Put six eggs in a baking-dish and cover them with boiling water;
put a cover on and let them stand where they will keep hot, but
not cook, for ten minutes, or, if the family likes them well done,
twelve minutes. They will be perfectly cooked, but not tough,
soft and creamy all the way through.

Another way to cook them is this:

Put the eggs in a kettle of cold water on the stove, and the moment
the water boils take them up, and they will be just done. An easy
way to take them up all at once is to put them in a wire basket,
and sink this under the water. A good way to serve boiled eggs
is to crumple up a fresh napkin in a deep dish, which has been made
very hot, and lay the eggs in the folds of the napkin; this prevents
their breaking, and keeps them warm.

Tags: kids vintage

1 small cabbage.
1 cup cream sauce.

Take off the outside leaves of the cabbage; cut it up in four
pieces, and cut out the hard core and lay it in cold, salted water
for half an hour. Then wipe it dry and slice it, not too fine,
and put it in a saucepan; cover it with boiling water with a
teaspoonful of salt in it, and boil hard for fifteen minutes
without any cover. While it is cooking, make a cup of cream sauce.
Take up the cabbage, press it in the colander with a plate till
all the water is out; put it in a hot covered dish, sprinkle well
with salt, and pour the cream sauce over. This will not have any
unpleasant odor in cooking, and it will be so tender and easy
to digest that even a little girl may have two helpings.

If you like it to look green, put a tiny bit of soda in the water
when you cook it.

Tags: kids dessert vintage

2 cups of rich cheese, grated.
Yolks of two eggs.
1/2 cup of milk.
1/2 teaspoonful of salt.
Saltspoonful of cayenne.

Make three nice slices of toast, cut off the crusts, and cut each
piece in two. Butter these, and very quickly dip each one in
boiling water, being careful not to soak them. Put these on a
hot platter in the oven. Put the milk in a saucepan over the fire,
being careful not to have one that is too hot, only moderate,
and when it boils up put in the cheese and stir without stopping,
until the cheese all melts and it looks smooth. Then put in the
beaten yolks of the eggs and the seasoning, and pour at once over
the toast and serve very hot. Many people like a saltspoonful of
dry mustard mixed in with the pepper. You can also serve this rarebit
on toasted and buttered crackers.

Tags: kids vintage

ich you wish to serve in some nice way, make this rule, which
sounds difficult, but is really very easy:

Tags: kids vintage