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Free Books / Cooking / The P.E.O. Cook Book / | |
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This section is from the "The P.E.O. Cook Book" book, by Chapter Z. Also available from Amazon: P.E.O. Cook Book.
Slice bread and toast a golden brown, butter, then spread with soft maple sugar and lay on it a thin slice of cream cheese. Put into the oven long enough to melt the sugar slightly, "then serve. Cottage cheese may be substituted for the cream cheese. Mrs. Fannie Gaskins.
Whip the whites of 3 eggs until stiff and mix with them 1 cup of grated cheese which has been seasoned with salt and a pinch of cayenne pepper. Flour the hands and mold into balls the size of a walnut. Drop into hot lard and fry 5 minutes or until light brown. Mrs. M. S. Coleman.
6 Eggs beaten separately. To the beaten yolks add 1 tablespoon flour and 1 heaping teaspoon sugar, 1 cup milk, salt and pepper to taste. Fold in the beaten whites, place all in a hot greased skillet and put in a hot oven for 5 minutes. Mrs. Ida E. Stilweli..
NUT LOAF Put through a food chopper 1 cup English walnuts and 1 1/2 cups Brazil nuts. Mix with 2 well-beaten eggs, 2 cups boiled rice and 1 cup milk. Season with salt, pack firmly and bake in a well-buttered pan in a hot oven.
Mrs. D. A. Lehman.
In a baking dish put a layer of grated cheese, sprinkle with salt then put a layer of hard boiled eggs that have been put through a ricer, season, then another layer of cheese; over all pour enough white sauce to moisten.
Mrs. D. A. Lehman.
6 Hard-boiled eggs, 11/2 cups milk, 1 1/2 tablespoons flour, 1/2 teaspoon salt, 1 1/2 tablespoons butter, 6 slices Boston brown bread, a few grains of pepper. Melt butter, stir in the flour and seasonings and gradually the milk. Let come to boil, add the eggs chopped fine and pour the mixture over the toast. Mrs. Ella Marsh.
Yolks of eggs may be hard-boiled by dropping them into hot water and cooking slowly for 15 minutes, then putting them through a sieve and placing them over milk toast.
Mrs. Fannie Gaskins.
2 Tablespoons butter, 1 1/2 tablespoons flour, 1 cup milk, salt and pepper to taste, 4 hard-boiled eggs. Rub butter and flour together, add milk and boil. When done add chopped whites, pour over toast and sprinkle with grated yolks. Serve hot. Mrs. D. A. Lehman.
1 Dozen hard-boiled eggs, 1 pint cream, a heaping cup bread crumbs, a tablespoon flour (large), butter the size of an egg, salt, pepper and extract of celery to taste. Slice the eggs and arrange the layers in a baking dish, sprinkling lightly with bread crumbs and bits of butter. Make a sauce of the cream, thickened with the flour and seasoned with salt, pepper and celery. Pour this over the last layer of eggs; strew the remaining bread crumbs on top and bake until brown. Mrs. Ella Marsh.
Cook sufficient potatoes and mash the evening before needed. Season nicely as for the table, flour the molding board, pat the potato out into a thick cake (3 cups of potatoes will make 5 or 6 cases), cut with a cake butter and lay on a buttered tin; with your fingers press a hollow in each cake. This can be done while the potato is warm at night. In the morning brush the cases with milk and place in the oven to brown; when hot and nearly brown enough remove from the oven and drop an egg into each case, with a dash of pepper and a bit of butter on each egg. Bake till the egg is set; lift with a cake-turner and place on a hot platter. Garnish with parsley or celery tips. This is much more simple than the directions would indicate.
Mrs. Fannie Gaskins.
5 Eggs, 10 tablespoons milk, 1/3 teaspoon salt. Separate the yolks from the whites; beat whites very dry; beat yolks slightly, add milk and salt to yolks and stir, then fold in the whites. Heat skillet with 1 tablespoon of butter, turn omelet in and cook on top of stove until beginning to set, then place in oven to brown. Serve hot. Cheese or ham may be added just before putting into the skillet. Have stove medium hot. Mrs. M. S. Coleman.
Make 6 thin slices of toast; spread with mustard and place on this thick slices of cheese and season with paprika. Allow to stand in a hot oven until cheese melts. Serve piping hot. Mrs. Fred Baumer.
Break half a package of vermicelli in 1/2-inch lengths and boil until very tender; drain and spread out in a shallow baking dish, grate over it 4 tablespoons dry cheese and dot with 3 tablespoons of butter. Beat up 3 eggs, add 1 pint sweet milk seasoned with salt and pepper and pour over the vermicelli. Sprinkle the top thinly with buttered cracker crumbs and bake in a moderately hot oven until custard is set and slightly browned on top Mrs. A. C. Clark.
Grate the amount of cheese needed for the number of sandwiches you wish to make. Add cream, a little at a time, using a silver fork to mash the cheese, working it to a creamy consistency, then add 1 teaspoon mustard to each cup of mixture. Salt slightly and spread generously between thinly sliced white bread. They may be either toasted or fried on a lightly buttered griddle.
Mrs. M. S. Coleman.
Cut white bread as for sandwiches, place a layer of plain cheese between and put in hot oven and toast. Or these may be fried in hot butter.
6 Eggs hard boiled, 3/4 pound of cheese, grated. Season with salt and pepper. Make a white sauce and pour over cheese and eggs after you put them in a baking dish. Cook 1 5 or 20 minutes.
Mrs. Leila Maxey, McLeansboro, 111.
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