Cooking
To test an egg for freshness, place it in a glass of water. If the egg falls to the bottom of the glass and lies on it's side, it is a fresh egg; if the large end rises slightly, the egg is somewhat stale; if it stands on end or floats, it is very stale. The shell of a fresh egg has a bloom; that of a stale egg is usually shiny. If the contents of an egg rattle when it is shaken, it is not fresh.---The Victory Binding of the American Woman's Cook Book
How glorious is that omelet?
Whites and yolks are separated; the whites beaten till stiff, and the yolks till thick and lemon-colored.
Into the yolks, beat a little hot water, and salt and pepper. Fold in the whites.
Melt butter (or fat) in an oven-safe skillet, pour in eggs and cook over a slow fire until puffy and light brown on the underside. Slide the pan into a warm oven until the top of the egg is dry.
In this case, I added some shredded Monterey Jack before the pan went into the oven.
For the has browns, boiled potatoes are cut and cooked in a well-oiled skillet. The potatoes are smooshed, and allowed to cook until browned on the bottom. Then, lift one side of the potatoes and fold like an omelet.
Mine didn't work quite that well, but they were eaten, which really counts.
About the omelet, Matt says: "Very light. Very, very, light. Just a little bit of cheese; enough to provide flavor, but not weigh it down. Just a little more substantial than a souffle, particularly where it had touched the hot pan. Very good."
Blogging by Mail, the Holiday Edition, is going on now! Sign-ups will be open until 16 November.
Blog Party#16 is coming, and this month, we're turning our favorite take-out foods into cocktail party fare! Browse those take-out menus, and get your entries to me by Thursday, 16 November...early is always good...by leaving a link here in the comments, or firing off an email to thehappysorceress at gmail dot com. Tell a friend, and hope to see you there!
Tagged with: Food & Drink + Retro + Breakfast + Eggs + Potatoes + Cookbooks
- Wartime Wednesdays: Angel Cake
Standard Method of Mixing Cakes Without Fat Cakes without fat depend for leavening largely upon the air beaten into the eggs. The whites and yolks of the eggs may or may not be separated, depending upon the kind of cake. If using the whole egg, beat...
- Wartime Wednesdays: Coffee Cake
A sample menu for trying times. You know, war time, shortages...hmmm; maybe this is more timely than I thought! Wednesday BREAKFAST Grapefruit Juice Omelet Toast, Dried Fruit Jam Milk, Coffee * LUNCH Boston Baked Beans Carrot Sticks Brown Bread Canned...
- Wartime Wednesdays: Manly Dinner
Planked Steak Amount of Meat to Buy for Each Person Meat shrinks from one-third to one-half in cooking. Therefore allow one-fourth pound of meat without bone for each serving, and one-half pound of meat consisting of lean, fat and bone as a minimum for...
- Fall Pancakes For The Fruit-impaired
Although there have been some bizarre spikes in temperature (and I'd appreciate it if Mother Nature would make up her mind already...hot or cold? Pick one, already!), it is officially Autumn. I very much want to incorporate fall flavors into my cooking...
- Retro Recipe Challenge#4: 1918 Fall Favorites
My father-in-law continues his sorting and cleaning, and some months ago I was given a copy of the Rumford Complete Cook Book, published in 1918, that had been his grandmother's. This book is sufficiently old that baking instructions take the form...
Cooking
Wartime Wednesday: Cheese Omelet and Hash Browns
To test an egg for freshness, place it in a glass of water. If the egg falls to the bottom of the glass and lies on it's side, it is a fresh egg; if the large end rises slightly, the egg is somewhat stale; if it stands on end or floats, it is very stale. The shell of a fresh egg has a bloom; that of a stale egg is usually shiny. If the contents of an egg rattle when it is shaken, it is not fresh.---The Victory Binding of the American Woman's Cook Book
How glorious is that omelet?
Whites and yolks are separated; the whites beaten till stiff, and the yolks till thick and lemon-colored.
Into the yolks, beat a little hot water, and salt and pepper. Fold in the whites.
Melt butter (or fat) in an oven-safe skillet, pour in eggs and cook over a slow fire until puffy and light brown on the underside. Slide the pan into a warm oven until the top of the egg is dry.
In this case, I added some shredded Monterey Jack before the pan went into the oven.
For the has browns, boiled potatoes are cut and cooked in a well-oiled skillet. The potatoes are smooshed, and allowed to cook until browned on the bottom. Then, lift one side of the potatoes and fold like an omelet.
Mine didn't work quite that well, but they were eaten, which really counts.
About the omelet, Matt says: "Very light. Very, very, light. Just a little bit of cheese; enough to provide flavor, but not weigh it down. Just a little more substantial than a souffle, particularly where it had touched the hot pan. Very good."
Blogging by Mail, the Holiday Edition, is going on now! Sign-ups will be open until 16 November.
Blog Party#16 is coming, and this month, we're turning our favorite take-out foods into cocktail party fare! Browse those take-out menus, and get your entries to me by Thursday, 16 November...early is always good...by leaving a link here in the comments, or firing off an email to thehappysorceress at gmail dot com. Tell a friend, and hope to see you there!
Tagged with: Food & Drink + Retro + Breakfast + Eggs + Potatoes + Cookbooks
- Wartime Wednesdays: Angel Cake
Standard Method of Mixing Cakes Without Fat Cakes without fat depend for leavening largely upon the air beaten into the eggs. The whites and yolks of the eggs may or may not be separated, depending upon the kind of cake. If using the whole egg, beat...
- Wartime Wednesdays: Coffee Cake
A sample menu for trying times. You know, war time, shortages...hmmm; maybe this is more timely than I thought! Wednesday BREAKFAST Grapefruit Juice Omelet Toast, Dried Fruit Jam Milk, Coffee * LUNCH Boston Baked Beans Carrot Sticks Brown Bread Canned...
- Wartime Wednesdays: Manly Dinner
Planked Steak Amount of Meat to Buy for Each Person Meat shrinks from one-third to one-half in cooking. Therefore allow one-fourth pound of meat without bone for each serving, and one-half pound of meat consisting of lean, fat and bone as a minimum for...
- Fall Pancakes For The Fruit-impaired
Although there have been some bizarre spikes in temperature (and I'd appreciate it if Mother Nature would make up her mind already...hot or cold? Pick one, already!), it is officially Autumn. I very much want to incorporate fall flavors into my cooking...
- Retro Recipe Challenge#4: 1918 Fall Favorites
My father-in-law continues his sorting and cleaning, and some months ago I was given a copy of the Rumford Complete Cook Book, published in 1918, that had been his grandmother's. This book is sufficiently old that baking instructions take the form...