Blue Ribbon and Pure Gold cook book

Separate the yolks from the whites. Beat the yolks until light and creamy, add salt, pepper and milk. Beat the whites until stiff; cut and fold them into the first mixture. Heat an omelet pan and spread the fat over the sides and bottom, then turn in the mixture, spread evenly. Cook slowly until well puffed up, and a delicate brown underneath. If desired, place the pan in the oven until dry on top. Fold over, turn into a hot platter, and serve at once. To Fold and Turn Omelet—If not in regular omelet pan, hold the pan by handle with the left hand. With a knife make two one-half inch incisions opposite each other at right angles to handle. Place knife under the part of omelet nearest handle, tip pan to nearly vertical position; by carefully coaxing the omelet with knife, it will fold and turn without breaking. Various Omelets—Any sort of omelet can be made by folding into the omelet either sardines, tomatoes, ham, oysters, cheese, kidney, mushrooms, macaroni, or whatever one desires or has on hand. Asparagus tops are nice in an omelet. The ingenious cook can devise many new and attractive dishes. Cooked vegetables may be spread on omelet just before folding. Sweet Omelet—Do not use any pepper, but add a little sugar —about | teaspoon for each egg. Make like a plain omelet, and when done sprinkle sugar on top. ‘This can be variedby putting jam, jelly, marmalade or preserves on top, or they can be folded inside when the omelet is turned over. Vegetables 49 Anchovied Eggs—Prepare slices of toast, spread them with butter and anchovy paste, and put a poached egg on each slice. Sardine paste may be used instead of anchovy, if preferred. Curried Eggs—3 hard-boiled eggs, 2 tablespoons butter, 2 tablespoons flour, } teaspoon salt, { teaspoon Pure Gold curry powder, 4 teaspoon pepper, 1 cup milk. Melt butter, add flour and seasonings, and gradually add hot milk. Cut eggs in eights lengthwise, and reheat in sauce. Devilled Eggs—Simmer 6 eggs 30 minutes, take from water and remove shells, cutting the eggs in halves lengthwise, remove yolks while eggs are hot, and add 1 teaspoon butter, a pinch of salt, + teaspoon Pure Gold mustard mixed in vinegar. Mix together and press back into the white part, and serve on lettuce leaves. These are nice for a picnic lunch. 8-6 VEGETABLES Vegetables are a very important part of our diet, and the leafy ones have been called ‘‘protective foods.’’ ‘They are valuablefor the mineral salts and vitamins, and also supply bulk. The legumes rank high in protein; roots and tubers high in carbohydrate. Serve vegetables every day. They are necessary to good health. General Rules for Cooking Vegetables . Buy vegetables in season. . Select medium-sized vegetables in good condition. . If vegetables are wilted, soak in cold water to restore crispness, Wash thoroughly, pare or scrape if skins are to be removed. . If vegetables are to be boiled, have water boiling; when added use 1 teaspoon salt to 1 quart water. 6. Steaming is better than boiling, as the soluble matter is not lost. 7. Never allow vegetables to stand in water after they are cooked. Drain, and keep hot over boiling water. 8. Cook strong flavored vegetables uncovered. 9. To conserve fuel satisfactorily, vegetables may be baked in a small amount of water in a covered pan in the oven, if the oven is being used for something else. 50 Blue Ribbon Cook Book Time Table for Boiling Vegetables