The New Dr. Price Cookbook Part 19

MINT SAUCE

1/4 cup chopped mint leaves 1/2 cup vinegar 1/4 cup water 1/4 cup sugar

Cook all ingredients in sauce pan over very slow fire for about one-half hour. Do not allow to boil. Serve hot.

HORSE-RADISH SAUCE

2 tablespoons b.u.t.ter 2 tablespoons grated horse-radish 1 tablespoon thick cream 1/2 teaspoon lemon juice

Cream b.u.t.ter, add horse-radish, cream and lemon juice. Keep very cold until served.

CRANBERRY SAUCE

1 quart cranberries 2 cups sugar 1 cup water

Wash and pick over cranberries. Put all ingredients into saucepan.

Cover until it boils. Remove cover and cook about 10 minutes or until berries have all burst. Pour into mold, chill and serve. For cranberry jelly strain after cooking.

TOMATO SAUCE

3 slices bacon cut into small pieces 1 slice onion chopped 2 tablespoons flour 1-1/2 cups strained tomatoes 1/2 teaspoon salt few gratings of nutmeg cayenne 1 tablespoon chopped green peppers

Put bacon into saucepan, add onion and brown slightly. Add flour, tomatoes which have been heated and strained, and stir until thick.

Add seasoning and peppers.

EGGS

BOILED EGGS

Drop into boiling water and boil 3 minutes for soft boiled, 15 to 20 minutes for hard boiled or place eggs in boiling water, cover, and cook over moderate heat without boiling from 6 to 8 minutes for soft, 45 minutes for hard cooked.

POACHED EGGS

Break eggs and drop carefully one at a time into boiling water in shallow frying pan. Cook slowly until eggs are set. Remove each with skimmer and serve on toast garnished with parsley.

POACHED EGGS IN CREAM

Put half cup of cream sauce into shallow baking dish. Open eggs carefully and place on sauce; cook over boiling water from 10 to 15 minutes or until eggs are set or are as firm as desired. Cover with half cup of cream sauce, sprinkle with chopped parsley and dust with paprika and serve.

SCRAMBLED EGGS

Break eggs into bowl, season with salt and pepper and pour into hot, frying pan in which b.u.t.ter has been melted. Cook over slow fire and as eggs thicken stir until cooked. If desired eggs may be beaten with 1 tablespoon milk to each egg and cooked in same way.

SCRAMBLED EGGS WITH DRIED BEEF

1/4 pound dried beef 3 eggs 3 tablespoons milk or water 1 tablespoon b.u.t.ter

Cover beef which has been picked into small pieces with cold water, heat but do not boil. Drain. Melt batter in frying pan; add beef and eggs, which have been beaten with the milk or water. As soon as eggs begin to set, stir until cooked.

PLAIN OMELET

Beat 4 eggs with 4 tablespoons milk, add 1/2 teaspoon salt and 1/8 teaspoon pepper and mix. Melt 1 teaspoon fat in hot frying pan; pour in eggs; cook slowly until egg is set; lift edges of omelet allowing thin portions to run underneath; when brown underneath, fold over and serve on hot platter. Sprinkle with 1 teaspoon chopped parsley.

PUFFY OMELET

4 eggs 1/2 teaspoon salt 1/8 teaspoon pepper 2 teaspoons Dr. Price's Baking Powder 1 tablespoon corn starch 1/2 cup milk or half milk and half water

Separate eggs; mix salt, pepper, baking powder, corn starch and milk with yolks of eggs. Beat whites until light and mix in well with yolks. Put into greased hot frying pan and cook slowly until well puffed up. Dry out in oven, fold over in half and serve immediately on hot platter, or if desired serve with tomato sauce page 36 added before omelet is folded.

FANCY OMELETS

A great variety of omelets can be made by either mixing chopped vegetables, fruits, meats, or sh.e.l.lfish with plain omelet before cooking, or folding them in after cooking.

CROQUETTES

CHICKEN CROQUETTES

2 cups chopped chicken 2 tablespoons b.u.t.ter 2 tablespoons flour 1 cup milk 2 teaspoons salt 1 teaspoon Worcestershire sauce 1/8 teaspoon paprika 1/8 teaspoon pepper 1 tablespoon chopped parsley 2 eggs bread crumbs

Melt b.u.t.ter in saucepan; add flour and add cold milk slowly, stirring until smooth and creamy; add seasoning and parsley. Boil 3 minutes.

Add chicken; mix well and pour out on platter to cool. When cool enough to handle take a large spoon of the mixture in floured hands; shape into b.a.l.l.s, cones, or oval cakes and put into cold place until firm. Roll in bread crumbs, then dip in eggs beaten with 2 tablespoons milk, then in bread crumbs. Lay on plate which has been sprinkled with bread crumbs. Fry in deep hot fat until brown. Drain and serve.

RICE CROQUETTES

1 cup rice 2 eggs 3 tablespoons milk 1 teaspoon salt 1 tablespoon sugar 1 tablespoon b.u.t.ter 1 teaspoon chopped parsley bread crumbs

Wash rice several times and boil with 2 quarts boiling water 30 minutes. Drain well and put into top of double boiler. Add 1 egg beaten with 2 tablespoons milk; add salt, sugar, b.u.t.ter and parsley; cook until egg thickens. Cool and shape into cones, b.a.l.l.s or oval cakes. Roll in bread crumbs, then in egg beaten up with 1 tablespoon milk. Roll in bread crumbs and fry in deep hot fat until brown.

SALMON CROQUETTES