CHAPTER VI.CEREALS, NOODLES AND DUMPLINGS.
BUCKWHEAT GROATS.
Wash one cup of buckwheat groats several times with cold water, add about six cups of boiling water and two teaspoonfuls of salt. Boil rapidly for 20 minutes or until it thickens, then allow it to cook 50 to 60 minutes longer on the stove or in the oven. Serve with hot cream. Cooked or soaked dried prunes may be eaten with it, or added to the mush just before serving. Buckwheat is a winter food. People who suffer from eruptions on the skin after eating buckwheat should let it alone.
Prepare the same as buckwheat groats. Rolled oats may be used instead.
Boil two cups of rolled oats with a quart of water and a teaspoon of salt for 20 minutes. Cover and set in the oven, or cook on the stove for about 40 minutes. Remove from the fire, add a piece of butter and a few drops of lemon juice. Serve on soup plates, pour over it cranberry sauce, prune or apricot jam. Eat raw celery or nuts at the end of the meal. It is good for dinner or breakfast.
Prepare like the foregoing. Omit the lemon. Serve with prune jam, celery or nuts, or with hot cream.
Cereals are the most perfect products of the vegetable kingdom, and make fairly well balanced foods. They are deficient in fat, with the exception of corn and oats.
Prepare and serve like rolled oats. Cranberries, prunes, apricots, or apple sauce, are all good additions. The yolk ofan egg may be added to the wheat when mixing it with butter.
Soak one-half cup of Quaker rolled oats with a scant cup of warm salted water. Let it stand for several hours or over night. When ready to serve put it into a dish of warm (not hot) water for 20 minutes. Then add some raisins, dates or dried prunes and serve with or without cream. The dried fruit should be soaked for a short time in a small amount of water. A teaspoonful of nut cream may be substituted for two ounces of cream.
Soak each separately as in the foregoing or take equal parts of each. Dried soaked currants are an excellent addition to wheat and rye where the very sweet fruits are not desirable. Cream is a more necessary addition to wheat and rye than to oats.
Bring one and one-half to two cups of water to a boil, add one-half teaspoonful salt. Drop in one shredded wheat biscuit and one-half cup of bran. Mix all well and boil one minute. Serve with hot cream.
Put one-half cup of rylax into boiling salt water, and cook 20 minutes. When done, moisten one-half cup of bran with a little hot water, and mix with the rye mush. Serve with hot cream.
Soak one-half cup of whole wheat in three-quarters or one cup of warm water over night. Keep the water warm, if possible. A small amount of salt may be added. Serve with cream and dates, or with bananas, carrots, or nuts.
Oats are rich in fat and lime, and like wheat and rye belong to the most perfect foods. A fireless cooker is a convenient apparatus for the preparation of oats and wheat. They should be thoroughly cooked for at least half an hour before setting them into the fireless cooker.
BOILED WHOLE WHEAT.
Soak some whole wheat over night. Boil for several hours with sufficient water and salt. Serve like the foregoing.
Stir some yellow corn meal into boiling, salted water in an iron pot. Boil for about 40 minutes and stir well to prevent burning. Eat with a fork, and serve with cheese for breakfast or dinner.
Mix a cup of rice flour with cold water, then add three or four cups of boiling water while stirring. Boil 15 to 20 minutes. Before removing from the fire, add some dried currants, which have been soaked for a while. Put on a soup plate, and pour over it some hot cream.
Use pure rice flour, or one-half cornstarch and one-half rice flour. Prepare as number one. Before serving, mix with a piece of butter and the yolk of one or several eggs, and flavor with vanilla, lemon or bitter almonds. Put on a soup plate, and pour over it hot cream.
Stir one and one-half cups of corn meal into four cups of boiling salted water; cook 30 minutes; finish like foregoing. Use lemon for flavoring.
Soak a cup of pearl barley over night in soft water, and the next day boil it in 5 or 6 cups of water for two hours or longer. Flavor with onion, if desired, and if it does not become thick enough, dissolve a little rice flour with cold water, and add it to the barley ten minutes before removing from the fire. Serve with cream or with lettuce for breakfast or dinner.
Rye is richer in minerals and contains less starch than wheat. It is not superior to wheat, but it is one of the oldest and most perfect foods, and is the staff of life to some of the healthiest and strongest races of the old world. It is laxative, and because of this it is more suitable for certain individuals than for others.
BREAD AND MILK.
Bring some fresh, whole or skimmed milk to a boil, pour on dried black bread or crusts, and add a little salt. Let it stand for 10 minutes and serve on soup plates.
Prepare like the foregoing, or pour one cupful of boiling salted water over one large unleavened cracker, let stand 5 minutes. Then add one cupful of hot milk and serve.
Wash one cup of rice, and pour into seven or eight cups of boiling, salted water. Boil rapidly until the grains burst; then cover and put into a hot oven or on a platter, and cook for 20 or 30 minutes. Remove from the fire and add a piece of butter and the yolk of an egg, or serve the rice with hot cream. Dried currants, raisins, apricots or prunes may be mixed with the rice. If eaten in place of mush, pour the rice on soup plates, and add hot cream.
Allow a pint of water and a pint of fresh milk to come to a boil with vanilla or cinnamon, and put into it three or four tablespoonfuls of Japan or Carolina rice, which has been soaked for several hours. Boil rapidly until the starch granules burst, then boil slowly for 40 minutes longer. If it is not thick enough, mix a little cornstarch in cold water, and add to the rice when nearly done. The yolk of one or more eggs may be added before serving, if desired. It may be eaten plain in the form of a thick gruel or with a fruit sauce. It will serve as a whole meal for children, morning, noon, or evening. A few nuts, or some celery, may be eaten at the end of the meal.
Baked and boiled cereals are more nutritious than bread. In the fermenting process which takes place in rising bread, valuable substances such as lime and salts are lost. It is rendered more acid, and therefore unfit for food for people with weak stomachs. If yeast bread is combined with foods which render the fluids of the stomach alkaline, it is less harmful.
Wash two tablespoonfuls of rice, boil rapidly in one pint ofwater with a little salt until the grains burst. Then boil slowly in the oven or on the stove (uncovered) until the rice is dry. Remove from the fire and add one teaspoonful of butter, the yolk of one egg and a few drops of lemon juice. Serve plain with two soda crackers or one small round zwieback.
Cook one cup of rice like plain, water rice with a stick of cinnamon, or vanilla. When done, add the yolks of several eggs and a piece of butter, or some hot cream and two tablespoonfuls of sugar, or one-half cup of soaked currants or raisins. Stir over the fire until it boils again. Serve hot or cold with fruit sauce.
Cook rice with water as directed for boiling rice. When done, remove from the fire, and mix with it some almond butter stirred smooth with a little water. Some dried currants or apricots previously soaked may be mixed with the rice. In combination with a dish of lettuce it will serve as a whole meal. A few whole almonds may be eaten at the end of this meal.
Boil rapidly for 30 minutes one-half cupful of rice with 3 cupfuls of water and a little salt. Peel three medium sized apples, cut them into small pieces after removing the cores, and add to the rice with one tablespoonful of sugar. Cook on the stove or in the oven until the apples are tender. Remove from the fire, add a piece of butter, and serve with eggs or cheese.
Rice, although low in protein and fat, is one of the most easily digested of all cereals, and is especially suitable for brain workers and people of sedentary habits.
Prepare like apple rice, and use ripe black cherries, or canned cherries. Omit the juice. A tablespoonful of sugar may be added to the fruit while boiling. It is necessary to have the rice boiled in sufficient water, and long enough to allow each grain to burst before the fruit is added, or the acidof the fruit will prevent the rice from softening. Butter alone, or butter and the yolk of an egg, should be added when acid or sub-acid fruits are mixed with cereals. Serve with sterilized cream or with eggs, or eat nuts at the end of the meal.
Prepare like cherry rice. Add fresh ripe or dried currants in place of cherries. Serve with sterilized cream or with fried or boiled eggs.
Prepare like the foregoing. Use sterilized rhubarb which has been cooled. Serve with sterilized cream.
Prepare like apple rice. Use one-half to one cupful of strained, canned tomato juice. Omit sugar. An onion may be boiled with the rice, if desired. Serve with fried eggs and greens.
Brown the rice in butter to a light yellow color. Add sufficient boiling water and salt, and boil one-half hour or longer. Dried mushrooms may be added, if desired. Serve with eggs.
Put some rice to boil in water with salt. Cut young French carrots into small pieces and add; both will be done about the same time. Add finely chopped parsley and a piece of butter. Serve with peas puree.
People who have a tendency to high blood pressure and those who suffer from intestinal indigestion should eat sparingly of macaroni and other white flour preparations.
Break up some macaroni and put in a saucepan, adding boiling water and a little salt. Boil for 30 minutes, and add more water if necessary. Dissolve some rice flour in a little cold water and thicken the macaroni, then cover and bake in an oven for 30 minutes or longer. Heat some rich cream inanother saucepan and mix with the macaroni, and serve. Flavor with a little pepper, or finely chopped parsley.
Beat two eggs with two large tablespoonfuls of water and a little salt. Mix with sufficient white flour to make a stiff paste. Put some flour on a wooden board, knead the dough and add more flour until hard and dry; then roll out as thin as possible, dry in the sun or on a table, and cut into fine strips. Boil in salted water for half an hour. Serve with tomatoes, grated Swiss cheese and lettuce.
Cream a tablespoonful of butter, and add to it a whole egg and the yolk of one egg, some salt, nutmeg, chopped parsley, and two tablespoonfuls of flour. Stir well for several minutes. Form small dumplings with a spoon, put into hot soup and boil eight minutes.
Cream a tablespoonful of butter, add to it three yolks of eggs, a cup of cold grated potato, and one cup of dry bread crumbs. Flavor with lemon rind, salt and nutmeg, and mix the beaten whites of two eggs with it. Roll out into small dumplings, and boil eight minutes in soup or water.
Mix two cups of cold grated potato with two-thirds of a cup of flour and one-half cup of creamed butter, adding the yolks of four eggs, the whites of two eggs, and salt and flavoring. Mix well and form dumplings. Boil in hot water for about 15 minutes.
Put some stale white bread or rolls to soak in cold water and press out as dry as possible. Add a tablespoonful ofcreamed butter, the yolks of two or three eggs, salt and nutmeg. Add the beaten whites of two eggs. Form dumplings with a spoon and boil in water, soup or fruit juice until they swim on top. Serve with stewed prunes or apricots.
Remove the crust from one-third of a loaf of milk bread and soak the soft part in cold water for 5 minutes. Put into a clean cloth and force out the water. Cream three tablespoonfuls of butter, or melt some fat, mix the bread and stir it very smooth. Let it cool, and add the yolks of four eggs, salt, a little mace, some finely chopped parsley, and onion, if desired. Then beat the whites of two eggs, mix with the mass and form dumplings with a dessert spoon. Put them into the boiling soup and cook for about 5 minutes or until they swim on top.
Boil in two cups of milk or water two cups of white corn meal with a tablespoonful of butter, stirring all the time, until the mass is very thick. Let cool. Flavor with lemon rind and nutmeg, and mix with three or four well beaten eggs. Shape into dumplings with a spoon, turn in rye nuts or bread crumbs, and bake in butter. Serve with sugar and cinnamon, or with apricot or apple sauce.
Mix over the fire one and one-half cupfuls of flour with two cupfuls of milk and a large tablespoonful of butter, until it does not stick to the saucepan. Let it cool, add the yolks of four eggs, salt, cinnamon, a tablespoonful of sugar, one-half cupful of finely cut fried bread crust, then the beaten whites of eggs. Form medium sized dumplings with a tablespoon, and boil in salted water for 5 or 6 minutes. Serve with stewed pears, cranberries or prunes. They are also good with sauerkraut.
Mix one cupful of flour with one-half cupful of melted butter, one cupful of hot water, and some salt. Stir well on ahot stove until no more lumps appear. Cool a little, then mix with several yolks of eggs, and flavor with mace, chopped parsley or other spices. Dip a spoon in hot water and form dumplings of the desired size. Put into boiling salt water or on top of stewed fruit, and boil 6 to 10 minutes, or until they rise. The spoon must be dipped into hot water each time before forming a dumpling. Serve with peas or stewed fruit.
Mix one cup of white corn meal and one cup of flour with a little cold water, and stir it into boiling milk. Let it soak for five minutes or until it is thick. Then add a piece of butter, salt, and flavoring; let cool, mix with several yolks of eggs, and shape dumplings with a spoon, and put into boiling soup or blackberry juice. Boil about 10 minutes, or until they swim on top.
Mix some white flour, or three-fourths white and one-fourth rice flour, with baking powder and salt. Shorten with butter and fat like dough for pie. Roll out, enclose some apples and bake in the oven for 20 minutes or longer.
Mix some flour with baking powder and salt. Stir to a light paste with cold water, adding several eggs or yolks of eggs. Boil with stew or in water.
CHAPTER VII.BREAD AND CAKES.
POMPERNICKEL OR BLACK BREAD.
Prepare a sponge with a pint of white flour, three-fourths of a yeast cake, a little salt and sugar, and a pint of warm water. When light, add two quarts of rye meal, a tablespoonful of salt and about one quart of water. Mix well, and let rise over night. The next morning add about one quart of warm rye meal, and one of white flour; knead the dough for at least one-half hour. Let rise again, knead a little more, and shape into loaves. When light, bake in a hot oven for about an hour. Pure rye meal may be used in place of one-fourth white flour.
Prepare the same as black bread. Use whole wheat flour in place of rye meal.
Bread and cake may be kept sweet and free from mildew for a long time in the following way: Cut it with a sharp knife, when about four days old, into slices about one inch thick, then place it on a large wire screen in the hot sunshine, cover with a cheese-cloth, and let it lie for several hours, turning each slice until thoroughly dry. Then place the slices in an upright position in a square box made of wire screening, and keep in a dry or sunny place, covered with a light cloth. The box may be placed in the sunshine several times a week.
Make a sponge from one cupful of lukewarm water and one cake of yeast, with enough white flour to make the thickness of sponge cake. Cover and set in a warm place, about 90 degrees F. When foamy, add about three pints of lukewarm water, or milk which has been scalded and cooled to lukewarm, about two teaspoonfuls of salt, a little sugar and a piece of butter or fat. Stir into it with a spoon sufficient white flour to make it of the same consistency as the first sponge. Beat it from 10 to 15 minutes, dust the top with flour, and put it into a warm place to rise. When light, add enough whole wheat flour to make a stiff dough. Put it on bread-board with flour to prevent sticking, knead for half an hour or longer, and letit rise again. When light, shape in loaves without kneading, put into pans and prick top with a fork several times. When sufficiently raised, bake in hot oven for about an hour. Cover top with pieces of oiled paper, the first 20 or 30 minutes. When done, put the bread on a sieve or in towels to cool.
Prepare in the same manner as light whole wheat bread.
Prepare the same as whole wheat bread, using pure, rich milk, cream and water, or sweet whey. Add a large piece of butter or konut. Use white flour instead of whole wheat, mix it with one-fourth white corn meal, or rice flour.
Prepare the same as white bread, using less flour, and add a few well beaten eggs, the grated rind of several lemons and oranges, or flavor with nutmeg, dried fruit, vanilla, mace or bitter almonds. Serve with fresh, sweet milk, or with scalded milk, as a whole meal for supper.
All breads and cakes made with yeast are more nutritious and wholesome when stale, on account of the evaporation of water and the changes which take place in the bread. They should be kept in tins with holes on all sides, to allow a perfect circulation of air. The tins should be placed in the sunlight, or on a high, dry place near a stove. In many foreign countries pompernickle is kept for many months during the winter by placing it on top of high stone ovens near the ceiling. It finally assumes a sweet taste similar to that of nuts.
Grind your wheat, rye or corn in an old-fashioned stone burr mill, and partake of it at each meal instead of bread. This is less expensive than the so-called “unfired bread”. Not more than one to three tablespoonfuls should be consumed at each meal.
Plain cake, coffee cake, fruit tarts and fruit pies are more wholesome than cakes that are prepared with large amounts of sugar or frosting. Whipped cream and fruits are good additions to cake, if agreeable. Light desserts in the form of cake or pudding are more wholesome if eaten at the beginning of a meal or else be served after soup or salad.
TOASTS.
Use zwieback, or toast some stale white bread over the open fire. Lay on a plate and pour over it quickly boiling water, slightly salted, and drain off at once. Serve plain, or spread with sweet butter, or the yolk of an egg.
Prepare like the foregoing, spreading with tomato puree in place of butter. Drink with it rich fresh milk. This is excellent for some people who have difficulty in digesting milk. Strained hot tomato juice may be used in place of water.
Prepare like tomato toast. Use thick, barley jelly prepared from pearl barley, or soften the toast with barley water.
Use thick rice jelly prepared from Carolina rice. Flavor with cinnamon, if desired.
Make a strong tea from toasted black bread and bran, and prepare like the foregoing.
Soften some black or white toast with boiling water, and add a little salt. Spread with thick prune juice. Sterilized cream may be added.
Prepare the same as prune toast. Add cream or a piece of butter and the yolk of an egg.
Predigested foods are beneficial for the sick, and under certain conditions for the well, provided they are not over-indulged in. If desired, they are generally best eaten at the evening meal, after the body has expended considerable energy, and is too tired to properly digest natural foods. If over-indulged in they keep the stomach from doing its proper work, and tend to make it weak and lacy.
Dissolve one tablespoonful of milk sugar in one-half orthree-fourths cup of boiling water and pour over one slice of whole wheat bread or biscuit. Let stand a minute, then add four ounces of hot cream, and serve.
Heat two small round or one long zwieback and soften with two tablespoonfuls of tomato or cranberry sauce. Serve on a plate and drink milk with it.
Use thick apple sauce. Prepare the same as apricot toast. The four last recipes are excellent for constipation.
Scald some fresh milk. Add a stick of cinnamon, if desired. Pour over white or black toast.
Prepare like water toast. Bring some fresh cream to a boil with a stick of cinnamon. Add when the toast is soft. Use black or white toast.
Prepare a white sauce from butter, salt, flour and hot water, as directed in “Sauces.” Add one-fourth of a cup of hot cream and pour over black toast, which has been softened with one-half cup of hot water.
Use sweet whey in place of hot water, and prepare as No. 2. The cream may be omitted.
Cut some celery and cook until tender. Soften the toast with the celery water. Prepare a plain butter sauce and add cream, if desired. Mix with the celery and pour over the toast.
Cut off the stems and select only fresh, tender leaves. Cookand chop as fine as possible, flavoring with butter and lemon juice. Soften some black or white toast with broth or spinach water, and add the spinach. Serve with hard boiled eggs for dinner. If it is desired for supper, and if the patient’s stomach is delicate, use only the hard yolks. Fried beachnut bacon may be added. If the flavor of onion is desired, remove the onion before serving. This is good for constipation.
Beat one egg with three tablespoonfuls of water and a little salt. Let the toast soften in it and fry to a golden brown in one-half butter and half vegetable fat or oil.
Use cream or unsweetened condensed milk. Beat up with eggs, salt and cinnamon, and prepare like the foregoing. This is good for diabetic patients.
Mix one quart of white flour with one-fourth of entire wheat flour, corn meal, or rice flour. Mix it thoroughly with two level teaspoonfuls of salt, and four of baking powder. Rub into it two tablespoonfuls of vegetable fat or butter. Mix with rich milk and prepare as usual. Serve with eggs, or with rich cheese and olives and salad of greens.
Grease the iron gem pans, and place on the stove or in the oven, to have them very hot. Then beat two eggs very light, mix a cup of rich milk with a cup of flour, and a half teaspoonful of salt; add the eggs and beat with an egg beater until all is very light. Pour the mixture into the pans, filling two-thirds full, and bake in a quick oven. This will make about eight pop-overs.
Mix one cupful of white flour with one-half cup of graham flour and one and one-half cups of finely sifted bran. Rub intoit three tablespoonfuls of butter; then add one and one-half cups of sour milk, a teaspoonful of soda, a little salt and three tablespoonfuls of molasses. Put into hot muffin tins, and bake in a hot oven.
Beat the whites of three eggs to a stiff snow, add a little salt, and mix with two tablespoonfuls of fine, sifted bran, and two of fine rye nuts. Put the mixture on a pie tin and bake in a very moderate oven. Leave the door open. Serve with apple salad and lettuce.
Mix together one cup of coarse corn meal, one of rye flour, one of graham flour, and a teaspoonful of salt. Dissolve two teaspoonfuls of soda in two cupfuls of sour milk and mix with the flour, adding three-fourths cup of molasses. Pour into narrow, oiled tins, and steam for four hours. Serve with lettuce, celery and apple, or tomato salad, and nut butter.
Use mixed flour, or rice and wheat as suggested for white bread. Mix with baking powder and salt. Use two eggs and about one and one-half cups of rich milk to about three cups of flour. Serve with tomato or peas puree and lettuce for breakfast or supper.
Mix one and a half cups of white flour with one-half cup of rice flour. Add one-half teaspoonful of salt, shorten the flour with three tablespoonfuls of butter and three of oil. Then add to it the yolks of two eggs beaten with sufficient ice cold water and a little flavoring to make a paste which is not very stiff. Roll it several times, then cover and put it in the ice box for an hour.
Avoid fresh breads, inferior cakes and pastry. Do not eat unless you are hungry. Do not over-indulge in athletic or any other kind of exercise. Remember that natural feeding, pure air and sufficient sleep call for natural breathing and natural exercise. Unnatural feeding and late hours create disease or nervousness.
Mix one-half pound of white flour and one-half pound ofrice powder, or wheat starch. Keep in a warm place. Melt one pound of butter, cool and cream with one pound of sugar, adding ten yolks of eggs, alternating with the flour. Stir the mass for one-half hour, add the rind of two lemons, the juice of one-half lemon, and 2 tablespoonfuls of flavoring extract. Beat the whites of 10 eggs, mix lightly with the dough, and add a teaspoonful of baking powder. Bake in a moderate oven for one and one-half to two hours. During the first half hour have more heat at the bottom than at the top. During the last half hour have little or no heat at the bottom. The cake tin should not be moved.
The tart may be baked in layers or on round tins and be mixed with different colors, if desired.
Cream one-half cup of butter with one-half cup of sugar, add two eggs, two cups of flour, two teaspoonfuls of baking powder, a little salt, one cup of water, one-half cup of raisins or currants, and any kind of flavoring. Bake in cake tins. Cake prepared with water is more wholesome than with milk.
Cream equal quantities of butter and chocolate. Spread on the layers when cold. Frosting prepared from pure sugar is unwholesome.
Take one to two tablespoonfuls of nut-butter to one of flour, add sufficient water to make a dough.
Spread Granose cakes with diluted almond-butter and a layer of strawberries over it. Serve with nuts or with milk soup prepared with sago.
Artificial sugar is not a necessary article of food for the healthy individual who is able to supply his body with fresh and dried fruits the year round. The delicious summer fruits are better eaten without sugar. Undoubtedly nature did not mean for us to indulge in sweets during hot days, or she would have provided us more plentifully with them.
Prepare a light biscuit dough, bake in tins and cover withstrawberries and whipped cream. Use no more sugar than is necessary.
Chop up one cup of currants, citron, and raisins, and mix with one cup of flour. Sift one cup of flour with a teaspoonful of soda, one of cinnamon, and a little salt. Cream one-half cup of butter with one cup of brown sugar, one-half cup of molasses and two well beaten eggs; add the flour, fruit and one-half to three-fourths cup of strong black coffee. Stir well and bake in a moderate oven for one hour.
Mix two cups of white flour with one cup of rice flour and one of cornstarch. Sift and keep in a tin box for sauces and soups.
Remove the outer crust from a loaf of stale pompernickel and grate the soft part on a grater. Pour the crumbs on a large piece of paper, and dry in the sun or in an oven. Keep in a dry place, in a tin with good ventilation.
Cut a loaf of stale pompernickel into thin slices and remove the crusts. Cut the inside into small strips, lengthwise and crosswise. Allow it to dry thoroughly in a moderate oven or in the sun, and while still warm, grind it through a coarse meat grinder. Place it again in an oven or in the sun to dry, or brown slightly. If desired as fine as grape nuts, grind it again or sift it, and keep in a dry place. It may be mixed with one-half grape nuts. Use as directed in menus and recipes. The outside crusts may be dried in the oven or sun, and kept in tins. The crusts are an excellent addition to milk soups or other soft foods.
Rye combines well with all starchy fruits and vegetables, which are deficient in minerals, such as potatoes, pumpkins, squash, melons, turnips, carrots, beets, bananas, cucumbers, rice and corn. It also combines well with sweet fruits. Apples, pork, veal, lamb, cheese, eggs, cream, milk, bacon and oily foods are all good additions to rye. Boiled rye and starchy foods are unsuitable combinations.
APPLE FRITTERS.
Core, pare and cut some tart apples into slices one fourth inch thick. Dip each slice of apple into a batter prepared as follows: Beat the yolks of three eggs with an egg beater, add three tablespoonfuls of white or mixed flour and a little salt. Beat until smooth. Have some olive oil or half butter and vegetable oil hot and fry to a light brown on both sides. The whipped whites of the eggs may be used with the batter or made into a separate dish to be used at another meal. Count one whole or two yolks of an egg to one person. If a nutritious soup is served at the beginning of the meal, fewer eggs can be used.
Cut into strips as directed in the foregoing recipe. Fry in hot oil, or butter and oil. Serve with legume or fruit soups.
Cut some stale whole wheat or black bread into slices. Remove the outer crusts with a sharp knife and dry them in an oven. Keep in a tin box in a dry place.
Cut stale buttered bread into long narrow sticks, and brown in the oven.
Three-fourths of a cup of white or yellow corn meal, one and one-fourth cups of white flour, one teaspoonful of salt, two tablespoonfuls of butter or one-half oil and one-half butter, two teaspoonfuls of baking powder, two well beaten eggs, one and one-half cups of rich milk, and sugar, if desired. Bake in a quick oven for 30 minutes.
Bring one quart of water to a boil, and add a teaspoonful of salt. Stir about one cup of coarse yellow corn meal into it and let boil 30 or 40 minutes. Then take it off the fire, beat thoroughly with a spoon, and cool until lukewarm. Add a large tablespoonful of oil or butter, a little lemon juice and four yolks of eggs. Stir well, and add the beaten whites of theeggs. Put the mixture into a flat, oiled pan and bake or heat on a griddle. Small cakes may be formed from the batter and baked in an oven or fried until browned nicely. The whites of eggs may be left out, if desired. Serve with salads of lettuce, watercress, tomatoes or apples, or with fruit sauces. Acid and super-acid fruits combine best with this bread.
Prepare the same as number two, using white corn meal. Flavor with cinnamon, vanilla or bitter almond, and mix with dried, soaked fruits as currants, finely cut apricots, or prunes, or serve with a fruit sauce prepared from blackberries, huckleberries or the above mentioned fruits.
Use four eggs, a small cup of sugar, two cups of rich fresh milk, a teaspoonful of salt, and about one quart of flour finely sifted with two teaspoonfuls of baking powder. Add grated lemon rind or cinnamon, for flavoring. Beat the dough until very light. Drop by the tablespoonful into hot fat. Stewed cold prunes or apricots may be placed in the middle of each doughnut. They may be served with fruit soups, fruit sauces, or green salads for dinner in the summer, or for supper in the winter.
To two cupfuls of left-over boiled wheat add two well beaten eggs, half a teaspoonful of salt, finely chopped parsley and onion. Heat butter and oil in a frying pan, and pour in the mixture. Cook by moderate heat until firm.
Prepare the same as Cereal Omelet or mix with eggs only, and serve with fruit sauce.
Remove the crust of one-half loaf of stale milk bread. Soak the bread in cold milk or water for 5 minutes. Lay it in a cloth and press out as dry as possible. Cream one-half cup of butter with one-half cup of sugar; add one-half cup of driedcurrants, one-half cup of almond meal, the rind of one or two lemons or oranges, four yolks of eggs, some cinnamon or mace and a little salt. Mix well, and add the beaten whites of four eggs. Heat a large flat pan, oil it well, sprinkle with rye nuts and pour in the batter. Bake on a medium hot stove, turning the omelet, or bake in the oven. Serve with fruit sauce and green salad.
Grate the corn from the cob, mix with several well beaten eggs, add salt and fry in hot fat. Serve the same as the foregoing or with apple sauce.
Prepare a batter from flour, eggs, salt, baking powder, and water or milk. Mix with the grated corn and fry.
Place four eggs in warm water. Mix two cups of flour with a cup of warm water, salt, and one-half cup of melted butter. Stir it over the fire until the flour does not stick to the saucepan. Let cool and mix with the eggs. Beat the dough for about 10 minutes. Shape balls with two tablespoons, and bake in the oven or fry in hot, deep fat. Sprinkle with sugar and serve for afternoon tea or for supper.
Soak slices of stale bread in milk, and beat up some eggs with a little salt and cinnamon. Turn the soaked bread into the egg, and fry in hot butter. The milk and eggs may be beaten up together and the bread soaked in it before frying. Serve with apple, cranberry or apricot sauce, or with syrup and lettuce. This is suitable morning, noon or night.
Mix some left-over rice with several well beaten eggs, and the grated rind of a lemon. Bake on a hot griddle. Serve with fruit sauce and lettuce, morning, noon or night.
UNLEAVENED GERMAN PANCAKES. No. 1.
Use six eggs, six tablespoonfuls of flour, one and one-half cup of warm milk, one-half cup of cream, and a little salt. Mix well the yolks, salt, cream, milk and flour, then add the whites of the eggs beaten stiff. The dough must be of the consistency of thick cream. Bake in thin layers in half butter and half oil, in a small pan. Serve with lettuce and fruit sauce or with French dressing at the noon meal.
Grate five large raw potatoes and one onion. Mix two tablespoonfuls of white flour with a little warm water and a cup of rich cream, add salt and mix with the potatoes. Then add three whole eggs beaten well, and fry in hot fat like griddle cakes, until brown. Serve with apple sauce, or lettuce and French dressing.
Mix one pint of white flour and one-fifth pint of rice flour with one pint of rich warm milk, or with one-half milk and one-half warm water, and a teaspoonful of salt. Beat four whole eggs, add to the mixture and beat with an egg beater for a few minutes, until perfectly smooth. Bake on a small, shallow, iron griddle, using about four tablespoonfuls of the mixture for each cake. The fat used for frying must be boiling hot. Pile on a plate standing over hot steam until all are done. Cut in sections and sprinkle with sugar, if desired. Serve with green salads or apples, or with apple, apricot or cranberry sauce.
Peel some apples and cut in thin slices. Mix with the dough as directed for German pancakes and fry on both sides. If fewer eggs are used, take a little more flour.
Prepare the batter a little thicker than the foregoing. Peel and slice some blue plums very thin, mix with the batter and bake as above.