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Page:The White House Cook Book.djvu/309

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PUT into boiling salted water one pound of fresh halibut; cook slowly for fifteen minutes, or until done ; remove from the water and chop it fine ; then add half a cup of melted butter and eight eggs well beaten. Season with salt and pepper.

Place over the fire a thick-bottomed frying pan containing a table- spoonful of cold butter; when it begins to melt, tip the pan so as to grease the sides ; then put in the fish and eggs and stir one way until the eggs are cooked, but not too hard. Turn over toast dipped in hot salted water.


BOIL a cup of rice the night before; put it into a square, narrow bread-pan, set it in the ice-box. Next morning cut it in half inch slices, rub over each slice a little warm butter and toast them on a broiler to a delicate brown. Arrange the toast on a warm platter and turn over the whole a chicken hash made from the remains of cold fowl, the meat picked from the bones, chopped fine, put into the frying pan with butter and a little water to moisten it, adding pepper and salt. Heat hot all through. Serve immediately.


CUT six apples into quarters, take the core out, peel and cut them in slices ; put in the saucepan an ounce of butter, then throw over the apples about two ounces of white powdered sugar and two tablespoon- fuls of water; put the saucepan on the fire, let it stew quickly, toss them up, or stir with a spoon ; a few minutes will do them. When ten- der cut two or three slices of bread half an inch thick; put in a fry- ing pan two ounces of butter, put on the fire ; when the butter is melted put in your bread, which fry of a nice yellowish color ; when nice and crisp take them out, place them on a dish, a little white sugar over, the apples about an inch thick. Serve hot.

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