2. Mix mustard, sugar, flour, salt and pepper.
3. Add egg slowly, beating well at the same time.
5. Cook in a sauce pan placed in boiling water.
6. Stir until it thickens like cream. Remove from heat at once.
7. Add vinegar very slowly, beating all the while.
Serve cold on lettuce or sliced tomatoes.
"If this is cooked too long, it will 'curdle' or the be egg will become hard and separate," said Sauce Pan; "but I'll be careful. Now I'm ready for work."
Mary Frances laughed. "Thank you, Sauce Pan," she said, as he began to move around, going hither and thither.
1. Cut in half and wash well a young green cabbage.
2. Cut out and throw away the hard stem part.
3. Make ready a kettle of boiling water. Put in cabbage. Leave uncovered.
4. When the water boils, throw in 1 teaspoon salt and ¼ teaspoon baking soda (or bicarbonate of soda).
5. Boil gently about half hour, or until it begins to lose its bright green color. Lift out with skimmer.
6. Pour over it White Sauce just before serving.
1. Cut slices of stale bread into squares of about one half inch.
1 pint milk (2 cups) 2 tablespoons sugar 2 eggs ¼ teaspoon vanilla
6. Beat yolks of eggs; add sugar; add milk.
8. Beat whites of eggs. Add 2 tablespoons powdered sugar. Beat well.
[Illustration: Cut slices of stale bread.]
Slice bananas over top of Bread Pudding before spreading on whites of eggs (No. 37).
4 tablespoons soft butter ¾ cup powdered sugar ½ teaspoon vanilla beaten white of 1 egg
1. Make bowl and spoon hot with boiling water.
2. "Cream" or rub butter and sugar together, adding sugar by spoonfuls.
"Yes," said Baking Dish, "that is very nice; but if you use the yolk of the egg in the pudding, it will save it, and make the pudding better."
"To save a yolk, all you have to do (it was little Egg Beater) is to drop it into a cup and pour a little cold water over the top, to prevent its drying. You can use it next day, if you keep it cool."
"It is wonderful," said Mary Frances, "what you Kitchen People know. If it weren't for your help, I'd be afraid to try to get this dinner. I'd have to make only one thing a day, as Mother meant me to do."
"Is that the last recipe?" asked Frying Pan.
"No," said Mary Frances. "Why, who are you?"
"I'm Frying Pan, of the great Pan family, if you please, Miss," answered he.