Scrape clean the outside of a soup bone; cut the lean meat from it into inch cubes ; put all together in soup kettle with 2 quarts cold water ; let stand 30 minutes on back of stove ; heat gradually to boiling point ; remove scum as it arises ; cover and cook slowly 4 or 5 hours, keeping below boiling point. Remove from fire, drain from the bone and meat and let stand until cold ; after which fat should be taken off from top. Return to stove and add *)4 cup of cabbage, washed and shaved ; 1 good- sized potato, pared and sliced thin ; */> cup onion, sliced thin ; 1 cup tomatoes, a few celery leaves, 1 saltspoon barley, 1 tablespoon sago✪ Vegetable Soup ; salt to taste ; boil 1 hour. NOODLES. To one unbeaten egg add flour, beat well and add % teaspoon salt, J/2 teaspoon baking powder (scant), and finally enough flour to make stiff batter. Drop from spoon into boiling soup. Cook until done. First Aid to Good Cooking 121 Eggs (See Underlying Principles, page 98.) BOILED EGGS. Never let eggs boil, as the part next the shell will be hard and indigestible if they do. Take a kettle that will hold 2 quarts, put in 6 eggs✪ Boiled Eggs, fill with boiling water, cover closely and stand near the stove for 7 minutes for very soft boiled eggs, and 12 to 15 minutes if they are wanted very firm. The dish should be shaken occasionally. If the eggs have been standing in the refrigerator or in a very cold room they will not cook as quickly, of course, as eggs that have been standing in a warm room, or if less than 2 quarts of actually boiling water to 6 eggs is used. As trifling as these things seem they make a great difference in the time it takes to cook the eggs, and that is why it is so difficult to always get eggs cooked just as one wants them, unless special care is taken. CREAMED EGGS. 6 hard-boiled eggs. 1 heaping tablespoon of 3 teaspoons of flour. butter. 1 pint of milk. l/> teaspoon salt. Put eggs in large kettle of boiling water and let stand on table y2 hour; pour cold water over them to peel easily. Cut whites up fine and put on toast ; heat the milk, rub flour and butter together, stir slowly into the milk ; cook a few minutes ; pour over toast ; crumble yolks on top. HARD COOKED EGGS. Place in water that is boiling and stand where it is below the boiling point 30 or 45 minutes. 122 First Aid to Good Cooking SCRAMBLED EGGS. 5 eggs. Yz teaspoon salt. l/z cup milk. i tablespoon butter. Put milk in perfectly clean granite dish, having rinsed it with cold water to prevent sticking; stand on asbestos mat until it is scalding hot; add the salt and butter, then the eggs, breaking them one at a time in a saucer ; draw the mat with the dish to the back of the stove ; stir from the bottom of the dish as they cook, so they will be in large flakes of mingled white and yellow, delicate and soft like a baked custard ; which they will not be if cooked at a high temperature. Take from the stove before they have all thickened and stir a moment longer. POACHED EGGS.

AI-modernized reading of the original text

Scrape clean the outside of a soup bone; cut the lean meat from it into inch cubes ; put all together in soup kettle with 2 quarts cold water ; let stand 30 minutes on back of stove ; heat gradually to boiling point ; remove scum as it arises ; cover and cook slowly 4 or 5 hours, keeping below boiling point. Remove from fire, drain from the bone and meat and let stand until cold ; after which fat should be taken off from top. Return to stove and add *)4 cup of cabbage, washed and shaved ; 1 goodsized potato, pared and sliced thin ; */> cup onion, sliced thin ; 1 cup tomatoes, a few celery leaves, 1 saltspoon barley, 1 tablespoon sago ; salt to taste ; boil 1 hour. NOODLES. To one unbeaten egg add flour, beat well and add % teaspoon salt, J/2 teaspoon baking powder (scant), and finally enough flour to make stiff batter. Drop from spoon into boiling soup. Cook until done. First Aid to Good Cooking 121 Eggs (See Underlying Principles, page 98.) BOILED EGGS. Never let eggs boil, as the part next the shell will be hard and indigestible if they do. Take a kettle that will hold 2 quarts, put in 6 eggs, fill with boiling water, cover closely and stand near the stove for 7 minutes for very soft boiled eggs, and 12 to 15 minutes if they are wanted very firm. The dish should be shaken occasionally. If the eggs have been standing in the refrigerator or in a very cold room they will not cook as quickly, of course, as eggs that have been standing in a warm room, or if less than 2 quarts of actually boiling water to 6 eggs is used. As trifling as these things seem they make a great difference in the time it takes to cook the eggs, and that is why it is so difficult to always get eggs cooked just as one wants them, unless special care is taken. CREAMED EGGS. 6 hard-boiled eggs. 1 heaping tablespoon of 3 teaspoons of flour. butter. 1 pint of milk. l/> teaspoon salt. Put eggs in large kettle of boiling water and let stand on table y2 hour; pour cold water over them to peel easily. Cut whites up fine and put on toast ; heat the milk, rub flour and butter together, stir slowly into the milk ; cook a few minutes ; pour over toast ; crumble yolks on top. HARD COOKED EGGS. Place in water that is boiling and stand where it is below the boiling point 30 or 45 minutes. 122 First Aid to Good Cooking SCRAMBLED EGGS. 5 eggs. Yz teaspoon salt. l/z cup milk. i tablespoon butter. Put milk in perfectly clean granite dish, having rinsed it with cold water to prevent sticking; stand on asbestos mat until it is scalding hot; add the salt and butter, then the eggs, breaking them one at a time in a saucer ; draw the mat with the dish to the back of the stove ; stir from the bottom of the dish as they cook, so they will be in large flakes of mingled white and yellow, delicate and soft like a baked custard ; which they will not be if cooked at a high temperature. Take from the stove before they have all thickened and stir a moment longer. POACHED EGGS.

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Efficiency in home-making and first-aid to good cooking