My best 250 recipes

Chop any bits of cabbage that are not sufficiently sightly to serve raw, or use left-over stewed cabbage; make a cream sauce and mix it with the cabbage. Put a layer of bread-blocks in the bottom of a baking-dish, then a layer of creamed cabbage, another layer of bread-blocks, cabbage, and another layer of bread. Put here and there bits of butter, and bake in a quick oven for twenty minutes. Cabbage cooked in this way does not give off any unpleasant odor. 114 My Best 250 Recipes BREAD MUFFINS Break into bits sufficient stale bread to fill a quart measure. Cover them with one pint of cold milk, soak for fifteen minutes, and then with a spoon stir and beat them to a smooth paste; add the well-beaten yolks of three eggs, a tablespoonful of melted butter, and one cupful of flour that has been sifted with a heaping teaspoonful of baking-powder; fold in carefully the well-beaten whites of the eggs, and bake in twelve greased muffin-pans, in a quick oven, for twenty minutes. Muffins left over from breakfast may be pulled, not cut apart, and toasted for luncheon or supper. BREAD PUDDING Beat two eggs without separating, add four tablespoonfuls of sugar, and beat again ; add one pint of milk, half a teaspoonful of salt, a grating of nutmeg ; pour into a baking-dish, cover the top with buttered bread, buttered side up, and bake in a moderate oven until the custard is set (about twenty minutes). Serve cold. BREAD CROQUETTES These are very nice when they are served with fricassee of chicken, lamb or veal, and may take the place of other starchy food. Rub stale bread in the hands until it is evenly crumbed. To one quart of crumbs add four My Best 250 Recipes 115 tablespoonfuls of sugar, half a cup of clean currants, a grating of nutmeg and three well-beaten eggs ; work this mixture with the hand until it is moist, form in small pyramids, dip in egg, roll in breadcrumbs, and fry in hot fat. Sugar may be omitted if desired, and salt, pepper and parsley added. PRUNE SOUFFLE Mash sufficient stewed prunes to make half a pint; press them through a colander; add four tablespoonfuls of sugar, and stir in the well-beaten whites of four eggs; turn in a baking-dish, dust with powdered sugar, and bake in a moderately quick oven for ten minutes. CHEESE Shells of Edam or pineapple cheese after being scooped out nearly clean may be saved to use as a baking-dish for creamed spaghetti, macaroni or rice. After the dish is completed, pour it in the shell, stand it on a greased paper in a baking-pan, and bake for fifteen minutes. Serve in the shell. Other bits of dried cheese may be grated and put aside to serve with macaroni or as a flavoring to bread-balls for soup. Ii6 My Best 250 Recipes LEFT-OVER VEGETABLES There comes a time every few days when even the economical housewife finds an accumulation of little things. Just a few peas, a few olives, a slice or two of beets, a cold potato, a little cold steak, a few bits of cold fish — all these may be utilized in salads. The Russian salad will take almost the entire quantity of meat and vegetables. Fish may be dressed with mayonnaise and served on lettuce leaves. Vegetables may be mixed and served on lettuce leaves with French dressing, or stuffed in peeled and scooped-out tomatoes. An Egyptian salad is palatable, sightly and easily made. Mix peas, string beans^ a little cress, chopped cabbage, a grated onion, and season with salt, pepper and celery seed; fill this in scooped-out tomatoes, cover with French dressing, and use at once. RICE CROQUETTES