Reform Cookery Book Part 10

OF ALL GROCERS, CHEMISTS, AND STORES.

FOR HEALTH, STRENGTH, AND ENERGY

[Ill.u.s.tration]

Doctors counsel the regular use of

Shredded Wheat

"Biscuit" and Triscuit

[Ill.u.s.tration]

Because they are ALL-NOURIs.h.i.+NG, NATURAL FOODS.

Made in the wonderful Laboratory of the Natural Food Co., Niagara Falls, N.Y., U.S.A.

SHREDDED WHEAT products give greater surface for the action of the digestive fluids than that given by any other food.

This ensures Perfect Digestion and Freedom from Constipation.

SHREDDED WHEAT BISCUIT (with milk) for Breakfast and Supper, or basis for Sweets. "Triscuit" (with b.u.t.ter, preserves, cheese, &c.) for any meal. The best basis for Savouries and Sandwiches.

_Send 1d. stamp for Sample and Ill.u.s.trated Cook-Book._

SHREDDED WHEAT CO. (C. E. Ingersoll), 70, St George's House, EASTCHEAP, E.C.

BREAKFAST SAVOURIES.

Most of the rissoles, toasts, &c., given in the earlier part of the book are suited for breakfast dishes, but we may add a few more.

Savoury Omelets.

Separate the whites from the yolks of 3 eggs, or one for each person; beat up the yolks, and add some grated onion, pepper and salt. Beat the whites till very stiff and mix or rather fold in very lightly. Make a small piece of b.u.t.ter very hot in small frying pan, pour in one-third of the mixture, shake over gentle heat till set, easing it round the edges with a knife, fold over and put on very hot napkin. Repeat till all are done and serve very hot. A little hot lemon juice may be squeezed over, or a spoonful of mushroom ketchup will give a nice relish.

Cheese Omelet

is made by mixing in grated cheese--a dessert spoonful for each egg. The onion may be omitted if preferred without. A pinch cayenne and a little made mustard go well with cheese.

Savoury Pancakes.

Take much the same ingredients as above, but beat yolks and whites together, and add one tablespoonful milk, and a level dessert spoonful flour for each egg. Mix all together some time before using. Make a bit of b.u.t.ter hot in very small frying pan, pour in enough batter to just cover, and cook very gently till set, and brown on the under side. Turn and brown on the other side, or hold in front of hot fire or under the gas grill. Roll up and serve very hot. Ketchup and water, or diluted extract, may be used instead of the milk, and some finely minced parsley or pinch herbs is an improvement.

These omelets and pancakes may be varied by adding tomatoes, mushrooms, &c.

Cook very lightly and either stir into the mixture before frying, or spread on the top after it is cooked, and fold or roll up. A mixture of tomatoes and mushrooms is especially good.

Mushroom Cutlets.

Remove stalks and skins from 1/2 lb. flap mushrooms. Clean, chop up, and stew gently in a little b.u.t.ter. Melt 1 oz. b.u.t.ter in another saucepan, stir in 1 oz. flour, and add by degrees a teacupful milk, tomato juice, or extract. When smooth add the mushrooms and seasonings. Stir till smooth and thick, and turn out on flat dish to cool. Shape into cutlets, egg, crumb, and fry.

Asparagus, celery, artichokes, and many other vegetables may be used in the composition of omelets, fritters, cutlets, &c.

If for an omelet, only a very small quant.i.ty must be used. One tablespoonful of any of the finer cooked vegetables is enough in proportion to two eggs. When a more substantial dish is wanted, it should take the shape of cutlets or fritters.

Bread Fritters.

Put 6 ozs. fine bread crumbs in a basin and pour over 3 teacupfuls boiling milk. Allow to stand for some time, then add seasoning to taste--grated onion, parsley, ketchup, extract, &c.--and 2 beaten eggs, reserving a little of the white for brus.h.i.+ng. Mix and pour into b.u.t.tered baking tin. Cover and bake in good oven till set--about 1 hour. When cold, cut into nice shapes, brush over with egg, toss in fine crumbs and fry. This may also be served simply baked. In that case, put some bits of b.u.t.ter on top, and bake a nice brown without cover.

Eggs

are, of course, invaluable in many ways besides the more familiar boiled, poached, and scrambled.

b.u.t.tered Eggs.

Break number of eggs required in a bowl, melt a nut of b.u.t.ter to each egg in saucepan, pour in the eggs, seasoning, &c., and stir one way over gentle heat till set. About 2 minutes should do. Serve on toast or bread cutlets.

Tomato Eggs.

Have a quant.i.ty of tomato pulp made hot in frying pan, and slip in as many eggs as required, gently, so as not to scatter. Allow to poach for about 3 minutes or till the whites are just set. Serve on toast or shredded wheat biscuits. Another way is to cook the tomatoes, and put, with the eggs, on a flat dish, in the oven till set. Serve on same dish, garnished with sippets of toast or toasted triscuits.

Egg Cutlets (Mrs G. D.)

There are many different recipes for these, but the following is an especially good one, for which I am indebted to an Edinburgh friend. Chop very small two firmly boiled eggs, and 2 tablespoonfuls bread crumbs and the same of grated cheese with a pinch of curry powder, pepper, and grated nutmeg. Mix with the yolk of a raw egg. Shape into cutlets, brush over with the white of the egg beaten up a little, toss in fine crumbs, and fry a nice brown. Garnish with fried parsley.

Inverness Eggs.

Boil hard the number of eggs required, remove the sh.e.l.ls, and rub each with a little flour. Take a quant.i.ty of any of the varieties of sausage meat, for which recipes are given, or a forcemeat, or quenelle mixture will do, add some finely minced parsley, any other seasoning required, and a beaten egg to bind. Mix thoroughly, flour the hands and coat each egg with the mixture, rather less than 1/4 inch thick, and evenly, so that the shape is retained, flour lightly and fry a nice brown. Cut in halves, and serve, round ends up, with tomato sauce.

Toasts

of various kinds come in nicely for breakfast. They can be of ordinary toast, fried bread, or shredded wheat biscuits. The latter are particularly dainty, and may be prepared thus:--Put in b.u.t.tered baking tin, with plenty of b.u.t.ter on top of each, and place in brisk oven till crisp and brown--about 10 minutes. Pile high with following mixture:--In an enamel frying pan put a teaspoonful b.u.t.ter, and two tablespoonfuls diluted extract or ketchup and water for each egg. When nearly boiling, break in the eggs and stir gently round over a very moderate heat till just set. Season to taste. A little of the sauce made hot might be first poured over the toast or biscuits.