Domestic science, principles and application; by Bailey Pearl La Verne 1884-

Author:Bailey, Pearl La Verne, 1884- [from old catalog]
Language: eng
Format: epub, pdf
Tags: Cookery, Home economics, cbk
Publisher: St. Paul, Minn., Webb publishing co.
Published: 1921-03-25T05:00:00+00:00

4. Scalloped Corn

1 can corn Spk. pepper

1 c. milk 2 tsp. sugar

2 tbsp. flour 1 c. bread crumbs (stale) 2 tbsp. butter M c. melted butter

1 tsp. salt

Method. —Make a white sauce of the milk, flour, butter, salt, and pepper, and add the corn and sugar. Cover the bottom of a buttered baking dish with a layer of corn and sprinkle heavily with buttered crumbs. Repeat until the dish is full. Add buttered crumbs and grated cheese to top, and bake until nicely browned (about 20 or 30

minutes).

(Basis for 2, % rule.)

5. Salmon Souffle

2 tbsp. butter 2 tbsp. flour

1 c. .milk 1 c. salmon

4 eggs y s tsp. salt

Method. —Make a white sauce of the butter, flour, milk, and salt. Add the salmon (minced), with bones and skin removed. Remove from the fire and add the well-beaten egg yolks. Cool, and fold in the stiffly beaten whites. Pour into a buttered baking dish or into custard cups; set in a pan of hot water. Bake in a moderate oven for 20 minutes—a little longer when baked in a large dish.

(Basis for 2 girls, 34 rule.)

6. Cheese Souffle

(Recipe and method are given under Lesson 12.)

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