Part 7

Boil the sugar in the water for five minutes, then stir in the corn starch previously mixed with a little cold water. Stir over the fire ten minutes, then add the grated rind and juice of the lemon and the butter. When the butter is melted, the sauce is ready for use.

SAUCE FOR PLUM PUDDING

Butter, 1 large tablespoonful. Hot water, 1½ cups. Lemon juice, 1 tablespoonful. Flour, 2 tablespoonfuls. Brown sugar, 1 cup. Grated nutmeg.

Put the butter into a saucepan; when it has melted stir in the flour and mix well; then pour in gradually the hot water and stir over the fire till well cooked; then add the sugar, lemon juice and a small quantity of grated nutmeg.

_EGGS_

OMELETS

Omelets may be made with asparagus, cauliflower, lima beans, onions, peas, lentils, granose, gluten, rice, nuts, etc.

Boil the vegetables till tender, chop fine, then beat with the eggs and proceed as with plain omelets.

OMELET SOUFFLE NO. 1

Take two eggs, separate whites from yolks, beat whites very stiff, salt, and add yolks, beating just enough to mix yolks with whites. Turn into a hot oiled omelet pan, put in medium hot oven, and bake till done, or to a rich brown. Serve in great haste on being removed from the oven, to prevent falling.

OMELET SOUFFLE NO. 2

Eggs, 4. Powdered sugar, 2 tablespoonfuls. Flavoring.

Beat the yolks of the eggs as light as possible, and add the sugar, a few drops of flavoring, and beat to a cream. Beat the whites until you can turn the plate bottom side up, without their falling. Pour the beaten whites and yolks together and mix thoroughly. Put into an oiled baking dish, and dust with powdered sugar. Bake in a moderate oven till a golden brown. Serve at once.

A very delicate souffle is made of whites of eggs beaten stiff, adding a tablespoonful of sugar to two whites, and chopped apricots or peaches. Any kind of marmalade may be used in place of fruit.

PLAIN OMELET (FRENCH)

Break eggs into a dish, whip lightly with egg whip or fork, turn into hot oiled skillet, and place on range. As soon as they begin to set, lift edges of omelet, so that the uncoagulated part can run under, next to bottom of the skillet. When light brown, turn, and cook till light brown on the other side. Fold with knife about one-third over; then toss out on hot platter, so that the one-third fold will be underneath. Garnish with parsley and watercress. Serve at once.

PROTOSE OMELET

Protose, ½ a thin slice. Eggs, 2. Minced parsley. Cooking oil.

Mince the protose fine, break two eggs, separating the whites, beat the yolks a little, and stir the minced protose into them. Beat the whites into a froth, not stiff, and stir into the protose; add a little minced parsley; put a little oil into the omelet pan, and when hot pour in the mixture. Cook a few minutes. Insert a knife between the omelet and pan, and with a sudden turn of the hand fold the omelet in two. Finish cooking in hot oven two or three seconds. Serve hot.

GLUTEN OMELET

Same as plain omelet, adding one tablespoonful of gluten to eggs and cream before whipping. Serve at once on a hot platter.

RICE OMELET

Same as plain omelet, only adding one tablespoonful of cooked rice to eggs and milk before beating. Serve on a hot platter at once.

APPLE OMELET

Same as plain omelet. Serve with a tablespoonful of well seasoned apple sauce, mixed with equal amount of beaten white of egg on side of platter.

GRANOSE OMELET

Same as plain omelet, adding two tablespoonfuls of cream instead of milk, and one or two tablespoonfuls of granose, before whipping.

OMELET WITH TOMATO

Prepare a plain omelet, and when ready to fold, put a layer of baked ripe tomatoes on one half, and fold the other half over it. Serve with or without a tomato gravy as preferred.

ONION OMELET

Make as for plain omelet, placing one dessertspoonful of lightly braized onion on the omelet just before you fold, folding the one-third over the onion. Serve on hot platter at once.

GREEN PEA OMELET

Make as for plain omelet, folding one tablespoonful French peas with a little thick cream sauce over them. Serve at once on hot platter.

ASPARAGUS OMELET

Make as for plain omelet, folding in one tablespoonful of asparagus tips, which have been nicely seasoned. Serve on hot platter at once.

EGG A LA MODE

Bread crumbs, 2 cups. Milk, 2 cups. Eggs, 8. Salt. Buttered toast or zwieback.

Soak bread crumbs in milk, beat eggs very light, add the soaked bread crumbs, and bake for five minutes. Have ready a hot oiled or buttered saucepan; pour in the mixture, salt, and stir briskly for three minutes. Serve hot on squares of buttered toast or zwieback.

CURDLED EGGS

Bring a kettle of water to a boil, set at back of range for two minutes, then drop in two eggs for each person, and leave for eight minutes. Serve in cups.

JELLIED EGGS

Cook the same as curdled eggs, leaving eggs in fifteen minutes instead of eight.

SHIRRED EGGS

Oil a small platter or granite egg dish, break in fresh eggs, being careful not to break the yolks. Sprinkle with minced parsley, salt, and add a bit of butter. Set in oven and bake till cooked as desired. Serve at once.

CREAM SHIRRED EGGS

Prepare eggs as for shirred eggs, omitting parsley. Pour about one tablespoonful of rich cream over them, salt, set in oven, and bake as desired. Serve at once.

FLOATED EGGS

Take two fresh eggs, separate whites from yolks, put yolks into a soup bowl of hot water, being careful not to break them. Let set two minutes, then place them, bowl and all, into a larger dish of boiling water, and cook till set as desired,--two minutes for medium, four minutes for hard. Meantime beat whites very stiff, mold them in a soup bowl, then float mold on boiling water two or three minutes till nicely set. Then place them on large platter, place yolk in center, garnish with parsley, and serve. In removing whites from bowl, take bowl in left hand, knife in right, dip bowl about one-third in water, then slip knife under edge of mold in the water. The water will get under eggs and float them out easily. This makes a nice dish for the sick, if yolks be boiled hard and whites are cooked rare.

BAKED EGGS IN TOMATO CASES

Take nice, ripe, medium-sized tomatoes, remove the stem and center with sharp paring knife or spoon sufficient to encase an egg nicely. Place them in an oiled granite baking-pan, break an egg into each tomato, salt and sprinkle with chopped parsley, and add a small piece of butter. Set in moderate oven and bake till eggs are medium done. Serve at once.

MUMBLED EGGS

Milk, 1 cup. Eggs, 6. Granose biscuit, 3. Salt.

Put milk on to heat in agate pan; when it begins to boil, break in the eggs, and with a fork stir rapidly till it thickens. It must not be as hard as scrambled eggs. Split granose biscuit in half and heat them in the oven a few minutes. Serve a spoonful of the mumbled eggs on each half of the biscuits. Do not forget to add salt.

SCRAMBLED EGGS WITH SUGAR CORN

Prepare as for scrambled eggs with protose, using nice, tender corn in place of protose. Salt and serve at once on hot platters.

SCRAMBLED EGGS WITH ONIONS

Prepare as for scrambled eggs with protose, using one teaspoonful of lightly braized onion in place of protose. Salt, and serve on hot platters at once.

SCRAMBLED EGGS WITH PROTOSE

Cream or milk, 1 tablespoonful (for one person). Fresh eggs, 2. Minced protose, 1 tablespoonful.

Into an oiled skillet containing one tablespoonful of cream or milk break the eggs, slightly whipping them with egg whip or spoon, then add protose. Stir to prevent sticking to bottom, also to thoroughly mix egg with protose. Salt, scramble (soft medium, or hard), as desired. Serve at once on hot platters.

SCRAMBLED EGGS WITH PARSLEY

Prepare as for scrambled eggs with protose, omitting protose and substituting minced parsley.

POACHED EGGS ON TOAST

Serve poached eggs on nice light brown slices of zwieback, or fresh toast if preferred, that has been slightly moistened, not soaked, with hot cream, milk, or water.

POACHED EGGS

Take nice, fresh eggs, as only fresh eggs poach nicely; break them into a pan of hot water, almost boiling. Let pan set on range so that it will not boil; poach as desired,--soft, two minutes; medium, three minutes; hard, five minutes. Serve on platter, garnish with watercress or parsley. Serve while very hot.

POACHED EGGS ON GRANOSE

Heat some granose in the oven a few minutes; put a few spoonfuls on a plate and place poached eggs on top. A small piece of butter may be added to each egg.

_BEVERAGES_

CARAMEL-CEREAL

(A Substitute for Coffee)

For each cup of the beverage required use two tablespoonfuls of the cereal and boil for ten to twenty minutes. Then remove to the side of the range and let steep a few minutes. The strength and aroma of cereal coffee are developed by long steeping.

CHOCOLATE

(Sanitas)

Grate some Sanitas chocolate, place in a saucepan, and to each two ounces allow one cup of cold water. Let it stand until the chocolate is soft, place over the fire, and when it boils, cook one minute. Work it briskly with an egg beater, then serve at once, adding at the last moment a tablespoonful of whipped cream to each cup.

It is considered an improvement by some to use two-thirds chocolate and one-third malted nuts.

Other chocolate is not recommended, as it contains an injurious alkaloid, which in the Sanitas brand is removed by a special process.

FRUIT NECTAR

For every eight parts of fruit juice used add one part of lemon juice and sweeten to taste. A combination of fruit juices, as grape, cherry, and raspberry, makes a very nice nectar, always using the lemon juice. The nectar should be served ice cold.

STRAWBERRY SHERBET

Ripe strawberries, crushed, 4 cups. Water, 4 cups. Lemon, sliced very thin, 1. Powdered sugar, 2 cups.

Mix the strawberries, water, and lemon together, and let stand in glass or earthen jar for two hours; strain through coarse cloth and add the powdered sugar. When sugar is dissolved strain and keep on the ice until served.

MINT JULEP

Sugar, 1 cup. Mint sprigs, 6. Strawberry juice, ½ cup. Juice of 4 lemons. Water, 1 pint. Boiling water, 1 cup. Raspberry juice, ½ cup. Ice.

Boil sugar and water twenty minutes; crush mint and pour over it one cup boiling water. Let stand five or ten minutes, strain, and pour into the syrup. To this add strawberry, raspberry, and lemon juices. Serve ice cold.

FRUIT CUPS

Lemons, juice and rind, 12. Powdered sugar, 2½ pounds. Ice. Ripe pineapple, 1. Water, 2 quarts.

Put into a dish the juice of the lemons and the rind sliced very thin. Slice the pineapple into another dish and pour over it half a pound of the powdered sugar. Let stand overnight. In the morning strain off the juices and add the rest of the sugar and the water. Stir till the sugar is dissolved, then strain through a coarse cloth, and serve with crushed ice.

LEMONADE NO. 1

The best lemonade is made from lemon syrup. Into the juice of twelve lemons grate the rind of six. Be careful to exclude all seeds and the inner white skin, as they impart a bitter taste. Let stand overnight. Make thick syrup of white sugar, and when cold strain the lemon juice into it. A tablespoonful added to a glass of water makes a perfect lemonade.

LEMONADE NO. 2

Three lemons to a pint of water makes a strong lemonade. Sweeten to taste.

ORANGEADE

Sugar, 1 cup. Water, 2 cups. Orange juice, 2 cups. Cracked ice.

Boil sugar and water together ten minutes to make a syrup; then add the orange juice and let it cool. When cold, pour into goblets half filled with cracked ice.

APOLLINARIS LEMONADE

Juice of 6 lemons. Rind of 4 lemons, sliced very thin. Sugar, 2 cups. Apollinaris water, ice cold, ¼ bottle. Cracked ice.

Mix the lemon juice, rind of the lemons, and sugar together and add Apollinaris water. Serve in goblets of cracked ice.

PINEAPPLE LEMONADE

Sugar, 1 cup. Water, 2 cups. Ice water, about 4 cups. Juice of 4 lemons. Pineapple, freshly grated, 1.

Boil the sugar and water together ten minutes, and then add lemon juice and freshly-grated pineapple. Let this cool, then strain carefully, and add ice-water, about four cups.

_CEREALS_

CEREALS

Grains may be considered perfect food in themselves, as they contain all the food elements in nearly right proportions. Rice is an exception to this, the starch being in excess.

In cooking grains in the form of porridges, they should be introduced into rapidly salted water, beating with a batter whisk so that the grains may be thoroughly mixed with the water and be free from lumps. In cooking coarse grains, as cracked wheat, pearl barley, hominy, etc., keep them boiling, stirring occasionally until the grain does not sink to the bottom, but hangs suspended in the water. If the inner part of a double boiler has been used, it may now be set into the outer boiler, which should be placed on the range where the water will boil rapidly. Replenish the water in the outside boiler from time to time with boiling water.

By setting the grain in boiling water, the indigestible outer portion or cellulose is more completely broken up, and the starch granules are more thoroughly acted upon by the water, the object being to cook the starch and the gluten as thoroughly as possible. If the grains are cooked in a double boiler, they will not need to be stirred after they are set, except when cooked in a very large quantity. The cooking should be continuous and the length of time varies according to the varying proportion of gluten in the grain. The larger percentage of starch, the shorter the time required in cooking. Grains combine nicely with fruits, and may be cooked or served with either fruit or fruit juices.

OATMEAL

Oatmeal, 1 cup. Water, 1 quart.

Put water into a double boiler, place on the range, and when boiling add oatmeal. Boil until it thickens and finish in double boiler. Cook five hours.

ROLLED OATS

Rolled oats, 1½ cups. Water, 1 quart.

Put water into a double boiler, place on the range, and when boiling add rolled oats. Boil until it thickens and finish in double boiler. Cook four hours.

CRACKED WHEAT

Water, 4 cups. Salt, 1 teaspoonful. Cracked wheat, 1 cup.

Put water into the inner double boiler, place on the range, and when boiling add salt and cracked wheat. Boil rapidly until grains do not sink when the dish is lifted from the range. Place in the outer boiler and cook constantly for four or five hours.

PEARL WHEAT

Water, 4 cups. Pearl wheat, washed, 1 cup. Salt.

Boil water in the inner double boiler, add pearl wheat, and salt. Place in the outer boiler and cook five or six hours.

PEARL BARLEY

Pearl barley, well washed, 1 cup. Water, 4 cups.

Put cold water into double boiler and add pearl barley. Heat slowly and cook about six hours.

FARINA

Milk, or water, 6 cups. Farina, 1 cup. Salt.

Put the milk or water in the inner part of a double boiler, place on the range, and when boiling add salt and farina. Let it boil for two or three minutes, stirring all the time. Then place in a double boiler and cook one hour. If milk is used, it should first be simmered or scalded in a double boiler, and then placed on the range and the milk will boil almost immediately. In this way the milk will not be so liable to scorch as if it was put on the range at first. This rule will apply to all grains cooked with milk.

RICE (SOUTHERN STYLE)

Rice, 1 cup. Salt, 1 teaspoonful. Water, 6 Cups. Butter or gravy.

Wash rice in two waters, then put into vessel with water and salt. After boiling about ten minutes, strain off all the water except a scant cupful. Cover the vessel and let steam fifteen minutes or more, stirring once or twice. Serve with butter or gravy, the latter being stirred in quickly while the rice is hot.

RICE (WESTERN STYLE)

Rice, 1 cup. Water, 6 cups. Salt, 1 tablespoonful.

Wash rice, put in kettle of water, salt, and boil till tender, stirring once or twice to prevent sticking. Drain off all water through a colander and pour over hot water sufficient to wash off the starchy water and separate the grains. Leave in the colander and set into another pan, so that the bottom of colander will not touch. Cover and place in the oven a few minutes.

RICE WITH RAISINS

Washed rice, 1 cup. Raisins, washed, seeded, ½ cup. Salt, ½ teaspoonful. Water, 2 cups.

Put in an enameled pan, cover, and steam one hour.

BROWNED RICE

Rice may be browned in the oven until of a yellow straw color, then cooked as any rice, but preferably steamed. Care must be taken in browning that it does not scorch or get too brown.

CORN MEAL MUSH

Salted water, 4 cups. Corn meal, 1 cup.

Into the salted water stir corn meal till it begins to thicken, and finish cooking in a double boiler. Cook three or four hours.

GRAHAM PORRIDGE

Graham flour, 1 cup. Boiling water, salted, 3 cups.

Stir the flour into boiling water and beat till perfectly smooth; set in a double boiler, or in another vessel containing boiling water, and cook one hour.

GRAHAM PORRIDGE WITH DATES

Set as for plain graham porridge; after it has cooked one-half hour, beat in the desired quantity of washed, seeded, and chopped dates; let it cook half an hour longer, and serve.

GLUTEN-GRANOLA MUSH

Boiling milk or water, 1 quart. Mixed gluten and granola, 1½ pints.

Cook fifteen minutes, and serve with cream.

_TOASTS_

TOASTS

Toasts are uniformly and properly regarded as a breakfast dish, and when properly prepared are wholesome, nutritious, and appetizing, and far more conducive to health than the fried mushes and griddle cakes with which so many are prone to appease their appetites.

Zwieback should be used as the foundation of all toasts, although ordinary toasted bread can be used. In toasting bread, do not expose it to such fierce heat that the bread will be burned or singed. Singed bread is not toasted bread. Again, the fire should be hot enough to more than simply dry the bread. It should be toasted as far through as possible, and should be crisp and brittle, not hard. In using zwieback for toast it may be moistened by hot milk, if for cream, gravy, or egg toast; or with hot salted water, if for fruit. In either case the toast should be dipped quickly in and out again so as not to absorb too much liquid and become mushy. Under this head a few kinds of toasts will be given, inexpensive and otherwise. While it is not an exhaustive list, it will include sufficient to suggest others equally good.

MILK TOAST

Milk, 6 cups. Flour, 1 heaped teaspoonful. Butter, 1 tablespoonful. Toasted bread or zwieback.

Heat milk and butter in a saucepan over the fire; when boiling, add salt and flour, moistened with a little milk. Let it boil, remove from the fire, and dip into this slices of toasted bread or zwieback. Pour what remains over the toast, cover, and send to the table hot.

CREAM TOAST

Cream, 6 cups. Zwieback. Milk.

Heat cream to boiling, dip slices of zwieback into hot milk for an instant, place on saucer, pour hot cream over, and serve.

AMERICAN OR FRENCH TOAST

Eggs, thoroughly beaten, 3. Salt. Butter. Milk, 3 cups. Sliced bread.

Beat the eggs thoroughly and add the milk and a little salt. Slice light bread and dip into the mixture, allowing each slice to absorb some of the milk. Then brown on a hot, buttered griddle or thick bottomed frying-pan. Spread with butter, and serve hot.

BOSTON CREAM TOAST

Toast two slices of bread, trim and cut in two lengthwise, making four pieces. Place these evenly on top of one another and cut again cornerwise, into long triangular pieces. Arrange artistically on a platter, and serve with cream sauce.

NUN'S TOAST

Hard-boiled eggs, 6. Flour, 1 teaspoonful. Butter. Hot buttered toast. Finely-chopped onion, 1. Milk, 2 cups.

Put the butter into a saucepan, and when it begins to bubble add the chopped onion. Let the onion cook a little without color, then stir in the flour. Add the milk and stir till it becomes smooth. Then put in the eggs which have been sliced and let them get hot. Pour this mixture over neatly trimmed slices of hot, buttered toast. Season with salt.

NUT GRAVY TOAST

Dress moistened toast with nut gravy as given under sauces.

PRUNE WHIPPED TOAST

Prune pulp, 2 cups. Sugar, 1 tablespoonful. Eggs, whites, 4.

Beat the whites very stiff and stir in the hot prune pulp and sugar. Serve on slices of zwieback which have been dipped in hot water.

PRUNE TOAST

Prepare as for apricot toast, using prune marmalade.

DATE TOAST

Prepare as for prune toast, except that the dates should be steamed, not boiled.

PROTOSE TOAST

Minced protose, 2 cups. Eggs, 2. Sweet cream, ½ cup. Salt to taste.

Mix and heat thoroughly; when boiling hot spread over slices of

Toasted bread.

Dipped in hot salt water, and well buttered. Take

Hard-boiled egg, 1,

Cut in halves, remove yolk, and fill hole with

Currant jelly,

And place on top of the protose.

NUTTOLENE ON TOAST

Mince half a pound of nuttolene very fine, put in a well-oiled saucepan, and fry over the fire till a delicate brown. Great care must be taken to prevent scorching; shake the pan often. Make two cups of rich cream sauce well seasoned with butter sauce, and desiccated cocoanut. Strain this over the nuttolene, and serve a spoonful on warm toast. This makes six large portions.

BERRY TOAST

Any canned fruit, as strawberries, blackberries, blueberries, etc., may be used for toasts. Strain off the juice, boil, and thicken with corn starch to the consistency of cream. Stir in the strawberries and reheat till the berries are well heated through. Serve as other fruit toasts.

BANANA TOAST NO. 1

Peel and rub some nice bananas through a fine colander; sweeten and beat up with a little cream, and serve on moistened toast. Serve cold.

BANANA TOAST NO. 2

Take the desired quantity of bright fruit juice, as strawberry or cherry. Boil and thicken with corn starch. Into this slice some ripe bananas. The juice should not be too thick, but just so that the banana will appear suspended in the juice. Serve on moistened toast.

DATE TOAST WITH WALNUTS

Prepare same as date toast, then serve with walnut meat on each corner and one in the center.

TOMATO TOAST

Dress moistened toast with tomato sauce, as given under sauces; or use strained tomatoes thickened with flour or corn starch.

ASPARAGUS TOAST

Prepare as for stewed asparagus. Moisten and butter a piece of toast, lay four or five pieces of asparagus on it, pour a spoonful of white sauce on the bottom end of the stalks, and serve.

APPLE TOAST

Fresh stewed apples, rubbed through a colander and sweetened, make a nice dressing. The apples may be flavored with lemon, or mixed with grape or cranberry sauce. When the apples are put in the colander, the liquid may be poured into a saucepan and boiled into a syrup, and the toast moistened with this. Serve a spoonful or two of the apple sauce over all.

APRICOT TOAST

In making apricot marmalade, save the juice by itself and boil it down into a syrup. Moisten the toast, pour over some of the syrup, and some of the marmalade over all.

_BAKERY AND BREAKFAST DISHES_

BAKERY AND BREAKFAST DISHES

Thin batters are about the consistency of thin cream. Thick batters are like cream. Still thicker batters, which may be poured in a continuous stream, are called pour batters. Any batter is a pour batter until it is made so stiff that it breaks or drops in the pouring, when it is called a drop batter. It will remain a batter until too stiff to be beaten, when it becomes a dough.