FoodNet

The Mary Frances cook book

1912

Page 14 · 3 recipe records on this page

Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Sauce Pan kept on saying, "Tea for B." so long that Coffee Pot began to cry : "Eggs and toast and tea, That doesn't mean me. Coffee is better — Though not wetter — For breakfast Than tea, tea, tea." "Tee-hee — Tee-hee — Tee-hee!" giggled Sauce Pan, pointing to Coffee Pot tan-ta-liz-ing-ly, who began to cry in earnest. (3..0 Coffee began to cry ee-hee -Tee-lieer'giggled ^aucepan. 60 The Maey Fkances Cook Book ''Why, what's the matter with Coffee Pot?" Mary Frances asked when she came in. "Is it possible Aunt Maria forgot to dry you last night?" Nobody said anything — and Sauce Pan hastily ran toward the stove. ''Wait/' called Mary Frances, "wait a minute until I can look in my book " "Oh, I can say it without any book — we all know our own tricks," boasted Sauce Pan. "All right," said Mary Frances, "say it — that will save time." So he began. "B'iled eggs — excuse me! — boiled eggs," he cor- rected, seeing Mary Frances' stern face. Q C^ No. 9. — Boiled Eggs. 1. Put eggs in sauce pan.Boiled Eggs 2. Cover with boiling water. 3. Place where the water will keep hot 6 to 10 minutes. A quicker method is to boil eggs very gently 3 or 4 minutes. Ij0llf*cl "Why!" exclaimed Mary Frances, "I thought you p,wf >f ^ dropped the eggs into boiling water for three minutes ^o ^^ more, 'accordin' — that's what Nora said. I asked jhai's whal Mora^said 99 Mary Frances Gets Breakfast 61 her what 'accordin' meant, and she said 'accordin' to the tastes of them that eats them — soft or hard." "I was speaking of the best way," declared Sauce Pan glancing loftily at Mary Frances. ''There is no end of ways to do it, but this is the scientific way to cook eggs so that they will be soft, but cooked all the way through and easily digested — not liquid inside a hard, white coat. In other words — Ahem! the al-bu-men (white of egg) cooks much better at a lower than a higher temperature." ''Whew!" whistled Coffee Pot. "I wonder how it is in my book." Mary Frances turned to the page. "Exactly as you said!" she exclaimed. "Of course!" declared Sauce Pan. "Bet he peeped into the book," whispered Coffee Pot to Toaster. Sauce Pan continued: "It is somewhat the same way with No. 10. — Hard-boiled Eggs. 1. Put eggs in sauce pan. 2. Cover them with boiling water. 3. Place on fire where the water will boil but very gently 20 minutes. Giancii Frances, "Det he peeped inlothe book. 62 The Mary Frances Cook Book K Sauce ^n is a iinny thing.'' ''Thinks he knows it all," grumbled Coffee Pot; "he'll be like the frog:: he'U burst with pride if he keeps this up." "Well, well, well!" said Mary Frances, "I certainly am surprised at what you know." "A Sauce Pan is a funny thing. Needed by every lassie, — Although it may be full of sauce It may not yet be sassy," sang the little fellow, dancing on the stove. "Old Puff-away," he began. "That will do!" said Mary Frances, and pro- ceeded to pour out the hot water. "Tea Kettle is my right-hand man. Don't you dare say another word until I speak to you" — as she put in the eggs, and drew him to the back of the stove. "And now, I'll make the coffee." At her side stood Coffee Pot. "Are you ready?" he asked. "Quite ready," she said. "Is it really my turn?" he asked again. "Yes," smiled Mary Frances, "it is!" a He 11 he like the frocf. Mary Frances Gets Breakfast 63 Coffee