The international cook book

Mix the dry ingredients. Add onion and water. Add suet. Put into a greased motdd and steam one hour, Delicious served with roast meats. Mushroom Dream 4 slices bacon 8 medium mushrooms yi can tomatoes (quartered) I tablesp>oon Worcestershire Sauce i tablespoon sugar ^2 teaspoon salt ]/i teaspoon pepper Fry bacon and remove from fat. Put in the mushrooms and add tomatoes, sugar, and sauce. Let simmer twenty minutes. Add salt and pepper. Serv^e on toast sprinkled with Parmesan cheese. Place a strip of bacon on top of each serving. Gaxnish with parsley. RECIPES 243 Cheese Souffle 4 slices bread (cut i inch thick) i quart milk 4 eggs I pound Young America cheese y2 tablespoon salt (cut in not too small pieces) Cut bread into cubes. Line a greased baking dish 'with alternate layers of bread and cheese. Beat the egg, milk, salt together and pour over the bread and cheese. Bake forty-five minutes in a moderate oven. Egg in Bacon Nest Line muffin tins with strips of bacon. Drop raw egg into each nest. Cook from five to ten minutes in a moderate oven (350° F.). Remove with fork and garnish with parsley. Scrambled Eggs Allow two eggs per person. Add two tablespoons milk, one- eighth teaspoon salt, dash of pepper to each two eggs. Beat thoroughly. Poiur into skillet, the bottom of which is covered with hot shortening, stirring continually while cooking. Serve either plain or on toast garnished with parsley. Poached Eggs Fill skillet two-thirds full of water. Bring to a boil. Do not boil violently. Add one-half tablespoon salt, one tablespoon \inegar or lemon juice. Drop egg carefully into the hot water. Cook until egg congeals and remove with skimmer to slice of toast. Dot with butter. Garnisl: with paprika and parsley. Soft-Cooked Eggs Put eggs into boiling water. Let stand over low flame two, three, or four minutes, as desired. Serve at once. Hard-Cooked Eggs Cover eggs with cold water. Bring to boil. Cook fifteen to twenty minutes after water starts boiling. Put into cold water before shell is removed. 244 THE INTERNATIONAL COOK BOOK Plain Omelet Three eggs, beaten separately. Add one tablespoon water and one-fourth teaspoon salt per egg to the yolk. Fold in stiflfly beaten whites. Pour in greased omelet pan and cook slowly over low flame. May be browned in the oven if desired. French Omelet 5 eggs H teaspoon pepper y^ teaspoon salt 5 tablespoons hot milk 3 tablespoons butter Beat the eggs until yolks and whites are blended. Add salt, pepper, and Uquid. Melt the butter in the omelet pan or fr>dng pan; when the butter sizzles pour in the egg mixture. Cook very slowly until the egg is all set and the omelet is a light brown underneath. Fold or roll and turn onto a hot platter. Serve at once. Garnish with broiled bacon and parsley. Creole Omelet Prepare a plain omelet, and when cooked pour over it the Creole dressing made as follows: 1 tablespoon butter 2 tablespoons bread crumbs 4 tablespoons finely chopped i tablespoon flour onion 2 cups tomatoes 2 tablespoons chopped parsley i teaspoon salt 2 tablespoons minced ham yi teaspoon pepper Melt the butter, add the onion, parsley, ham, bread crumbs, and flour. Fry until quite brown. Add tomatoes. Season with salt and pepper. Cook slowly about t^-enty minutes. Pour over omelet. Serve at once. Spanish Omelet 4 eggs I teaspoon salt I onion (chopped fine) 2 teaspoons paprika