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If you wish a meringue on the top, beat up the whites of four eggs with four tablespoonfuls of sugar; flavor with lemon or vanilla, spread over the top and brown slightly in the oven. PLAIN CHARLOTTE RUSSE. No. 2.
Turn this all into a double boiler surrounded by boiling water; stir this until smooth and thick like cream, or about fifteen minutes; then add vanilla or other extract. Rub all through a strainer into a well-buttered pudding-dish. Now beat the remaining three whites of eggs to a stiff froth, and gradually add three tablespoonfuls of powdered sugar, and spread roughly over the pudding.
PIE FOR DYSPEPTICS. Four tablespoonfuls of oatmeal, one pint of water; let stand for a few hours, or until the meal is swelled. Then add two large apples, pared and sliced, a little salt, one cup of sugar, one tablespoonful of flour. Mix all well together and bake in a buttered dish; makes a most delicious pie, which can be eaten with safety by the sick or well.
This is simply two even tablespoonfuls of capers, half a small onion, and a tablespoonful of parsley, and two gherkins or a small cucumber, all minced fine and added to half a pint of mayonnaise. This keeps a long time, and is very nice for fried fish or plain boiled tongue. Cream a small cup of butter, and stir into it the yolks of three eggs.
As first treatment, then, the cause should be removed, if this be at all possible. Do less work, cultivate simple faith in God instead of worry. Do not sorrow over-much. The best material remedy is to take tablespoonfuls of hot water every few minutes for several hours. These two simple remedies will generally prove sufficient, if persevered in. Flushings, Hot.
The French put two cupfuls of boiling water to each cupful of chocolate. They throw in the chocolate just as the water commences to boil. Stir it with a spoon as soon as it boils up, add two cupfuls of good milk, and when it has boiled sufficiently, serve a spoonful of thick whipped cream with each cup. Six tablespoonfuls of cocoa to each pint of water, as much milk as water, sugar to taste.
Parboil 1 cup of shredded codfish; heat 2 tablespoonfuls of butter; add 1 chopped onion and 2 cups of tomatoes; let fry. Add 1 tablespoonful of flour; stir until thickened. Then add 1 cup of water, pepper and chopped parsley; let boil well; add the codfish. Let simmer one-half hour. Serve on buttered toast. Halibut a la Toulonaise.
Put two tablespoonfuls of butter and two of flour into a thick saucepan; stir them together over the fire till the flour smells cooked, and then pour half a pint of oyster liquor and half a pint of milk into the flour and butter. Put the oysters into it and let them boil once. Beat the yolks of two eggs.
Peel the eggplant, place in hot water and boil until tender, drain, add two eggs, salt, pepper, two tablespoons of matzoth or white flour or bread crumbs, beat together; fry in butter or oil by tablespoonfuls. Take any kind of boiled fish, separate it from the bones carefully, chop with a little parsley, salt and pepper to taste. Beat up one egg with one teaspoon of milk and flour.
Beat the egg slightly, add three tablespoonfuls of water, and mix this into the meat. Form in a roll about eight inches long, roll in oiled paper, place it in a baking pan, add a half cupful of water to the pan and bake in a moderate oven three-quarters of an hour. Remove the paper and stand aside to cool. Serve in thin slices with either tomato or potato salad.
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