This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
1 1/2 tablespoons cream
1 1/2 tablespoons flour
Mix first five ingredients well together and work the mixture until firm. Spread this mixture on slices of bread two and one-half inches thick. Fry in deep hot fat (375°-390° F.) putting the cheese side down first; then turn over. Remove when the toast is a golden brown. This dish is quickly made, delicious and not costly.
4 tablespoons butter or other fat
2 cups flour
Salt and pepper
2 ounces grated cheese
1 cup medium white sauce
Melt the fat in a pan. Put in the milk, bring to a boil, and add the sifted flour. Stir six to nine minutes. Let it cool slightly, then work in the eggs, one at a time, beat well, and season to taste. Add the grated cheese. Put the dough on the board or on a platter and cut into squares or small fingers.
Drop these into boiling salted water and poach them for about ten minutes. When they are cooked, drain them and place in a baking-dish. Pour over them the white sauce to which may be added, if desired, one ounce of grated cheese, and put the dish in the oven (250°-350° F.) for fifteen minutes. Serve hot. The gnocchi can also be served with tomato sauce.
(Oeufs au Beurre Noir)
1 tablespoon wine vinegar
1 tablespoon clarified butter
1 teaspoon parsley, finely chopped
Multiply the quantities given by the number of persons to be served. Poach the eggs in water to which a little vinegar has been added. Remove while still soft and place in a dish in the oven to finish cooking. Heat the vinegar until it is half its original quantity; then pour it over the eggs. Simmer the butter for a few minutes in a pan. Add parsley and continue cooking until both butter and parsley are browned. Pour over eggs and serve at once.
1 cup sugar
2 teaspoons cocoa
1 teaspoon cinnamon
2 Gups milk or cream
3 cups flour
1 teaspoon soda
1 tablespoon melted grape jelly Nuts
Beat together the sugar and egg, then add the cocoa and cinnamon and the milk or cream very slowly. Stir in the flour, then add the soda, dissolved in the jelly. Pour into a loaf-pan and scatter some nuts over the top. Bake in a moderate oven
( 350°-400° F.) about forty minutes.
3/4 cup cream
2 cups powdered sugar
2 cups flour
Chopped almonds or grated lemon-rind
Cover the bottom of a shallow cake-pan with oiled paper. Blend cream, eggs, sugar and flour and pour into the pan. Sprinkle some finely chopped almonds or some grated lemon-rind on top of the cake. Bake in a moderate oven (350°-400° F.) for twenty or thirty minutes. It is preferable served hot.