My Pet Recipes, Tried and True Part 9

SALAD SANDWICHES.

MRS. J. LAURIE.

For twenty four slices of bread and b.u.t.ter, take two small tomatoes, one small lettuce, one bunch cress, two tablespoons salad oil, one tablespoon of vinegar, pepper and salt. Shred all the salad finely. Mix well with the dressing and put a little on half the bread and b.u.t.ter.

Cover with the other half, press together and trim neatly.

SALAD DRESSING WITHOUT OIL.

MRS. GILMOUR.

The yolks of two egg boiled half an hour, one half egg spoon of mustard, one dessert spoon of sugar, pinch of salt, a little pepper. One cup of sour or sweet cream, one dessert spoon of vinegar.

SALAD DRESSING FOR TOMATOES.

MRS. A. J. ELLIOT.

Half a cup of b.u.t.ter, one cup of sweet milk, one cup of vinegar, one tablespoon of salt, two tablespoons of made mustard, a dash of sugar and cayenne, and four eggs. Slice tomatoes and arrange in layers. Garnish dish with either salad or parsley.

METHOD: Scald the milk and melt the b.u.t.ter with it, pour this on the eggs well beaten, add the salt and then the vinegar, this last slowly, and stir all the time. Then cook in a pot in hot water, until as thick as custard, when cold add the mustard.--Prepared mustard is made as follows: two tablespoons mustard, one teaspoon sugar, half a teaspoon salt, enough boiling water to mix. Half this quant.i.ty is enough for ordinary use. The above recipe is also good for chicken.

EGGS.

Humpty Dumpty sat on the wall.

Humpty Dumpty had a great fall.

All the king's horses and all the king's men Could not set Humpty Dumpty back again.

--MOTHER GOOSE.

Try the freshness of eggs by putting them into cold water; those that sink the soonest are the freshest.

Never attempt to boil an egg without watching the time-piece. Put the eggs in boiling water. In three minutes eggs will be boiled soft; in four minutes the white part will be cooked; in ten minutes they will be hard enough for salad.

PRESERVING EGGS.

MRS. FARQUHARSON SMITH.

(Which keeps them from June to June.)

Half a gallon of fresh lime to five gallons of water added by degrees, two and one half gallons the first day, the rest next, then add one half gallon coa.r.s.e salt, stir two or three times a day for three days, after this drop in four eggs gently. To test the strength of the lime-water drop in an egg that you know to be fresh, and if it floats the lime is too strong, add another gallon or more of water until you find the egg dropping to the bottom.

CUReE EGGS.

MISS MITCh.e.l.l.

Boil six eggs quite hard, then sh.e.l.l and cut them in half; have drawn b.u.t.ter not too thick, flavor with curee powder. Place your eggs on a side dish, pour your curee round and finish with parsley: makes a pretty lunch dish.

POACHED EGGS.

Have nicely cut hot b.u.t.tered toast, with a little anchovy paste. After poaching your eggs, put them on the toast and sprinkle finely chopped parsley over them. Garnish the dish with parsley.

ANCHOVY EGGS.

MADAME J. T.

Boil three eggs hard, turn in the water for the first two minutes. Let boil for one hour; cut in two, remove the yolks and leave the whites in cold water not to discolor. Pound three anchovies in a mortar with one tablespoon b.u.t.ter, small pinch of pepper, one shake cayenne, one half teaspoon lemon juice and the yolks of the eggs. When pounded smooth put back into the eggs. Sardines can be used instead of the anchovies.

STUFFED EGGS.

MRS. W. CLINT.

Three eggs, one teaspoon of b.u.t.ter, one teaspoon of parsley, two tablespoons minced ham. Boil the eggs for ten minutes; take off the sh.e.l.ls, cut lengthwise, take out the yolks, mash them in a basin, add the b.u.t.ter melted, the minced ham and the parsley. Put the mixture into the whites of the eggs. Put the two halves together. Serve on shallow dish with the following white sauce: one tablespoon each of b.u.t.ter, flour, and salt, one cup milk, one saltspoon pepper. Melt the b.u.t.ter add the flour, then the milk (gradually) and pepper and salt.

BAKED OMELET.

MRS. DUNCAN LAURIE.

One cupful boiling milk, beat the yolks of four eggs, add hot milk, and a tablespoonful melted b.u.t.ter, wet three teaspoonfuls flour in a little cold milk add the beaten whites and beat all, salt and pepper to taste.

Bake twenty minutes.

CHEESE OMELET.

MRS. HENRY THOMSON.

Three eggs, well beaten, grated cheese the size of an egg, salt, three tablespoons of fresh cream.

OMELET.

MISS M'GEE.

Seven eggs, one cup of milk, one teaspoonful flour, parsley, pepper and salt. Beat the whites and yolks separately, add the milk, pepper, salt, and chopped parsley and the flour dissolved in a little milk, then add the whites, put in the frying pan, leave on top of the stove for three minutes and put in the oven for five minutes.

OMELETTE.