The complete cook book

Beat the yolk of an egg with a tablespoonful of sweet milk; set it on the fire to warm, and thicken it with grated or finely chopped ham; let it simmer a few moments and pour it on buttered toast. This is for one person. HAM AND TONGUE TOAST. Toast a thick slice of bread and butter it on both sides ; take a small quantity of ham or tongue and grate it and put it in a stewpan with two hard-boiled eggs chopped fine, mixed with a little butter, salt and cayenne; make it quite hot, then spread thickly upon the buttered toast. Serve while hot. CHEESE TOAST. Cheese toast is a delicious dish for luncheon or tea. Put a teaspoonful of butter into a frying pan, when it is hot add gradually four tablespoonfuls of finely grated cheese — the Edam gives the best flavor — whisk it thoroughly until melted, then add a half-pint of cream; stir well, then add two well- beaten eggs, a good pinch of salt, paprika and a bit of mace. Spread it over crisp toast and serve at once. The Complete Cook Book. 151 LUNCHEON TOAST. Beat the yolks of four eggs 'with four tablespoonfuls of cream ; put in a saucepan, and when hot thicken it with grated ham or finely chopped tongue. Simmer a few minutes, and pour over buttered toast. Allow an egg for each person, and serve with lemon slices and cress. EGG TOAST. Rub smooth with a fork the yolks of six hard-boiled eggs, one-half teaspoonful of dry mustard, one tablespoonful of olive oil, salt and tabasco sauce to taste. Put into your chafing dish one cup of cream or milk; rub together one tablespoonful of butter with two tablespoonfuls of flour, and stir carefully into the boiling milk, and then add the whites of six hard-boiled eggs chopped fine. Stir well, and remove when the boiling point is reached. Have ready thin slices of buttered toast spread with the yellow of egg paste thickly, and over this sprinkle some grated Parmesan cheese. Arrange on a platter and pour the hot white sauce over it, and serve with lettuce sandwiches. EAVIOLA— ORIGINAL. This recipe belonged to my grandmother and has never before been given to the public : Two sets of brains, five cents' worth of spinach or two heads of lettuce, one full cup of Italian cheese, grated, a suspicion of sweet balm, parsley and thyme; one full cup of cottage cheese or smearcase, yolks of eight eggs, one tablespoonful of salt, one-half teaspoonful of dry mustard, three tablespoonfuls of olive oil, twenty -six rolled snowflake crackers, six buttons of garlic, and red pepper to taste. Chop lettuce or spinach and garlic very fine; also chop fine sweet balm, parsley and thyme; wash the brains and mash very light, then put in the cottage cheese, yolks of eggs, salt, mustard, olive oil, pepper, spinach, cheese and rolled crackers. Parboil brains ten minutes before adding them. Gravy for Raviola : Eight fresh tomatoes skinned and stewed with one tablespoonful of butter and a few 152 The Complete Cook Book. drops of tabasco sauce; chop two onions and fry brown in one-half pint of olive oil, and add to the tomatoes with one can of chopped mushrooms. Make a dough of one egg beaten light with a pinch of salt and one-half gill of water; when well beaten stir in all the flour it will take until stiff enough to roll ; roll it out ; dot with one tablespoonful of the dressing, fold it over, cut it out like small turnovers, pinch the edges and drop into boiling salted water and boil about ten or fifteen minutes ; take it out and place it on a hot platter, sprinkle it over with grated cheese, and cover it with the above gravy. Very fine. ITOODLES— ORIGINAL.