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This eBook from the Gutenberg Project consists of approximately 90 pages of information about The New Dr. Price Cookbook.

TOMATO SAUCE

3 slices bacon cut into small pieces 1 slice onion chopped 2 tablespoons flour 1-1/2 cups strained tomatoes 1/2 teaspoon salt few gratings of nutmeg cayenne 1 tablespoon chopped green peppers

Put bacon into saucepan, add onion and brown slightly.  Add flour, tomatoes which have been heated and strained, and stir until thick.  Add seasoning and peppers.

EGGS

BOILED EGGS

Drop into boiling water and boil 3 minutes for soft boiled, 15 to 20 minutes for hard boiled or place eggs in boiling water, cover, and cook over moderate heat without boiling from 6 to 8 minutes for soft, 45 minutes for hard cooked.

POACHED EGGS

Break eggs and drop carefully one at a time into boiling water in shallow frying pan.  Cook slowly until eggs are set.  Remove each with skimmer and serve on toast garnished with parsley.

POACHED EGGS IN CREAM

Put half cup of cream sauce into shallow baking dish.  Open eggs carefully and place on sauce; cook over boiling water from 10 to 15 minutes or until eggs are set or are as firm as desired.  Cover with half cup of cream sauce, sprinkle with chopped parsley and dust with paprika and serve.

SCRAMBLED EGGS

Break eggs into bowl, season with salt and pepper and pour into hot, frying pan in which butter has been melted.  Cook over slow fire and as eggs thicken stir until cooked.  If desired eggs may be beaten with 1 tablespoon milk to each egg and cooked in same way.

SCRAMBLED EGGS WITH DRIED BEEF

1/4 pound dried beef 3 eggs 3 tablespoons milk or water 1 tablespoon butter

Cover beef which has been picked into small pieces with cold water, heat but do not boil.  Drain.  Melt batter in frying pan; add beef and eggs, which have been beaten with the milk or water.  As soon as eggs begin to set, stir until cooked.

PLAIN OMELET

Beat 4 eggs with 4 tablespoons milk, add 1/2 teaspoon salt and 1/8 teaspoon pepper and mix.  Melt 1 teaspoon fat in hot frying pan; pour in eggs; cook slowly until egg is set; lift edges of omelet allowing thin portions to run underneath; when brown underneath, fold over and serve on hot platter.  Sprinkle with 1 teaspoon chopped parsley.

PUFFY OMELET

4 eggs 1/2 teaspoon salt 1/8 teaspoon pepper 2 teaspoons Dr. Price’s Baking Powder 1 tablespoon corn starch 1/2 cup milk or half milk and half water

Separate eggs; mix salt, pepper, baking powder, corn starch and milk with yolks of eggs.  Beat whites until light and mix in well with yolks.  Put into greased hot frying pan and cook slowly until well puffed up.  Dry out in oven, fold over in half and serve immediately on hot platter, or if desired serve with tomato sauce page 36 added before omelet is folded.

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