Mrs. S.T. Rorer

“ Rub the butter and flour together, add the milk, salt and pepper; when boiling add the celery; stand this over hot water while you poach the eggs and toast six squares of bread. Butter the toast, put on each slice one egg; put these around the edge of a large platter, turn the celery into the middle of the dish and send at once to the table. To increase the beauty of this dish, and to give it a greater food value, you may garnish between the toast and celery with carefully boiled rice; this then makes an exceedingly nice supper dish. ”

“ One of the ways of getting hard-boiled yolks, without wasting the whites, is to separate the white and the yolk before the egg is cooked; drop the yolk down into a kettle of boiling water; then stand on the back part of the stove for fifteen or twenty minutes until it is hard. The yolk will cook in this way just as well as with the white in the shell. Now, you have the uncooked whites, which may be used for a simple white cake, apple float, soufflés, plain or with fruit. ”

“ In all good cooking there is a constant demand for a half pint or a pint of stock. Brown sauce and tomato sauce, in fact, all meat sauces, are decidedly better made from stock than water, and as it comes to every household without the additional cost of a penny, there is no excuse whatever for being without it. ”

“ This is an exceedingly nice dish for supper where one does not care for meat. Four or six eggs can be used to each half-pint of cold boiled rice, and either three fresh tomatoes, chopped, or two-thirds of a cupful of solid strained tomato. Put a tablespoonful of butter, a half teaspoonful of salt, a saltspoonful of pepper and the tomatoes into a saucepan; when hot add the rice, and when the rice is hot add the eggs, beaten without being very light. ”

“ Where a little cooked meat and, at the same time, mashed potatoes, are left over, the meat may be seasoned with a savory sauce, turned into a baking dish, the mashed potatoes slightly thinned with hot milk and then slightly thickened with flour, and used as a crust. ”

“ The white of eggs, almost pure albumin, is nutritious, and, when cooked in water at 170 degrees Fahrenheit, requires less time for perfect digestion than a raw egg. The white of a hard-boiled egg is tough and quite insoluble. The yolk, however, if the boiling has been done carefully for twenty minutes, is mealy and easily digested. Fried eggs, no matter what fat is used, are hard, tough and insoluble. ”

“ For instance, in cream of celery soup, cover the celery with cold stock instead of water, using a quart instead of a pint of water, and then use only a pint of milk, having in the end the same quantity of a much more tasty soup at a less cost. One soon learns that all made-over dishes are more savory where stock is used in place of water. ”

“ Economical marketing does not mean the purchase of inferior articles at a cheap price, but of a small quantity of the best materials found in the market; these materials to be wisely and economically used. Small quantity and no waste, just enough and not a piece too much, is a good rule to remember. In roasts and steaks, however, there will be, in spite of careful buying, bits left over, that, if economically used, may be converted into palatable, sightly and wholesome dishes for the next day's lunch or supper. ”

“ Poached eggs that are left over may be dropped at once into boiling water, cooked slowly until perfectly hard, and put aside for chopping, to use as a garnish for a curry or some vegetable dish with which they will nicely blend. ”

“ COOKING OF EGGS
Any single food containing all the elements necessary to supply the requirements of the body is called a complete or typical food. Milk and eggs are frequently so called, because they sustain the young animals of their kind during a period of rapid growth. Nevertheless, neither of these foods forms a perfect diet for the human adult. ”

“ There comes a time during the week, even in careful housekeeping, when there is an accumulation of little things, a few olives, a slice or two of beet, perhaps two or three pieces of cooked carrot, a cold potato, a tiny little bit of cold fish, or cold meats, and not more than a tablespoonful or two of aspic jelly ”

“ The genuine Hamburg steaks are rich in onion and very rich in fatty matter, too much so to be wholesome; so we will modify them, that they may be eaten even by dyspeptics or persons with weak digestion. Put twice through a meat chopper the tough ends of steaks or bits of the round. To each pound of this meat allow a half teaspoonful of celery seed, a teaspoonful of grated onion. Form into thick even cakes, being sure that the center and sides are the same thickness. ”

“ Put over the omelet four tablespoonfuls of rum; touch a lighted match to the rum, and carry the omelet to the table, burning. Baste it with the burning rum until the alcohol is entirely burned off.
SWISS SOUFFLE
Allow one egg to each person. Have everything in readiness. The maraschino cherries must be drained free from the liquor. Separate the eggs. Beat the whites until they are stiff. Add a level tablespoonful of powdered sugar to each white, and beat until dry and glossy. ”

“ Cut the eggs into halves lengthwise; remove the yolks, rub them with half the butter, salt, onion and anchovy paste. Fill these back into the whites. Cover the bottom of a baking dish with ordinary white sauce, stand in the eggs, put over the bread crumbs, baste them with the remaining butter, melted, and stand in the oven long enough to brown. ”