Cooking in the elementary schools, January, 1922

Salt to taste 1. Cut cold boiled potatoes into one-half inch cubes. 2. Add cut celery and chopped onion. 3. Add dressing and mix carefully so as not to break potatoes. 4. Arrange on lettuce leaves. 5. Green pepper, parsley or hard boiled egg may be added to the salad or used as a garnish. Onion may be omitted. 6. In season, cucumber may take the place of celery. BAKED CUSTARD 4 eggs 14 t. salt Yt. c. sugar 4 c. scalded milk Few gratings nutmeg 1. Beat eggs slightly, with fork. 2. Add sugar and salt and pour on slowly, scalded milk. 3. Pour into mold and set in pan of hot water. 4. Sprinkle with nutmeg and bake in a slow oven until firm, which may be determined by running a silver knife through custard; if knife comes out clean, custard is done. Creamy Eggs Baking Powder Biscuits Apricot or Prune Sauce CREAMY EGGS 6 eggs 6 T. milk 1 t. salt 1. Beat eggs lightly, add milk and salt. 2. Heat pan, add fat and pour egg mixture into hot buttered pan. 3. Cook over a low fire until eggs begin to set. 4. Carefully turn with spatula in as large flakes as possible. 5. Serve at once. Page 13 Creamed Dried Beef Baked Potatoes Chocolate Bread Pudding CREAMED DRIED BEEF 1/4 lb. chipped dried beef 4 T. flour 1 pint milk 2 T. fat 1. Cut dried beef into small pieces. 2. Make White Sauce No. Ill by mixing the flour smoothly with 14 cup of the milk, beating rest of milk and adding flour mixture to it. 3. Cook until thick, stirring all the time. 4. Add the dried beef. 5. Serve on toast. CHOCOLATE BREAD PUDDING 1 sq. chocolate or 1 beaten egg 3 T. cocoa 4 T. sugar 2 c. scalded milk ^ t. salt 1 c. bread crumbs i/4 t. vanilla 1. Melt chocolate over hot water. 2. Scald milk and add slowly to chocolate. 3. Add bread crumbs, beaten egg, sugar, salt and vanilla. 4. Bake in buttered dish, set in water, for 3^ hour, or until firm. 5. Serve hot with milk or cream. 6. Raisins or nuts may be added. Oyster Stew Crackers Celery Rice Pudding OYSTER STEW 1 pint oysters 1 c. water 1 quart milk 1 T. fat 1 t. salt 1. Drain oysters and pour cold water over them, and save liquor. 2. Remove bits of shell. 3. Heat milk and season, then add liquor and oysters. 4. Cook until edges of oysters curl. NOTE — A little pepper may be added last. RICE PUDDING IY2 c. steamed rice 3 T. sugar 11/2 c. milk 1/2 t. salt 1 egg 3 T. raisins 1. Beat egg slightly. 2. Add milk and remaining ingredients. 3. Put into buttered baking dish. 4. Bake in medium oven ^ hour. Page 14 OMELETS French Omelet 6 eggs 1 t. salt 6 T. milk 1 T. fat 1. Beat eggs slightly. 2. Add milk and salt. 3. Heat pan, melt fat and add egg mixture. 4. In cooking a French Omelet do not stir or break into pieces. 5. Lift edges with a knife and tip pan so that liquid portion runs into the bottom of the pan. 6. When brown on bottom, fold and turn onto a hot platter. Fluffy Omelet Same amounts as above.