at once. A white sauce or tomato sauce may be served around it. A few pieces of cooked bacon chopped fine may be used instead of ham.
1 tablespoon bacon fat1/8 teaspoon pepperYolks of 4 eggs1/3 cup hot water½ teaspoon saltWhites of 4 eggs
Put fat in omelet pan; beat yolks until light and thick, add seasonings and hot water; fold in the stiffly beaten whites, and pour into the hot omelet pan; cook slowly until well risen and firm, or about twelve minutes, placingthe pan on the upper grate in the oven for the last two minutes. When firm in the center, fold double, turn on a hot platter, and serve at once, either plain or with sauce. The omelet must be cooked slowly so that it will be firm throughout, and not fall.
White Sauce (see No. 207), either plain or with bits of cold meat, oysters, peas, or other left-over vegetables, or Brown Sauce (see No. 185) with a few mushrooms or chopped kidneys (see No. 164), or almost any savory sauce, improves an omelet, and also makes it go further.
1 tablespoon butter½ teaspoon salt2 tablespoons flour½ can salmon½ cup milk2 eggs
Melt butter, stir in flour, add milk, and stir until smooth; add salt; rinse salmon with hot water; flake, and add to sauce; beat yolks of eggs until light and thick, and add to sauce; fold in whites of eggs beaten very stiff. Pour into a hot greased omelet pan, and cook slowly until well risen and firm; finish cooking on top grate of oven for a minute or two; fold, and serve on a hot platter.
4 hard-cooked eggs½ cup cheese cut fine2 cups White Sauce (see No. 207)½ cup Buttered Crumbs (see No. 472)
Cut eggs in eighths lengthwise; put half of them into a greased baking dish, cover with half of sauce, and sprinkle with half of cheese; repeat; cover with crumbs, and bake about fifteen minutes, or until crumbs are brown. Bacon or sausage fat may be used in making the white sauce.
4 small sausages¼ teaspoon salt3 eggs1/3 cup water
Cut sausages in half-inch bias pieces, and cook in a frying pan until brown; beat eggs until light, add salt and water, pour over sausages, and scramble until firm. Garnish with toast points and parsley.
½ can condensed tomato soup4 eggs slightly beaten1/8 teaspoon soda6 slices buttered toast
Heat soup in an omelet pan; add soda, and stir while foaming; add eggs, scramble slowly with a fork until firm, and serve on toast. Garnish with toast points.
Grease individual egg shirrers or a platter which can be put in oven; cover bottom of dish with white sauce or left-over gravy, sprinkle with left-over vegetables or bits of meat chopped; carefully break an egg into dish for each person, dust with salt and pepper; sprinkle with buttered crumbs, and bake in a moderate oven until egg is set.
1 cup finely chopped cooked ham½ cup Buttered Crumbs (see No. 472)1 cup soft bread crumbs4 eggs½ cup milkSalt and pepper
Mix ham, soft crumbs, and milk, and spread in four buttered egg shirrers; make a hollow in the middle, break an egg into it, season lightly with salt and pepper, cover with buttered crumbs, and bake until egg is set.
For each person cut a round of bread three inches in diameter; spread with finely chopped ham moistened with milk, stock, or gravy; add a few grains of salt to the white of an egg, and beat very stiff; mound on ham, make a depression in the center, put in the yolk, dust lightly with salt and pepper, and bake in a moderate oven until egg is firm. When several pieces of toast are to be made, keep the yolks in separate dishes until needed, but beat the whites together.
See recipe for Baked Ham and Potato (No. 171).
1½ cups cheese cut fine¼ teaspoon paprika¼ teaspoon salt1 teaspoon Brand's A 1 sauce¼ teaspoon mustard3 tablespoons milk or cream
Mix in order given; fill Croustades (see No. 473), and put in a hot oven until cheese melts. Serve immediately, before cheese toughens.
1 cup soft bread crumbs¼ teaspoon salt1 cup cheese cut fine1/8 teaspoon soda¼ teaspoon mustard1 egg slightly beaten½ teaspoon paprika1 cup hot milk
Mix in order given, turn into a greased baking dish, and bake in a slow oven twenty-five minutes.
½ cup dried bread crumbs1/3 teaspoon paprika¾ cup boiling water1 teaspoon mustard1 tablespoon butter½ cup milk1 cup cheese cut fineYolks of two eggs1/3 teaspoon saltWhites of two eggs
Mix in the order given, beating the yolks until thick and light, and the whites until very stiff; pour into a greased baking dish, bake twenty-five minutes in a slow oven, and serve at once.
1 quart thick sour milk½ tablespoon soft butter1 quart boiling water1/3 teaspoon salt
Put milk in a large bowl, add boiling water, and let stand five minutes; pour into cheesecloth bag, and drain over night or for several hours. Mix cheese with butter and salt, press into a small bowl, and chill. A sweet red pepper (canned) may be pressed through a sieve and mixed with cheese.
Split butter crackers, spread with butter and grated cheese, sprinkle with salt and pepper, put in a buttered baking dish, cover with milk, and bake about twenty minutes in a moderate oven.
½ pound American cheese2 teaspoons Worcestershire sauce1 cake cream cheese¼ teaspoon salt2 pimientos¼ cup cream
Chop American cheese and pimientos, using the finest cutter in the food chopper; add cream cheese and seasonings, and blend with cream until smooth.
2 cups cooked rice1/8 teaspoon pepper¾ cup grated cheese¾ cup hot milk1/3 teaspoon salt
Arrange rice and cheese in layers in a greased baking dish; sprinkle with salt and pepper, cover with milk, and bake in a moderate oven about fifteen minutes.
4 slices of toast1 egg beaten1 cup cheese cut fine¼ teaspoon salt1½ cups milk¼ teaspoon mustard
Butter toast, cut each slice into four pieces, and arrange in a baking dish in layers sprinkled with cheese; mix milk, egg, and seasonings, pour over toast, and let stand fifteen minutes. Bake in a moderate oven about twenty minutes.
1 can condensed tomato soup½ pound cheese cut fine½ cup soft bread crumbs¼ teaspoon mustard
Heat soup, add bread crumbs, cheese, and mustard; stir until cheese melts, and serve on toast or crackers.
1 tablespoon butter¼ teaspoon paprika1 tablespoon flour¼ teaspoon salt1 cup hot milk1/8 teaspoon soda½ pound cheese cut fineDash of cayenne½ teaspoon mustard1 beaten egg
Melt butter, add flour, and when well mixed add milk, and stir until smooth; add cheese and seasonings, and cook until cheese is melted; add egg, cook two or three minutes, and serve on hot toast or crisp pilot crackers. The egg may be omitted.
1 cup almonds (shelled)1 teaspoon salt1 tablespoon butter
Cover almonds with boiling water and let stand on back of range for ten minutes; slip off the skins, and dry forseveral hours, or over night; melt butter, add almonds and salt, and mix well; spread in a dripping pan, and bake in a slow oven fifteen or twenty minutes, stirring occasionally. When prepared in this way nuts will keep crisp.
2 quarts lightly roasted peanutsCream or melted butter1 teaspoon salt
Remove shells and skins of peanuts, and put through the food chopper twice, using first a coarse cutter, and then the finest cutter; add salt, and enough cream or melted butter to make a smooth paste.
Cover with boiling water, boil ten minutes, drain, and cover with cold water. Remove the shell with a knife, beginning at top of nut. The inner skin will come off with the shell.
1 pint chestnuts1 tablespoon butter1½ cups hot ham stock1/8 teaspoon pepper
Shell chestnuts, put in baking dish with stock, butter, and pepper; cover, and bake in hot oven about half an hour, or until soft; remove cover, and brown. If stock is very salt, dilute with water or milk.
2 cups celery cut in half-inch pieces1 egg slightly beaten½ cup chopped nut meats1 teaspoon salt2 cups hot mashed potato½ teaspoon paprika2 tablespoons butter1 teaspoon grated onion
Cook celery in boiling salted water about half an hour, or until tender, and drain; add other ingredients in ordergiven; mix well; pack in deep greased pan, and bake in a moderate oven about half an hour. Turn out on platter, and serve with Creole Sauce (see No. 191) or Tomato Sauce (see No. 203).
2 cups soft stale bread crumbs¼ teaspoon paprika1 cup nut meats finely chopped1 egg slightly beaten1 teaspoon salt3 tablespoons sausage fat or butter½ teaspoon poultry seasoning½ cup boiling water
Mix in order given; pack in a deep greased pan, and bake in a moderate oven half an hour. Turn out on platter, and serve with Cheese Sauce (see No. 188).
1 quart pea beans¼ teaspoon soda1 tablespoon salt¼ cup molasses1 teaspoon dry mustard½ pound fat salt pork
Soak beans in cold water over night; drain, cover with cold water, heat to boiling point, and simmer until beans are very tender but not broken; place in an earthen bean pot, add seasonings and pork (which has been scalded, scraped, and scored in half-inch squares); fill pot with boiling water, cover, and bake slowly for eight hours. Uncover for the last hour. Replenish water as needed.
2 cups beans½ teaspoon salt1 onion1/8 teaspoon pepper1 carrot3 tablespoons bacon fat½ bay leaf1 quart boiling water¼ teaspoon mustard
Soak beans over night in cold water; drain, add seasonings, bacon fat, and water, and simmer two hours; remove onion, carrot, and bay leaf, and press through a sieve. Beat well, and serve with lamb or mutton.
1 cup dried Lima beans½ teaspoon paprika1 onion1 egg slightly beaten1 carrot2 tablespoons sausage fat or butter1 cup dried sifted crumbs½ cup boiling water1 teaspoon salt6 pimolas4 teaspoon mustard
Soak beans over night in cold water, and drain; cover with boiling water, add onion and carrot, and cook until beans are tender; drain, and put through the food chopper with carrot and onion; add crumbs, seasonings, egg, and sausage fat melted in boiling water; add pimolas cut in small pieces, mix well, pack in a greased bread pan, and bake in a moderate oven half an hour. Serve with Tomato Sauce (see No. 203).
Cut a small white cabbage in inch pieces, soak in cold water half an hour, and drain; parboil ten minutes, place in greased baking dish, cover with one cup of White Sauce (see No. 207), and one-half cup of Buttered Crumbs (see No. 472); bake in a moderate oven half an hour.
Put a small white cabbage through the food chopper, using the coarse cutter; soak in cold water half an hour, drain, cover with equal parts of milk and water, and cook uncovered about twenty-five minutes, or until cabbage is tender. Season with salt and pepper.
1 quart celery cut in 2-inch lengths2 tablespoons flour2 tablespoons bacon fat2 cups stock1 tablespoon grated onion
Cook celery, bacon fat, and onion in the frying pan for ten minutes; dredge with flour, put in baking dish, add stock (first rinsing frying pan with a little of it), cover, and bake in a moderate oven an hour and a half. Serve on toast. Add salt to stock if necessary.
Peel celery root, cut in half-inch cubes, and cook until tender in boiling salted water, to which a tablespoon of vinegar has been added. To three cups of root add one and one-half cups of White Sauce (see No. 207); put into a baking dish, sprinkle with a third of a cup of grated cheese, and place in a hot oven until cheese melts. Celery may be used in place of celery root.
1 tablespoon bacon fat1 egg well beaten½ green pepper chopped1 cup milk1 slice onion chopped½ teaspoon salt1 can corn chopped¼ teaspoon paprika2 tablespoons dried bread crumbs2 slices bacon chopped fine
Cook pepper and onion in bacon fat five minutes; add corn, crumbs, egg, milk, and seasonings; pour into a greased baking dish, sprinkle with the chopped bacon, and bake in a slow oven until firm, or about twenty-five minutes.
Peel two cucumbers, cut in halves crosswise, slice in one-third-inch slices lengthwise, and soak in salted water for one hour; drain, dry, dip in flour seasoned with salt and pepper, and sauté in hot fat until brown. Serve on toast.
Select very small carrots; wash, scrape, and cook until tender in boiling salted water. Drain, dredge with flour, and sauté in fat until brown.
4 cups carrots cut in half-inch cubes¾ cup brown sugar½ cup vinegar1 tablespoon shortening
Cook carrots in boiling salted water until tender, and drain; heat vinegar, sugar, and shortening to the boiling point, add carrots, and cook slowly half an hour, stirring occasionally.
1 small egg plant¼ teaspoon paprika1 onion finely chopped½ cup boiling water1 cup soft stale bread crumbs2 tablespoons butter1 teaspoon salt
Pare and slice egg plant, cut into half-inch cubes, soak in cold salted water half an hour, and drain; mix with onion, crumbs, and seasonings, and put into a greased baking dish; add boiling water, dot over with butter, and bake one hour in a moderate oven.
Cut a small egg plant in one-third-inch slices; pare; cut each slice in quarters; soak in cold salted water forhalf an hour; drain; season with pepper and salt, dip in crumbs, then in egg, and then in crumbs again; and fry in deep fat about three minutes. Or dip in flour and sauté in butter.
Cut egg plant in two-inch slices, and pare; cut into quarter-inch vertical slices, and cut slices into quarter-inch strips; soak in cold salted water for half an hour; drain; dry, and fry in deep fat about three minutes.
Cut off tops of two bunches of leeks, and soak in cold water ten minutes; drain, and cook in boiling salted water about twenty minutes, or until tender; drain, and serve with White Sauce (see No. 207). The tops may be used for flavoring soups.
1 quart small white onions1/8 teaspoon pepper1 tablespoon butter1 tablespoon butter6 potatoes¼ cup hot milk1/3 teaspoon salt1 tablespoon chopped parsley
Peel onions and cook in boiling salted water about one hour, or until tender; drain, and add butter. Pare, boil, and mash potatoes, season with pepper and salt, add butter and hot milk, and beat until light; shape potato into small nests with a spoon, or force through a bag and a rose tube. Fill with onions and sprinkle with parsley.
Remove from can and rinse with cold water; put in saucepan, cover with cold water, bring to boiling point,and drain. Season with one-half teaspoon salt, one-fourth teaspoon pepper, one tablespoon butter, and two tablespoons of milk.
1 head lettuce1 tablespoon butter½ cup stock or water1 tablespoon flour¾ teaspoon salt1 can peas1/8 teaspoon pepper1 sprig mint1 teaspoon sugar
Wash lettuce, drain, and chop; add stock and salt, and simmer half an hour; add pepper and sugar, and thicken with butter and flour blended together; add peas drained from their liquor, and mint, and simmer ten minutes. Remove mint before serving.
6 green peppers½ cup tomatoes2 tablespoons bacon fat½ teaspoon salt1 teaspoon grated onion¼ cup buttered crumbs1 cup cooked rice
Cut off one inch of the tops of peppers, and chop the tops; remove seeds and veins from peppers, scald with boiling water, and drain; cook chopped pepper with onion in the bacon fat for five minutes; add rice, tomatoes, and salt; fill peppers, cover with crumbs, place in a baking dish or in individual ramekins, and bake in a moderate oven half an hour.
Wash potatoes, pare as thin as possible, remove the eyes, and soak in cold water from fifteen minutes to one hour, according to the age of the potato; cook in boilingsalted water about half an hour, or until tender, allowing one tablespoon of salt to two quarts of boiling water. Drain, and dry on the back of the range or in the front of the oven with the door open. Serve very hot in an uncovered dish.
Select medium-sized potatoes, scrub well, place in tin pan, and bake in a hot oven for about forty minutes.
2 cups raw potato balls or half-inch cubes1 cup White Sauce (see No. 207)1 slice onion1 teaspoon finely chopped parsley
Cook potatoes with the onion in boiling salted water until tender; drain; remove the onion, mix with sauce, and sprinkle with parsley. If potato balls are used, cover unused potato with water and save for soup.
Cut potatoes in one-third-inch cubes, rinse with cold water, dry in a towel, and fry about two minutes in deep fat.
Wash and pare medium-sized potatoes, cut in eighths lengthwise, and soak in cold water for half an hour; drain, dry, and fry in deep fat about seven minutes; drain on soft paper, and sprinkle with salt. Cook only one layer in the basket at a time.
Melt in the frying pan four tablespoons sausage fat, beef drippings, or other fat; add two cups chopped boiledpotatoes, season, and cook slowly twenty minutes, or until well browned; fold double, and garnish with parsley.
4 boiled potatoes2 tablespoons sausage fat½ teaspoon salt2 slices onion finely chopped1/8 teaspoon pepper
Cut potatoes in half-inch cubes, and season with salt and pepper; put fat in frying pan, add onion, and cook slowly for ten minutes; add potatoes, stir well, and cook for ten minutes without browning.
Prepare potatoes as for boiling (see No. 266), boil ten minutes, drain, and cook in roasting pan with meat about forty minutes; baste often with fat in pan.
Wash and pare four potatoes, cut in very thin slices, put half of them in a greased baking dish; dredge with flour, sprinkle with salt, pepper, and two tablespoons grated cheese; repeat; cover with hot milk, and bake in a moderate oven one hour, or until potatoes are tender. Very old potatoes should not be used in this way.
1 quart half-inch potato cubes½ teaspoon salt1 onion chopped½ teaspoon paprika2 tablespoons bacon fat2 canned red peppers4 tablespoons flour½ cup grated cheese2 cups hot milk½ cup buttered crumbs
Cook potatoes and onion in boiling salted water twenty minutes, and drain; melt bacon fat, add flour, and blendwell; add milk and stir until smooth; add salt, paprika, peppers chopped, and cheese; mix with potatoes; turn into a greased baking dish, cover with Buttered Crumbs (see No. 472), and bake fifteen minutes, or until brown.
4 large potatoes¼ teaspoon paprika4 tablespoons grated cheese¼ cup hot milk¾ teaspoon salt4 slices bacon
Wash potatoes and bake in a hot oven forty-five minutes; cut in halves lengthwise, remove potato, and force through potato ricer; add cheese, seasonings, and hot milk, beat vigorously, and refill potato skins; place half a slice of bacon on top of each, and put on the upper grate of a hot oven until bacon is crisp.
4 hot baked potatoes½ tablespoon butter¼ cup nuts chopped fine½ teaspoon salt¼ cup grated cheese¼ teaspoon pepper¼ cup milkButter and paprika
Cut potatoes in halves, lengthwise, remove potato, and mash; add nuts, cheese, milk, butter, and seasonings, and beat until very light; refill shells, heaping mixture in the center, make a slight depression with spoon, put in a small bit of butter, sprinkle with paprika, and brown in a hot oven.
Cut cold boiled sweet potatoes into eighths lengthwise, fry in deep fat until brown, drain on soft paper, and sprinkle with salt.
Cut cooked sweet potatoes in one-third-inch slices lengthwise, put in a greased dripping pan, brush with melted butter or drippings, sprinkle thickly with brown sugar, and bake in a hot oven until glazed with melted sugar.
3 cooked sweet potatoes¼ nutmeg grated2 eggs¼ cup brown sugar1/3 teaspoon salt1 quart milk
Force potatoes through a ricer; beat the eggs and milk with potato; add other ingredients, pour into buttered baking dish or cups, and bake in a slow oven until firm.