E. EGGS, PUDDINGS, ETC.
40. Scrambled Egg.
Beat one whole egg well, add one tablespoonful of sweet cream, one teaspoonful of water and a pinch of salt. Melt a teaspoonful of butter in a saucepan, pour ill the mixture and stir it up over a slow fire with a silver tablespoon so that it is heaped up in large loose flakes as it coagulates on the bottom without its getting brown, remove from the fire when almost all is coagulated; serve at once hot, either alone or with minced or boiled ham.
41. Pancake.
Beat well A litre (3 oz.) of milk with one heaped tablespoonful of flour and 1 Gm. (I teaspoon) of salt, drop into this one egg and one teaspoonful of sugar and beat again thoroughly. In a saucepan melt 2 Gin. teaspoon) of butter, pour in quickly the mixture and fry on each side for two minutes. Serve either with stewed fruit or vegetables.
42. Egg Soup (for One Person).
Boil one cup of milk: heat up one yolk of egg with one teaspoonful of sugar and stir into this slowly one tablespoonful of flour and a little grated lemon peel, mix this carefully with the milk and stir constantly until thick, then let it cool a little and stir in the white of one egg well beaten, then put in mould out of which it is then turned and served with stewed fruit or fruit juice.
43. Roiled Farina.
Stir 10 Gm. i s oz.) of fine farina slowly into litre (S oz.) of warm milk, add 1 Gm. (1 teaspoon) of salt and 5 Gm. (l teaspoon) of sugar and cook for fifteen minutes, stirring constantly.
Instead of farina 15 Gm. oz.) of either rice flour or Scotch oat meal may be used.
These are best served with fruit juice.
I I. Milk I; ire'.
Boil 50 Ctn. (17 oz.) of rice for one hour in litre (II oz.) of milk with one tablespoonful of sugar and 2 (1m. teaspoon) of salt.
-15. Farina ,w1111(1, Boil 3(1 Cm. I oz.) of farina for ten minutes in litre (I oz.) of boil ing milk with one and one-half tablespoonfuls of sugar and I Cm. (1 teaspoon) of salt, stirring constantly and then cool When cold add yolk of one egg, 2 Gm. ( teaspoon) of butter and a little lemon peel grated very fine, also the white of one egg beaten up. Smear the inside of an earthenware mould with butter, put in the mixture and bake in oven for 15 minutes.
40. Lemon ..(on111('.
Beat up the yolks of two eggs with 50 Gm. (17 oz.) of sugar for ten minutes. add cute-fourth of the peel of one lemon finely grated and the juice of one-half a lemon, stirring always in the same direction, and finally one teaspoonful of flour: now stir in the whites of two eggs %veil beaten and pour the whole into an earthenware mould lightly smeared with butter and bake in oven for ten minutes.
This must be prepared quickly and eaten at once.
17. piles and Rice (Baked).
Boil 70 Gm. (21 oz.) of rice slowly in i litre (S oz.) of boiling milk. Peel 1 lb. of apples, slice and stew with one tablespoonful each of water and sugar and 2 Gm. (A teaspoon) of butter. Let everything get cold, then add to the rice one egg, 2 Ctn. (1 teaspoon) of butter and one table spoonful of sugar, one teaspoonful of lemon juice and a little grated lemon peel and 2 Gm. (,1- teaspoon) of salt, stir this well. Now take an earthen ware mould lightly smeared with butter, put in the bottom half of the rice, then the apples and over this the rest of the rice, bake in the oven for one-half hour.
4S. Chocolate Cream.
Mix well together 200 Gm. ((61- oz.) of whipped cream, 100 Gm. (3 oz.) of grated rye-bread and s0 Gm. (21 oz.) of sugar, then add 60 Gm. (2 oz.) of cocoa and put on ice.
40. Cornstarch Padding.
Stir 20 Gm. (1 oz.) of cornstarch, 20 (lm. oz.) of sugar and a pinch of salt into some cold milk and then stir this slowly into 1 litre IS oz.) of boiling milk, cook well through, add the yolk of one egg and put on ice.
F. DivEusA.
50. lee Cream.
Beat 4 litre (S oz.) of whipped cream, with 30 Gm. (1 oz.) of sugar and the yolk of one egg until the sugar is all dissolved, then freeze in an ice-cream freezer, or, if none is to be had, in a well-covered tin can placed in ice, mixed with rock salt.
51. Milk-Honey.
Stir 1 litre (1 qt.) of buttermilk with 600 Gm. (1 lb.) of sugar over a slow fire for two and one-half hours until it is boiled down to 3 litre (11 oz.) and forms a dark brown sticky mass; to prevent its burning this . is best done in a double boiler. It is spread on bread. This is cheap and very nourishing as it contains considerable amounts of carbo hydrate and proteid.
52. Mayonnaise.
Yolks of two eggs are broken in a small bowl with 2 Gm. (1- teaspoon) of salt and well beaten up, then two tablespoonfuls of olive oil and one tablespoonful of lemon juice are stirred in, drop by drop, and the whole stirred for another fifteen minutes.
Mayonnaise is served with salads or cold potatoes, meat or fish (in fattening diet).
53. Barley Water.
Two teaspoonfuls of ground barley are soaked over night in litre (8 oz.) of water. In the morning the water is drained off and the barley is cooked in a double boiler for six hours keeping it at litre (8 oz.); it is then strained through a hair-sieve and put on ice.