Have a shallow pan two-thirds full of boiling salted water, y2 teaspoon salt to i quart of water ✪ Poached Eggs; break each tgg separately into a cup, and carefully slip into the water ; it should cover the eggs. Remove the dish to the very back of the stove where the water will keep warm; put cover on dish and let stand until the white is a soft jelly ; remove carefully with a cake-turner, and place on pieces of buttered toast or bread. DEVILED EGGS. Place the eggs carefully in a kettle of boiling water. Stand them back on the stove where they cannot pos- sibly boil ; let stand from 40 to 45 minutes. When hard plunge them in cold water so they will be less apt to discolor. Shell carefully, cut lengthwise, remove the yolks, crumble fine, add salt and pepper, a little melted butter ; and if preferred some finely chopped cold boiled ham✪ Deviled Eggs. Fill the whites with the mixture and serve cold on lettuce leaves. They are nice for picnics or school lunches. (See boiled eggs.) First Aid to Good Cooking 123 CHEESE SOUFFLE. 2 tablespoonfuls of butter. A few grains cayenne. 3 tablespoonfuls of flour. % cup sharp cheese. l/2 cup scalded milk. Yolks of 3 eggs. y2 teaspoonful of salt. Whites of 3 eggs. Melt the butter, add flour, mix thoroughly, add gradu- ally the scalded milk, salt, cayenne, and the cheese either grated or ground in a meat grinder, remove from fire, add yolks of eggs beaten until lemon colored. Cool the mixture, and cut and fold in the whites beaten until stiff and dry. Pour into a buttered baking dish, bake 20 minutes in a slow oven. Do not move for 15 minutes, or slam door. Must be eaten at once or it will fall. WELSH RAREBIT. 1 tablespoonful of butter. 1 teaspoonful of flour will *4 teaspoonful of salt. keep it from stringing. % teaspoonful of mustard. z/2 pound of cheese. A dash of paprika. Warm the butter, stir in the flour, add other ingredi- ents, let cook until smooth; add one egg, % cup milk beaten together. Cook over slow fire, stirring constantly to prevent curdling, until thick enough to serve on crackers. WELSH RAREBIT. 2 tablespoonfuls of flour. y2 teaspoonful of mustard. (The flour keeps it from y2 teaspoonful of salt. ✪ Cheese Souffle stringing). J4 pound of cheese, grated 2 tablespoonfuls of butter. or put through the meat 1 cup of milk. cutter. Serve on heated crackers, or thin slices of toast ; shake a little paprika over the top. A trifle of cayenne may be used in the dressing when making. 124 First Aid to Good Cooking Meats (See Underlying Principles, pages 97, 98.) CHOPS OR STEAK.

AI-modernized reading of the original text

Have a shallow pan two-thirds full of boiling salted water, y2 teaspoon salt to i quart of water ; break each egg separately into a cup, and carefully slip into the water ; it should cover the eggs. Remove the dish to the very back of the stove where the water will keep warm; put cover on dish and let stand until the white is a soft jelly ; remove carefully with a cake-turner, and place on pieces of buttered toast or bread. DEVILED EGGS. Place the eggs carefully in a kettle of boiling water. Stand them back on the stove where they cannot possibly boil ; let stand from 40 to 45 minutes. When hard plunge them in cold water so they will be less apt to discolor. Shell carefully, cut lengthwise, remove the yolks, crumble fine, add salt and pepper, a little melted butter ; and if preferred some finely chopped cold boiled ham. Fill the whites with the mixture and serve cold on lettuce leaves. They are nice for picnics or school lunches. (See boiled eggs.) First Aid to Good Cooking 123 CHEESE SOUFFLE. 2 tablespoonfuls of butter. A few grains cayenne. 3 tablespoonfuls of flour. % cup sharp cheese. l/2 cup scalded milk. Yolks of 3 eggs. y2 teaspoonful of salt. Whites of 3 eggs. Melt the butter, add flour, mix thoroughly, add gradually the scalded milk, salt, cayenne, and the cheese either grated or ground in a meat grinder, remove from fire, add yolks of eggs beaten until lemon colored. Cool the mixture, and cut and fold in the whites beaten until stiff and dry. Pour into a buttered baking dish, bake 20 minutes in a slow oven. Do not move for 15 minutes, or slam door. Must be eaten at once or it will fall. WELSH RAREBIT. 1 tablespoonful of butter. 1 teaspoonful of flour will *4 teaspoonful of salt. keep it from stringing. % teaspoonful of mustard. z/2 pound of cheese. A dash of paprika. Warm the butter, stir in the flour, add other ingredients, let cook until smooth; add one egg, % cup milk beaten together. Cook over slow fire, stirring constantly to prevent curdling, until thick enough to serve on crackers. WELSH RAREBIT. 2 tablespoonfuls of flour. y2 teaspoonful of mustard. (The flour keeps it from y2 teaspoonful of salt. stringing). J4 pound of cheese, grated 2 tablespoonfuls of butter. or put through the meat 1 cup of milk. cutter. Serve on heated crackers, or thin slices of toast ; shake a little paprika over the top. A trifle of cayenne may be used in the dressing when making. 124 First Aid to Good Cooking Meats (See Underlying Principles, pages 97, 98.) CHOPS OR STEAK.

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