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.
Press peas through a sieve, cut beans in small pieces, then combine all vegetables. Add to them the milk, slightly beaten egg, crumbs and seasoning. Turn into a greased baking-dish and bake in a moderate oven (350°-400° F.) until firm.
1 1/2 cups pea pulp
2 tablespoons melted butter
3 eggs, well beaten Salt and pepper
Blend the ingredients well together, pour into greased molds; set the molds into a pan containing hot water and bake (250°-325° F.). Serve with medium white sauce.
1/4 cup olive oil
2 pounds lean beef (cut in
3/4 -inch cubes) 1/4 pound beef suet (cut in
3/4 inch cubes) 1 cup minced onions
2 cloves garlic
1 tablespoon paprika
2 teaspoons oregano Salt and pepper
1 or 2 cups hot water
2 tablespoons chili powder
Heat the olive oil, add the meat and suet and cook until meat is brown. Add onions and garlic and cook about 5 minutes, stirring constantly; then stir in the chili powder, paprika, oregano, salt and pepper. Add 1 cup water and simmer until meat is tender. Add more water if necessary.
3/4 teaspoon mustard Dash pepper
3/4 teaspoon curry powder 1 1/2 tablespoons molasses 1 1/2 tablespoons sugar 1/4 teaspoon salt
TO test an egg for freshness, place it in a glass of water. If the egg falls to the bottom of the glass and lies on its side, it is a fresh egg; if the large end rises slightly, the egg is somewhat stale; if it stands on end or floats, it is very stale. The shell of a fresh egg has a bloom; that of a stale egg is usually shiny. If the contents of an egg rattle when it is shaken, it is not fresh.
Hard-cooked (Coddled) - Place the eggs in a saucepan of cold water and heat slowly until the boiling-point is reached. Set the container on the back of the stove or reduce the heat so that the water will not boil again and let stand twenty to thirty minutes before removing the eggs. Another method of regulating the'temperature is to cook them in the double boiler.
Soft-cooked (Coddled) - Use one pint water for each egg up to six eggs, one-half pint for each additional egg, and use a small deep saucepan so that the water will cover the eggs. Bring the water to the boiling-point in a vessel that can be covered closely. Put the eggs in at once, cover, set off the fire and let stand in a warm place for four to six minutes, depending on consistency desired. In this way, the eggs will be cooked equally well in every part.