Mrs. Wilson's Cook Book Part 32

Beat to mix thoroughly and then cut and fold in the stiffly beaten whites of four eggs. Pour in a baking or ca.s.serole dish and bake in a moderate oven until firm in the centre. Garnish with strips of bacon and serve with cheese sauce.

To make cheese sauce: Place three tablespoons of grated cheese in a cup of cream sauce.

MORAVIAN OMELET

Soak one-half cup of sifted stale bread crumbs in one-half cup of milk, adding

One-half teaspoon of salt, One-quarter teaspoon of pepper, One teaspoon of grated onion, One tablespoon of finely minced parsley, Three well-beaten eggs.

Mix thoroughly and then heat four tablespoons of shortening in a frying pan until smoking hot and then pour in the mixture. Reduce the heat and cook until set. Fold and turn and then roll. Turn on a hot platter. This amount will serve two persons.

CHEESE CUTLETS

Place in a saucepan

One and one-half cups of milk, Nine level tablespoons of flour.

Stir to dissolve the flour and then bring to a boil. Cook for two minutes and then add

One-quarter pound of cheese, cut fine.

Stir until the cheese is melted and then remove from the fire and add

One small onion grated, One teaspoon of paprika, One and one-half teaspoons of salt.

Turn on a greased platter and set to cool. Mould. It takes about four hours to become firm enough to mould into cutlets. Mould into shape and then roll in flour and dip in beaten egg, then in fine crumbs and fry until golden brown in hot fat. Garnish with watercress.

COUNTRY CHEESE SANDWICHES

Place one cup of country or b.u.t.termilk cheese in a bowl and add

One-half cup of thick mayonnaise, One onion, chopped very fine, One green pepper, chopped very fine, Two teaspoons of salt, Two teaspoons of paprika, One-half teaspoon mustard.

Mix thoroughly and then spread the rye bread with English b.u.t.ter, and then spread the filling between the slices of bread and cut into finger-width strips.

CHEESE SANDWICHES

Place in a bowl

One-half cup of grated cheese, and then add One tablespoon of grated onion, Two tablespoons of finely minced green peppers, One teaspoon of salt, One teaspoon of paprika, One-half teaspoon of mustard, Six tablespoons of mayonnaise dressing.

Mix thoroughly and then spread between the bread as prepared for bread and b.u.t.ter sandwiches.

A FEW POINTERS ABOUT VEGETABLES

Do not oversalt vegetables. Never salt while cooking; too much salt not only toughens the delicate fibres but also neutralizes the valuable mineral content.

Add just sufficient boiling water to cover and then bring to a boil.

Then cook slowly until tender. Do not cover the saucepan in which the vegetables are cooking. This condenses the steam which contains the volatile oils and thus darkens the vegetable.

PUREE OF PEAS

Rub one cup of cooked peas through a sieve and add

One cup of milk, One-half cup of water, One tablespoon of cornstarch, One teaspoon of grated onions, One teaspoon of finely chopped parsley.

Dissolve the starch in the water and add the balance of the ingredients to the pea puree. Bring to a boil and cook for five minutes. Season with salt and pepper and serve with croutons or toast, slices of bread cut in half-inch blocks.

PEA SOUFFLE

Place in a bowl

One cup of thick cream sauce,

and then rub

Four tablespoons of cooked peas through a sieve.

Now add

Five tablespoons of bread crumbs, One teaspoon of grated onion, One-half teaspoon of salt, One-quarter teaspoon of pepper, Yolks of two eggs.

Beat to mix, then fold in the stiffly beaten whites of the two eggs.

Pour into a greased baking dish and bake in a moderate oven until firm in the centre. Serve at once. This dish replaces meat.

PEA PUDDING

Put four tablespoons of peas through a sieve and then place in a bowl and add

One cup of thick cream sauce, Four tablespoons of fine bread crumbs, One well beaten egg, One teaspoon of finely minced parsley, One teaspoon of grated onions, One-half teaspoon of paprika, One-half teaspoon of salt.

Mix to blend, then pour in well-greased custard cups. Bake until firm in the centre. Serve in cups, or turn out on a slice of toast and cover with cream of hollandaise sauce.

NOTE.--Set the pudding in a pan containing warm water while baking.

BAKED DRIED CORN

Soak one and one-half cups of corn over night and then in the morning drain and place in a saucepan and cover with boiling water. Simmer slowly until tender and then drain and season with