Bake in oven until egg is set and cooked through but
not hard. Serve on small rounds of toast and garnish with parsley.
CORN PUDDING
1 quart fresh corn cut from cob
1 teaspoon salt
1/8 teaspoon pepper
3 eggs slightly beaten
2 cups milk
3 tablespoons melted butter
Put all ingredients into greased baking dish and bake slowly in
moderate oven until firm.
ONIONS AND POTATOES
1 quart potatoes
1 quart onions
1 teaspoon salt
Wash, pare and cut potatoes and onions in half-inch rounds. Put into
saucepan with boiling water to cover, adding salt. Boil about 30
minutes, or until tender. Drain, put into dish and cover with Thick
Cream Sauce page 35. Bake in hot oven about 25 minutes. Serve in
baking dish.
FRENCH TOAST
1/2 cup flour
1 teaspoon Dr. Price's Baking Powder
1/4 teaspoon salt
1/2 cup milk
1 egg
sliced bread
Sift together flour, baking powder and salt; add milk and beaten egg;
beat well. Into this dip bread. Fry in hot fat. Drain and serve hot
with powdered sugar.
CHEESE STRAWS
1 cup grated American cheese
1 cup flour
1 teaspoon Dr. Price's Baking Powder
1/16 teaspoon cayenne pepper
1/4 teaspoon paprika
1/2 teaspoon salt
1 egg
2 tablespoons milk
Mix together cheese and flour sifted with baking powder and seasoning;
add beaten egg; mix well; add milk enough to make a stiff dough.
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