Food recipes
Eggs Baked in Little Dishes
Eggs Baked in Little Dishes
Ingredients:
6 eggs.
2 heaping tablespoonfuls Parmesan cheese.
1/2 teaspoonful salt.
Directions:
Pinch of red pepper.
Beat the eggs without separating till light and foamy, and then add the cheese, salt, and pepper. Put a
tablespoonful of butter in the frying−pan, and when it is hot put in the eggs, and stir till smooth and firm.
Serve on small pieces of buttered toast.
Parmesan cheese is very nice to use in cooking; it comes in bottles, all ready grated to use.
Eggs with Bacon
Take some bacon and put in a hot frying−pan, and cook till it crisps. Then lift it out on a hot dish and put in
the oven. Break six eggs in separate cups, and slide them carefully into the fat left in the pan, and let them
cook till they are rather firm and the bottom is brown. Then take a cake−turner and take them out carefully,
and put in the middle of the dish, and arrange the bacon all around, with parsley on the edge.
8
Ham and Eggs, Moulded
Take small, deep tins, such as are used for timbales, and butter them. Make one cup of white sauce; take a cup
of cold boiled ham which has been put through the meat−chopper, and mix with a tablespoonful of white
sauce and one egg, slightly beaten. Press this like a lining into the tins, and then gently drop a raw egg in the
centre of each. Stand them in a pan of boiling water in the oven till the eggs are firm,−−about ten
minutes,−−and turn out on a round platter. Put around them the rest of the white sauce. You can stand the little
moulds on circles of toast if you wish. This rule was given Margaret by her Pretty Aunt, who got it at
cooking−school; it sounded harder than it really was, and after trying it once Margaret often used it.
FISH
One day some small, cunning little fish came home from market, and Margaret felt sure they must be meant
for her to cook. They were called smelts, and, on looking, she found a rule for cooking them, just as she had
expected.
Fried Smelts
Put a deep kettle on the fire, with two cups of lard in it, to get it very hot. Wipe each smelt inside and out with
a clean wet cloth, and then with a dry one. Have a saucer of flour mixed with a teaspoonful of salt, and
another saucer of milk. Put the tail of each smelt through its gills−−that is, the opening near its mouth. Then
roll the smelts first in milk and then in flour, and shake off any lumps. Throw a bit of bread into the fat in the
kettle, and see if it turns brown quickly; it does if the fat is hot enough, but if not you must wait. Put four
smelts in the wire basket, and stand it in the fat, so that the fish are entirely covered, for only half a minute, or
till you can count thirty. As you take them out of the kettle, lay them on heavy brown paper on a pan in the
oven, to drain and keep hot, and leave the door open till all are done. Lay a folded napkin on a long, narrow
platter, and arrange the fishes in two rows, with slices of lemon and parsley on the sides.
Fish−balls
One morning there was quite a good deal of cold mashed potato in the ice−box, so Margaret decided to have
fish−balls for
breakfast. Her rule said: Take a box of prepared codfish and put it in a colander and pour a quart of boiling
water through it, stirring it as you do so. Let it drain while you heat two cups of mashed potato in a double
boiler, with half a cup of hot milk, beating and stirring till it is smooth. Squeeze the water from the codfish
Ingredients:
6 eggs.
2 heaping tablespoonfuls Parmesan cheese.
1/2 teaspoonful salt.
Directions:
Pinch of red pepper.
Beat the eggs without separating till light and foamy, and then add the cheese, salt, and pepper. Put a
tablespoonful of butter in the frying−pan, and when it is hot put in the eggs, and stir till smooth and firm.
Serve on small pieces of buttered toast.
Parmesan cheese is very nice to use in cooking; it comes in bottles, all ready grated to use.
Eggs with Bacon
Take some bacon and put in a hot frying−pan, and cook till it crisps. Then lift it out on a hot dish and put in
the oven. Break six eggs in separate cups, and slide them carefully into the fat left in the pan, and let them
cook till they are rather firm and the bottom is brown. Then take a cake−turner and take them out carefully,
and put in the middle of the dish, and arrange the bacon all around, with parsley on the edge.
8
Ham and Eggs, Moulded
Take small, deep tins, such as are used for timbales, and butter them. Make one cup of white sauce; take a cup
of cold boiled ham which has been put through the meat−chopper, and mix with a tablespoonful of white
sauce and one egg, slightly beaten. Press this like a lining into the tins, and then gently drop a raw egg in the
centre of each. Stand them in a pan of boiling water in the oven till the eggs are firm,−−about ten
minutes,−−and turn out on a round platter. Put around them the rest of the white sauce. You can stand the little
moulds on circles of toast if you wish. This rule was given Margaret by her Pretty Aunt, who got it at
cooking−school; it sounded harder than it really was, and after trying it once Margaret often used it.
FISH
One day some small, cunning little fish came home from market, and Margaret felt sure they must be meant
for her to cook. They were called smelts, and, on looking, she found a rule for cooking them, just as she had
expected.
Fried Smelts
Put a deep kettle on the fire, with two cups of lard in it, to get it very hot. Wipe each smelt inside and out with
a clean wet cloth, and then with a dry one. Have a saucer of flour mixed with a teaspoonful of salt, and
another saucer of milk. Put the tail of each smelt through its gills−−that is, the opening near its mouth. Then
roll the smelts first in milk and then in flour, and shake off any lumps. Throw a bit of bread into the fat in the
kettle, and see if it turns brown quickly; it does if the fat is hot enough, but if not you must wait. Put four
smelts in the wire basket, and stand it in the fat, so that the fish are entirely covered, for only half a minute, or
till you can count thirty. As you take them out of the kettle, lay them on heavy brown paper on a pan in the
oven, to drain and keep hot, and leave the door open till all are done. Lay a folded napkin on a long, narrow
platter, and arrange the fishes in two rows, with slices of lemon and parsley on the sides.
Fish−balls
One morning there was quite a good deal of cold mashed potato in the ice−box, so Margaret decided to have
fish−balls for
breakfast. Her rule said: Take a box of prepared codfish and put it in a colander and pour a quart of boiling
water through it, stirring it as you do so. Let it drain while you heat two cups of mashed potato in a double
boiler, with half a cup of hot milk, beating and stirring till it is smooth. Squeeze the water from the codfish
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