Fried eggs and omelets may be garnished with ham, bacon, parsley, finely chopped; pimentos and green peppers.
To make variously flavored omelets, prepare the omelet as for plain omelet and then just before the turning and rolling add the desired flavoring. Then roll and fold the omelet and turn out on a hot dish.
Have the filling heated before spreading on the omelet. Left-over vegetables and bits of meat may be used in this manner for attractive dishes.
TIGER-EYE SANDWICHES
Use strictly fresh eggs for this. Separate the white and the yolk and keep the yolk in the sh.e.l.l until ready for use. Add a pinch of salt to the white and beat until very stiff. Pile in a pyramid on a square slice of toast. Make a well in the centre of the white of egg and then drop in the yolk. Dust over lightly with paprika and then bake for seven minutes in a hot oven.
MEASUREMENTS
Many women are familiar with the importance of accurate measurements in preparing foods. Others frequently complain of the troubles they have with recipes, but what they actually need to know is that we no longer live in the days of twenty-five cents a dozen for fresh eggs and that the day of thirty cents per pound for creamery b.u.t.ter of excellent quality is past.
Gone are the days of plenty when the extravagant cook was the best cook. Banish all recipes that call for cups of b.u.t.ter.
From motives of real practical economy, we now use level measurements; that means that you first sift your flour into a bowl and then fill the measure, using a spoon to fill with and then level the top of the measure with a knife. Level measurement means all that lies below the edge of the cup or spoon.
The experienced cook with an eye for measurements can gauge the amounts, very frequently, to a nicety. While she may sometimes have a failure, she will never attribute it to her measure or the method of compounding the ingredients; oftentimes she will blame the flour, the baking powder or even the oven.
One woman wrote me that she wished to know what the trouble was with her cakes. I asked her to give the recipe and she answered that she generally used a bowl for measuring and that then she used sugar, eggs, b.u.t.ter, flour and enough milk or water to make a batter--there was no real definite amounts. When I replied I told her that it was the measurements and methods that she used that frequently caused a failure. But she was sure that was not the case, for her cake was usually good, and it was only once in a while that she had a failure.
So I had quite a time convincing her that accurate measurements will always give the same results and a.s.sured success and that she could bake the same cake 365 days in the year and not once have a failure.
To-day this woman would not return to the old way of doing her cooking, and recently I had a little note from her telling me to let the other middle-aged and young housewives, too, know how necessary it is to be accurate.
You know it only takes a few minutes longer to measure accurately, and then you are able to make that delicious cake without a failure. No failures, no waste. Truly, the words of "trusting to luck" should be taboo in the efficient woman"s kitchen.
The temptation to add just a little more sugar, flour or shortening to a recipe with the idea of improving it must be eliminated if you wish to cook successfully. When using vegetable oil in place of b.u.t.ter in making cakes cut down the quant.i.ty of fat fully one-third. Many cake recipes contain too much fat.
When the amounts are less than one cup, frequently it is easier to measure with a spoon. Remember all measures are level:
Sixteen tablespoons 1 cup Eight tablespoons 1/2 cup Four tablespoons 1/4 cup Five tablespoons plus one teaspoon 1/3 cup
Sift the flour once before measuring. Standard measuring cups holding one-half pint are divided on one side into quarters and on the other side into thirds, and they are usually found in all housefurnishing stores, and there is a choice of aluminum, gla.s.s or tin.
Sets of measuring spoons will save time and trouble. The spoons graduate from one-quarter of a teaspoon to one tablespoon, thus making accurate measurements for seasoning and flavoring.
A spatula will repay its cost many times over the first month it is used. It is possible with this knife to remove every particle of food from a mixing bowl.
How can you keep a house without a pair of reliable scales? Do you know how much the chicken weighed that you bought on Sat.u.r.day, and do you know how much waste there was; or the weight of the bone in the meat that you purchased on Wednesday? Do you ever weigh your purchases? Think this over and then buy a good pair of scales and keep them in a convenient place.
List of equivalent measures:-- 1 salt spoon 1/4 teaspoon 3 teaspoons 1 tablespoon 3 tablespoons 1 cooking spoon 4 tablespoons 1/4 cup 8 tablespoons 1/2 cup 12 tablespoons 3/4 cup 16 tablespoons 1 cup 2 cups 1 pint 2 pints 1 quart 4 quarts 1 gallon
DRY MEASURE
8 quarts 1 peck 2 quarts 1/4 peck 4 quarts 1/2 peck 2 cups granulated sugar 1 pound 2-3/4 cups brown sugar 1 pound 3-1/2 cups ground coffee 1 pound 3 cups of cornstarch 1 pound 2 cups of b.u.t.ter 1 pound 2 cups of lard 1 pound 3 cups granulated cornmeal 1 pound 3-3/4 cups of rye flour 1 pound 3-3/4 cups of graham flour 1 pound 3-3/4 cups of unsifted wheat flour 1 pound 4 cups of sifted flour 1 pound 3-1/2 cups whole wheat flour 1 pound 9 cups of bran flour 1 pound 2 cups of rice flour 1 pound
ITALIAN DRESSING
One-half cup of salad oil, Four tablespoons of vinegar, One teaspoon of salt, One teaspoon of paprika, Three tablespoons of grated cheese.
Place in a fruit jar and then shake to blend.
SOUR CREAM CUc.u.mBER DRESSING
Pare and grate one medium-sized cuc.u.mber and then sprinkle with one teaspoon of salt. Let stand for one hour and then drain, and place one cup of sour cream in a bowl. Beat until stiff and add the prepared cuc.u.mber and
One teaspoon of mustard, One teaspoon of pepper, Two tablespoons of finely chopped onion, Two tablespoons of finely chopped parsley, Juice of one-half lemon.
Mix well before serving.
CREAM CABBAGE
Cut the cabbage fine and then place in cold salted water to crisp.
Drain well and then add
One green or red pepper, chopped fine to each quart of cabbage, One tablespoon of mustard seed
and then prepare a dressing as follows:
Place in a soup plate the yolk of one egg, and then add
One teaspoon of vinegar, One teaspoon of mustard, One teaspoon of sugar, One teaspoon of paprika.
Work with a fork to a smooth thick paste, and then add slowly one-half cup of salad oil. When very thick reduce to the desired consistency with four tablespoons of evaporated milk and six to eight tablespoons of vinegar. Beat with a Dover egg-beater and then pour over the cabbage.
SALADS
Wash and drain the lettuce and then shred fine, using a pair of sharp scissors. Place in a bowl and then chop fine one bunch of scallions and a stalk of celery and add to the lettuce. Cover with mayonnaise dressing and serve for luncheon with a plate of cream soup. Toast and a light dessert will complete this meal.
ENGLISH WATER-CRESS SALAD
Cut five strips of bacon in dice and then brown nicely in a frying pan. Lift cooked bacon, drain off the fat, leaving only about five tablespoons in the pan. Now place in a cup
One-half teaspoon of mustard, One-half teaspoon of sugar, One teaspoon of salt, One-half teaspoon of paprika, Four tablespoons of vinegar.
Dissolve and pour into the hot fat, bring to a boil and then add the cooked bacon. Now place the prepared water-cress in a bowl and pour over it the bacon with the prepared dressing. Toss gently to mix and then garnish with hard-boiled eggs (sliced).
Corn salad, cabbage, lettuce, romaine and escarolle salads may be used in place of the water-cress for variety.
Radishes should be well washed and then allowed to crisp in cold water. Split from the tip to the stem end in quarters. Large radishes may be peeled and cooked until tender in boiling water and then drained and served with a cream, Hollandaise or plain b.u.t.ter sauce for variety.