Cut cold boiled potatoes into pieces as large as the end of your finger; put them into a pan on the back of the stove with enough milk to cover them, and let them stand till they have drunk up all the milk; perhaps they will slowly cook a little as they do this, but that will do no harm. In another saucepan or in the frying-pan put a tablespoonful of butter, and when it bubbles put in a tablespoonful of flour, and stir till they melt together; then put in two cups of hot milk, and stir till it is all smooth. Put in one teaspoonful of salt, and last the potatoes, but stir them only once while they cook, for fear of breaking them. Add one teaspoonful of chopped parsley, and put them in a hot covered dish. You can make another sort of potatoes when you have finished creaming them in this way, by putting a layer of them in a deep buttered baking-dish, with a layer of white sauce over the top, and break-crumbs and bits of butter for a crust. Brown well in a hot oven. When you do this, remember to make the sauce with three cups of milk and two tablespoonfuls of flour and two of butter, and then you will have enough for everything.
Buy half a pound of calf's liver and half a pound of bacon. Cut the liver in thin slices and pour boiling water over it, and then wipe each slice dry. Slice the bacon very thin and cut off the rind; put this in a hot frying-pan and cook very quickly, turning it once or twice. Just as soon as it is brown take it out and lay it on brown paper in the oven in a pan. Take a saucer of flour and mix in it a teaspoonful of salt and a very little pepper; dip the slices of liver in this, one at a time, and shake them free of lumps. Lay them in the hot fat of the bacon in the pan and fry till brown. Have a hot platter ready, and lay the slices of liver in a nice row on it, and then put one slice of bacon on each slice of liver. Put parsley all around, and sometimes use slices of lemon, too, for a change.
4 eggs. 2 tablespoonfuls of milk. 1/2 teaspoonful of salt.
Put the eggs in a bowl and stir till they are well mixed; add the milk and salt. Make the frying-pan very hot, and put a tablespoonful of butter in it; when it melts, shake it well from side to side, till all the bottom of the pan is covered. Put in the eggs and stir them, scraping them off the bottom of the pan until they begin to get a little firm; then draw the pan to the edge of the stove, and scrape up from the bottom all the time till the whole looks alike, creamy and firm, but not hard. Put them in a hot, covered dish.
1 cup of cooked tomato. 1 green pepper. 1 slice of onion. 1 teaspoonful of chopped parsley. 1 teaspoonful salt. 3 shakes of pepper.
Cut the green pepper in half and take out all the seeds; mix with the tomato, and cook all together with the seasoning for five minutes. Make an omelette by the last rule while the tomato is cooking, and when it is done, just before you fold it over, put in the tomato.
Open six eggs, putting the whites together in one large bowl, and the yolks in six cups on the kitchen table. Beat the whites till they are stiff, putting in half a teaspoonful of salt just at the last. Divide the whites, putting them into six patty-pans, or small baking-dishes. Make a little hole or nest in the middle of each, and slip one yolk carefully from the cup into the place. Sprinkle a little salt and pepper over them, and put a bit of butter on top, and put the dishes into a pan and set in the oven till the egg-whites are a little brown.
Use the same rule as before, but put in one more tablespoonful of sugar. Then shave thin two squares of Baker's chocolate, and stir in over the teakettle till it melts, and stir it in very thoroughly before you put in the eggs. Instead of pouring this into one large mould, put it in egg-cups to harden; turn these out carefully, each on a separate plate, and put a spoonful of whipped cream by each one.
Take a can of mushrooms and slice half of them into thin pieces. Make a cup of very rich white sauce, using cream instead of milk, and cook the mushrooms in it for one minute. Make the omelette as before, and spread with the sauce when you turn it over.
1 small pumpkin. 2 1/2 cups of pulp. 2 cups of milk. 1 tablespoonful molasses. 2 eggs. 1 teaspoonful each of salt, ginger, cinnamon, and butter. 2 heaping tablespoonfuls of sugar.
Cut the pumpkin in small pieces and take out the seeds and remove the peel. Put the good part over the kettle and steam it till it is tender, keeping it covered. Then you take off the cover, and stand the steamer you have cooked it in on the back of the stove, till the heat makes the pumpkin nice and dry. Then mash it and put it through the colander. While it is warm, mix in everything in the rule except the eggs; let it cool, and put these in last, beating them till light. Line the pie-tin with crust, and pour in the filling and bake. This rule is a very nice one; it makes two pies.
Put the milk on the stove to heat in a good-sized pan. Beat the whites of the eggs very stiff, and as soon as the milk scalds,--that is, gets a little wrinkled on top,--drop spoonfuls of the egg on to it in little islands; let them stand there to cook just one minute, and then with the skimmer take them off and lay them on a plate. Put the milk where it will keep hot but not boil while you beat the yolks of the eggs stiff, mixing in the sugar and beating that, too. Pour the milk into the bowl of egg, a little at a time, beating all the while, and then put it in the double boiler and cook till it is as thick as cream. Take it off the fire, stir in a saltspoonful of salt and half a teaspoonful of vanilla, and set it away to cool. When it is dinner-time, strain the custard into a pretty dish and slip the whites off the top, one by one. If you like, you can dot them over with very tiny specks of red jelly.
2 cups of milk. 1 cup soft bread-crumbs. 1 tablespoonful of sugar. 2 egg yolks. 1 egg white. 1/2 teaspoonful vanilla. 1 saltspoonful of salt.
Crumb the bread evenly and soak in the milk till soft. Beat it till smooth, and put in the beaten yolks of the eggs, the sugar, vanilla, and salt, and last the beaten white of the egg. Put it in a buttered pudding-dish, and stand this in a pan of hot water in the oven for fifteen minutes. Take it out and spread its top with jam, and cover with the beaten white of the other egg, with one tablespoonful of granulated sugar put in it, and brown in the oven. You can eat this as it is, or with cream, and you may serve it either hot or cold.
Sometimes you can put a cup of washed raisins into the bread-crumbs and milk, and mix in the other things; sometimes you can put in a cup of chopped almonds, or a little preserved ginger. Orange marmalade is especially nice on bread pudding.
