Mother's Remedies Part 212

Prepare the cream sauce, add the beef and hard cooked eggs, cut into slices. When heated through pour over toast diamonds. Garnish with parsley and serve hot.

Cheese Fondue.-- 2 cups grated cheese. 2 tablespoons b.u.t.ter.

1 cup soft bread crumbs. 1/2 teaspoon salt.

1 cup cream or milk. 1 teaspoon dry mustard.

3 eggs. 1/2 teaspoon paprika.

6 slices b.u.t.tered toast.

Melt the b.u.t.ter and add the seasonings. When hot add the cheese and the bread crumbs which have been soaked in the milk. When very hot add the egg yolks which have been well beaten. Mix thoroughly, then fold in the whites of eggs beaten stiff. Let cook several minutes over the hot water, then pour over the b.u.t.tered toast.

Curried Toast.--

1 cup cream sauce. 1 teaspoon curry powder.

4 hard cooked eggs. 6 slices b.u.t.tered toast.

Make a cream sauce using the curry as seasoning. Chop the eggs fine, add to the cream sauce and when hot pour over the toast. Garnish with parsley.

Eggs and Cream.--

6 eggs. 1 cup cream.

1/4 teaspoon salt. 1/8 teaspoon cayenne.

2 teaspoons Worcesters.h.i.+re Sauce. 1 tablespoon b.u.t.ter.

6 slices toast.

Put the cream and seasonings in a dish. When almost boiling drop in the eggs and put in the b.u.t.ter cut in bits. When the eggs are poached serve on the toast which has been dipped in melted b.u.t.ter. Garnish with parsley.

Creamed Oysters.--

1 qt. oysters. 4 tablespoons b.u.t.ter.

1 cup cream. 1/4 teaspoon salt.

1 teaspoon parsley, minced. 6 slices toast.

Remove the hard muscles from the oysters, scald and drain. Melt the b.u.t.ter, add the cream and seasonings. Cayenne, celery salt, Worcesters.h.i.+re sauce and onion juice are good seasonings. When this is hot add the oysters, cook two minutes and serve on the toast. The bread should be toasted on one side only. Sprinkle with the minced parsley.

[830 MOTHERS' REMEDIES]

Welsh Rarebit.--

1 tablespoon b.u.t.ter. 1/4 teaspoon mustard.

1 cup soft mild cheese. 1/4 teaspoon salt.

1 egg. Few grains cayenne.

1/2 cup ale or beer.

Cut the cheese into small pieces and beat the eggs slightly. Put the b.u.t.ter in the chafing dish, and when it is melted add the cheese and seasonings, stirring constantly. Add the ale slowly and when smooth the slightly beaten egg. Much of the success of a rarebit depends upon the cheese. It should be smooth and creamy, and never stringy. Cook over hot water. The rarebit may be served on toast or wafers.

Cream Welsh Rarebit.--

1 tablespoon b.u.t.ter. 1 cup soft mild cheese.

1/4 teaspoon salt. 1/4 teaspoon mustard.

Few grains cayenne. 1/2 cup milk.

1 egg. 1/8 teaspoon soda.

Follow directions for welsh rarebit (above) adding the soda with the cheese and the milk in place of the ale. Curry powder and celery salt make good additions as seasoning.

Curry of Tomato.--

4 tomatoes. 1 tablespoon b.u.t.ter.

1 tablespoon flour. 2 teaspoons curry.

1/2 teaspoon onion juice. 1/2 teaspoon salt.

Select large, firm, fresh tomatoes. Peel and cut in slices. Melt the b.u.t.ter in the blazer. Add the tomatoes and cook for several minutes. Add the cream, flour and curry and seasonings. When hot serve on toast. Care must be taken or the acid in the tomato will curdle the cream.

Salted Almonds.--

1 cup almond meats. 1/2 cup olive oil.

Cover the almonds with boiling water. Remove the skins, then soak for several hours in strong salted water. Drain and dry. Put in enough olive oil to cover the bottom of the blazer. Put in the nuts and cook until brown. Drain on paper. A shorter method is to remove skins and dry the nuts, then cook in olive oil until brown, and while draining to sprinkle them with salt. Peanuts, pecans and walnuts can be prepared in the same way. b.u.t.ter may be subst.i.tuted for olive oil, if desired.

[CANNING, PICKLING AND PRESERVING 830]

ONE HUNDRED CHOICE RECIPES on CANNING, PICKLING, PRESERVING, JELLIES, JAMS MARMALADES, RELISHES, CATSUPS, SPICES.

FOREIGN WORDS IN THE MENU.

In this list are many of the foreign words used on menu cards in hotels, with their translation:

Cafe--Coffee.

Demita.s.se--After-dinner cup of coffee.

Frappe--Semi or half-frozen.

Frica.s.se--Stew.

Fromage--Cheese.

Glace--Frozen.

Cafe au lait--Coffee with hot milk.

Neufchatel--A soft Swiss cheese.