Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pound sugar
- one cup
- ten yolks
- lemon juice
- salt
- pepper
Directions
Cut firm peaches in half, also pears and apples. Make a sirup, fill jars and steam as tomatoes, using one pound sugar and one pint water; make sirup and pour over fruit while warm. Steam fifteen minutes.
For all small berries and fruit use same process. They require less time in steaming.
LEFTOVERS.
Many dainty dishes can be prepared with cold meats, vegetables and otheHthings if we would only make a study of these little things. It is astonishing also how much we save in making all of the good things we have serve a double purpose. If we have steak, the bones and trimmings make delicious soup. Put on with water, the stock can be made, and if we do not need it today, it may help out to- morrow. If the steak should be tough and a portion left over, grind, add a little grated onion, lemon juice, put in pan, run into oven and season with a little butter.
Stale bread crumbs are suitable for bread puddings, dressings and filhngs for scalloped dishes, omelets, griddle cakes, etc. Dried crumbs are prepared from crusts and small pieces of hard bread dried in a cool oven until a light brown. Roll thin on a pastry board or put through a meat grinder. Sift crumbs. Use them to cover articles of food
cooked in deep fat. Keep dried crumbs in jars, tie pieces of muslin over jars and keep in a dry place. Whole slices of stale bread may be used for toast.
When fried or stewed corn is left from a meal, mix with a' little flour, sweet milk and egg. Drop in a little hot but- ter and fry brown on each side. Good for breakfast with crisp bacon.
When pieces of broiled or fried bacon are left it can be ground or mashed and fol4ed in an omelet, or put on toast with sauce.
When yolks are left it is nice to saute in butter, turning over several times until well done. Sprinkle with salt and pepper. Serve hot on small rounds of buttered toast. Be careful to keep them in shape.
Another nice way to use yolks when left from dishes re- quiring only whites. Have water on stove boiling, drop in yolks either in shell or just as they are. After cooking, thoroughly drain, run through ricer and bake with white sauce in oven, using one cup for eight or ten yolks.
Potatoes can always be utilized, and they make pretty, wholesome dishes, combined with cheese, onion and thick white sauce, also eggs.