What My Children Love to Eat; How to Prepare the Menus
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OMELET. A good omelet for children is a bread omelet. Soak half a cupful of bread crumbs in half a cup of milk and add it to 4 eggs, well beaten and salted. Pour into a hot frying pan in which a tablespoonful of butter has been melted. When the edge begins to show brown lift one side of the omelet with a cake turner and fold it over. It is then ready to be served on a hot platter.
POACHED EGGS. Put as many muffin rings in your frying pan as you have eggs to cook. Cover the rings with water and ...let them boil. Draw the pan to a cooler part of the stove, or turn down the gas, as the case may be, and break an egg carefully into each ring. When the eggs have cooked for ten minutes without boiling, lift ring and all on a cake turner to a piece of buttered toast. Take off the ring, and a dash of salt finishes the dish.
SHIRRED EGGS. Butter little baking cups and break an egg into each. Lay a crumb of butter on top, and sprinkle with salt. Bake until the eggs are firm and serve in the cups in which they were cooked.
What to read after What My Children Love to Eat; How to Prepare the Menus?
You can find similar books in the "Read Also" column, or choose other free books by Colson, Elizabeth. [from Old Catalog] to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
OMELET. A good omelet for children is a bread omelet. Soak half a cupful of bread crumbs in half a cup of milk and add it to 4 eggs, well beaten and salted. Pour into a hot frying pan in which a tablespoonful of butter has been melted. When the edge begins to show brown lift one side of the omelet with a cake turner and fold it over. It is then ready to be served on a hot platter.
POACHED EGGS. Put as many muffin rings in your frying pan as you have eggs to cook. Cover the rings with water and ...let them boil. Draw the pan to a cooler part of the stove, or turn down the gas, as the case may be, and break an egg carefully into each ring. When the eggs have cooked for ten minutes without boiling, lift ring and all on a cake turner to a piece of buttered toast. Take off the ring, and a dash of salt finishes the dish.
SHIRRED EGGS. Butter little baking cups and break an egg into each. Lay a crumb of butter on top, and sprinkle with salt. Bake until the eggs are firm and serve in the cups in which they were cooked.
What to read after What My Children Love to Eat; How to Prepare the Menus?
You can find similar books in the "Read Also" column, or choose other free books by Colson, Elizabeth. [from Old Catalog] to read onlineMoreLess
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