The Institute cook book

Place the dish on a tray to protect the table from fire. Have all the ingredients ready. Use the hot-water pan only when the preparation requires steaming or will be likely to burn. To cook quickly or to cook anything brown use only the blazer, and have it hot before turning in the food. BOUILLON 2 teaspoons beef extract Salt and pepper Vi teaspoon onion juice Pinch of mace 1 quart water Heat the water; add the extract and seasonings. Serve in bouillon cups, with salted wafers. SHRIMP WIGGLE 1 cup canned peas 1 tablespoon flour 1 small can shrimps 1 cup milk 1 tablespoon butter Vz teaspoon salt Dash of red pepper Melt the butter; stir in the flour and seasoning; then add the milk gradually. When it thickens empty into it the peas and shrimps; cover and when heated through serve in patty cups or on crackers. 30 461 Planned for a Family of Four CREAM OF TOMATO 1 can tomato soup 1 cup cream or milk Heat the soup; stir in the cream or milk, preferably hot; add more seasoning if needed and a small piece of butter if milk is used instead of cream. Serve with salted wafers or buttered toast. INKUM DITTY 2 tablespoons butter 2 cups grated cheese 1 cup tomatoes Vi teaspoon soda Dash of paprika Salt Worcestershire sauce 1 egg Melt the cheese in the butter; add the tomatoes, soda and seasoning, then the egg, well beaten. Serve on toast or crackers. CHICKEN HOLLANDAISE 1 cup cold chicken 2 tablespoons butter Salt and paprika 1 tablespoon lemon juice Vi cup milk 1 egg Cook the chicken in the butter for five minutes; add the seasoning and lemon juice. When thoroughly mixed add the milk and the egg, well beaten. Stir until it thickens and serve in patty cups or on crackers. ENGLISH MONKEY 1/2 cup bread crumbs 1/2 cup milk 1 teaspoon butter Salt and red pepper 1 egg Soak the crumbs in the milk for twenty minutes. Melt the cheese in the butter; add the seasoning; stir in the soaked bread crumbs and cook several minutes. Then add the egg, well beaten, and as soon as that is stirred in serve on toasted soda crackers. WELSH RAREBIT 1 tablespoon butter 1 egg 1 pound American cheese Vz teaspoon mustard Vz cup milk 1 teaspoon Worcestershire sauce Salt and red pepper Chop the cheese into fine pieces and melt them in the butter. Stir constantly and gradually add the milk. Beat the egg; mix well with the seasoning and stir into the chafing dish. When the whole mixture is thoroughly heated pour it over toasted bread or crackers. MEXICAN RAREBIT Vi tablespoon butter 1 pint can tomatoes 1 small onion 1 egg Salt and red pepper Cut the onion in small pieces and fry in the butter until brown. Then add the tomatoes and seasoning and cook until the tomatoes are tender. Just before serving add the egg, well beaten. Serve on toasted crackers. MACARONI RAREBIT 1 cup boiled macaroni Vz teaspoon mustard 1 tablespoon butter V2 teaspoon paprika 1/2 cup grated cheese 2 eggs 1/2 teaspoon salt 1/2 cup milk Squares of buttered toast Heat the boiled macaroni in the butter, with the cheese and seasonings. When hot and the cheese melted, add the eggs, well beaten in the milk. Stir until the rarebit thickens and serve on toast. MT. CLEMENS RAREBIT 6 ounces American cheese 2 chopped green peppers