Science of food & cookery

BAKED DRESSING No. 1 3 cups soaked stale bread i tablespoon brown flour 2^2 tablespoons vegetable butter i egg 3 tablespoons diced onion Sage and marjoram i tablespoon chopped parsley Y* cup milk Salt to taste Have the bread soaked in cold water until soft all the way through. Put diced onion, parsley, butter, and savory into a small pan, and let simmer for a few moments, but do not brown. Add the brown flour, and mix. Then add the milk, and stir smooth. Press the bread out, not too dry. Beat the egg slightly, and mix all the ingredients lightly with, a silver fork. Avoid breaking up the bread too much. Put into an oiled baking pan, and bake until set and a nice brown. BAKED DRESSING No. 2 (Without Eggs) 3 cups soaked stale bread Scant y* teaspoon sage or 2l/2 tablespoons vegetable butter marjoram 3 tablespoons chopped onion 3 tablespoons browned flour 2 tablespoons chopped parsley 3/4 cup milk Salt to taste Put butter, savory, onion, and parsley into a small saucepan, and let simmer for a few minutes, but do not brown. Add the browned flour, and mix. Add the milk, and stir until smooth and thick. Press the bread out fairly well, and mix all the ingredients, using a silver fork. Salt to taste, and bake in an oiled pan, to a nice brown. BAKED DRESSING No. 3 i quart of stale bread, broken 4 tablespoons diced onion into rather small pieces I teaspoon salt 3 cups hot milk y2 teaspoon sage 2j4 tablespoons vegetable butter 2 eggs Put the butter, the onion, and the savory into a small saucepan, and let simmer over the fire for a few minutes, to soften the onion. Add the milk and the salt, bring to a boil, and pour over the broken bread. Let stand undisturbed for 10 minutes ; then pour into an oiled baking pan. Beat the eggs until light, and pour over the soaked bread, working them into the bread carefully with the points of a fork. Bake to a light brown color, and serve HOMEMADE NUTTOSE i cup tomato pulp y$ cup cornstarch Yz cup warm water I teaspoon salt Yz cup flour 4 tablespoons nut butter J4 teaspoon each of sage and marjoram Add the savory and the salt to the nut butter, and thin with the water, adding a little at a time until you have a smooth cream. Wet the flour and the starch with the tomato, adding it gradually, so as to avoid lumping. Mix, put through a strainer into an oiled double boiler, and cook from 2 to 3 hours. One half of the flour used may be Graham if desired. SAVORY NUT AND POTATO HASH 3 cups diced cold boiled potato 2 tablespoons vegetable butter il/2 cups diced cold dressing or y$ teaspoon sage or marjoram Ys cup diced nuttose or 2 tablespoons browned flour nut cero Scant i cup milk 3 tablespoons diced onion Salt to taste Put the butter, the onion, and the savory into a small saucepan, and stir over the fire for a few minutes, but do not brown. Add the browned flour, then a small quantity of the milk, and