This section is from the book "The New Cookery", by Lenna Frances Cooper. Also available from Amazon: The New Cookery.
1 pint milk 1/2 cup cream 1 teaspoon salt.
4 tablespoons flour 2 egg whites Toasted bread.
Heat the milk to scalding in double boiler and moisten the flour with the cream a little at a time. Rub until smooth, then stir into the hot milk. Cook about 20 minutes. Add the salt and pour over the stiffly beaten egg whites, beating meanwhile. Moisten the toasted bread in a little hot milk or cream and pour over the toast the above sauce.
1 pint milk (1/3 or 1/2 cream) 4 slices of toasted bread.
Heat the milk and cream to scalding in a double boiler, add salt and pour over the toasted bread. Serve in grain bowls with one-half cup of milk to each slice of bread.
1 pint milk.
2 tablespoons butter.
2 tablespoons flour 1 teaspoon salt.
6 to 8 slices bread.
Make a thin White Sauce of the milk, butter, flour and salt. Toast the bread preferably until crisp. Pour over this the White Sauce. Serve at once.
1 cup yogurt cheese 1 cup cream.
1 tablespoon flour.
1/2 teaspoon salt.
Braid the flour in a little of the cold cream. Beat the egg. Add the remainder of the cream, the salt, and the braided flour; then add the cheese and cook in a double boiler or in the blazer of a chafing dish. Stir constantly while cooking. When thickened serve on small slices of toasted bread.
Neufchatel or cottage cheese may be used in place of the yogurt cheese.
Wash the asparagus carefully and remove the scales. Cut off the tough ends which may be used for soup. If wilted, let stand in cold water. Asparagus may be kept fresh and in good condition for some time by standing in water 1/2 inch deep or more, set in a cool place.
Tie in bunches with soft tape and cook in boiling, salted water 10 minutes with the tips out of the water. Then lay the asparagus down so that it is wholly immersed and let boil for 5 minutes.
Serve on slices of toast with melted butter or with any preferred sauce.
3 cups cut celery 1 cup milk.
1 tablespoon butter 1 tablespoon flour.
1/2 teaspoon salt.
Clean, scrape and cut enough celery to make 3 cups. Put this to cook in boiling, salted water, cover and cook until tender, which will require about 45 minutes. Let the water boil away when done, leaving the celery with very little liquid. Prepare a thin White Sauce of the remaining ingredients and pour over the celery. Prepare the toast by trimming the crust from thin slices of bread. Cut diagonally, making triangular shaped pieces of toast. Toast in a moderate oven until crisp. Dip slices of crisp toast into some hot milk or cream. Serve with a spoonful of the creamed celery upon each slice.
1 pint cooked or canned spinach.
1 cup White Sauce 1/2 teaspoon salt.
Drain the liquid from the spinach and chop. Prepare the White Sauce and add the spinach to it. Add salt and reheat. Trim the crusts from the bread. Cut into triangular shaped pieces and toast in a slow oven until crisp and nicely browned. Moisten it in a little hot milk or cream and serve a spoonful of the creamed spinach upon each slice. Garnish with slices of hard boiled egg.
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