A textbook of domestic science for high schools

Add the chopped whites of 3 hard-cooked eggs to 1 c. thin white sauce and pour over three slices of toast. Rub the yolks through a strainer over the whole. Reheat in the oven, if necessary. Garnish with parsley and serve. Poached Eggs Have a shallow pan nearly full of boiling salted water. Reduce heat until the water is motionless. Break the eggs into a saucer, one by one, and slip into the hot water. When a film has formed over the yolks and the white is firm, take up with a skimmer and place on pieces of toast of uniform shape and size. Baked Custard 2 c. milk | c. sugar 2 or 3 eggs Pinch of salt Nutmeg Beat eggs slightly, and add to them the sugar and salt. Pour on them the milk. Strain into a buttered mold, add nutmeg. Set mold in a pan of hot water. Bake in a slow oven till firm and until a knife inserted will come out clean. Do not allow the water around the custard to boil, as egg and milk combinations must cook at a low temperature or they will separate and become watery. Allow 2 eggs for cup custards and 3 if baked in a large mold. General Rules for Omelets. — The pan for an omelet should be very clean and smooth. Allow one tablespoonful of water or milk to each egg used. For creamy omelets, beat the eggs slightly; for beaten omelets, beat the yolks and whites separately until very light. Chopped meat, chicken, vegetables, cheese, etc., may be spread over an omelet just before folding. Creamy Omelet 4 eggs 2 ts. salt 4 tb. milk or water 1/2 ssp. pepper Beat eggs slightly, add other ingredients, mix well, and pour into a hot, buttered omelet pan. Lift gently with a fork as it begins to cook, letting the uncooked egg run under. When of a creamy consistency, roll and turn out. Ham Omelet Make the same as creamy omelet, and as soon as it begins to thicken, spread with 3 tb. finely minced ham. Roll and serve. Veal and chicken may be used the same way. Beaten Omelet Beat yolks of two eggs till lemon-colored and thick, add 2 tb. milk, 1 ssp. salt, \ ssp. pepper, fold in the beaten whites. Pour immediately into hot, buttered omelet pan, let brown on one side slightly, set in the oven to dry on top a little, fold, and turn on to hot platter. Potato Omelet Chop 2 boiled potatoes fine, brown in 1 tb. hot butter, sprinkle with salt, pepper, and chopped parsley. Keep warm while you make a creamy omelet. When the omelet is partly set, spread potatoes over it, roll, and serve. Spanish Omelet 3 tb. chopped bacon 1 tb. chopped onions 2 tb. chopped green pepper 5 button mushrooms, chopped 1 c. tomatoes Fry bacon, add onion and pepper, and cook till light brown. Add tomatoes and cook till of consistency of white sauce. Add mushrooms and salt to taste. Make a creamy omelet and just before folding spread with this mixture, or pour around a beaten omelet after it is on the platter. CHAPTER IX AVERAGE COMPOSITION OF MEATS Farmers' Bulletin No. 142, U. S. Dept. of Agriculture FAT ASH Beef: Per ct. 19 7 Per ct. KO A Per ct. 1Q 1 Per ct. 17 Q Per ct. Per ct. 0 S Porterhouse steak . 19 Q K.A fl IfJ C i « i 0 Q Sirloin steak . Ribs 20.8 13.9 21.2 0.7 7 2 60 7 12 8 1.0 Rump 45 0 0.7 Flank