String Beans à la Lyonnaise.
Melt three tablespoonfuls of butter in the blazer; add a fine-sliced onion and sauté to a delicate brown; add a quart of string beans, cooked, a dash of pepper, a grating of nutmeg and a little salt; heat thoroughly, tossing the beans occasionally; add a teaspoonful of chopped parsley, a tablespoonful of lemon juice and another tablespoonful of butter, in bits, and serve at once.
Tomato Sandwich.
Ingredients.
- 6 shredded-wheat biscuit.
- 4 medium-sized tomatoes.
- ½ a teaspoonful of salt.
- 8 teaspoonfuls of sugar, or
- 8 teaspoonfuls of mayonnaise dressing.
Method.—Peel the tomatoes, cut in small pieces, add the salt, and sugar, if used, and set aside in a cool place. Split the biscuits, dip the inside lightly into cold water without wetting the outside, put the halves together, and arrange in a buttered blazer; cover, and heat over hot water; then separate the halves, and, using a knife dipped in hot water, spread with butter. Put a layer of tomatoes on the bottom half, if sugar has not been used, add the salad dressing, and cover with the top of the biscuit, pressing it down lightly.
Kornlet Oysters.
To one cup of kornlet add two well-beaten eggs, two tablespoonfuls of flour, a scant half teaspoonful of salt and a dash of paprica. Drop, by spoonfuls, into a hot, well-oiled blazer and cook to a golden brown, turn, and brown the other side.
Kornlet Oysters, No. 2.
To one can of kornlet add a teaspoonful of soda, two well-beaten eggs, salt and pepper, and enough fine cracker crumbs to hold the mixture together. Drop from a spoon and cook as above.