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.
Take small, deep tins, such as are used for timbales, and butter them. Make one cup of white sauce; take a cup of cold boiled ham which has been put through the meat-chopper, and mix with a tablespoonful of white sauce and one egg, slightly beaten. Press this like a lining into the tins, and then gently drop a raw egg in the centre of each. Stand them in a pan of boiling water in the oven till the eggs are firm,--about ten minutes,--and turn out on a round platter. Put around them the rest of the white sauce. You can stand the little moulds on circles of toast if you wish.
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.
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.
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.
Wipe green peppers and cut off the small end of each. Take out the seed and the stem; fill each pepper with the cabbage salad, letting it stand out at the top; put each one on a plate on a leaf of lettuce.
Turn the corn into the colander and pour water through it a moment. Heat a cup of milk with a tablespoonful of butter, a teaspoonful of salt, and three shakes of pepper, and mix with the corn and cook for two minutes. Or, put in a buttered baking-dish and brown in the oven. Many people never wash corn; it is better to do so.
Cut six hard-boiled eggs up into bits, mix with a cup of white sauce, and put in small baking-dishes which you have buttered. Cover over with fine, sifted bread-crumbs, and dot with bits of butter, about four to each dish, and brown in the oven. Stick a bit of parsley in the top of each, and put each dish on a plate, to serve.
1 cup of sugar. 4 eggs. 2 lemons. 1 pint of milk. 1 tablespoonful of sugar. 2 tablespoonfuls of corn-starch. 1 pinch of salt.
Wet the corn-starch with half a cup of the milk, and heat what is left. Stir up the corn-starch well, and when the milk is hot put it in and stir; then boil five minutes, stirring all the time. Melt the butter, and put that in with a pinch of salt, and cool it. Beat the yolks of the eggs, and add the sugar, the juice of both lemons, and the grated rind of one, pour into the milk, and stir well; put in a buttered baking-dish and bake till slightly brown. Take it out of the oven; beat the whites of two eggs with a tablespoonful of granulated sugar, and pile lightly on top, and put in the oven again till it is just brown. This is a very nice rule.
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.
