Mrs. Wilson's Cook Book Part 95

(4)

Clear Tomato Soup Deviled Egg Slice of Toast (no b.u.t.ter) Stewed Peaches Tea or Coffee

(5)

String-Bean Salad Toast (no b.u.t.ter) Cup Custard Tea

(6)

Poached Egg on Slice of Toast Cantaloupe Tea

(7)

Broiled Fish Lettuce Raspberries Tea

b.u.t.ter and potatoes are eliminated from this meal. Use skim milk, which has had its fat content removed in the cream, but which still contains the full nutritive value of the milk.

(1)

DINNER

Radish Watercress Broiled Steak Spinach String Beans One Slice of Toast (no b.u.t.ter) Stewed Fresh Fruit Coffee

(2)

Olives Radishes Broiled Fish Peas Steamed Squash Lettuce One Slice of Toast (no b.u.t.ter) Sliced Peaches Coffee

(3)

Clam Broth Baked Peppers Cream Sauce Made with Skim Milk Crushed Corn Stewed Cuc.u.mbers Lettuce One Slice of Toast (no b.u.t.ter) Watermelon Coffee

(4)

Young Onions Lamb Chops Baked Tomato Lettuce One Slice of Toast (no b.u.t.ter) Cantaloupe Coffee

(5)

Tomato Canape Broiled Chicken Peas Steamed Cabbage Lettuce Stewed Peaches Coffee

(6)

Minced Clams on Toast Egg plant String Beans Lettuce Cup Custard Coffee

(7)

Water-cress Pot Roast of Beef Stewed Tomatoes Lima Beans Cuc.u.mber Salad One Slice of Toast (no b.u.t.ter) Stewed Apricots Coffee

This meal eliminates potatoes, b.u.t.ter and the rich heavy desserts. The portions should be about three ounces of lean meat and one-half cup of each vegetable, three leaves of lettuce. Use French dressing on all salads and one-half cup of fruit for dessert.

This amount of food will not only satisfy, but also will, if persisted in, give satisfactory results in a reduction of flesh. This means that you cannot eat candy and other sweets between meals, and if you feel that you must have something sweet, try a piece of chewing gum. If fruits are too sour, try corn syrup for sweetening; about one-half cup to each quart of prepared fruit. Fresh fruits develop their own natural sweetness if they are baked instead of stewed in a saucepan.

Just place them in a ca.s.serole dish with this amount of syrup or plain water and bake in a moderate oven for thirty-five minutes.

CINNAMON TOAST

Place two ounces of b.u.t.ter in a bowl and cream well. Add

Five tablespoons of sugar, One teaspoon of cinnamon extract or powdered cinnamon.

Cream and then spread on nicely toasted bread.

FRIED OYSTERS

Unless the oyster is attractive in appearance, single dipped and fried an attractive brown, it is a failure as a fried oyster; few housewives seem to be able to turn out a perfect product.

Use large oysters, and look them over carefully for bits of sh.e.l.l.

Wash and then roll in highly seasoned corn flour. Let dry off for ten minutes and then dip in prepared egg, and then roll in fine bread crumbs. Stand aside to dry for ten minutes. Fry only three or four at a time in hot fat. Care must be taken to have the fat sufficiently hot. Usually about 370 degrees Fahrenheit will do.

If you do not use a fat thermometer to test the fat, then try it with a piece of bread in the following manner: Place a crust of bread in the fat and begin to count 101, 102, 103, 104, etc., until you reach 110: the bread should then be a deep golden brown. Then proceed to fry the oysters, keeping the fact in mind that more than three or four in at once will reduce the temperature of the fat and thus permit the oyster to soak up the grease.

TO PREPARE THE CORN FLOUR

One cup of corn flour, Two teaspoons of salt, One and one-half teaspoons of paprika.

Sift three times. To prepare the egg dip:

One egg, Six tablespoons of oyster liquid, One tablespoon of Worcestershire sauce, One teaspoon of salt, One teaspoon of paprika, One tablespoon of prated onion.

Beat well to mix and then use. To prepare the bread crumbs, put dried bread through the food chopper, then sift and store until needed.

OYSTERS AU GRATIN, ITALIENNE