Lillian Massey school recipes

3 eggs. ? tsp. salt. 3 tsp. butter. Pepper. % c. milk. Dry toast. Beat the eggs slightly and add the butter, seasoning and milk. Cook in double boiler. When the egg coagulates around the sides and bottom of the boiler draw it away with a spoon. Continue in this way until all of egg is cooked. If cooked too much, the egg will curdle. Serve on toast. FRENCH OMELET. 6 eggs. 2 tsp. salt. 6 tbsp. milk. % tsp. pepper. 3 tbsp. butter. Beat egg slightly, enough to blend the yolks and whites, add milk and seasonings; put butter in hot omelet pan, when melted turn in the mixture. As it cooks draw the edges toward the centre, until the whole is of a creamy consistency; place on hotter part of range that it may brown quickly underneath, fold and turn on hot platter. Garnish. FOAMY OMELET. 4 eggs. Cayenne or pepper. 3 tsp. salt. 4 tbsp. milk. 2 tsp. butter. Beat the yolks of the eggs until light and creamy, add the seasoning and milk; beat the whites until stiff, but not dry. Heat an omelet pan, put in butter and turn so as to butter sides and bottom. Cut and fold whites into yolks; when pan is very hot, turn in the omelet, spread evenly, then reduce heat. When the omelet is set put it into a hot oven for a few minutes to dry slightly on top, fold, garnish with parsley and serve immediately. CHEESE Cheese should be kept in a cool place, and not tightly covered. Wrapping in oil paper will keep it fresh for several days. When it becomes dry and hard, grate and Keep covered until ready to use. It may be sprinkled into soups or added to starchy foods. A crumbly cheese is best for cooking. A little soda in cheese dishes that are cooked makes the casein more digestible. TOASTED CRACKERS AND CHEESE. Brown salt wafers or soda biscuits in the oven. Prepare grated cheese seasoned with salt and pepper. Cover crackers with the mixture and return to the oven. When cheese has melted, the crackers are ready to serve. WELSH RAREBIT. v # lb. cheese (grated). 2 tsp. butter. _ #€ or 1 tsp. mustard. 4 c. milk. = tsp. salt. 1 egg. Cayenne. Dry toast. Place cheese in double boiler or chafing dish, sprinkle over mixed seasonings. Add butter in pieces, and milk. When cheese is melted, stir in well-beaten egg. Cook amoment. Serve on toast or salt wafers. CHEESE SAUCE ON TOAST. 2 tbsp. butter. Paprika. ~ 2 tbsp. flour. 1 c. milk. . + tsp. salt. z ¢. grated cheese. Make white sauce, add cheese, stir until melted, and serve on toast or wafers. MACARONI AND CHEESE. 12 sticks or 1 c. macaroni. 1 tsp. salt. 2 tbsp. butter. Pepper. 4 tbsp. flour. 1 c. grated cheese. 2.¢. milk: 1 c. buttered crumbs. Break macaroni into inch pieces. Cook in a large amount of boiling salted water; when tender, pour into a colander and run cold water ‘+ 4, 0 OKLA Von Yoo. © ~ * through. Make sauce, add macaroni and cheese, turn into a buttered baking dish, cover with buttered crumbs, and bake until brown in hot oven. NOODLES. 1 egg. Flour. To well-beaten egg add flour to make a stiff dough, then knead until smooth. Roll very thin and cut in fine strips. When dry keep in a closely covered jar. NOODLES AND CHEESE. 1 c. noodles. Pepper. 2 tbsp. butter. 2c. milk. 4 tbsp. flour. 1 c. grated cheese. 1 tsp. salt. 1 c. buttered crumbs. Cook noodles in boiling salted water 20 minutes, or until tender; drain in a colander. Make a white sauce, add noodles and cheese. Turn into a buttered baking dish or six buttered patty dishes, cover with buttered crumbs, and brown in a hot oven. If individual dishes are used place them in a pan of hot water. CHEESE SOUFFLE NO. 1. 3 tbsp. butter. Cayenne. 2 tbsp. flour. 3 ¢c. milk. 4 tsp. salt. 3 eggs. 1 c. grated cheese.