The National home cook book

ONE EGG DO FOR TWO—For icings, meringues and. for cakes where whites are beaten separately, take one-half eggs ‘shell full of water, with pinch of salt and cream of tartar for each white used. You will have the same stiff froth that two whites would make. — ‘ me : TO SAVE EGGS—Two eggs will make as good a cake a six. A spoonful of cornstarch equals an egg in all cooking. $ FOR ICING—I have never known this to’ fail. When beating eggs for icing, after they have started to froth, add one or two tablespoonfuls of cold water and you will have _ double the quantity of icing. WHEN EGGS ARE SCARCE—In making a custard pie, two large spoonfuls of finely rolled bread | or cooky crumbs will nicely take the place of one oS: : For frosting, stir one cup powdered sugar ‘and five _ teaspoonfuls of sweet cream or milk together in a bowl. a Tf f not sufficientiy moist, add milk. : % TO BEAT EGGS—Add a pinch of salt to white of eggs; it will beat stiff quickly.’ TO BEAT EGGS STIFF—I will tell you how: T make frosting. Take the whites of as many eggs as you want and put a little pinch of salt in. Then beat it, and then put as much sugar in as you like, but if you put too much in it will be crusty. Beat the eggs again after the sugar is in. © After you have the frosting on the cake, or what you want to put it on, put it in the oven and dry it a little. Try it and beat it ‘enough before and after the sugar is in.- — fae ._ NEVER WASH FRYING PANS that you fry eggs in, it _makes them stick;.always wipe. If pans get a little rough, set on stove with a little salt and scour with brown paper. Your fried eggs and omelets will slide off. SNOW FOR EGGS—To save eggs in the winter when they are scarce and high in price use one tablespoonful o “snow instead of one egg. This works perfectly for “ cakes, cookies, pancakes, doughnuts ; CATFISH—Boil about one-half hour, then roll in flour, and and sprinkle with pepper, salt and small bits of butter. and chopped clams. : peerting of nutmeg. Let stand 10 minutes, strain, serve in cups with whipped cream. ¢ ts _.,. CODFISH—Soak well to remove salt; cut in nice slices or “tear in good sized pieces; boil until done. Turn water off, and put on a deep platter or dish; boil one cup of milk to whic a piece of butter has been added. When boiled turn ove: epee and serve hot. a Sa Pa Lee a a Pick codfish to pieces, pound, put into cold water and ‘pour off immediately and, add rich milk and a little onion juice “Thicken with flour and butter rubbed together, then ‘take ~from stove and stir in lightly a_well-beaten egg and _ ee: Sour cream or milk can be used in codfish or any ki nd vegetable after it is thickened without curdling. | CODFISH BALLS—One cup potatoes, one-half cup codfish salt, speck pepper, two teaspoons butter, one-half egg, — for frying. Wash fish and shred in one-half inch pieces. Ry Lees cut in quartete and cover with boil "Ses Se BRS Bray ae Pe ie Ae ht Ee ae Way te ANE ae AoC,