FoodNet

The junior cook book

1920

Page 2 · 2 recipe records on this page

Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Vegetables 63 Fresh Tomatoes on Toast 65 Buttered Beets 67 Baked Com 71 Dandelion Greens 73 Creamed Green Onions on Toast 77 Esealloped Oyster Plant 81 Young Lettuce 85 Riced Potatoes 87 Tasty Spinach 89 Young Carrots 91 Potato Cakes 93 Luncheon Potatoes 95 CONTENTS rAOE Breads, Muffins, Wafers and Cookies .... 97 Brown Bread 99 Corn Bread 103 Popovers 107 Bran Muffins 109 Corn flour Muffins Ill Spoon Biscuit 113 Cinnamon Toast 117 Cheese Wafers to Serve with Salad 119 Marshmallow Crackers 121 Hurry-Up Macaroons 123 Rice Cookies 125 Christmas Stars 129 Salads and Salad Dressings 133 Cooked Salad Dressing 135 French Salad Dressing 139 String Bean and Carrot Salad 143 Sliced Apple Salad 145 Desserts 149 Plain Cake with icing 151 Cocoanut Pudding 155 Brown Betty Pudding 159 Rhubarb Tarts I(i3 Baked Apples Stuffed with Nuts 167 Angel Dessert 171 Fruit Marshmallow Whip 173 Snow Cups 175 Sandwiches 179 Cheese Dreams 181 Valentine Sandwiches 183 Easter Sandwiches 187 Ham Sandwiches 189 Raisin Sandwich Filling 191 CONTENTS PAGE Jams and Conserves 195 Strawberry Jam 197 Easpberiy Jam 199 Gooseberry Jam 199 Currant Jam 199 Blackberry Jam 199 1, 2, 3, 4 Jam 201 Pear Honey 203 Peach Jam 205 Rhubarb Conserve 207 Victory Jam 209 Apple Honey 211 Old Fashioned Apple Sauce 213 Good Things to Drink 217 Hot Cocoa 219 Iced Cocoa 221 Grape Juice Punch 223 Milk Shake 225 Iced Tea 229 Breakfast Food . . . .; . .• 231 Raisin Mush 233 Confections ....,■.„ 235' Stuffed Prunes ...... . .... 237 Candy Balls 241 Puffed Rice Balls . . . ......... 243 MEATS, AND DISHES THAT HAVE FOOD VALUE OF MEAT f BACON OMELET Cut 3 slices of bacon into 4 pieces each. Put into a f I'^ang pan and set over a very low fire. Break and divide 3 eggs, putting the whites on a platter and the yellows into a bowl. With an Qgg beater beat the whites till they stand up firm and stiff. Turn the frying bits of bacon. Add 1 teaspoonful of salt and 3 tablespoonsful of water✪ Bacon Omelet to the yellows, and beat till smooth and creamy. Take up the bacon onto a warm platter. By this time the bacon should be nicely browned but not scorched. If not brown enough, increase the heat and while watching carefully let brown, then take up. Pour yellows into whites and beat three or four beats to mix as lightly as possible. Slide from the platter onto the frying pan. Watch carefully and when the egg is set firm at the sides loosen the cooked Qgg with a spatula so that it does not stick. 17 BACON Oi\li:i.ET Cook slowl}^ for 5 minutes and then set in a hot oven for 8 minutes. Remove from oven. (The handle of the pan will be very hot so be sure you have a good thick holder to protect your hand.) Arrange the pieces of bacon around the side of the platter; loosen the omelet at side of pan with your spatula and push it gently into the middle of the platter. Serve at once. You will notice that there is no difficult turn- ing of an omelet when it is cooked this way. This recipe will serve 4 persons and makes a fine breakfast or luncheon dish. Add 1/3 of the recipe for each additional person you may wish to serve. 19 CHEESE OMELET Open 4 eggs and divide the whites from the yellows putting them in separate bowls. Beat the whites till very stiff. Add 4 tablespoonsful of water, 1 teaspooni'ul salt,