healthy cooking info

Devilled Eggs

6 eggs.
2 saltspoonfuls of dry mustard.
1/2 teaspoonful of salt.
1 saltspoonful of cayenne pepper.
1 teaspoonful of olive-oil or cream.
1 large tablespoonful of chopped ham.
1/2 teaspoonful of vinegar.

Boil the eggs hard for twenty minutes, and put them in cold water
at once to get perfectly cold so they will not turn dark.  Then peel,
cut in halves and take out the yolks.  Put these in a bowl, and
rub in the seasoning, but you can leave out the ham if you like.
With a small teaspoon, put the mixture back into the eggs and
smooth them over with a knife.

If you do not serve these eggs with cold meat it is best to lay
them on lettuce when you send them to the table.

Scalloped Lobster or Salmon

1 can of fish, or 1 pint.
1 large cup of cracker or bread crumbs.
1 large cup of white sauce.

Prepare this dish almost as you did the scalloped oysters.  Take out
all the bones and skin and juice from the fish; butter a baking-dish,
put in a layer of fish, then salt and pepper, then a layer of crumbs
and butter, and a layer of white sauce, then fish, seasoning, crumbs
and butter again, and have the crumbs on top.  Dot over with butter
and brown in the oven, or serve in small dishes.

Candy Potatoes

Make the plain white candy just given, and to it add a tablespoonful
of cocoanut, and flavor with vanilla.  Make into little balls,
rather long then round, and with a fork put eyes in them like
potato eyes.  Roll in cinnamon.  These candies are very quickly made,
and are excellent for little girls’ parties.

Broiled Sardines

These little fish are really not broiled at all, but that is the
name of the nice and easy dish.  Take a box of large sardines and
drain off all the oil, and lay them on heavy brown paper while you
make four slices of toast.  Trim off the edges and cut them into
strips, laying them in a row on a hot platter.  Put the sardines
into the oven and make them very hot, and lay one on each strip
of toast and sprinkle them with lemon juice, and put sliced lemon
and sprigs of parsley all around.