Manuscript Cookbook 224

1 t lemon juice Cover with meringue and brown.

Meringue

Beat whites until stiff. Add sugar, and vanilla.

Boiled Icing

Boil 1 C sugar and ½ C water till it threads. Add slowly to beaten whites of 2 eggs. Add ¼ t baking powder and ½ t flavoring. Beat until stiff.

Menu

Cheese Fondue Vegetable Salad with Mayonnaise Marguerites

Cheese Fondue

Mix first 5 ingredients. Add well beaten yolks. Cut and fold in whites. Pour into greased pan. Bake in moderate oven 20 minutes. (Ham could be used instead of cheese, if desired)

Vegetable Salad- Requires no. 107 and 102, pg. 22 of printed recipe book.

Marguerites

¼ C water 1 C sugar 2 egg whites ½ C chopped nuts 2 TB coconut f.d. [few drops] vanilla 5 marshmallows

Boil sugar and water together until it spins a short thread. Add marshmallows cut ap. Cool. Pour into stiffly beaten whites. Add nuts and coconut and flavoring. Drop from t. [teaspoon] onto saltines. Bake in slow oven 25 min. until light brown in color.

Apple Sauce

Wash, quarter, and core apples. Cut into thin pieces. Place in a saucepan containing ½ depth of water. Cover and cook slowly until soft, stirring occasionally. Strain, add sugar. Reheat.

6 apples - 6 TB sugar f.g. cinnamon

Baked Apples

Wash and core apples. Be careful not to puncture seed ends. Score with a knife around apple. Place in a baking dish. Fill the cavities of each apple with 2 t. sugar. Pour boiling water into baking dish to depth of 1 inch. Bake in a mod. oven 30-40 min. Apples may be basted occassionally with syrup in the dish. Apples may be served with whipped cream or a bit of jelly on top. (over)

Variations

1. Use f.g. grated nutmeg [of?] ¼ t. cinnamon mixed with sugar 2. Fill the cavities with bread crumbs mixed with raisins or currants, maple sugar, or chopped nuts. 3. Press a marshmallow on top of each apple during last four min. of baking.

Poached Egg on Toast

Prepare toast. Break an egg in a saucer. Half fill saucepan with water. Add ½ t salt. Boil. Rapidly swirl with a spoon. Drop egg into well formed by swirling water. Cover pan immediately and move from flame. Leave 3 min.

Omelets Plain Omelet

1 egg yolk 1 egg white (stiff) f.g. salt f.g. pepper 1 TB cold water

Beat egg yolk, Add seasonings and water, fold in egg white. Melt 1 TB butter in frying pan Pour in mixture. Cook on low flame. Let uncooked part flow underneath by lifting with a spatula. Cover pan for last few minutes. When omelet does not stick to finger, it's done.

To fold and Turn out Omelet. Always have all dishes heated and everything prepared. Hold an omelet pan with handle in left hand. With a knife indent omelet in center at right angles to handle of pan. Place knife under part nearest handle, tip pan to nearly vertical position, by carefully coaxing with the knife. It will fold and turn without breaking.