Civic League Cook Book Part 17

CREAMED EGGS.--Poach eggs and serve with a thickened, seasoned cream sauce or a browned gravy sauce, mushrooms, asparagus tips, minced parsley or minced cold boiled ham, cauliflower, green corn, oysters, sausage or dried beef may be added to any cream sauce and served over poached eggs or hard boiled eggs, cut into slices or quartered. Or any of these sauces may be spread on an omelet, folded over and served.

CHEESE AND EGGS ON TOAST.--Beat three eggs with three tablespoons of bread crumbs, soaked soft in milk and drained. Add three tablespoons of melted b.u.t.ter, one teaspoon of mustard, salt and pepper and lastly one half pound of grated cheese. Spread evenly on slices of toast and brown quickly in the oven.

EGGS AND POTATOES.--Fry diced cold boiled or baked potatoes brown in a b.u.t.ter, seasoning with salt and pepper; break in three or four eggs and scramble lightly. Add two tablespoons of thick cream and serve immediately.

SWISS EGGS.--Line a pie plate with thin slices of cheese. Mix a cup of milk with one teaspoon of mustard, a dash of cayenne and a little salt.

Pour half of this mixture over the cheese. Then break carefully five eggs on the cheese; pour over the rest of the milk and bake until the eggs are set. The cheese will melt and thicken the milk.

HONEYCOMB EGGS.--Set a granite pan with a tablespoon of b.u.t.ter in the oven to heat. Beat five eggs with one third cup of milk and salt and pepper exactly one minute. Pour into the hot pan and bake in a quick oven until eggs rise to the top. Serve immediately.

OMELET, NEWPORT STYLE.--Soak a pint of bread crumbs in one pint of milk. Beat eight eggs very light and stir with the crumbs, beating five minutes. Heat two tablespoons of b.u.t.ter in a pan, pour in the mixture, season with salt and pepper and stir and scramble the mixture quickly with the point of a knife, tossing it lightly. Cook about three minutes and serve on toast.

PLAIN OMELET.--Separate four eggs. Beat the yolks with half a cup of milk or water, season with salt and pepper. Beat the whites in a bowl very light or until the bowl can be inverted and retain the whites of eggs. Cut the whites into the yolks and turn into a hot frying pan with melted b.u.t.ter. Let it stand over the fire undisturbed until it is nicely browned on the bottom. Then run the pan into a hot oven and brown on top. Serve immediately with or without sauce. Vegetable omelet is made by spreading hot thickened creamed vegetables over the omelet just before serving. Asparagus omelet is excellent. Fruit omelets are made by spreading with stewed fruit or jelly or crushed sweetened fresh fruit like strawberries, raspberries or peaches, or jams made of these fruits. Fruit omelets are spread with powdered sugar usually. Rice, macaroni or hominy are often seasoned in a favorite way with cheese or gravy and spread on the omelet before serving. Macaroni cooked with tomatoes and cheese makes an excellent omelet filling. Thickened, stewed tomatoes are nice, and mushrooms may be added with green peas to the tomatoes for Spanish omelet. In fact there are a thousand good combinations and there isn't a nicer way to use a small portion of any left over than to use it for an omelet filling if it will harmonize with eggs at all. Four eggs in an omelet combination of this kind will do nicely for a meal for a family of six people.--Contributed.

BREAD OMELET.--Soak one half cup of bread crumbs in one half cup of milk. Separate four eggs, beat separately. Beat bread crumbs into the yolks, add salt and pepper, beat whites till stiff. Add them to yolks stirring with a spoon and pour into a hot spider at once. Cook on top of stove till the bottom is browned then place in the oven till it is cooked through.--Mrs. Creaser.

HAM OR MEAT OMELETS.--Soak one cupful of bread crumbs in one cup of milk; add one cupful of minced cold boiled ham, veal, beef, corned beef, tongue, fish or chicken; season with salt and pepper. Beat two eggs very light, stir in lightly. Turn into a b.u.t.tered hot frying pan, brown on the bottom well, then run the pan into a hot oven and brown on top. Or they may be fried in deep lard by dipping a spoonful of the mixture into the smoking hot grease.--Contributed.

CODFISH OMELET.--Cook one tablespoon of flour with one of b.u.t.ter, add one half cup hot milk. Add one cup of shredded codfish that has been parboiled until tender, and drained. Add two cups cold boiled potatoes that have been chopped fine. Mix well. Brown b.u.t.ter in a hot frying pan, turn in the mixture, brown on the bottom, then fold over and serve.--Contributed.

BAKED EGGS.--Break eight eggs into a well b.u.t.tered dish; salt and pepper them, add bits of b.u.t.ter and four tablespoons of cream; cover top with grated cheese. Bake about twenty minutes.--Contributed.

EGGS WITH MUSHROOMS ON TOAST.--Break one cupful of mushrooms into small pieces, dredge them with flour and put them into the saucepan with three tablespoonfuls of b.u.t.ter, a few drops of onion juice, salt and paprika. Cook for ten minutes. Beat three eggs slightly, not separating them, and season them with salt and pepper. Add them to the mushrooms and sc.r.a.pe them from the bottom as they cook until the mixture is thick and creamy. Serve on hot b.u.t.tered toast.

Left Overs

"Beware of little extravagances; a small leak will sink a big ship."--Benjamin Franklin.

Left Overs Roll Call Responses

BREAD AND POTATOES.--Break up sc.r.a.ps of bread into small pieces, moisten with a little hot water; cover and steam a few moments. Add to diced cold boiled potatoes, season, and fry in b.u.t.ter.--Mrs. A. McKay.

HASH.--Use twice as much cold boiled potatoes as you have cold cooked meat. Chop fine, separately; mix until moist with hot water and season with salt and cayenne pepper and a little onion, if liked. Spread on baking pan, pour bacon drippings on top and bake brown.--Mrs. T. A.

McKay.

EIER BROD.--Cut sc.r.a.ps of bread into small dice and fry brown in plenty of b.u.t.ter. To a pint of crumbs, beat five or six eggs lightly with two or three tablespoons of milk; add a dash of salt and turn eggs over the bread. Scramble all together until the eggs are cooked. Serve hot.--Mrs. Paul Leonhardy.

BROILED BOILED HAM.--Take thin slices of boiled ham, put on a broiler and broil crisp. Nice for breakfast or lunch.--L. W.

SWEET AND SOUR STEW.--Cut up two onions and fry until glazed; add one tablespoon of flour. Brown and add one quart cold water, one bay leaf, a little salt and pepper, one cooking spoon of vinegar and the same of sugar. Boil and add diced, cold boiled meat. Stew about one hour.--Mrs.

George Bruegger.

SECOND DAY CHICKEN STEW.--Three fourths cup chicken broth, one cup thick cream, dash of salt, two tablespoons of flour rubbed with b.u.t.ter.

Thicken the above hot broth with this and add left over diced chicken and one half can mushrooms.--Mrs. T. A. McKay.

Candies

"Sweets to the sweet."

SEA FOAM CANDY.--Two cups light brown sugar, whites of one or two eggs according to size of cup used, one cup of nut meats, one teaspoon vanilla. Beat the eggs stiff. Put sugar on stove with enough water to cover and cook until it forms a soft ball in water. Beat this into the eggs very vigorously and add nuts and vanilla. Drop by spoonful on b.u.t.tered paper.--Mrs. Davidson.

MARSH MALLOWS.--Three cups white sugar, sixteen tablespoons hot water.

Put on stove and boil until it forms a soft ball when dropped in water.

Have ready one package Knox's gelatine, No. 1, and twelve tablespoons cold water. Pour hot syrup over this slowly and beat twenty minutes.

Pour on b.u.t.tered paper sprinkled with powdered sugar. Let stand one hour then cut in squares and roll in powdered sugar.--Mrs. Davidson.

CHOCOLATE CREAMS.--One and one half cups white sugar, one large tablespoon glucose, three fourths cup water. Put all together and place on back of stove for ten minutes, then place on brisk fire and boil until you can pick it up when dropped in cold water. Have ready the white of one egg beaten to a froth. Pour the hot sugar slowly over it and beat until stiff enough to drop in b.a.l.l.s. Use any flavor desired.

Dip in melted Baker's chocolate.--Mrs. Davidson.

FUDGE.--Take three cups of sugar and one cup of milk or cream, add one cupful of chocolate and let all boil for about fifteen minutes. Then beat well and add b.u.t.ter size of an English walnut, flavor with vanilla and add chopped nuts.--Mrs. Harry Hanson.

DIVINITY FUDGE.--Put two cups of sugar, one half cup water, one half cup corn syrup into a pan and boil till it strings when dropped from a spoon. Beat into the whites of two beaten eggs. Add nuts when cold and put into b.u.t.tered tins. Before real cold cut into squares.--Marguerite Heffernan.

PENOCHE.--One cup granulated sugar, three cups brown sugar, one lump of b.u.t.ter, half the size of an egg. Boil until it will harden when dropped in a cup of cold water. Add cup of broken nuts and stir fast until hard enough to pour. Turn into b.u.t.tered tins and cut into squares.--Marguerite Heffernan.

CHOCOLATE FUDGE.--Two cups of sugar, one cup of milk, b.u.t.ter size of an egg, chocolate to suit taste. Put the sugar and milk and b.u.t.ter on to boil. When nearly done add chocolate and nuts, boil until it hardens in cold water. Pour into b.u.t.tered tins to cool.--Marguerite Heffernan.

HEAVENLY BLISS CANDY.--Two and a quarter cups granulated sugar, one half cup water, one cup walnut, one half cup corn syrup, whites of two eggs, vanilla to suit taste. Boil together sugar, syrup and water until it hardens when tried in water. Beat up whites of eggs until real stiff, then pour in syrup stirring and beating constantly, add walnut and vanilla, beat until quite stiff. Put on greased tins, cut in squares when cold, or put in well b.u.t.tered mould and cut in slices.

Care should be taken in boiling syrup long enough.--Mrs. Monroe.

FUDGE.--Two cups sugar, two squares chocolate, b.u.t.ter size of walnut, two thirds cup water, one half cup walnut meat, vanilla. Heat sugar, water, b.u.t.ter and chocolate slowly until chocolate is melted. Boil until when tried in water will form a soft ball. Remove from fire, add walnuts and vanilla and beat until creamy. Pour on b.u.t.tered tins and cut in squares when cool.--Mrs. Monroe.

DIVINITY FUDGE.--Two cups of sugar, one half cup of corn syrup, one half cup of water, whites of two eggs, one cup of chopped nuts, flavoring to taste. Boil the sugar, corn syrup and water until brittle enough to break when tried in cold water. Have the whites of eggs beaten stiff and add the syrup slowly. Beat or stir constantly and when it begins to cool add nuts and flavoring. When thick put on b.u.t.tered plates.--Mrs. D. E. Plier.

GINGER DATES.--Prepare the following mixture and use it to fill the cavities in stoned dates. Chop fine some seeded raisins and an equal amount of soft preserved ginger root, mix thoroughly and fill the dates until plump and smooth, then roll in powdered sugar.

NOUGAT.--Two cups sugar, one half cup light corn syrup, one half cup boiling water. Boil until it makes a hard ball in water. Have ready the whites of two eggs beaten and into this stir the syrup. Flavor and beat in chopped nuts until quite thick. Turn in b.u.t.tered tin. Set in cool place until next day.--Mrs. F. Kleinsorge.

STUFFED DATES.--Remove seeds, stuff with blanched almond or with cream or chocolate fondant or half English walnut meat. Roll in powdered sugar.--Mrs. Whitehead.

SALTED ALMONDS OR PEANUTS.--Melt an ounce of b.u.t.ter in a baking pan.

Blanch a pound of sh.e.l.led almonds by letting them stand in hot water till skins can be slipped off easily. Dry well, mix with the b.u.t.ter, sprinkle with salt and brown a golden brown in the oven, shaking or stirring often. Cool by drawing on brown paper. Serve cold on small dishes. All varieties of nuts may be roasted this way.--Mrs. Whitehead.

BROWN SUGAR TAFFY.--Two cups brown sugar, one cup granulated sugar, one tablespoon b.u.t.ter. Boil with water to cover, until it is crisp and brittle when tried in cold water. Flavor with tablespoon of vanilla and pour carefully into greased pans to cool. Cut into small squares before it becomes hard, then break apart. Do not stir this candy while cooking.--Mrs. Whitehead.

VANILLA TAFFY.--Two cups granulated sugar, three fourths cup cold water, one tablespoon of vinegar, one tablespoon of b.u.t.ter. Mix well and boil without stirring until it is crisp and brittle when tested in cold water. Add vanilla extract and turn into greased pans (sprinkle with nuts if liked). Let it get cool enough to handle then pull until white. Twist into a rope and cut with scissors into small cubes and put on b.u.t.tered plates.--Mrs. Whitehead.

Canned Fruit, Preserves, Jelly and Wines