Prepare the same as scrambled eggs No. 1 and 2. Do not stir. Cover and set in a moderate oven or on back of stove. When firm remove the cover and brown in oven. Serve with tart fruit sauce or with apple and lettuce salad, prepared with French or mayonnaise dressing.
COTTAGE CHEESE.
Put some whole, or skim milk, into a pan and set in a cool room, which has plenty of fresh air. Do not cover the pan. If the room is exposed to dust, put a few long sticks over the pan and cover with a cheese-cloth. When the milk begins to get thick, set the pan into a larger pan with warm water, and keep it in a warm place or in the oven until the curd separates; it must not become hard. Then put a cheese-cloth on a colander and pour the milk into it. Let stand for several hours, until the whey is thoroughly drained off. Then chop fine some green peppers or onions, mix with the cheese, add a little salt and pepper, and serve with apple or potato salad or spread on sandwiches. A few teaspoonfuls of sugar and caraway seed may be added in place of the onion and pepper.
CHAPTER IV.
MISCELLANEOUS DISHES.
IRISH STEW.
Let a quart of water come to a boil; add 10 to 12 pearl onions, two bay leaves, a teaspoonful of salt and a few whole black peppers or the skin of green peppers. When the onions are nearly done, add six small potatoes, let all simmer slowly until the potatoes are tender; then blend a spoonful of flour with some butter or oil, add the broth gradually. Cut five Saxon Sool eggs into halves, mix with the butter sauce and let stand in a warm place for ten minutes or until the eggs are warmed through. Then add the cooked vegetables and plenty of chopped parsley. Serve on a large platter. A tablespoonful of horseradish or French mustard added to the butter sauce gives it a pleasant flavor. In place of the butter sauce, the broth may be thickened with a little corn starch dissolved in water and two tablespoonfuls of thick cream used in place of butter. The above quantity is sufficient for a family of three. The most suitable cooked vegetable served with this dish is string beans. People who have to live on an economical plan can add one cup of hot milk to the broth and prepare more sauce. In this way the protein in the milk can serve as a substitute for two eggs. If bread is desired, serve it at the end of the meal. Toast is preferable.
Do not keep a tight cover on a dish, jar or bottle which contains raw or cooked food, unless the air within is sterile. Allow cooked food to stand open until it is cool, then put the cover over two-thirds of its opening or cover with a cheese-cloth or colander.
DUMPLINGS WITH POTATOES AND PRUNES.
Steam the potatoes. Prepare some nutritious dumplings from flour or bread with eggs. Heat some butter or oil, add finely chopped onions, fry until brown, remove from the fire and add two tablespoonfuls of syrup and some lemon juice or vinegar. Pour the potatoes and dumplings on a dish, mix with stewed cold or warm prunes, pour the syrup sauce over it, and serve. The syrup sauce can be thickened with flour and strengthened with the water in which the dumplings have been cooked; the prune juice can be added in place of the syrup. Good during summer. Dried pears or string beans may be substituted for the prunes, or a lettuce or string bean salad served with it. Macaroni or noodles may be used in place of dumplings. Growing children or those who work hard, not finding this meal satisfying, may drink some milk or eat nuts at the end of the meal.