Physical culture cook book

13. Eggs with Bread Sauce. — Put one cupful bread crumbs into a pan with one and a half cupfuls milk, one-half teaspoonful salt and one-half teaspoonful onion juice and simmer until thick and smooth, stirring to prevent burning. Pour the sauce into shallow dish and break in carefully one-half dozen eggs. Place in a hot oven until the eggs are set and serve at once. CHEESE. 14. Baked Cheese Omelet. — Two eggs, two cups milk, one small cup grated cheese, one small cup fine bread crumbs, salt to taste, one tablespoonful melted butter. Soak the crumbs in the milk, in which you have dissolved a tiny pinch of soda; beat the eggs light, and add to the bread and milk ; stir in the butter, the seasoning, and, last of all, the cheese. Bake in a well-greased pudding dish, and eat at once, before it falls. 15. Cheese Ramekin. — Put one cup of bread crumbs and one gill of milk on the fire to boil. Stir and boil until smooth. Then put in four tablespoonfuls of grated cheese, a little piece of butter, and salt. Stir till the cheese is dissolved, then remove from the fire. Beat two eggs, the yolks and whites separately. Stir the yolks into the mixture and then the whites of the eggs. Put in a pudding dish and bake fifteen or twenty minutes. 16. Cheese Muff.— Put slices of buttered bread in a baking dish and slice some cheese on them ; pour over a cup of milk mixed with two eggs and a little salt, and sprinkle some crumbs on top and bake. 17. Welsh Rarebit. — Put one tablespoonful butter in the blazer of a chafing dish, and when hot add one pound cheese grated or shaved thin ; when melted add one-half cup of milk, one-quarter teaspoonful each of salt and mustard, and a pinch of soda. Stir and serve on toast. BREAKFAST DISHES. 18. Fish Cakes (No. i). — Use twice as much potatoes as codfish. Shred the fish, removing all bones, etc., and pare the potatoes; put fish and potatoes in a pot, cover with water and boil until potatoes are soft. Drain off the water and mash, adding a lump of butter and one egg. Beat, form into cakes and fry. 19. Fish Cakes (No. 2). — To one large cupful of shredded fish allow six medium pared raw potatoes cut into slices; cover with boiling water and boil until potatoes are tender; drain; whip in one egg, one tablespoonful butter, and salt. 20. Creamed Codfish. — Scald and shred one cup fish and freshen with boiling water, and put in a pan with one pint of milk. Thicken with two tablespoonfuls flour mixed in a little cold milk and add one tablespoonful butter. Boil up and serve on toast or with potatoes. 21. Creamed Fish. — Separate the meat from the bones of any fish that may be left from dinner, and place one side. Break into a bowl one or two eggs, according to amount of fish; add salt and one teaspoonful of plain flour; mix thoroughly. Pour into a frying pan in which is a little hot butter. Stir until hot. Serve on toast. Add a few drops lemon juice if desired.