The international cook book

1 green pepper (chopped fine) 3 olives (chopped fine) 2 cups canned tomatoes 3 tablespoons butter I pimento RECIPES 245 Simmer the onion, olives, pimento, and green pepper in the butter. Add the tomatoes and seasoning, and cook slowly one-half hour. Put one-half the mixture between fold of plain omelet and pour the rest of the mixture over the top. Garnish with parsley. Puffy Omelet 2 tablespoons bread crumbs 4 tablespoons milk 5 eggs yi teaspoon salt Y^ teaspoon pepper 3 tablespoons butter Soak the bread crimabs in the milk. Separate the eggs. Beat the yolks until thick and lemon colored. Add the crumbs and milk, the salt and pepper. Beat the egg whites until stiff. Gradually fold the egg-yolk mixture into the whites. Melt the butter in an omelet pan or fr\dng pan and allow it to run around the sides of the pan. Pour mixture into the pan and cook slowly ten minutes, or untU light brown underneath. Place the pan in a moderate oven (about 350° F.). Bake five or ten minutes until it is dry on top. Fold and turn onto a hot platter. Serve at once. Eggs Benedict Cover round of toast with slice of fried or broiled ham. Put dropped egg on ham. Cover with hollandaise sauce. Garnish with paprika and parsley. Truffles may be used as a garnish. Eggs Golden Rod 6 hard-cooked eggs i cup medium thick white sauce 4 slices of buttered toast Cut egg in half. Slice egg white into white sauce, and heat thoroughly. Pour over toast. Cover with egg yolk, which has been put through a ricer. Garnish with paprika and parsley. Stuffed Eggs Cut hard-cooked eggs in half. Be careful not to break the white. Mash the yolk thoroughly. Add salad dressing enough to moisten egg yolk. Refill egg white with this mixture. Garnish top with sprig of parsley and paprika. Chill before serving. 246 THE INTERNATIONAL COOK BOOK A little prepared mustard may be added to the yolk if desired. Chopped stuffed olives or nuts, cavair or anchovy paste may be added to the egg yolk if desired. French Toast 1^ cup milk yi teaspoon salt 3 eggs Beat eggs, and add milk and salt. Take slice of bread and dip in batter until entirely covered. Fry in butter. Brown both sides. Serve with confectioners' sugar, maple syrup, or jelly. French toast may be fried in deep fat if desired. Milk Toast, No. 1 6 slices of buttered toast i quart scalded milk Use two slices of toast for each serving. Put toast into bowl which has been heated. Pour hot milk over toast. Season with salt, pepper, and paprika. Milk Toast, No. 2 6 slices of buttered toast i quart thin white sauce Use two slices of toast for each serving. Put toast into bowl which has been heated. Pour hot white sauce over toast. Season with salt, pepper, and paprika. Melba Toast Take wheat bread twenty-four hours old and slice thin as possible. Cut off crust. Cut in half from corner to corner. Place bread in rows in shallow baking dish. Bake in moderate oven (3 SO*' F.) until nicely browned. Mushrooms on Toast I pound mushrooms 3 cups white sauce (medivun thick) Brush the mushrooms clean. Saute in melted shortening until nice and brown. Add the white sauce and mix thoroughly. Serve on toast. Garnish with parsley. CHAPTER XXni Pancakes, Waffles, Frttters, Ttmbales, and Doughnuts Pancakes, No. 1 1 egg X teaspoon salt 2 teaspoons baking powder i cup milk I cup flour 2 tablespoons shortening