This section is from the book "Economical Cookery", by Marion Harris Neil. Also available from Amazon: Economical Cookery (1918).
Put one half pound brown or white sugar into an old iron pan, stir with an iron spoon until it melts and turns a dark brown color, then add one half cup water, taking care to prevent it boiling over, boil until sugar is quite dissolved and bottle when cold. A small quantity of this gives a very rich color.
Brown Glaze for Coating Tongues, Ham, Etc.
Put two cups aspic jelly into a saucepan, add one sliced tomato, one teaspoon salt, one half teaspoon pepper, one teaspoon meat extract, and a few drops red color and boil until reduced to one half the quantity; rub through a sieve, and when it commences to set, use for coating hams, tongues, galantines, pressed beef, etc. This is usually applied with a brush.
Cut up into small pieces any scraps of cooked or uncooked fat, put into an iron saucepan, cover with cold water, bring slowly to the boil, and skim off the thick scum thoroughly; then allow it to boil slowly until all the water has evaporated and the pieces of fat are crisp. When a little cool, strain, and it is ready for frying, or for recipes where shortening is stated.
Take a piece of paper, twice folded, about one and one half inches larger than the pudding mold, all round; grease the center, hold it firmly on the top of mold with the left hand, and roll edge firmly under the right hand. This mode will be found to answer the purpose as well as a pudding cloth, and is much more convenient.
Take crumbly part of stale bread, and rub it through a wire sieve with the palm of the hand.
To Make Brown Bread Crumbs. Take stale bread, put it into a slow oven to dry, and bake a golden brown shade, crush with a roiling pin, pass through a fine sieve, or put through food chopper. Keep in air-tight jars or bottles.
Put a small quantity of butter in small frying pan, break in the eggs, and season with salt and pepper to taste. Place on moderate fire, add three tablespoons of water, and cover. Cook until eggs are firm. These eggs are delicious with a thin white covering over the yellow. They are much like poached eggs without the inconvenience of trimming and the watery flavor which poached eggs usually have, and are quite as digestible. A small sprinkling of onion salt may be used if liked.
Cream is superior to butter as a food, for by permitting the gastric juices to mix with it in the natural state, it assists digestion. For invalids it serves as a nutrient in the most easily available form. It is superior to butter, as it contains more volatile oil in that state than after the process of churning. People often have an impression that they arc unable to digest milk; the richer the milk the easier of digestion, therefore many people can take a tumbler of milk that has a wineglass of cream in it when they could not digest milk alone.
When frying ham or bacon for breakfast always place it in the pan before putting it on the fire. It cooks and browns much quicker and better than if put on in a warm pan.