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Newspaper Page Text
A BUNCH OF FINE EGGLESS RECEIPTS
BY CAROLINE COE
These are times that try women's
business capacity to the utmost Try
ing 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 bfeakfast dish.
For the family who breakfast at dif
ferent 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 advan
tage one can make just enough bat
ter to serve-one person at a time.
Many of these may be Used in waf
fles or muffins and with a "rasher"
of bacon or link of sausage makes a
breakfast for any man.
Cornmeal mush, oat meal or hom
iny 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
hkes eggs best will probably not miss
them if you put a little thought into
making nine eggless cakes and des
serts. Cream Toast.
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 table
spoon of corn starch wet with one
table' poon of cold milk. Blend until
perfectly smooth. Put into the warm
milk. Stir until it is as thick as
cream. Set back on range allowing
the water in boiler to bpil slowly
Jwenty-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 un
toasted side and dot with butter and
a little parsley. Grate a little cheese
over the potato. Return to oven un
til 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 table
spoons 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
"Such a charming husband Mrs.,
Pickle has! So tender after ten
years of marriage!"
"Quite natural! It would make a
rhinoceros tender to be kept in hot
water ten years."