Rub together two level tablespoonfuls of flour and two of butter. Add
a half pint of strained tomatoes. Stir until boiling. Add a
teaspoonful of onion juice, a half teaspoonful of salt and a
saltspoonful of pepper. Strain and use.

Tags: vintage

Rub together two level tablespoonfuls of flour and two of butter, with
a tablespoonful of paprika. Add a half pint of chicken stock. Stir
until boiling. Add a half teaspoonful of salt, and strain. This sauce
may be used over chicken as well as eggs.

Tags: chicken vintage

Chop fine one onion. Cook it with two level tablespoonfuls of butter
until soft. Do not brown. Add two level tablespoonfuls of flour, one
teaspoonful of curry powder and a half teaspoonful of salt. Mix and
add a half pint of boiling water. Stir until boiling, and strain.

Tags: vintage

Chop sufficient carrot to make a tablespoonful; chop one onion. Place
them in a saucepan with three level tablespoonfuls of butter, a bay
leaf and a blade of mace. Shake the pan over the fire until the
vegetables are slightly browned. Drain off the butter and add to it
two level tablespoonfuls of flour, a half cupful of good stock, a half
cupful of strained tomatoes, and bring to a boil. Add a half
teaspoonful of salt and a dash of cayenne. Strain. Stir until boiling,
strain again and add four tablespoonfuls of sherry.

Tags: italian vintage

Any single food containing all the elements necessary to supply the
requirements of the body is called a complete or typical food. Milk
and eggs are frequently so called, because they sustain the young
animals of their kind during a period of rapid growth. Nevertheless,
neither of these foods forms a perfect diet for the human adult. Both
are highly nutritious, but incomplete.

Served with bread or rice, they form an admirable meal and one that is
nutritious and easily digested. The white of eggs, almost pure
albumin, is nutritious, and, when cooked in water at 170 degrees
Fahrenheit, requires less time for perfect digestion than a raw egg.
The white of a hard-boiled egg is tough and quite insoluble. The yolk,
however, if the boiling has been done carefully for twenty minutes, is
mealy and easily digested. Fried eggs, no matter what fat is used, are
hard, tough and insoluble. The yolk of an egg cooks at a lower
temperature than the white, and for this reason an egg should not be
boiled unless the yolk alone is to be used.

Ten eggs are supposed to weigh a pound, and, unless they are
unusually
large or small, this is quite correct.

Eggs contain from 72 to 84 per cent. of water, about 12 to 14 per
cent. of albuminoids. The yolk is quite rich in fat; the white
deficient. They also contain mineral matter and extractives.

To ascertain the freshness of an egg without breaking it, hold your
hand around the egg toward a bright light or the sun and look through
it. If the yolk appears quite round and the white clear, it is fresh.
Or, if you put it in a bucket of water and it falls on its side, it is
fresh. If it sort of topples in the water, standing on its end, it is
fairly fresh, but, if it floats, beware of it. The shell of a fresh
egg looks dull and porous. As it begins to age, the shell takes on a
shiny appearance. If an egg is kept any length of time, a portion of
its water evaporates, which leaves a space in the shell, and the egg
will "rattle." An egg that rattles may be perfectly good, and still
not absolutely fresh.

Tags: bread vintage

To preserve eggs it is only necessary to close the pores of the
shells. This may be done by dipping them in melted paraffine, or
packing them in salt, small ends down; or pack them in a keg and cover
them with brine; or pack them in a keg, small ends down and cover
them
with lime water; this not only protects them from the air, but acts as
a germicide.

Eggs should not be packed for winter use later than the middle of May
or earlier than the first of April. Where large quantities of the
yolks are used, the whites may be evaporated and kept in glass bottles
or jars. Spread them out on a stoneware or granite plate and allow
them to evaporate at the mouth of a cool oven. When the mixture is
perfectly dry, put it away. This powder is capable of taking up the
same amount of water that has been evaporated from it, and may then
be
used the same as fresh whites.

Tags: vintage

To do this successfully one must prepare a mixture, and not use the
egg alone. If an egg mixture or a croquette is dipped in beaten egg
and rolled in cracker crumbs and dropped into fat, it always has a
greasy covering. This is the wrong way. To do it successfully and have
the articles handsome, beat the egg until well mixed, add a
teaspoonful of olive oil, a tablespoonful of water and a dash of
pepper. Dip the articles into this mixture, and then drop them on
quite a thick bed of either sifted dry bread crumbs or soft white
bread crumbs.

I prefer sifted dry bread crumbs for croquettes, and soft white crumbs
for lobster cutlets and deviled crabs.

Tags: bread vintage

Cover the bottoms of individual dishes with a little butter and a few
fresh bread crumbs; drop into each dish two fresh eggs; stand this
dish in a pan of hot water and cook in the oven until the whites are
"set." Put a tiny bit of butter in the middle of each, and a dusting
of salt and pepper.

Tags: bread vintage

Put two tablespoonfuls of butter in a saucepan. Add four
tablespoonfuls of finely chopped onion and shake until the onion is
soft, but not brown. Then add four Spanish peppers cut in strips, a
dash of red pepper and a half pint of tomatoes; the tomatoes should be
in rather solid pieces. Add a seasoning of pepper and salt. Let this
cook slowly while you shir the desired quantity of eggs. When the eggs
are ready to serve, put two tablespoonfuls of this sauce at each side
of the dish, and send at once to the table.

Tags: mexican vintage

Rub the bottom of a baking dish with butter. Dust it lightly with salt
and pepper. Break in as many fresh eggs as required. Stand the dish in
a basin of water and cook in the oven five minutes, or until the
whites are "set." While these are cooking, put two tablespoonfuls of
butter in a pan and shake over the fire until it browns. When the eggs
are done, baste them with the browned butter, and send to the table.

Tags: vintage