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.
3 medium-sized white or yellow turnips 2 tablespoons fat 2 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup grated cheese
Peel the turnips, cut them in slices, and boil them for about fifteen minutes in boiling salted water. Make a white sauce with the fat, flour, milk, salt and pepper. Pour this over the turnips and sprinkle the grated cheese on top. Bake for ten minutes and serve hot.
1 cup dandelion hearts
Butter or other fat
2 quarts spinach 4 tablespoons butter 1/2 teaspoon pepper
1 teaspoon salt
6 hard-cooked eggs
1/2 cup tomato sauce
"Wash, cook and drain the spinach and add the butter and the seasonings. Arrange a nest of spinach at each end of a small platter. Put three eggs in each nest and pour the tomato sauce between the nests.
2 tablespoons fat 4 tablespoons flour 1 cup milk
1/2 teaspoon salt 1/2 teaspoon paprika 1/8 teaspoon pepper Bread-crumbs
Boil the eggs for five minutes; make a thick white sauce, using fat, flour, milk and seasonings. Dip the eggs into the sauce; cool and dip into fine bread-crumbs. Fry in hot fat (375°-390° F.) until golden brown. Serve with tomato sauce.
3 cups milk
1/2 pound grated cheese
Beat the eggs and milk together and add the grated cheese and seasonings. Pour the mixture into a greased baking-dish, set in hot water, and bake at 375 ° F. until it is firm. Turn out on a platter, and garnish with chopped parsley.
6 hard-cooked eggs Lettuce
3/4 cup boiled ham Mayonnaise
Cut the eggs in halves lengthwise. Remove the yolks and stuff the whites with chopped ham. Lay the eggs on a plate lined with lettuce leaves and cover with mayonnaise dressing. Decorate with sifted yolks of the eggs.
1 1/2 cups milk 1 teaspoon salt 1/8 teaspoon pepper
1/2 cup grated Swiss cheese 4 eggs
Add milk, seasoning and cheese to slightly beaten eggs. Turn the mixture into a greased baking-dish, set the mold in a pan of water and bake (375° F.) twenty minutes, or until firm. Remove from the oven; let stand three minutes and unmold on a platter. Serve with tomato sauce.
2 tablespoons butter or other fat 4 tablespoons flour 1 cup milk
Salt and pepper
1/4 pound grated cheese
Put the fat and flour into a pan and when blended add the hot milk, the salt and pepper, and the grated cheese, stirring quickly to melt the cheese. When the mixture is getting cool, add first the yolks, then the stiffly beaten whites of the eggs. Put the mixture into a greased baking-dish, set in a pan of hot water and bake in a moderate oven (350° F.) 45 to 50 minutes. Serve at once.