Things Mother Used to Make | Page 7

Quart of Milk 4 Eggs 1 Cupful of Sugar 1 Teaspoonful of Cornstarch
1 Teaspoonful of Vanilla Pinch of Salt
Put the milk on the stove and heat to nearly the boiling point. Whip
whites of the eggs to a stiff froth and drop them by spoonfuls into the
hot milk for a few minutes to cook. With a skimmer remove these
islands to a platte. Beat the yolks of the egg with sugar, salt and
cornstarch. Stir into the milk until it boils. Flavor and cool. Turn into a
glass dish and lay the "islands" on top of the custard. Serve cold.

=Huckleberry Dumplings=
2 Cupfuls of Flour 2 Teaspoonfuls of Cream of Tartar 1 Teaspoonful of
Soda 1/2 Teaspoonful of Salt 1 Teaspoonful of Lard
Mix ingredients together with water until thick enough to roll. Cut into
rounds an inch thick as for biscuits. Boil one quart of huckleberries in
one-half pint of water and one-half cupful of sugar. Drop in the
dumplings. Boil for twenty minutes. Serve with cold sauce or cream
and sugar.

=Coffee Jelly=
1 Small Box of Gelatine 1 Pint of Strong Coffee 1 Cupful of Sugar 1
Scant Quart of Boiling Water Flavor with Vanilla
Soak the gelatine in cold water for fifteen minutes. Stir into the coffee
and add sugar, salt and water, then vanilla. Pour into a mould and set
away to cool. Serve with sweetened whipped cream.

=Lemon Jelly=
1/2 Box of Gelatine 1/2 Cupful of Cold Water 1-1/2 Cupfuls of Boiling
Water 1 Cupful of Sugar 3 Lemons
Soak gelatine in the cold water for half an hour. Add boiling water,
sugar and juice of lemons. Stir well and strain into mould or small
cups.

=Strawberry Shortcake, No. 1=
1 Pint of Flour 1/3 Cupful of Lard A little Salt Milk enough to make a
stiff dough 1 Box of Strawberries 2 Teaspoonfuls of Cream of Tartar 1
Teaspoonful of Soda
Put the salt, soda, lard and cream of tartar, into the dry flour, mix with
milk (water will do), divide into halves and roll large enough for a
Washington pie tin. Spread butter over one, lay the other on top, bake
twenty minutes. Hull and wash and mash the berries and sweeten to
taste. Separate the two cakes, butter, and place the berries between.
Serve hot.

=Strawberry Shortcake, No. 2=
1 Tablespoonful of Butter 2/3 Cupful of Sugar 1 Egg 1/2 Cupful of
Milk 1 Teaspoonful of Cream of Tartar 1/2 Teaspoonful of Soda 1 Box
of Strawberries 1 Cupful of Cream
Cream together the butter and sugar and add the well-beaten egg and
milk. Stir the cream of tartar and soda into the dry flour and beat all
together. Bake in two Washington pie tins. Hull, wash, mash and
sweeten to taste, the berries. Put half of these between the two loaves,
the other half on top, with whipped cream on top of all.
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EGGS
=To Boil Eggs=
Put your eggs into a bowl which can be sent to the table. Pour boiling
water over them and let stand eight or ten minutes. It is essential that
the water be boiling. This way of boiling eggs, though so simple, is
going out of fashion, unfortunately, as it makes a wonderful difference
in the appearance of the egg when broken open, and above all, in its
digestibility. Eggs should never be boiled in any other way for invalids.

=Eggs on Toast=
Toast as many slices of bread as desired. Butter well and pour over
these just enough salted water to soften. Have ready a dish of boiling
water. Stir it round and round with a spoon or fork, break the egg and
drop into this swirling water. Remove from the water in from four to
six minutes, as preferred, and place one on each slice of bread. Serve

hot, with a dash of pepper, if liked.

=Plain Omelette=
2 Eggs 2 Teaspoonfuls of Water Pinch of Salt
Beat whites and yolks separately. Put together, salt, and add water.
Pour onto a hot buttered frying pan and fry one side until it is puffed up,
then turn half over and serve at once.

=Ham Omelette=
Make a plain omelette and add two-thirds of a cupful of chopped boiled
ham. Pour into the hot frying pan and cook both sides.

=New England Poached Eggs=
4 Eggs 8 Tablespoonfuls of Milk Butter the size of a Walnut 1/2
Teaspoonful of Salt
Break the eggs into a sauce pan with milk, salt and butter. Cook until
they thicken, stirring constantly. Remove from fire before it wheys.
Serve hot with a dash of pepper.
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=FISH=
=Clam Fritters=
1 Egg 1 Cupful of Milk 1 Cupful