Science of food & cookery

Put the peas to cook in boiling water, enough to cover. Add salt to taste. Let them cook gently until tender. Put the cream into a small fry pan, and stir over the fire until the oil separates from the albumen. As soon as the albumen turns a light brown, add to the stewed peas, and boil up. Add the potato water, and when boiling hot, sprinkle in the noodles. Let boil 15 or 20 minutes, and serve. CREAM NOODLES Cook noodles the same as for noodles an gratin. Drain, return to the saucepan, cover, and set on the edge of the stove. Beat one egg with i tablespoon melted vegetable butter and l/^ cup milk, or use l/± cup rich cream, and stir into the hot noodles. Mix over the fire, and let cook only sufficiently to bind them, so they will dish up nicely, and not run on the platter. SAVORY NOODLES EN POTATO BORDER 2^ cups potato water I egg or y2 cup very rich 2^4 tablespoons vegetable butter sour cream i teaspoon chopped onion Mashed potato A sprinkle of savory Noodles While the potatoes are boiling, put the fat into a small fry pan, and when it is quite hot, add the egg well beaten. (If cream is used instead of the egg, omit the vegetable fat.) Stir constantly with a fork until a light golden brown color; then remove from the fire immediately, add the chopped onion and the savory, and let stand until the potatoes are ready to be drained. Pour as much of the free fat as will drain from the egg mixture, into a dish ; and to the browned egg or cream, add the hot potato water, using additional water if necessary to make the required amount. Add salt to taste, and when brought to a boil, sprinkle in the noodles, and let cook until quite thick. Finish with a little cream or canned milk, and chopped parsley. (The parsley may be omitted.) After dishing the mashed potato on a large platter, press to each side, pour the noodles in the center, and serve. SAVORY VEGETABLE LOAF il/2 cups soaked stale bread il/2 tablespoons brown flour YH cup cooked brown beans J/j cup milk il/2 tablespoons vegetable butter I egg I tablespoon chopped onion . Sage, marjoram, and salt to taste Soak the bread in cold water, and press out lightly. Put butter, onion, and savory into a small pan, and simmer for a few moments, but do not brown. Add the brown flour, then the milk, and stir smooth. Mash the beans with a spoon, break the egg with a fork, and mix all ingredients. Put into an oiled baking tin, and bake until set and a nice brown. SAVORY FRIJOLES WITH RICE I cup brown beans (raw) 2 tablespoons chopped onion I cup tomato pulp A sprinkle of savory Y$ tablespoon vegetable butter Salt to taste Braise the onion and the savory in a small saucepan with the butter for a few moments, add the tomato, and boil up. Have the beans well cooked in water, with salt to taste ; and when the liquid has reduced down low, add the tomato sauce, and let simmer for some time. When ready to serve, have hot boiled rice dished up on a platter; then shove the rice to each side, and pour the savory beans in the center. Sprinkle with chopped parsley, and serve. LENTIL AND RICE LOAF 2 cups steamed rice I tablespoon browned flour i cup lentil puree 3 tablespoons milk