Science of food & cookery

Put i pint of water into a small saucepan, and bring to a boil. Drop i egg into the water with a spoon, and set the vessel on the table for 7 minutes. Remove from the water and serve. If more eggs are added, the water must be increased in proportion. Likewise, if the saucepan is wide-mouthed or broad, there must be more than enough boiling water to cover the eggs. The rule is a pint to an egg in a deep utensil. PLAIN OMELET Beat 2 eggs slightly. Add i tablespoon milk and a sprinkle of salt. Put 2 teaspoons vegetable butter in a (preferably round and hollow-bottomed) frying pan, and when quite hot, add the eggs, and keep them continuously in motion, by shaking the pan, or by constantly working with a silver fork as for scrambled egg, at the start. When the mass is soft cooked, let rest on the fire as you pick up one side with a spoon or a fork, fold over to the other side, and turn out on a hot platter. Serve immediately. OMELET PUFF I egg i tablespoon milk Salt Beat the yolk until thick, add the milk, and mix well. Add a few grains of salt to the white, and beat until stiff. Fold the yolk mixture into the white, and turn into a hot oiled frying pan. Put into the oven, and bake until barely set ; then, while it is still in the pan, turn one half of the omelet over the other half by slipping knife under one side and turning it over the other section. Invert )n a hot platter, and serve at once. BREAD OMELET Make the same as omelet puff, except that ^4 cup fresh bread crumbs are added, after being moistened with sufficient cold milk to soften. Add the softened crumbs to the beaten yolk, and fold into the beaten white. Bake the same as omelet puff. SANDWICHES In a family where lunches have to be put up, it is a very important matter to know how these lunches may be prepared in a wholesome manner. For making sandwiches, the bread should be reasonably fresh, should be cut thin and even, and spread scantily with butter. Then spread filling on one slice, place the other slice over, and cut into desired size and style. NUT AND JELLY SANDWICH Add chopped walnuts to jelly, and spread on buttered bread. NUT BUTTER AND OLIVE SANDWICH Dissolve the nut butter with cold water to thick cream. Add chopped olives. Serve a leaf of lettuce and mayonnaise between slices if desired. NUT AND TOMATO SANDWICH Mash equal parts of nuttolene and tomato to a paste with a fork. Season. Serve with lettuce leaf and mayonnaise. EGG SANDWICH Chop hard-boiled eggs very fine, season with mayonnaise, and serve with lettuce leaf. BEAN SANDWICH Spread bean puree on buttered bread, using lettuce and mayonnaise dressing. TOMATO SANDWICH Peel tomatoes, slice thin, and serve with mayonnaise. EGG AND TOMATO SANDWICH Scramble eggs soft. Add an equal quantity of stewed, drained tomatoes. Mix well, let cool, and use. DATE AND NUT SANDWICH Grind walnuts and dates through a mill. Season with lemon juice. HONEY AND NUT SANDWICH Use y* cup honey, I tablespoon lemon juice. Add chopped walnuts to make stiff paste. RAISIN SANDWICH