Put bacon into saucepan, add onion and brown slightly. Add flour, tomatoes which have been heated and strained, and stir until thick. Add seasoning and peppers.
Drop into boiling water and boil 3 minutes for soft boiled, 15 to 20 minutes for hard boiled or place eggs in boiling water, cover, and cook over moderate heat without boiling from 6 to 8 minutes for soft, 45 minutes for hard cooked.
Break eggs and drop carefully one at a time into boiling water in shallow frying pan. Cook slowly until eggs are set. Remove each with skimmer and serve on toast garnished with parsley.
Put half cup of cream sauce into shallow baking dish. Open eggs carefully and place on sauce; cook over boiling water from 10 to 15 minutes or until eggs are set or are as firm as desired. Cover with half cup of cream sauce, sprinkle with chopped parsley and dust with paprika and serve.
Break eggs into bowl, season with salt and pepper and pour into hot, frying pan in which butter has been melted. Cook over slow fire and as eggs thicken stir until cooked. If desired eggs may be beaten with 1 tablespoon milk to each egg and cooked in same way.
Cover beef which has been picked into small pieces with cold water, heat but do not boil. Drain. Melt batter in frying pan; add beef and eggs, which have been beaten with the milk or water. As soon as eggs begin to set, stir until cooked.
Beat 4 eggs with 4 tablespoons milk, add ½ teaspoon salt and ⅛ teaspoon pepper and mix. Melt 1 teaspoon fat in hot frying pan; pour in eggs; cook slowly until egg is set; lift edges of omelet allowing thin portions to run underneath; when brown underneath, fold over and serve on hot platter. Sprinkle with 1 teaspoon chopped parsley.
Separate eggs; mix salt, pepper, baking powder, corn starch and milk with yolks of eggs. Beat whites until light and mix in well with yolks. Put into greased hot frying pan and cook slowly until well puffed up. Dry out in oven, fold over in half and serve immediately on hot platter, or if desired serve with tomato saucepage 36added before omelet is folded.
A great variety of omelets can be made by either mixing chopped vegetables, fruits, meats, or shellfish with plain omelet before cooking, or folding them in after cooking.
Melt butter in saucepan; add flour and add cold milk slowly, stirring until smooth and creamy; add seasoning and parsley. Boil 3 minutes. Add chicken; mix well and pour out on platter to cool. When cool enough to handle take a large spoon of the mixture in floured hands; shape into balls, cones, or oval cakes and put into cold place until firm. Roll in bread crumbs, then dip in eggs beaten with 2 tablespoons milk, then in bread crumbs. Lay on plate which has been sprinkled with bread crumbs. Fry in deep hot fat until brown. Drain and serve.
Wash rice several times and boil with 2 quarts boiling water 30 minutes. Drain well and put into top of double boiler. Add 1 egg beaten with 2 tablespoons milk; add salt, sugar, butter and parsley; cook until egg thickens. Cool and shape into cones, balls or oval cakes. Roll in bread crumbs, then in egg beaten up with 1 tablespoon milk. Roll in bread crumbs and fry in deep hot fat until brown.
Make a cream sauce with the butter, flour, milk, salt and pepper. Put salmon into bowl and add the sauce and lemon juice; mix well with fork until salmon is well broken. Set aside and when cold mold into desired shapes, roll in bread crumbs, then dip in egg beaten with 1 tablespoon cold milk, then in bread crumbs. Fry in deep hot fat.
Mix all ingredients with fork until light. Shape as for croquettes. Roll in bread crumbs. Dip in egg which has been mixed with a little cold water. Roll in bread crumbs again and fry in deep hot fat until brown. Drain on unglazed paper and serve.
Melt butter in saucepan; stir in flour; add chicken stock; season and bring to a boil; add chicken and cook slowly 5 minutes. Fill patty shells and serve at once.
Sift flour, baking powder and salt together; add shortening and rub in very lightly with tips of fingers; add very slowly enough cold water, to make stiff dough. Roll out thin; cut into circles and form on the outside of patty or muffin tins. Bake in hot oven, open side down, until light brown; remove carefully from tins and return shells to oven and bake 5 minutes, open side up.
Wash and soak beans over night. Put half into bean pot; wash salt pork and place in center; add remainder of beans, salt, pepper, mustard, molasses, and 4 cups cold water; cover. Put into slow oven and bake 8 hours. Add more water if needed.
Boil macaroni in salted water until soft. Drain and mix with sauce. Put into buttered dish; cover with grated cheese and bake 20 minutes in hot oven.
SAUCE
Melt butter in saucepan; add flour, mix well and add cold milk slowly, stirring until smooth; add cheese and seasoning. Boil until cheese is melted.
Pour milk over bread crumbs, add seasoning, half of grated cheese and mix well. Put into greased scallop shells or ramekins; sprinkle with remainder of cheese and a few fresh bread crumbs and bake in moderate oven 30 minutes.
Wash and soak 2 cups kidney beans in cold water over night; drain, cover with boiling water, add ¼ pound bacon, boil until beans are tender, and drain. Season beans with salt and pepper to taste. Brown thin slices of bacon in frying pan, and serve over beans.
Grease muffin tins; put one thick slice of unpeeled tomato into each tin; season with salt and pepper; break 1 egg on top of each slice; again season with salt and pepper and put a small piece of butter on top of each egg. Bake in oven until egg is set and cooked through but not hard. Serve on small rounds of toast and garnish with parsley.
Put all ingredients into greased baking dish and bake slowly in moderate oven until firm.
Wash, pare and cut potatoes and onions in half-inch rounds. Put into saucepan with boiling water to cover, adding salt. Boil about 30 minutes, or until tender. Drain, put into dish and cover with Thick Cream Saucepage 35. Bake in hot oven about 25 minutes. Serve in baking dish.
Sift together flour, baking powder and salt; add milk and beaten egg; beat well. Into this dip bread. Fry in hot fat. Drain and serve hot with powdered sugar.
Mix together cheese and flour sifted with baking powder and seasoning; add beaten egg; mix well; add milk enough to make a stiff dough. Roll out ¼ inch thick, on floured board; cut into strips 5 inches long and ¼ inch wide. Bake in hot oven 15 minutes.
Melt butter; add flour, and when well mixed add milk slowly. Add salt, cayenne, and cheese. Remove from fire, add beaten yolks of eggs. Cool mixture and mix in baking powder and beaten egg whites. Bake in greased dish 25 minutes in slow oven. Serve at once.
Most vegetables are better cooked the day they are gathered. Pick over, wash and prepare them for cooking. Always cook vegetables in freshly boiled water and keep water boiling until done. Add salt last few minutes when cooking green vegetables.
Potatoes—Boil 25 to 40 minutes.
Turnips—Boil from 40 to 60 minutes.
Beets—Boil from 1 to 2 hours before peeling.
Parsnips—Boil from 30 to 50 minutes.
Spinach—Boil 20 to 30 minutes.
Onions—Boil 45 to 60 minutes.
String Beans—Boil 1 to 1½ hours.
Shell Beans—Boil 30 to 60 minutes.
Green Corn—Steam 10 to 15 minutes, or boil 5 to 6 minutes.
Green Peas—Boil in as little water as possible 30 to 45 minutes.
Asparagus—Boil 20 to 30 minutes.
Pare remove seeds, cut in pieces, and boil 20 to 40 minutes in small quantity of boiling water; when done, press water out, mash smooth, season with butter, pepper and salt.
Wash, scrape, cut off about one inch hard ends, and tie together. Put into saucepan, cover with boiling water and boil until tender, keeping tips out of water for the first 10 minutes, add salt. Remove from water; drain well; lay on pieces of toast and serve with melted butter, cream or hollandaise saucepage 36.
Wash and boil beets until tender. Remove skins; slice or cut into quarters; cover with ½ up vinegar, 1 teaspoon salt, ½ teaspoon pepper and 1 tablespoon sugar.
Wash and scrape carrots; cut into thin slices. Cover with boiling water and boil until tender. Drain and serve with cream sauce or melted butter. Sprinkle with chopped parsley.
Cut cabbage into quarters, removing hard part of core, and place in cold water 30 minutes. Drain, cover with boiling water and boil, without a cover, 30 minutes, or until tender. Drain, put into dish and serve with melted butter and pepper or cream sauce.
Wash cabbage; cut into quarters and slice very thin; allow to stand in cold water 30 minutes; drain well, and cover with boiled or French dressing.
Pick over carefully and wash thoroughly in several waters until all sand is removed. Put into kettle and add very little boiling water, about ½ cup. Young spinach does not need any water. Boil until tender or about 25 minutes. Drain thoroughly, chop fine and drain again. Season with salt and pepper and garnish with slices of hard boiled eggs.
Place a head of cauliflower, from which the leaves have been removed, in uncovered saucepan, stem end down; cover with boiling water; boil 35 minutes or until tender and serve with cream sauce.
Pare and cut raw white or sweet potatoes into long even pieces. Put into cold water for about an hour. Drain and dry well. Fry until brown, 8 to 10 minutes, in deep fat hot enough to brown piece of bread in 60 seconds, drain on paper and salt just before serving.
Mix ⅓ cup grated American cheese with creamed potatoes. Put into baking dish, cover with buttered bread crumbs and grated cheese, and bake in oven until brown.
Bake 4 large potatoes. Cut in half lengthwise and, without breaking skins, scoop out insides and mash; add ½ teaspoon salt, ⅛ teaspoon pepper, 1 teaspoon chopped parsley, 1 teaspoon melted butter and mix with fork. Return to shells, put a few drops of milk on top; rough with fork; sprinkle with paprika and place in oven until brown.
Wash, and allow to stand in cold water for an hour. Drain, cover with boiling water and boil 20 to 25 minutes without a cover. Drain and serve with salt, pepper and melted butter or cream sauce.
Husk corn, removing all silk. Put into fresh boiling water to cover and boil rapidly for 5 minutes. Remove from water and serve on platter covered with napkin.
LIMA BEANS
Shell beans just before using. Rinse in cold water. Put into saucepan; cover with boiling water and boil until tender. Drain and add salt, pepper and melted butter.
Peel turnip-shaped globe; cut into small pieces; cover with boiling water and boil until tender, 30 to 35 minutes. Add one teaspoon salt to each quart water. Serve plain with melted butter and pepper, or with cream sauce.
The leaves may be stemmed and cooked as greens, boiling 40 minutes.
Boil 1 quart sweet potatoes in salted water until tender; drain and scrape off skins; cut into slices and put in layers into greased basing dish covering each layer and top with brown sugar and pieces of butter. Bake in hot oven until brown.
Wash tomatoes and cut off stem ends; remove pulp from center and fill with bread crumbs seasoned with salt and pepper; place small piece of butter on each. Bake in hot oven 30 minutes. The pulp may be seasoned to taste, cooked in the pan and served as a sauce.
Wash, scrape and cut parsnips into slices. Cover with boiling water and boil until tender; drain. Brown on greased griddle or frying pan. Season with salt and pepper.
Wash and cover with boiling water. Cook 40 to 60 minutes or until soft. Scrape, cut in pieces and serve with cream sauce.
Salads may be made in infinite variety from plain lettuce, chicory, endive, romaine or water cress served with French dressing, to many combinations of lettuce with cold vegetables, fish, meats or fruits.
All salad greens should be fresh, crisp, dry and cold before serving. Wash leaves carefully and put on ice either in lettuce dryer or in a cloth. Salads should be dressed at the table or just before serving.
Mix chicken with celery, seasoning and one egg cut into small pieces; marinate with French dressing, and let stand in cold place about one hour. Serve on lettuce leaves and spread mayonnaise over top. Garnish with olives and remaining egg cut into slices. Sprinkle with chopped parsley and paprika.
Wash, peel; remove seeds from all fruit; cut grapes into halves, pears in lengthwise pieces, grapefruit and orange into sections; chill until ready to serve. Serve on lettuce leaves with French dressing. Alligator pears, melon or other fruit may be substituted for above variety.
Peel tomatoes and cut in half. Mix onion and parsley, add oil; let stand two hours before using. When ready to serve line salad bowl with lettuce, place tomatoes in it and on each half put 1 tablespoon onion and parsley mixture. Pour on French dressing. Everything should be ice cold.
Soak cabbage in cold water 1 hour; drain and add beets, carrots and potatoes cut into small pieces; add celery. Mix well together, season with salt and pepper and serve on lettuce leaves. On top put strips of pimento and serve with French dressing, to which may be added one teaspoon onion juice.
Cut potatoes into slices or cubes; add onion; mix with salt, parsley and French dressing. Serve on lettuce leaves with boiled dressing.
Cut cold boiled lobster into small pieces. Marinate with French dressing; arrange on lettuce leaves; cover with mayonnaise and garnish with lobster claws, olives and hard-boiled eggs. For boiled lobster seepage 31.
Line dish with lettuce; place fish in center; pour over French dressing to which onion juice has been added and cover top of fish with celery; put mayonnaise on top. Sprinkle with chopped parsley.
Mix 1 tablespoon lemon juice or vinegar, ½ teaspoon salt, ⅛ teaspoon pepper or few grains cayenne pepper in bowl; add 3 to 4 tablespoons olive oil, beating constantly. Place on ice until ready to serve.
Utensils and ingredients should be very cold. Put egg yolk into shallow bowl; add, seasoning and mix well; add oil slowly, almost drop by drop, beating continually until very thick. Thin with vinegar; continue adding oil and vinegar until all is used.
Put egg with vinegar or lemon juice and seasoning into bowl and beat with rotary egg beater. Add oil a tablespoonful or more at a time, beating constantly. Well covered, this mayonnaise will keep for three or four weeks.
Mix dry ingredients in top of double boiler; add vinegar and beaten egg yolks and mix; add milk and butter. Cook in double boiler until thick and smooth. Take from fire and add beaten egg whites. Cool and serve.
To 1 cup mayonnaise add just before serving 2 teaspoons chili sauce, 6 pimentos chopped fine, and if desired a dash of grated cheese.
For 4 cups. Beat half an egg white with three tablespoons cold water and mix with ¾ cup ground coffee; put into scalded coffee pot; add 1 quart boiling water and boil 5 minutes. Add ¼ cup cold water and allow to stand 3 minutes to settle before serving.
Put coffee in fine strainer of coffee pot. Keep over hot water or on back of range but do not boil. Pour boiling water slowly over coffee, about one-quarter of a cup at a time, keeping pot covered between each addition of water.
Water for tea should be freshly heated and just boiling. Teas are of different strength, but a safe rule is 1 teaspoon dry tea to 1 cup water. Scald teapot; put in dry tea and cover with little boiling water for 1 minute. Add boiling water and cover closely. Allow it to stand 3 to 6 minutes and strain off into a second hot pot before serving.
Cut into small pieces 1 ounce unsweetened chocolate; add 1 tablespoon sugar and 2 tablespoons hot water. Boil all together till smooth; add gradually 2 cups scalded milk; cook in double boiler 5 minutes. If desired add ¼ teaspoon vanilla. Serve with whipped cream.
The usual rule is 2 teaspoons cocoa, 1 teaspoon sugar, 1 tablespoon cold water and ¾ milk to each cup. Mix dry cocoa with sugar and cold water; cook over slow fire until thick; add milk, and boil 1 minute.
Stir water and sugar in saucepan until dissolved; boil 5 minutes; mix cocoa with cold water to make a paste and add to boiling water and sugar; boil slowly for 10 minutes; add salt. When cold put into bottle or glass jar in refrigerator. Take 2 tablespoons of syrup for each glass or cup of milk. Served with whipped cream either hot or cold this is a nourishing and delicious beverage.
Add a little water to moisten sugar; boil with vinegar and cream of tartar without stirring, until brittle when tried in cold water. Add lemon; turn out quickly on buttered plates. When cool enough to handle, pull until white, and cut into pieces.
Boil without stirring until brittle when tested in cold water. Pour out on buttered plates to cool.
Boil sugar, molasses, water and vinegar. When crisp in cold water add butter and vanilla. Cook 3 minutes. Cool on buttered pans and break into pieces.
Put sugar in frying pan. Stir over slow fire. It will lump, then gradually melt. When pale yellow, and clear, add nuts and pour quickly on greased tin. When cold break into pieces.
Put all ingredients but vanilla into kettle. Boil until it hardens when tested in cold water; add vanilla and turn into large flat greased tins. When nearly cold, cut into small squares.
Mix sugar, unbeaten egg white, vanilla and cold water into a stiff paste. Shape into little balls, press between halved walnut or other nut meats.
Stoned dates and large seeded raisins may be filled with this cream, or it may be mixed with chopped nuts, shaped into bars and cut into squares.
Boil sugar or syrup with butter and water until it spins a long thread; pour this on popcorn and if desired shape into balls. Candied nuts may be prepared in the same way.
Put molasses, sugar, water and vinegar into saucepan and stir; when boiling add cream of tartar and boil until very brittle when tested in cold water; add butter and soda and pour on buttered platter. When cool enough to handle, butter hands and pull until light brown. Cut with scissors into small pieces.