The victory cookery book

Materials.—2 oz. bread, } pint cold milk, salt and pepper and nutmeg or mace, 2 _ dried eggs, ¢.g., 1 oz. dried egg and 8 oz. or _ 8 tablespoonfuls of water. _ Method.—Break up the bread and pour _ the cold milk over it, season to taste. Boil _ very slowly. The bread will break up easier _ this way than when breadcrumbs are used. When soft, work well to make it creamy, or pass through a sieve. Add to this the dried eggs. (It takes about 8 hours to soak for granulated eggs and 1 hour for powder.) Work well together, then scramble all to- _ gether and season to taste. No fat is required. This makes a creamy mass, and of course | much larger quantity than when eggs alone | are used. Maize and Egg Savoury Materials.—Polenta (see p. 121), scrambled — egg, a little grated cheese or breadcrumbs. Method._-Cut the polenta into pieces, cover with a cushion of scrambled eggs, | sprinkle with grated cheese, and bake to a golden brown. | Maize Woodcock Materials—Scrambled eggs, a round of | polenta (see p. 121), a few fillets of anchovy. — Method.—Lay a layer of scrambled eggs on | a square or round of polenta. Place a few | fillets of anchovy crosswise on the top, and | heat in the oven. | Buck Rarebit | Materials.—A round or square of polenta, a tablespoonful of rarebit mixture, a poached | egg. | Method.—Spread the cheese mixture on | the polenta. Bake to a golden brown, place | the poached egg, well drained, on the top. How to Poach an Egg _. Boil sufficient water in a small pan to cover the egg, add 1 tablespoonful of vinegar. When it boils, place the whole egg with shell on a tablespoon and dip it in the boiling liquid for 2 or 8 seconds. Take the egg out, - break it and drop it directly over the surface of the water in the liquid, or break the egg on a saucer and carefully let it slide into the boiling liquid. Cover with the lid, remove the pan off the fire. Let poach for 3 minutes, then carefully take out the egg, place in warm water to wash the vinegar away, and drain on a cloth. To place it on toast, hold the toast to the side of the egg and lift the egg with the cloth so that the egg turns over on to the toast. Polenta may be used instead of toast. Poached eggs can be served with any garnish and sauce. CHAPTER IX Knowledge is power: let us be ready to learn all we can. ro CHAPTER IX Potato Sandwich or Cake Materials.—2 oz. fat, 2 0z. sugar, 3 eggs (dried or fresh), 1 teaspoonful baking powder, little beetroot jam (see p. 227), 1 lb. mashed potato, grated rind of half a lemon, } lb. rice flour, 1 tablespoonful whisky or brandy. Method.—Cream the fat and sugar, then add the eggs little by little, and the potato and lemon rind, and beat as lightly as possible. Mix the rice flour and baking powder thoroughly together and pass through a sieve, and add this to the mixture, together with the whisky or brandy. Grease and flour two sandwich tins, or prepare a cake hoop similarly with paper at the bottom to form a drum. Fill with the mixture, spread smooth, and bake in a moderate oven. When cold spread with jam, or split the cake and line with beetroot jam. 21s Note-—To form a drum is to place a | paper on the table, put the cake hoop on — this, and fold the edges round the border of the tin to form a drum. Ginger Cake Materials.—8 oz. dry mashed _ potato, 2 oz. fat, 2 oz. syrup, 4 oz. ginger and 1 teaspoonful of other spice (clove, cinnamon or nutmeg), half-teaspoonful bicarbonate of soda, 4 oz. corn flour, 4 oz. ordinary flour. Method.—Cream the mashed potatoes with the fat, syrup and spice, and then mix lightly with the other ingredients. Bake like an ordinary cake for 1 hour. Add. _ a little milk if necessary. | |