The Worcester salt cook book

duce the heat until the tomato stops bubbling. Break the eggs and slip them on top of the tomato, being careful not to break the yolks. Cook slowly until the whites of the eggs are set, then prick the yolks and let them mingle with the tomato and the whites. The mixture should be quite soft, but the red tomatoes should be quite distinct. Serve at once on but- tered toast. « Salmon Croqueties (D) 1%, cups cooked Salt* and pep- salmon, fresh per or canned Cayenne 2 tablespoons 1 teaspoon fat lemon juice 1/3 cup flour Eggs and lcup milk crumbs Make a white sauce with the fat, flour and milk. Add salt*, a little white pepper, and a few grains of cayenne. To this cream foundation add cold flaked salmon and lemon juice. Spread on a plate to cool. Shape; roll in fine crumbs and fry in deep fat (375-390 deg. F.) from two to five minutes. « Creamed Mushrooms on Toast (*) 11b. mush- 4 tablespoons rooms flour 1 small onion, Y% teaspoon salt* chopped Speck of pep- 8 tablespoons per butter or Speck of margarine paprika 6 slices but- tered toast Wash and remove the stems from the mushrooms. Cover the stems with 2 cups of water, add the onion and sim- mer until 4% cup of liquor remains. Strain, reserving the mushroom li- quor. Melt 4 tablespoons of fat in a saucepan, add the flour and when smooth, add the mushroom liquor, milk and seasonings, while stirring. Meanwhile melt 4 tablespoons fat in a frying pan and saute the sliced mushroom caps in it for 4 or 5 min- utes or until tender. Arrange the <aushrooms on buttered toast, pour- ing the sauce over all. 1% cups milk *Weorcester Salt 23 « Spaghetti, Spanish Michel (D) 2cups spaghetti (broken) 1 quart tomatoes, fresh or canned % cup boiled ham 1 onion 1 green pepper V4, teaspoon pepper % teaspoon salt* Break the spaghetti into inch pieces. Cook in one quart boiling water un- til tender, add the tomatoes, and cook fifteen minutes longer. Remove the fat from the ham and try it out. Dice onions and green pepper, and fry slowly in this fat until tender. Chop the ham and add it with the onion, green pepper and seasoning to the spaghetti and tomatoes. Put in cas- serole and bake fifteen minutes in a moderate oven (350-400 deg. F.). « Baked Oysters with Spaghetti (D) VY, pound ¥ cup melted fat spaghetti 1% cups milk 1 pint oysters 2 tablespoons Salt* and flour pepper 2 tablespoons l cup bread butter or crumbs other fat Break the spaghetti into small pieces, boil it in plenty of salted* boiling _ water until it is quite tender, and then drain. Scald the oysters in their own liquor. Oil a baking-dish, put in a layer:of spaghetti and then a layer of oysters, season with salt* and pep- per, and repeat the layers until all the oysters and spaghetti are used, finishing with a layer of spaghetti. To the liquor from the oysters, add enough milk to make a pint, reserv- ing a small quantity to mix with the flour. Scald the remainder, add the scalded milk to the moistened flour, stir well and cook twenty minutes in a double boiler. Take from the fire, add the fat and pour over the layers in the dish. Top with bread crumbs mixed with melted fat, and bake in a quick oven (400-450 deg. F.) just long enough to brown the crumbs, about ten minutes. 24 « Brown Rice Savory (*) % cup brown 1 tablespoon rice lemon juice 1 teaspoon salt* 1 tablespoon 14%cups water butter llarge can ¥g teaspoon sardines pepper 1 teaspoon pre- 1’ teaspoon pared mus- salt* tard Chopped ¥g teaspoon parsley curry pow- der