Miss Parloa's New Cook Book Part 56

Rice Waffles.

Stir two cupfuls of boiled rice into the mixture for waffles, No. 2.

Hominy waffles can be made in the same way.

Flannel Cakes.

One cupful of Indian meal, two of flour, three of boiling milk, one- fourth of a yeast cake, or one-fourth of a cupful of liquid yeast; one teaspoonful of salt, one table-spoonful of sugar, two of b.u.t.ter. Have the milk boiling, and pour it on the meal and b.u.t.ter. When cool, add the flour, salt, sugar and the yeast, which has been dissolved in four table-spoonfuls of cold water. Let the mixture rise over night. Fry like griddle-cakes.

Graham Griddle-Cakes.

Two cupfuls of Graham, one of flour, two and a half of milk, one table-spoonful of sugar, one teaspoonful of salt, one of cream of tartar, half a teaspoonful of soda, two eggs. Let half the milk come to a boil. Pour it on the Graham, and stir until perfectly smooth; then add the cold milk, and set away to cool. Mix the other dry ingredients with the flour, and rub through a sieve. Add with the eggs, well beaten, to the Graham and milk. Rye griddle-cakes are made the same way.

Squash Griddle-Cakes.

One pint of flour, nearly a pint of milk, two eggs, one tea-spoonful of cream of tartar, half as much soda, four table-spoonfuls of sugar, one teaspoonful of salt, two cupfuls of sifted squash. Mix the flour with the other dry ingredients, and rub through a sieve. Beat the eggs well, add them and the milk to the squash, and pour on the flour. Beat till smooth and light. This gives a thin batter. If the cakes are liked thick a little more flour may be used. Fry as usual.

Indian Griddle-Oakes.

One cupful of Indian meal, one of flour, three of boiling milk, two eggs, one teaspoonful of salt, one of cream of tartar, half a teaspoonful of soda, two table-spoonfuls of sugar. Have the milk boiling, and, gradually, pour it on the meal. Put the other dry ingredients with the flour, and rub through a sieve. When the scalded meal is cool, add to it the flour and the eggs, well beaten.

Hominy Griddle-Cakes.

To a pint of warm boiled hominy add a pint of milk or water and a pint of flour. Beat two or three eggs and stir into the batter with a little salt Fry as any other griddle-cakes. They are delicious.

EGGS.

Omelets.

There is no better form in which to serve eggs than as an omelet, but so few people make a good omelet that that is one of the last things the inexperienced housekeeper or cook will attempt. Yet the making is a simple operation, the cause of failure usually being that the pan for cooking is not hot enough, and too much egg is put in at one time.

When there is too much egg in the pan, one part will be cooked hard before the other is heated through. A pan measuring eight inches in diameter will cook an omelet made with four eggs; if more eggs are used, a larger pan is necessary.

Plain Omelet.

Four eggs, one teaspoonful of salt, two table-spoonfuls of milk, one table-spoonful of b.u.t.ter. Beat the eggs with a Dover, or any other good egg beater, and add the salt and milk. Have the pan _very hot_. Put in the spoonful of b.u.t.ter and pour in the beaten egg.

Shake vigorously on the hottest part of the stove until the egg begins to thicken; then let it stand a few seconds to brown. Run the knife between the sides of the omelet and the pan, fold, and turn on a _hot_ dish. Serve without delay.

Quaker Omelet.

A Quaker omelet is a handsome and sure dish when care is taken in the preparation. Three eggs, half a cupful of milk, one and a half table- spoonfuls of corn-starch, one tea-spoonful of salt, one table- spoonful of b.u.t.ter. Put the omelet pan, and a cover that will fit closely, on to heat. Beat well together the yolks of the eggs, the corn-starch and the salt. Beat the whites to a stiff froth. Add to the well-beaten yolks and corn-starch. Stir all together very thoroughly, and add the milk. Put the b.u.t.ter in the hot pan. When melted, pour in the mixture. Cover, and place on the stove where it will brown, but not burn. Cook about seven minutes. Fold, turn on a hot dish, and serve with cream sauce poured around it. If the yolks and corn-starch are thoroughly beaten, and if, when the stiff whites are added, they are well mixed, and the pan and cover are very hot, there can hardly be failure.

Cheese Omelet.

Make the same as plain omelet, and as soon as it begins to thicken, sprinkle in three table-spoonfuls of grated cheese.

Ham Omelet.

The same as plain omelet, and add three tablespoonfuls of cooked ham, chopped rather fine, as soon as it begins to thicken.

Chicken Omelet.

The same as plain omelet, and, just before folding, add one cupful of cooked chicken, cut rather fine, and warmed in cream sauce.

Jelly Omelet.

A jelly omelet is made like the others, and, just before folding, spread with any kind of jelly (currant or grape is the best, however).

Fold quickly, and serve.

Savory Omelet.

This is made like a plain omelet, with the addition of salt and one table-spoonful of chopped parsley. A little grated onion may be used also, if you like it.

Fish Omelet.

Boil a shad roe twenty minutes in salt and water. Chop it fine, and add to it a cupful of any kind of cold fish, broken fine. Season with salt and pepper, and warm in a cupful of cream sauce. Make a plain omelet with six eggs. When ready to fold, spread the prepared fish on it. Roll up, dish, and serve immediately.

Corn Omelet.

One pint of cold boiled corn, four eggs, half a cupful of milk, one teaspoonful and a half of salt, a little pepper, three table-spoonfuls of b.u.t.ter. Beat the eggs, and add to them the salt, pepper, milk and corn. Fry like a plain omelet.

Baked Omelet.

One pint and a half of milk, four eggs, one table-spoonful of flour, one of b.u.t.ter, one teaspoonful of salt. Let the milk come to a boil.

Mix the b.u.t.ter and flour together. Pour the boiling milk on the mixture, which then cook five minutes, stirring all the while. Put away to cool. When cooled, add the salt and the eggs, the yolks and whites having been beaten separately. Pour into a b.u.t.tered dish, and bake twenty minutes in a quick oven. Serve at once. The dish should hold a little more than a quart.

Dropped Eggs,

Have one quart of boiling water and one table-spoonful of salt in a frying-pan. Break the eggs, one by one, into a saucer, and slide carefully into the salted water. Cook until the white is firm, and lift out with a griddle-cake turner and place on toasted bread. Serve immediately.