A bunch of fine eggless receipts
by Caroline Coe
These are times that try women’s business capacity to the utmost. Trying to keep up the food standard with all food stuff at almost prohibitive prices “is no cinch,” as my boys say. The family has always had well-balanced rations, and this must be kept up. So “Mother” begins to study how she can keep up the standard without using the high-priced egg. There are so many articles of food with prices within the reach of all that may be used as a breakfast dish.
For the family who breakfast at different hours, the pancake flours put up in small packages are invaluable. Any of them are good. Try them all and give the family a change. Many of them require only the addition of water, but milk makes the cakes more delicate. There is this advantage — one can make just enough batter to serve one person at a time. Many of these may be used in waffles or muffins and with a “rasher” of bacon or link of sausage makes a breakfast for any man.
Cornmeal mush, oatmeal or hominy sliced, rolled in flour and fried carefully in drippings, served with syrup or sugar will make a variety and even the one in the family who likes eggs best will probably not miss them if you put a little thought into making eggless cakes and desserts.
Cream toast is a most maligned article of food. Very few know how to prepare it. The cream or white sauce should be cooked at least 35 minutes in a double boiler. To one cup of warm milk add a pinch of salt. Take one even tablespoon of corn starch wet with one tablespoon of cold milk. Blend until perfectly smooth. Put into the warm milk and stir until it is as thick as cream. Set back on range allowing the water in boiler to boil slowly twenty-five minutes. Stir to avoid lumps. When ready to serve, add one tablespoon of butter and send to table to be put over slices of bread that have been toasted golden brown. Toast sandwiches. Any kind — a bit of meat, fish or cottage cheese.
Toast bread only on one side. Put a layer of mashed potato on the untoasted side and dot with butter and a little parsley. Grate a little cheese over the potato. Return to oven until cheese is melted and potato is hot Serve at once.
Corn starch pudding
A simple corn starch pudding made as follows: To one quart of milk, after cream has been taken, put in double boiler. Make five even tablespoons of sugar. This may be put into the milk without blending. Add very slowly stirring all the time. When it begins to thicken, add one half teaspoon of salt and either a piece of stick cinnamon or a strip of orange or lemon peel. This should cook not rapidly but half an hour. Stir often to avoid a skin forming on the top. Pour into molds that have been wet with cold water. Set aside to cool gradually. May be served with any fruit juice or cream.
Hard times cake
Cream one cup of soft butter with one cup of dark brown sugar, two and one-half cups of flour. Sift again with one teaspoon of cream of tartar, and half teaspoon of soda. Add one cup of milk (either sweet or sour) to the sugar and shortening. Then put in the flour with a little nutmeg and one-half cup of sliced raisins. Bake in shallow square pans twenty-five minutes.
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Publication: The Day Book (Chicago, Ill.)
Publication date: December 02, 1913