'We have five eggs. No meat for you, dear,
but enough bread and butter, some honey and
plenty of coffee." — George Meredith ("The
Amazing Marriage").
BOILED eggs with cream sauce
make an excellent breakfast dish.
Boil the eggs hard; remove the
shell and cut in halves; put in a warm
covered dish and pour over them a
sauce made by heating a cupful and a
half of milk (part cream is better), stir-
ring into it two tablespoonfuls of butter
and one of flour rubbed together; sea-
son with salt and paprika and cook for
ten minutes✪ Boiled Eggs with Cream Sauce, until thick and smooth. A
teaspoonful of curry powder added to
the sauce is an improvement or a piece
of onion cooked in the butter may be
used as a flavoring.
FEBRUARY 6th
''That gentleman had in his hand a cabbage. He
was proving to the farmer that this plant is more
nutritious than the potato." — Charles Reade
("Clouds and S\mshine").
IF the gentleman had argued thus of
cauliflower, which has &en called a
"cabbage with a college education,"
he would have been quite correct, for
in cultivation the cauliflower has gained
in nutritive importance. Boil in salted
hot water till tender, but not soft. Di-
vide the "flowers," put in a buttered
dish a layer of the cauliflower seasoned
with salt, pepper and butter, then a
sprinkling of grated cheese and one of
bread-crumbs. Moisten with milk✪ Cauliflower Bake each
layer, end with a layer of dry bread-
crumbs liberally dotted with butter.
Cover and bake for half an hour, then
remove the cover and brown.
FEBRUARY 7th
"The mustard is too hot a little." — ^Shakespease
("Taming of the Shrew").
FOR those who find the English
mustard moistened simply with
vinegar too hot and crude, a very
pleasant condiment may be made by rub-
bing into two tablespoonfuls of the
ground mustard a tablespoonful of olive-
oil, a saltspoonful each of celery salt and
black pepper, a teaspoonful each of salt
and sugar, and enough vinegar to make
it of the right consistency to pour. For
some tastes, it is an improvement to rub
the bowl in which the ingredients are
mixed with onion or garlic.
26
FEBRUARY 8th
"Betty Jay scented the boiling of Squire Cass's
hams."— -George Eliot (''Silas Mamer").
THE rules for the simplest dishes
are often the hardest to find in
cook-books. The right way to
boil a ham is simplicity itself. Soak the
ham all night after scrubbing it hard
with a stiff brush kept for the purpose.
Boil in a soup "digester" if possible, as
such a vessel admits of cooking at a
slow, even temperature. Start it in cold
water, and after it comes to the boiling
point put the kettle back where it will
simmer gently. Fifteen minutes to a
pound is the length of time usually given
for the boiling, but an eight-pound ham
really requires at least four hours of slow
boiling to reach the perfection of tender-
ness. When it is done either allow it to
stand twenty-four hours in the water be-
fore skinning it, or skin it as soon as it
is cooked, sprinkle it over with brown
sugar, stick into it a few whole cloves✪ Boiled Ham
at sparse intervals and bake in a hot
oven until nicely brown. Serve with
a chatnpagne-sauce, which is merely a
good brown sauce flavored with a glass
of champagne. It is delicious to eat hot.
V
FEBRUARY grn
"The venosta ran on ki praise of Paris and the
Parisians, of Louirer and his soiree and the pis-
tachio ice." — ^LosD Lytton ("Parisians").
A SIMPLE ice-cream is made of
one quart of cream, half a pint (or
more) of milk, one cup of sugar,
and a tablespoonful of vanilla extract.
Scald the cream and milk, add the sugar
and when cold, the flavoring, one-half
cup of pistachio nuts and a quarter of
a cup of almonds✪ Simple Ice-Cream, blanched, chopped and
pounded to a paste. Freeze.
FEBRUARY ioth
"Set your mind on curiy fat rashers of bacon and
sweetly smelling cofifee, toast, hot cakes, marma-
lade and damson jam." — George Meredith
("The Egoist")- ✪ Hot Cakes
Page 8 · 5 recipe records on this page
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
'We have five eggs. No meat for you, dear, but enough bread and butter, some honey and plenty of coffee." — George Meredith ("The Amazing Marriage").
BOILED eggs with cream sauce make an excellent breakfast dish. Boil the eggs hard; remove the shell and cut in halves; put in a warm covered dish and pour over them a sauce made by heating a cupful and a half of milk (part cream is better), stirring into it two tablespoonfuls of butter and one of flour rubbed together; season with salt and paprika and cook for ten minutes, until thick and smooth. A teaspoonful of curry powder added to the sauce is an improvement or a piece of onion cooked in the butter may be used as a flavoring.
FEBRUARY 6th
''That gentleman had in his hand a cabbage. He was proving to the farmer that this plant is more nutritious than the potato." — Charles Reade ("Clouds and S\mshine").
IF the gentleman had argued thus of cauliflower, which has been called a "cabbage with a college education," he would have been quite correct, for
in cultivation the cauliflower has gained in nutritive importance. Boil in salted hot water till tender, but not soft. Divide the "flowers," put in a buttered dish a layer of the cauliflower seasoned with salt, pepper and butter, then a sprinkling of grated cheese and one of bread-crumbs. Moisten with milk each layer, end with a layer of dry breadcrumbs liberally dotted with butter. Cover and bake for half an hour, then remove the cover and brown.
FEBRUARY 7th
"The mustard is too hot a little." — — Shakespeare ("Taming of the Shrew").
FOR those who find the English mustard moistened simply with vinegar too hot and crude, a very pleasant condiment may be made by rubbing into two tablespoonfuls of the ground mustard a tablespoonful of oliveoil, a saltspoonful each of celery salt and black pepper, a teaspoonful each of salt and sugar, and enough vinegar to make it of the right consistency to pour. For some tastes, it is an improvement to rub the bowl in which the ingredients are mixed with onion or garlic.
FEBRUARY 8th
"Betty Jay scented the boiling of Squire Cass's hams."— -— George Eliot ("Silas Marner").
THE rules for the simplest dishes are often the hardest to find in cook-books. The right way to boil a ham is simplicity itself. Soak the ham all night after scrubbing it hard with a stiff brush kept for the purpose. Boil in a soup kettle if possible, as such a vessel admits of cooking at a slow, even temperature. Start it in cold water, and after it comes to the boiling point put the kettle back where it will simmer gently. Fifteen minutes to a pound is the length of time usually given for the boiling, but an eight-pound ham really requires at least four hours of slow boiling to reach the perfection of tenderness. When it is done either allow it to stand twenty-four hours in the water before skinning it, or skin it as soon as it is cooked, sprinkle it over with brown sugar, stick into it a few whole cloves at sparse intervals and bake in a hot oven until nicely brown. Serve with a champagne-sauce, which is merely a good brown sauce flavored with a glass of champagne. It is delicious to eat hot.
FEBRUARY grn
"The Venetian ran on in praise of Paris and the Parisians, of Lorimer and his soiree and the pistachio ice." — — Lord Lytton ("Parisians").
A SIMPLE ice-cream is made of one quart of cream, half a pint (or more) of milk, one cup of sugar, and a tablespoonful of vanilla extract. Scald the cream and milk, add the sugar and when cold, the flavoring, one-half cup of pistachio nuts and a quarter of a cup of almonds, blanched, chopped and pounded to a paste. Freeze.
FEBRUARY ioth
"Set your mind on curiy fat rashers of bacon and sweetly smelling cofifee, toast, hot cakes, marmalade and damson jam." — George Meredith ("The Egoist")-
Records on this page
Boiled Eggs with Cream SauceCauliflower BakeBoiled HamSimple Ice-CreamHot Cakes