Manuscript Cookbook 027

Diagonal to the first Press the ends of strips firmly to under crusts and trim Plain Pastry ½ cup flour 3 tblsp butter Spk. of salt Ice water to moisten measure butter and flour + chill. Add salt to flour + cut butter into flour with knives. Use just enough cold water to make the particles of the mixture adhere together Pour into unfloured board and push together with knives Roll very thin, Handling as little as possible

Cooking Eggs

Soft cooked eggs 1st method Place eggs in cold water bring very gradually to boiling point + remove from water at once 2nd method A Double Boiler may be used Put boiling water in the top and boiling water in bottom Place the eggs in the top and keep where the water in the bottom is just below boiling point Temperature 160 to 180 degrees F

3rd method Cover the eggs with boiling

water cover pan and set back on range from 5 to 10 minutes should cook the eggs in either of last two methods. Hard Cooked Eggs Use any three method for 30 minutes Preferable Method 2

Poached Eggs on Toast

{Oct 26th} One egg 1 slice bread (toast) 1 tsp butter salt to season boiling water in which to cook egg Oil an omelet pan fill with boiling water to a depth of 1½ inch open the egg carefully into a saucer + slide into water Do not let water boil after egg is placed in it Cook until the white of egg is delicately coagulated Butter the toast + when egg is cooked lift onto the toast sprinkle with salt + serve immediately

Scalloped Eggs ½ cup W [White] Sauce 1 hard cooked egg 3 tsp buttered crumbs ½ tsp butter for crumbs Prepare W Sauce Method II Hard cook the egg cut it length wise into slices Place W Sauce + eggs in buttered baking dish Scatter buttered crumbs on top The yolks of eggs should show through crumbs. Served as a supper or break-fast dish generally. French Toast Cut 1 slice of bread into circles squares or Triangles dip bread in the following mixtures ½ egg 2 tbsp water ⅛ tsp salt