Lillian Massey school recipes

Beat the egg slightly and add the butter, seasoning and milk. Cook in double boiler. When the egg coagulates around the sides and bottom of the boiler, lift it away with a spoon. Continue in this way until all of the egg is cooked. If cooked too much the egg will curdle. Serve on toast. DEVILLED EGG. > 1 hard cooked egg. + tsp. lemon juice. Salt. 1 tsp. olive oil or butter. Cayenne. 1 tbsp. chopped ham or tongue. 4 tsp. mustard. Cut hard-cooked egg in half lengthwise. Remove yolk and rub it to a paste with oil and seasonings. Add ham or tongue and mix well. Refill the whites. Serve on a lettuce leaf. CHEESE STRAWS. 4 tsp. butter. Salt. 14 tbsp. flour. Pepper. 4c. fresh bread crumbs. Cayenne. + c. grated cheese. + tbsp. milk. Cream butter, add flour, crumbs, grated cheese, seasoning; mix thoroughly, and then add milk. Roll 4 inch thick and cut in strips 4 inch wide and 5 inches long. Shape one strip into a ring to hold straws in place in serving. Bake until brown in a moderately hot oven. WELSH RAREBIT. 3 tbsp. grated cheese. + tsp. butter. 1/2 tsp. mustard. 1 tbsp. milk. % tsp. salt. 1 egg. Cayenne. Toast. Place cheese in double boiler, sprinkle over mixed seasonings. Add butter in pieces and milk. When cheese is melted, stir in well-beaten egg. Cook a moment. Serve on toast or wafers. CHEESE SAUCE. 2 tbsp. bread crumbs. 1-16 tsp. salt. 2 tbsp. milk. Cayenne. 4 tsp. butter. 1 tbsp. grated cheese. 1 tsp. egg. Heat first five ingredients over hot water, add egg and then cheese. When cheese is melted serve on toast or wafers. Cheese Sauce may also be made by using 1 tbsp. grated cheese to 3 tbsp. White sauce. MACARONI AND CHEESE. 1 stick macaroni. Pepper. + tbsp. butter. 4+ ec. milk. 4 tbsp. flour. 2 tbsp. grated cheese. 2 tsp. salt. 2 tbsp. buttered crumbs. Break macaroni into l-inch pieces. Cook in a large amount of boiling salted water; when tender, drain and rinse with cold water. Make sauce, add macaroni and cheese, turn into a buttered baking dish and cover with crumbs. Place dish in a pan of hot water and brown in hot oven. NOODLES. z 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 or fancy shapes. When dry, put in closely covered jar. 4 NOODLES AND CHEESE. 1 1/2 c. noodles. Pepper. 3% tbsp. butter. +? ce. milk. + tbsp. flour. 2 tbsp. grated cheese. 4% tsp. salt. 2 tbsp. buttered crumbs. Cook noodles in boiling salted water until tender; drain. Make a white sauce, add noodles and cheese. Turn into a buttered patty dish and cover with crumbs. Place dish in a pan of hot water and brown in a hot oven. BUTTERED CRUMBS. 1 c. bread crumbs. Pepper. 4 tsp. salt. 1 tbsp. butter Melt the butter, add the seasoned crumbs and stir lightly. CHEESE SOUFFLE. 1 tsp. butter. Cayenne. 1 tsp. flour. 1 1/3 tbsp. milk. 1 1/2 tsp. salt. $ egg. 2 tbsp. grated cheese. Cook first five ingredients as white sauce until thick; remove from fire and add cheese and well beaten yolk of egg. Set away to cool. When cold, fold in the white of egg beaten stiff. Turn into a buttered baking dish and bake in a slow oven from 15 to 20 minutes. Serve at once. For Fish Soufflé use 2 tbsp. cooked flaked fish instead of cheese. This may be steamed. SOUPS AND BROTHS POTATO SOUP. 2 tbsp. hot riced potato. - % tsp. salt. + cup milk and water. Pepper. 4 tsp. onion. . Cayenne. 1 tsp. butter. ; Celery salt. 1 tsp. flour. + tsp. chopped parsley. Scald milk with onion, and add slowly to potatoes. Make white sauce of milk mixture and remaining ingredients, except parsley. Strain, and just before serving add parsley. CREAM OF TOMATO SOUP. ¢ ec. canned tomatoes. 1 tsp. flour. Soda. z tsp. salt. 1 tsp. butter. Pepper. 2 c. milk.