Anonymous

“ Mix eggs, water, salt and pepper with fork. Heat butter in 8-inch omelet pan or fry pan over medium-high heat until just hot enough to sizzle a drop of water. Pour in egg mixture. Mixture should set at edges at once. With pancake turner turned over, carefully push cooked portions at edges toward center so uncooked portions flow to bottom. Tilt pan as necessary so uncooked eggs can flow. Slide pan rapidly back and forth over heat to keep mixture in motion and sliding freely. While top is still moist and creamy-looking, fill, if desired. ”

“ Bring to boil and cook until water has nearly evaporated and sausages are browned. Turn frequently. Drain sausages and slice 1⁄2 inch thick. Heat oil and butter in ovenproof frying pan over medium heat. Saute onion, garlic, and peppers until soft. Add sausage, potatoes, tomatoes, herbs, salt and pepper. Saute for 2 minutes.
Beat eggs lightly with water. Pour into buttered frying pan with other ingredients and cook over medium heat until bottom of omelet is set and browned.
Sprinkle with cheese. Place pan under preheated boiler until top is puffed and browned. Cut into wedges and serve. ”

“ Oil for deep frying [4]
Confectioners’ sugar, optional
Strawberry jam, currant jelly or sour cream, optional
On each of two slices bread, place 1 slice each ham and chicken. Top each with second slice bread, 1 slice cheese and remaining bread. Secure each sandwich with 4 wooden picks, trim crusts and cut into halves or quarters.
Beat eggs, milk and salt with fork until blended. Dip sandwiches in egg-milk mixture, turning to coat evenly. Fry in preheated 375° F. deep fat, turning as necessary, until golden brown on all sides, 1 to 2 minutes. ”

“ To serve, break shell through middle with a knife. With a teaspoon, scoop egg out of each half shell into serving dish. To serve in an egg cup, put the egg in cup small end down, slice off large end of egg with knife and eat from shell. ”

“ Citrus fruits, tomatoes, strawberries, cabbage, cantaloupe, for vitamin C.
Vegetables—yellow or dark green—carrots, sweet potatoes, broccoli, spinach, etc. for vitamin A.
This group builds healthy gums, body tissues, and skin; better vision, and good growth.
29 Microwave Cooking GENERAL TIPS 1. Don’t try to cook an egg in the shell in the microwave. It could explode.
2. Eggs continue to cook after they are removed from the microwave. Take them out just before they are done.
FRYING EGGS 1. Use a browning skillet.
2. Pierce the yolk in the shape of a cross to break the surface. ”

“ Break and slip two eggs into each ramekin. Season with salt and pepper to taste. Spoon 1 tablespoon half and half over each serving. Dot each with 1 teaspoon butter.
Bake in preheated 350° F. oven until whites are set and yolks are soft and creamy, about 15 minutes. Serve immediately.
SOFT-COOKED EGGS
Eggs started in unheated water are less apt to crack than ones put into boiling water. Follow the directions below, and for a special treat, serve soft-cooked eggs in egg cups, in the European fashion.
Eggs
Water
Put eggs in single layer in saucepan. ”

“ When combining beaten egg whites with other heavier mixtures, handle carefully so that the air beaten into the whites is not lost. It’s best to pour the heavier mixture onto the beaten egg whites. Then gradually combine the ingredients with a rubber spatula, turning the bowl slowly. ”

“ Saute onion in oil in a medium saucepan. Add tomatoes, water, and chili powder and simmer uncovered 15 to 20 minutes. Add any remaining egg and flour from the coating mixture. Cook, stirring constantly 3 to 5 minutes until thick.
SOPAPILLAS
20 to 30 puffs
These wonderful Mexican puffs have become very popular in Texas, and may be used as a bread or as a dessert served with honey.
4 C. flour
1 tsp. baking powder
1⁄2 tsp. salt
2 eggs
1 C. milk
2 T. melted lard or shortening, cooled slightly
Oil for deep frying
Sift flour, baking powder and salt together. ”

“ Measure all ingredients into blender or shaker container. Cover. Blend or shake until well blended. Pour into tall glass. Serve immediately.
Variation: Just before serving add 1 scoop orange or lemon sherbet.
28 Plan Meals with the Basic 4 Foods Every Day
MEAT GROUP
2 servings per day
Meats, variety meat (heart, liver, kidney) , poultry, eggs, fish, dry beans and peas, peanut butter.
A serving is: 2-3 oz. lean cooked meat; 2 eggs; 1 cup cooked dry beans or peas; 4 tablespoons peanut butter.
This protein-rich group, good for growth and repair of body tissues ”

“ Arrange poached eggs on spinach. Pour white sauce over eggs. Sprinkle with cheese.
Broil 6 inches from heat until lightly browned and bubbly, 3 to 5 minutes. Serve hot.
For individual servings: Line each of six 8 to 10-ounce baking dishes or ramekins with 1⁄3 cup spinach. Place 2 poached eggs on spinach. Pour 1⁄3 cup sauce over each serving and sprinkle with 1 rounded tablespoon cheese. Broil as above.
Mornay Sauce:
2 T. butter
2 T. all-purpose flour
11⁄4 C. milk
1⁄2 C. shredded Swiss cheese
1 to 2 T. sauterne, white wine or lemon juice, optional
In medium saucepan melt butter. ”

“ Melt butter and add to other ingredients. Blend at low speed until sauce thickens, 15 to 20 seconds.
8 Desserts BAKED CUSTARD
6 servings
This recipe, the basis for so many others, goes back to the days of ancient Greece. Unlike modern cooks, however, the Greeks thought it suitable only for women and children. The pan of water (or water bath) that the custard cups sit in during baking promotes even cooking.
4 eggs, slightly beaten
1⁄2 C. sugar
1⁄4 tsp. salt
3 C. milk, heated until very warm
11⁄2 tsp. vanilla
Nutmeg
Beat together eggs, sugar and salt until well blended. ”