1| tablespoons sugar 1 tablespoon vinegar 2 teaspoons flour 1 teaspoon butter A few grains of red pepper. 1. Beat egg. 2. Mix mustard, sugar, flour, salt and pepper. 3. Add egg slowly, beating well at the same time. 4. Add milk. Beat. 5. Cook in a sauce pan placed in boiling water. 6. Stir until it thickens like cream. Remove from heat at once. 7. Add vinegar very slowly, beating all the while. 8. Stir in the butter. Serve cold on lettuce or sliced tomatoes. ni " If this is cooked too long, it will 'curdle' or the Kri ^SS ^^^^ become hard and separate," said Sauce Pan; *^^ /* 1^)^'' but I'll be careful. Now I'm ready for work." COTGIUL Mary Frances laughed. "Thank you, Sauce Pan," she said, as he began to move around, going hither and thither. "The next recipes are urn 'Piank you, ^auceDan! Mary Frances Gets Dinner 167 No. 36. — Creamed New Cabbage. 1. Cut in half and wash well a young green cabbage. 2. Cut out and throw away the hard stem part. 8. Make ready a kettle of boiling water. Put in cabbage. Leave uncovered. 4. When the water boils, throw in 1 teaspoon salt and | teaspoon baking soda (or bicarbonate of soda). 5. Boil gently about half hour, or until it begins to lose its bright green color. Lift out with skimmer. 6. Pour over it White Sauce just before serving. No. 37. — Bread Pudding. 1. Cut slices of stale bread into squares of about one half inch 2. For 2 cups bread, allow 1 pint milk (2 cups) 2 eggs 2 tablespoons sugar ✪ Salad Dressing j teaspoon vanilla 3. Moisten bread with hot water. 4 Butter pudding dish. 5 Put into -t the moistened bread. 6 Beat yolks of eggs; add sugar; add milk. 7 Pour this over the bread. 8 Beat whites of eggs. Add 2 tablespoons powdered sugar* Beat well. 9. Spread this over top of pudding. 10. Bake in moderate oven one half hour. 11. Serve with Hard Sauce or cream. Young green caroage (ut slices of stale bread. 168 The Mary Frances Cook Book No. 38. — Banana Bread Pudding. Slice bananas over top of Bread Pudding before spreading on whites of eggs (No. 37). Serve with cream or Hard Sauce. No. 39. — Hard Sauce. To save yolk. 4 tablespoons soft butter f cup powdered sugar I teaspoon vanilla beaten white of 1 egg 1. Make bowl and spoon hot with boiling water. 2. "Cream" or rub butter✪ Powdered Sugar Cream and sugar together, adding sugar by- spoonfuls. 3. Add vanilla. 4. Beat in the white of egg. 5. Put in a cool place until needed. "Yes," said Baking Dish, "that is very nice; but if you use the yolk of the egg in the pudding, it will save it, and make the pudding better." "To save a yolk, all you have to do (it was little Egg Beater) is to drop it into a cup and pour a little cold water over the top, to prevent its drying. You can use it next day, if you keep it cool." "It is wonderful," said Mary Frances, "what you Kitchen People know. If it weren^t for your help, I^d '"^s , that IS verv nice 1) ly Mary Frances Gets Dinner 169 be afraid to try to get this dinner. I'd have to make only one thing a day, as Mother meant me to do." All the Kitchen People smiled happily. "Is that the last recipe?" asked Frying Pan. "No," said Mary Frances. "Why, who are you?" "I'm Frying Pan, of the great Pan family, if you please. Miss," answered he.

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1| tablespoons sugar 1 tablespoon vinegar 2 teaspoons flour 1 teaspoon butter A few grains of red pepper. 1. Beat egg. 2. Mix mustard, sugar, flour, salt and pepper. 3. Add egg slowly, beating well at the same time. 4. Add milk. Beat. 5. Cook in a sauce pan placed in boiling water. 6. Stir until it thickens like cream. Remove from heat at once. 7. Add vinegar very slowly, beating all the while. 8. Stir in the butter. Serve cold on lettuce or sliced tomatoes. ni " If this is cooked too long, it will 'curdle' or the Kri ^SS ^^^^ become hard and separate," said Sauce Pan; *^^ /* 1^)^'' but I'll be careful. Now I'm ready for work." COTGIUL Mary Frances laughed. "Thank you, Sauce Pan," she said, as he began to move around, going hither and thither. "The next recipes are urn 'Piank you, ^auceDan! Mary Frances Gets Dinner 167 No. 36. — Creamed New Cabbage. 1. Cut in half and wash well a young green cabbage. 2. Cut out and throw away the hard stem part. 8. Make ready a kettle of boiling water. Put in cabbage. Leave uncovered. 4. When the water boils, throw in 1 teaspoon salt and | teaspoon baking soda (or bicarbonate of soda). 5. Boil gently about half hour, or until it begins to lose its bright green color. Lift out with skimmer. 6. Pour over it White Sauce just before serving. No. 37. — Bread Pudding. 1. Cut slices of stale bread into squares of about one half inch 2. For 2 cups bread, allow 1 pint milk (2 cups) 2 eggs 2 tablespoons sugar j teaspoon vanilla 3. Moisten bread with hot water. 4 Butter pudding dish. 5 Put into -t the moistened bread. 6 Beat yolks of eggs; add sugar; add milk. 7 Pour this over the bread. 8 Beat whites of eggs. Add 2 tablespoons powdered sugar* Beat well. 9. Spread this over top of pudding. 10. Bake in moderate oven one half hour. 11. Serve with Hard Sauce or cream. Young green caroage (ut slices of stale bread. 168 The Mary Frances Cook Book No. 38. — Banana Bread Pudding. Slice bananas over top of Bread Pudding before spreading on whites of eggs (No. 37). Serve with cream or Hard Sauce. No. 39. — Hard Sauce. To save yolk. 4 tablespoons soft butter f cup powdered sugar I teaspoon vanilla beaten white of 1 egg 1. Make bowl and spoon hot with boiling water. 2. "Cream" or rub butter and sugar together, adding sugar by- spoonfuls. 3. Add vanilla. 4. Beat in the white of egg. 5. Put in a cool place until needed. "Yes," said Baking Dish, "that is very nice; but if you use the yolk of the egg in the pudding, it will save it, and make the pudding better." "To save a yolk, all you have to do (it was little Egg Beater) is to drop it into a cup and pour a little cold water over the top, to prevent its drying. You can use it next day, if you keep it cool." "It is wonderful," said Mary Frances, "what you Kitchen People know. If it weren^t for your help, I^d '"^s , that IS verv nice 1) ly Mary Frances Gets Dinner 169 be afraid to try to get this dinner. I'd have to make only one thing a day, as Mother meant me to do." All the Kitchen People smiled happily. "Is that the last recipe?" asked Frying Pan. "No," said Mary Frances. "Why, who are you?" "I'm Frying Pan, of the great Pan family, if you please. Miss," answered he.

The Mary Frances cook book