New Royal Cook Book Part 22

Grease m.u.f.fin tins; put one thick slice of unpeeled tomato into each tin; season with salt and pepper; break one egg on top of each slice; again season with salt and pepper and put a small piece of b.u.t.ter on top of each egg. Bake in oven until egg is set but not hard. Serve on rounds of toast and garnish with parsley.

Corn Pudding

1 quart fresh corn cut from cob 1 teaspoon salt 1/4 teaspoon pepper 3 eggs slightly beaten 2 cups milk 3 tablespoons melted b.u.t.ter

Put all ingredients into greased baking dish and bake in moderate oven until firm.

Scotch Potatoes

1 quart potatoes 1 quart onions 1 teaspoon salt

Wash, pare and cut potatoes and onions in half-inch rounds. Put into saucepan with boiling water to cover, adding salt. Boil 25 or 30 minutes, or until tender. Drain, put into dish and cover with Thick Cream Sauce. Bake in hot oven about 25 minutes.

French Toast

1/2 cup flour 1 teaspoon Royal Baking Powder 1/4 teaspoon salt 1/2 cup milk 1 egg sliced bread

Sift together flour, baking powder and salt; add milk and beaten egg; beat well. Into this dip bread, fry in hot fat, drain, and serve hot with powdered sugar.

Cheese Souffle

2 tablespoons b.u.t.ter 3 tablespoons flour 1/2 cup milk 1/2 teaspoon salt few grains cayenne 1 cup grated American cheese yolks of 3 eggs 2 teaspoons Royal Baking Powder whites of 3 eggs

Melt b.u.t.ter, add flour, and when well-mixed add milk slowly. Add salt, cayenne, and cheese. Remove from fire, add yolks of eggs beaten until light. Cool mixture and mix in baking powder and beaten egg whites. Bake in greased dish 25 minutes in slow oven. Serve at once.

Vegetables

Summer vegetables should be cooked on same day they are gathered. Look them over and wash well, cutting out all decayed parts. Always cook vegetables in freshly boiled water and keep water boiling until done.

When cooking green vegetables add salt last few minutes of cooking.

Potatoes--Boil 25 to 40 minutes.

Turnips--Boil from 40 to 60 minutes.

Beets--Boil from 1 to 2 hours before peeling.

Parsnips--Boil from 30 to 50 minutes.

Spinach--Boil 20 to 30 minutes.

Onions--Boil in 2 or 3 waters, 45 to 60 minutes.

String Beans--Boil 1 to 1-1/2 hours.

Sh.e.l.l Beans--Boil 30 to 60 minutes.

Green Corn--Steam 10 to 15 minutes, or boil 5 to 6 minutes.

Green Peas--Boil in as little water as possible 30 to 45 minutes.

Asparagus--Boil 20 to 30 minutes.

Winter Squash--Boil 20 to 40 minutes in small quant.i.ty of water.

Cabbage--Boil 45 minutes to 2 hours.

Asparagus

Wash, sc.r.a.pe, cut off about one inch hard ends, and tie together. Put into saucepan, cover with boiling water, and boil until tender, keeping tips out of water for the first ten minutes; add salt. Remove from water; lay on pieces of toast and serve with melted b.u.t.ter, cream or Hollandaise Sauce.

Pickled Beets

Wash and boil six medium sized beets until tender. Remove skins; slice or cut into quarters; cover with 1/2 cup vinegar, 1 teaspoon salt, 1/8 teaspoon pepper and 1 tablespoon sugar.

Creamed Carrots

Wash and sc.r.a.pe carrots; cut into thin slices. Cover with boiling water and boil until tender. Drain and mix with cream sauce or melted b.u.t.ter.

Sprinkle with chopped parsley.

Boiled New Cabbage

Cut cabbage into quarters, removing hard part of core, and place in cold water 30 minutes. Drain, cover with boiling water and boil, without a cover, 30 minutes or until tender. Drain, put into dish and pour over Cream or Bechamel Sauce.

Cold Slaw

Wash cabbage; cut into quarters, and then slice very thin; allow to stand in cold water 30 minutes; drain well and cover with boiled or French dressing.

Spinach

Pick over carefully and wash thoroughly in severed waters until every bit of sand is removed. Put into large kettle and add very little boiling water, about 1/2 cup. Young spinach does not need any water.

Boil until tender or about 25 minutes. Drain thoroughly, chop fine and drain again. Season with salt and pepper and garnish with slices of hard boiled-eggs.

Cauliflower