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2
Copyright © 2012 Pearson Education, Inc. publishing as Prentice Hall
Diff: 1 Page Ref: 7
10) A system's capacity can be viewed as a system constraint.
Answer: TRUE
Diff: 2 Page Ref: 7
11) Cohesion is the process of breaking down a system into its smaller components.
Answer: FALSE
Diff: 2 Page Ref: 8
12) Coupling results in smaller and less complex systems that are easier to understand than
larger, complicated systems.
Answer: FALSE
Diff: 3 Page Ref: 9
13) Decomposition allows the systems analyst to build different parts of the system at
independent times and have the help of different analysts.
Answer: TRUE
Diff: 2 Page Ref: 8
14) Component focusing allows the systems analyst to break a system into small, manageable,
and understandable subsystems.
Answer: FALSE
Diff: 2 Page Ref: 8
15) Modularity is a direct result of decomposition.
Answer: TRUE
Diff: 1 Page Ref: 9
16) Modularity divides a system into chunks or modules of a relatively uniform size.
Answer: TRUE
Diff: 2 Page Ref: 9
17) Cohesion is the extent to which subsystems depend on each other.
Answer: FALSE
Diff: 2 Page Ref: 9
18) Systems analysts are key to the systems development process.
Answer: TRUE
Diff: 1 Page Ref: 11
19) A systems development methodology is a standard process followed in an organization to
conduct all the steps necessary to analyze, design, implement, and maintain information systems.
Answer: TRUE
20) A systems development technique is the series of steps used to mark the phases of

3
development for an information system.
Answer: FALSE

4
21) The systems development life cycle is a sequentially ordered set of phases.
Answer: FALSE
22) The phases of the systems development life cycle are circular in nature.
Answer: TRUE
23) In the systems development life cycle, it is possible to complete some activities in one phase
in parallel with some activities of another phase.
Answer: TRUE
24) Sometimes the systems development life cycle (SDLC) is iterative.
Answer: TRUE
25) A feasibility study is conducted before the second phase of the SDLC to determine the
economic and organizational impact of the system.
Answer: TRUE
26) The second task in systems analysis is to investigate the system and determine the proposed
system's scope.
Answer: FALSE
27) The output of the systems planning and selection phase is a description of the alternative
solution recommended by the analysis team.
Answer: FALSE
28) Logical design is tied to a specific hardware and software platform.
Answer: FALSE
29) During logical design, the analyst team decides which programming languages the computer
instructions should be written in, which database systems and file structures will be used for the
data, and which hardware platform, operating system, and network environment the system will
run under.
Answer: FALSE
30) Systems implementation and operation is the final phase of the SDLC.
Answer: TRUE

5
31) During installation, the new system becomes part of the daily activities of the organization.
Answer: TRUE
32) During operation, programmers make the changes that users ask for and modify the system
to reflect changing business conditions.
Answer: TRUE
33) Involving the user in analysis and design is a key advantage to the prototyping technique.
Answer: TRUE
34) Joint application design (JAD) is a structured process in which users, managers, and analysts
work together for several days in a series of intensive meetings to specify or review system
requirements.
Answer: TRUE
35) A key principle of the Agile Methodologies is a clear focus on people rather than roles.
Answer: TRUE
36) Rapid application development (RAD) sacrifices human efficiency when rapidly building
and rebuilding working systems.
Answer: FALSE
37) The organizational role most responsible for the analysis and design of information systems
best describes a:
A) business manager.
B) systems analyst.
C) chief information officer.
D) database analyst.
E) network administrator.
Answer: B
Diff: 1 Page Ref: 3
38) The information system includes all of the following EXCEPT:
A) hardware and software.
B) training materials.
C) people who use the software.
D) capital investment.
Answer: D
Diff: 1 Page Ref: 4

6
39) The process of developing and maintaining an information system best describes:
A) joint application design.
B) prototyping.
C) information systems analysis and design.
D) information technology infrastructure development.
E) systems implementation.
Answer: C
Diff: 2 Page Ref: 4
40) Software designed to support the payroll function would best be classified as:
A) application software.
B) system software.
C) design software.
D) analysis software.
E) a decision support system.
Answer: A
Diff: 2 Page Ref: 4
41) An information system includes each of the following EXCEPT:
A) application software.
B) culture.
C) documentation and training materials.
D) specific job roles associated with the overall system.
E) controls.
Answer: B
Diff: 2 Page Ref: 4
42) Your primary responsibility as a systems analyst concerns:
A) people.
B) hardware.
C) application software development.
D) controls.
E) documentation and training materials.
Answer: C
Diff: 2 Page Ref: 5
43) A sequence of step-by-step approaches that help develop the information system best
describes:
A) techniques.
B) tools.
C) methodologies.
D) data flows.
E) flow charts.
Answer: C
Diff: 2 Page Ref: 5

7
44) The particular processes that an analyst will follow to help ensure that his work is complete,
well done, and understood by project team members best defines:
A) techniques.
B) tools.
C) methodologies.
D) data flows.
E) flow charts.
Answer: A
Diff: 2 Page Ref: 5
45) A group of interrelated procedures used for a business function, with an identifiable
boundary, working together for some purpose, best defines:
A) environment.
B) system component.
C) constraint.
D) interface.
E) system.
Answer: E
Diff: 2 Page Ref: 6
46) Computer programs that make it easy to use specific techniques are best defined as:
A) techniques.
B) tools.
C) methodologies.
D) data flows.
E) flow charts.
Answer: B
Diff: 2 Page Ref: 5
47) Which of the following is NOT a system characteristic?
A) Scope
B) Output
C) Input
D) Interface
E) Boundary
Answer: A
Diff: 2 Page Ref: 6
48) Dependence of one part of the system on one or more other system parts best describes:
A) boundary.
B) interrelated components.
C) cohesion.
D) dependency.
E) component.
Answer: B
Diff: 2 Page Ref: 7

8
49) The line that marks the inside and outside of the system that sets off the system from its
environment, best defines:
A) delineation mark.
B) boundary.
C) scope.
D) interface.
E) analysis area.
Answer: B
Diff: 1 Page Ref: 7
50) An irreducible part, or an aggregation of parts within a system, is called a(n):
A) component.
B) input.
C) interface.
D) constraint.
Answer: A
Diff: 1 Page Ref: 7
51) An aggregation of parts is also called a(n):
A) interface.
B) subsystem.
C) collection.
D) accumulation.
Answer: B
Diff: 1 Page Ref: 7
52) The overall goal or function of a system best defines:
A) purpose.
B) goal.
C) objective.
D) scope.
E) mission.
Answer: A
Diff: 2 Page Ref: 7
53) The environment of a state university would NOT include:
A) prospective students.
B) the legislature.
C) the president's office.
D) the news media.
E) a foundation.
Answer: C
Diff: 2 Page Ref: 7

9
54) The point of contact where a system meets its environment or where subsystems meet each
other best describes:
A) boundary points.
B) interfaces.
C) contact points.
D) merge points.
E) forks.
Answer: B
Diff: 2 Page Ref: 7
55) The process of breaking the description of a system down into its smaller components best
defines:
A) coupling.
B) cohesion.
C) decomposition.
D) modularity.
E) scaling.
Answer: C
Diff: 2 Page Ref: 8
56) Which of the following is NOT a function of decomposition?
A) Permit different parts of the system to be built at the same time by the same person
B) Allow attention to be concentrated on the part of the system pertinent to a particular audience,
without confusing people with details irrelevant to their interests
C) Facilitate the focusing of attention on one area (subsystem) at a time without interference
from other parts
D) Break a system into smaller, more manageable and understandable subsystems
E) Build different parts of the system at independent times and have the help of different analysts
Answer: A
Diff: 3 Page Ref: 8
57) Which of the following is a direct result of decomposition?
A) Coupling
B) Open systems
C) Cohesion
D) Modularity
E) Interfaces
Answer: D
Diff: 2 Page Ref: 9

10
58) The extent to which subsystems depend on each other refers to:
A) modularity.
B) coupling.
C) decomposition.
D) dependence.
E) cohesion.
Answer: B
Diff: 2 Page Ref: 9
59) The extent to which a system or subsystem performs a single function defines:
A) modularity.
B) coupling.
C) decomposition.
D) dependence.
E) cohesion.
Answer: E
60) Today, systems development focuses on:
A) modularity.
B) coupling.
C) decomposition.
D) systems integration.
E) systems implementation.
Answer: D
61) Which of the following allows hardware and software from different vendors to work
together in an application?
A) Systems coupling
B) Systems integration
C) Systems decomposition
D) Participatory design
E) Joint application design
Answer: B
62) Analytical skills:
A) help you work with end users, as well as other analysts and programmers.
B) help you understand the potential and the limitations of information technology.
C) help you manage projects, resources, risk, and change.
D) enable you to understand the organization and its functions, to identify opportunities and
problems, and to analyze and solve problems.
E) promote an understanding of the different types of information systems.
Answer: D

11
63) Technical skills:
Answer: B
64) Management skills:
Answer: C
65) Interpersonal skills:
Answer: A
66) The need for a new or enhanced system is identified during:
A) systems planning and selection.
B) systems coding.
C) systems analysis.
D) systems design.
E) systems implementation and operation.
Answer: A

12
67) In which SDLC phase will the analyst study the organization's current procedures and the
information systems used to perform tasks?
A) Systems planning and selection
B) Systems observation
C) Systems analysis
D) Systems design
E) Systems implementation and operation
Answer: C
68) In which phase will the systems analyst convert the description of the recommended
alternative solution into logical and then physical system specifications?
B) Systems conversion
C) Systems analysis
D) Systems design
Answer: D
69) A description of the alternative solution recommended by the analysis team is provided
during the:
A) systems planning and selection phase.
B) systems design phase.
C) systems analysis phase.
D) systems implementation and operation phase.
E) systems alternative selection phase.
Answer: C
70) In which SDLC phase is the information system coded, tested, and installed in the
organization?
B) Systems replacement
C) Systems analysis
D) Systems design
Answer: E

13
71) Priorities for systems and projects are deliverables for the:
A) systems planning and selection phase.
B) systems analysis phase.
C) systems design phase.
D) systems priority phase.
E) systems implementation and operation phase.
Answer: A
72) Which of the following is NOT an approach to systems development?
A) Prototyping
B) Reengineering analysis
C) Joint application design
D) Agile Methodologies
E) Rapid application development
Answer: B
73) Building a scaled-down version of the desired system best describes:
A) prototyping.
B) Agile Methodologies.
C) joint application design.
D) reengineering analysis.
E) rapid application development.
Answer: A
74) A systems development methodology created to radically decrease the time needed to design
and implement information systems best describes:
A) Participatory Design (PD).
B) rapid application development.
D) CASE.
E) Agile Methodologies.
Answer: B
75) A systems development approach that originated in northern Europe, in which users and the
improvement of their work lives are the central focus, best defines:
A) Participatory Design (PD).
D) CASE.
Answer: A

14
76) A centralized database that contains all diagrams, forms and report definitions, data structure,
data definitions, process flows and logic, and definitions of other organizational and system
components best describes:
A) information safe.
B) code generator.
C) repository.
D) data generator.
E) project database.
Answer: C
77) Current approaches to systems development that focus on adaptive methodologies, people
instead of roles, and an overall self-adaptive development process best defines:
A) Participatory Design.
D) CASE.
Answer: E
78) The three key principles shared by the Agile Methodologies include:
A) a focus on predictive methodologies.
B) a focus on roles.
C) a focus on self-adaptive processes.
D) all of the above.
E) none of the above.
Answer: C

15
Match each of the following SDLC phases with its corresponding definition.
a. Systems planning and selection
b. Systems design
c. Systems implementation and operation
d. Systems analysis
79) The phase of the SDLC in which the current system is studied and alternative replacement
systems are proposed
Answer: d
80) The phase of the SDLC in which the system chosen for development in systems analysis is
first described independently of any computer platform and is then transformed into technology-
specific details from which all programming and system construction can be accomplished
Answer: b
81) The first phase of the SDLC, in which an organization's total information system needs are
analyzed and arranged, and in which a potential information systems project is identified and an
argument for continuing or not continuing with the project is presented
Answer: a
82) The final phase of the SDLC, in which the information system is coded, tested, and installed
in the organization, and in which the information system is systematically repaired and improved
Answer: c

16
Match each of the following terms with its corresponding definition.
a. Technical skills
b. Interpersonal skills
c. Analytical skills
d. Management skills
83) Help you manage projects, resources, risk, and change
Answer: d
84) Help you understand the potential and the limitations of information technology
Answer: a
85) Enable you to understand the organization and its functions, to identify opportunities and
problems, and to analyze and solve problems
Answer: c
86) Help you work with end users, as well as other analysts and programmers
Answer: b

17
Match each of the following terms with its corresponding definition.
a. Participatory Design
b. Joint Application Design
c. Rapid Application Development
d. Prototyping
e. Agile Methodologies
f. Repository
g. CASE
87) Building a scaled-down version of the desired information system
Answer: d
88) A structured process in which users, managers, and analysts work together for several days
in a series of intensive meetings to specify or review system requirements
Answer: b
89) A systems development methodology created to radically decrease the time needed to design
and implement information systems
Answer: c
90) Current approaches to systems development that focus on adaptive methodologies, people
instead of roles, and an overall self-adaptive development process
Answer: e
91) Software tool that provides automated support for some portion of the systems development
process
Answer: g
92) A centralized database that contains all diagrams, forms and report definitions, data structure,
data definitions, process flows and logic, and definitions of other organizational and system
components
Answer: f
93) A systems development approach that originated in northern Europe in which users and the
improvement of their work lives are the central focus
Answer: a

18
Match each of the following system characteristics with its corresponding description.
a. Component
b. Boundary
c. Constraint
d. Environment
e. Input
f. Interface
g. Interrelated components
h. Output
i. Purpose
94) The line that marks the inside and outside of the system, and that sets off one system from
other systems in the organization
Answer: b
Diff: 1 Page Ref: 7
95) Dependence of one part of the system on one or more other system parts
Answer: g
Diff: 1 Page Ref: 6
96) The overall goal or function of a system
Answer: i
Diff: 1 Page Ref: 6
97) An irreducible part or aggregation of parts that make up a system
Answer: a
Diff: 1 Page Ref: 7
98) Point of contact where a system meets its environment or where subsystems meet each other
Answer: f
Diff: 1 Page Ref: 7
99) A limit to what a system can accomplish
Answer: c
Diff: 1 Page Ref: 7
100) Everything external to a system that interacts with the system
Answer: d
Diff: 1 Page Ref: 7
101) Receives this from the outside, processes it, and returns the results to the environment
Answer: e
Diff: 1 Page Ref: 7

19
102) This is returned to the environment
Answer: h
Diff: 1 Page Ref: 7
103) In addition to application software, discuss what else comprises an information system.
Answer: Besides the application software, an information system consists of the following:
a. Hardware
b. Systems software which runs the application software on the hardware
c. Documentation and training materials
d. Specific job roles associated with the overall system
e. Controls to prevent theft and fraud
f. People who use the software
Diff: 2 Page Ref: 4
104) What are methodologies, techniques, and tools?
Answer: Methodologies are comprehensive, multiple-step approaches to systems development.
Techniques are particular processes that you follow to help ensure that your work is complete,
well-done, and understood by others. Tools are typically computer programs that make it easier
to use and benefit from techniques and to follow faithfully the guidelines of the overall
development methodology. The techniques and tools should support the chosen methodology.
Methodologies, techniques, and tools work together to form an organizational approach to
systems analysis and design.
Diff: 2 Page Ref: 5
105) Briefly define the term system.
Answer: A system is an interrelated set of procedures which are used within one business unit to
work together for some purpose. Systems have a distinct purpose, such as keeping track of
customer orders or paying vendors for supplies.
Diff: 1 Page Ref: 6
106) Describe the term component as related to systems. Discuss how components can work
together.
Answer: A system is made up of components, which are either irreducible or an aggregate of
other components. Within a system, components are interrelated in such ways that one
component might work with another component in order to accomplish one of the tasks which
the system is designed to complete.
Diff: 2 Page Ref: 7
107) Describe what decomposition is used for.
Answer: Decomposition results in smaller pieces of a system which are then easier to work with.
This is accomplished by breaking a system down into smaller components. Decomposition
allows the systems analyst to focus attention on one area of the system, focus on one part of the
system pertinent to a group of users and build parts of the system independently.
Diff: 2 Page Ref: 8

20
108) Why is coupling not advantageous for systems?
Answer: Coupling occurs when subsystems are dependent upon each other. In general,
subsystems should be built to be independent of each other. In this way, if one subsystem fails
then the other is not impacted.
Diff: 2 Page Ref: 9
109) Describe the role of a systems analyst.
Answer: A systems analyst has the primary role to study the problems and needs of an
organization to determine how to best combine people, methods and information technology in
order to improve the organization. In addition, he or she helps users and business managers
define their requirements for a project.
110) Discuss the types of skills needed in order to succeed as a systems analyst.
Answer: Systems analysts need to develop 4 types of skills in order to succeed. Analytical skills
are needed to understand the organization and its functions, identify opportunities and problems
and to analyze and solve problems. Technical skills help you to understand the potential and
limitation of information technology. Management skills help you to manage projects as well as
the people involved. Finally, interpersonal skills help you to work with users as well as other
members of the technical team.
111) List and briefly describe the four major SDLC phases.
Answer: The four phases are systems planning and selection, systems analysis, systems design,
and systems implementation and operation. Systems planning and selection is the first phase of
the SDLC, in which an organization's total information system needs are analyzed and arranged,
and in which a potential information systems project is identified and an argument for continuing
or not continuing with the project is presented. During systems analysis, the current system is
studied and alternative replacement systems are proposed. During systems design, analysts
convert the description of the proposed system into logical and then physical system
specifications. During systems implementation and operation, the information system is coded,
tested, and installed in the organization. During this phase the system is systematically repaired
and improved.
Diff: 2 Page Ref: 12-13

21
112) List and briefly discuss six approaches to systems development.
Answer: Prototyping, Computer-Aided Software Engineering tools, joint application design,
rapid application development, Participatory Design, and Agile Methodologies are the six
approaches mentioned in the textbook. Prototyping is an iterative process of systems
development by which requirements are converted to a working system. The prototype is
continually revised through close work between an analyst and users. The analyst builds the
prototype from requirements supplied by the end users. Once the prototype is completed, it is
evaluated by the end users. Based on the feedback provided by the end users, the analyst will
modify the prototype. This results in an iterative process that continues until users are satisfied.
Computer-aided software engineering (CASE) tools provide automated support for some part of
the systems development process. Joint application design (JAD) is a structured process in which
users, managers, and analysts work together for several days in a series of intensive meetings to
specify or review system requirements. By promoting group participation, time and
organizational resources are better managed. Also, the group is more likely to develop a shared
understanding of the IS purpose. Rapid application development (RAD) is a systems
development methodology created to radically decrease the time needed to design and implement
information systems. Participatory Design is a systems development approach that originated in
northern Europe, in which users and the improvement in their work lives are the central focus.
Agile Methodologies focus on adaptive methodologies, people instead of roles, and an overall
self-adaptive development process.
Diff: 2 Page Ref: 18-21
113) Briefly discuss prototyping.
Answer: When one designs and builds a scaled-down version of a system, this is called
prototyping. A prototype can be built with a CASE tool, which automates many of the steps in
the systems development life cycle. The prototype is given to the user for feedback and then
revised as needed. This is done iteratively. The key advantages to this approach are: involvement
of the user in the design of the system and the ability to capture requirements in a concrete
format.
114) Identify six general types of CASE tools.
Answer: Diagramming tools, computer display and report generators, analysis tools, central
repository, documentation generators, and code generators are the six general types of CASE
tools mentioned in the textbook.
115) Briefly discuss joint application design.
Answer: Joint application design is a structured process which brings together users, managers
and analysts for several days of intensive meetings to specify or review system requirements.
This approach utilizes time and organizational resources much better.

22
116) What is participatory design?
Answer: Participatory design is an approach to systems development where the central focus is
on users and the improvement of their work lives. It was originally developed in northern
Europe.

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of salt and sugar and a teaspoonful of melted butter; then dissolve a
quarter of a yeast-cake in this mixture. Into this stir enough flour to
make a very stiff batter. Beat for ten minutes, adding as you do so
enough lukewarm milk to make batter just stiff enough to be poured
slowly from the bowl. Grease shallow muffin-rings, place these on a
soapstone griddle, and when hot pour the batter into them to the
depth of a quarter-inch and bake slowly, not turning until brown on
the under side. Then turn for just a few minutes.
English crumpets (No. 2)
On baking-day take a pint of dough from your bread-bowl an hour
before breakfast. Put into a bowl and make a hole in the middle.
Have ready two eggs beaten very light, and work them into the
dough. Then thin it with milk and water to the consistency of
griddle-cakes; beat it well, let it rise until breakfast, bake them on a
hot griddle, butter and send to the table hot.
QUICK BISCUITS, ETCETERA
Milk biscuits
One quart flour, three cups of milk, one tablespoonful mixed butter
and cottolene or other fat, one heaping teaspoonful of baking-
powder, half-teaspoonful of salt. Sift the salt with the flour, chop in
the butter and cottolene or other fat, add the baking-powder and
the milk and mix to a soft dough. Handle as little as possible. Roll
out into a sheet an inch thick, cut into rounds and bake in a floured
pan.
Milk-and-water biscuits

Make as in the preceding recipe, but using one and one-half cups of
milk and the same quantity of water. Some housewives prefer these
to the all-milk biscuits, alleging that the milk tends to make the
dough heavy.
Quick Sally Lunn
A quart of flour sifted twice with a teaspoonful of baking-powder,
one cupful of milk, one-half cupful of melted butter, four eggs,
beaten light; one teaspoonful of salt. Add the sifted flour last, in
great handfuls, stirring all the time, as long as you can use a spoon.
The dough should be very soft; in fact, almost a batter. Bake in a
mold with a funnel in the middle, and eat while hot.
Potato biscuits
Boil and mash six or eight potatoes. While warm, lay on a floured
pastry-board, and run the rolling-pin over and over them until they
are free from lumps. Turn into a bowl, wet with a cup of sweet milk,
add a teaspoonful of melted butter; when well mixed work in half a
cup of salted flour, or just enough to make a soft dough. Return to
the board, roll out quickly and lightly into a thin sheet, and cut into
round cakes. Bake in a quick oven. Butter as soon as they are done,
laying one on top of the other in a pile. Eat before they fall.
The excellence of potato biscuits depends very greatly upon the
softness of the dough, light handling, and quick baking. If properly
made, they will be found extremely nice. They are a favorite Irish
dish.
Graham biscuits
Stir together in a chopping-bowl a pint of graham flour and a half-
pint of white flour. To this add a teaspoonful of salt, one of sugar,
and two rounded teaspoonfuls of baking-powder. Mix thoroughly,

and chop into the mixture two tablespoonfuls of cottelene or other
fat. Add a pint of milk, and if the mixture is then too stiff to handle,
add enough water to make into a soft dough. Turn upon a floured
board, roll out, and cut into biscuits, handling as little and as lightly
as possible. Bake in a steady oven.
Virginia beaten biscuits
One pint of flour, one cup of water, one teaspoonful of salt. Mix into
a stiff dough; transfer to a floured block of wood and beat with a
rolling-pin, steadily, for ten minutes, shifting the dough often and
turning it over several times. In the olden days half an hour was the
regulation time, but ten minutes are enough if one has a strict eye
to business. Cut into round cakes, prick with a straw and bake in a
brisk oven.
MUFFINS AND THEIR CONGENERS
Whole wheat muffins
Into a quart of whole wheat flour stir a teaspoonful of salt and two
teaspoonfuls of baking-powder. Beat three eggs light and stir them
into three cups of rich milk. Add these to the flour, stir in a
tablespoonful of melted cottolene or other fat, and beat very hard
for at least five minutes. Turn into greased muffin-tins and bake in a
quick oven.
Oatmeal muffins
(Contributed)
To one cup of oatmeal mush add one-half cup of milk, one well-
beaten egg, one teaspoonful of butter, one tablespoonful of sugar
and one cup of flour in which has been sifted two teaspoonfuls of
baking-powder. Stir well together and bake in hot muffin-pans.

Sally’s muffins
One egg; a tablespoonful of sugar; one-quarter cup of butter. Beat
all together thoroughly. Add one cup of milk, a little salt and one cup
of flour into which is sifted two teaspoonfuls of baking-powder. Now
add enough flour to make a batter a little stiffer than for griddle-
cakes. Bake in well-buttered, hot muffin-tins.
Risen brunette muffins
Cream together two tablespoonfuls of brown sugar and one
tablespoonful of butter and add to it three cups of warm (not hot)
milk. Sift into a bowl three cups of graham flour and one of white,
with a teaspoonful of salt. Pour into this the butter, sugar and milk
mixture and add a cup of warm milk in which half a yeast-cake has
been dissolved. Beat thoroughly and set in a warm place to rise for
at least six hours. Butter muffin-tins, half fill with the mixture, and
set on a stool by the range to rise for fifteen minutes before baking
in a steady oven.
Graham puffs
Thoroughly beat the yolks of four eggs, and whip the whites to a
stiff meringue. To the yolks add a pint of milk, a teaspoonful of salt,
three teaspoonfuls of melted cottolene or other fat, and a
tablespoonful of sugar. Sift two teaspoonfuls of baking-powder into a
quart of graham flour and stir this gradually into the milk and yolks.
Beat until all lumps are gone and you have a smooth batter, then,
with a few strong strokes, add the stiffened whites of the eggs. Half
fill deep heated muffin-tins with the batter and bake at once in a hot
but steady oven.
Graham gems (No. 1)

Into a quart of warm milk stir four eggs that have been beaten only
a little, add a tablespoonful, each, of melted butter and sugar. Add
now, gradually, three cupfuls of graham flour that has been sifted
with a heaping teaspoonful of baking-powder. Beat very hard for
seven or eight minutes and bake in greased and heated gem pans.
Graham gems (No. 2)
Into a pint of warm milk whip three unbeaten eggs, one
tablespoonful of melted butter and a teaspoonful of sugar. Gradually
stir in a cup and a half of graham flour and beat hard for several
minutes. Turn into heated gem pans, and bake in a very hot oven.
Serve immediately.
Rice muffins
Make a batter of a quart of milk, three beaten eggs, a tablespoonful
of melted butter, a teaspoonful, each, of salt and sugar, and two
cups of prepared flour. Mix thoroughly and beat in a cup of cold
boiled rice. Beat very hard and bake in a quick oven.
Graham muffins
Rub to a cream a tablespoonful of sugar and two of butter. Into this
beat four eggs. Sift a teaspoonful of baking-powder into three cups
of graham flour, add the butter and egg mixture, and beat very hard.
Turn into heated and greased muffin-tins and bake in a very hot
oven.
Popovers
Two cups of flour, sifted twice with one teaspoonful of baking-
powder; half a teaspoonful of salt; two cups of milk; one egg,
beaten very light. Beat for four minutes and bake in hot, buttered
pâté, or gem pans, in a brisk oven. Serve at once.

WAFFLES
Risen waffles
Four eggs; two cups of milk; three tablespoonfuls of melted butter;
one tablespoonful of sugar; three cupfuls of flour, sifted with half a
teaspoonful of salt; one-half yeast-cake dissolved in warm water.
Beat well and long; set in a warm place to rise and bake in waffle-
irons.
Rice waffles
One cup of boiled rice; one pint of sweet milk; two eggs; one
teaspoonful of baking-powder; one teaspoonful of salt; a
tablespoonful of butter and flour to make a thin batter. Sift salt,
baking-powder and one scant cup of flour twice together; add milk
and eggs, beat in butter and rice. Beat two minutes.
Quick waffles
Two cups of flour sifted twice with one teaspoonful of baking-powder
and the same of salt. Three eggs; one tablespoonful of butter or
cottolene or other fat. Two cupfuls of milk.
Beat the yolks smooth, add the milk, and turn this upon the
prepared flour. Whip lightly and quickly for one minute, add the
stiffened whites and drop by the spoonful into heated and greased
waffle-irons.
GRIDDLE CAKES
If you can get a soapstone griddle, use no other. Cakes are baked—
not fried—upon it, and are thereby made comparatively wholesome.
Set the griddle at the side of the range to heat gradually at least one
hour before you begin to bake the cakes. If heated suddenly it is

liable to crack. Clean with dry salt, then wipe with a clean cloth and
it is ready for use. Never allow a drop of grease to touch it.
If you have an iron griddle, lubricate with a bit of salt pork, leaving
just enough grease on the surface to prevent sticking. The popular
prejudice against griddle-cakes is founded mainly upon the fact that
dough or batter soaked in grease is abhorrent to dietetic ethics.
Soapstone and iron griddles alike need tempering or seasoning in
order to do their work well. They are seldom “just right” at the first
trial. Give them time and handle them patiently.
Buckwheat cakes (No. 1)
Mix together a quart of buckwheat flour, four tablespoonfuls of
yeast, a handful of Indian meal, two tablespoonfuls of New Orleans
molasses, a teaspoonful of salt and enough water to make a thin
batter. Beat hard and set to rise in the warm kitchen. A pint of this
may be left over in the morning after the baking of the cakes and
used as a sponge the following night, the flour, etc., being added. If
the batter seems sour, add a very little baking-soda. This batter may
be kept in a stone crock for a week or longer.
Buckwheat cakes (No. 2)
One cup of milk and same of boiling water; two tablespoonfuls of
molasses; half cake of compressed yeast dissolved in warm water;
one-half teaspoonful of salt; two cups of buckwheat flour, or enough
for a good batter.
Beat five minutes, and set in a warm place to rise. In the morning
beat hard for one minute; if it be sour, add a little soda, and let it
rise near the fire for half an hour before baking.
Quick buckwheat cakes

Two cups of buckwheat and half a cup of corn-meal; two cups of
warm milk and half a cup of warm water; two tablespoonfuls of
molasses, two teaspoonfuls of baking-powder; one even teaspoonful
of salt.
Mix milk, water and molasses together. Sift meal and flour three
times with the baking-powder and salt. Make a hole in the center of
the flour, stir in the milk and water quickly and lightly until you have
a good batter—not too stiff—and bake.
Sour milk buckwheat cakes
Make as in preceding recipe, substituting loppered milk or buttermilk
for sweet, and a rounded teaspoonful of baking-soda for the baking-
powder.
Whole wheat griddle-cakes
Sift a quart of whole wheat flour, a teaspoonful of baking-powder
and one of salt well together. Stir into this a tablespoonful of melted
butter, a tablespoonful of sugar, two beaten eggs and two cupfuls of
milk. Beat all together and bake upon a soapstone griddle.
Lizzie’s flannel cakes
Two cups of flour; two cups of sweet milk; one egg; one teaspoonful
of baking-powder; a generous pinch of salt. Beat the egg very light;
add the milk and, lastly, with just enough beating to mix all together,
the flour, sifted twice with salt and baking-powder. Bake at once.
After several years trial of this simple recipe, I can recommend it
unhesitatingly as the best, cheapest and most wholesome way I
know for preparing breakfast cakes. The excellence of the cakes
depends upon quick mixing and baking. A soapstone griddle, which
is never greased, should be used.

Waffles may be made in the same way mixed a little thinner by using
less flour.
Huckleberry griddle-cakes
(Contributed)
To one cup of milk add one-half teaspoonful of salt, one teaspoonful
of baking-powder, one tablespoonful of sugar and two well beaten
eggs. Add sufficient flour to make a batter. Stir into this one pint of
huckleberries rolled in flour. Fry on hot griddle. Butter them hot and
serve.
Feather griddle-cakes
Add to a pint of water and milk a teaspoonful of salt, a half-teacupful
of yeast and flour enough to make a batter. Let stand all night. In
the morning add one cupful of thick sour milk, two eggs well beaten,
one level tablespoonful of butter, one level teaspoonful of soda and
flour enough to make the consistency of pancake batter. Let stand
twenty minutes and then bake.
Rice griddle-cakes
Scald one pint of milk and let stand until cold. Then add one-half
cake of compressed yeast, one teaspoonful of salt, one cup of boiled
rice and about one and one-half cups of flour. Beat continuously for
three minutes. Cover and let stand in warm place till morning. In the
morning beat two eggs separately until they are very light. Add first
the yolks and then the whites. Mix thoroughly and let stand fifteen
minutes and then bake on hot griddle.
Peas griddle-cakes

Take two cups of cooked green peas and rub through a strainer. Pour
into this one cup of boiling milk. Add a teaspoonful of butter and one
of sugar and one of salt. When cold add one egg beaten till light and
one cup of flour into which has been sifted three level teaspoonfuls
of baking-powder. Fry on a soapstone griddle.
French pancakes
To the yolks of three eggs add one cup of milk, one-half teaspoonful
of salt and one teaspoonful of sugar. Pour one-third of this mixture
on one-half cup of flour and stir to a smooth paste; then add the
remainder of the mixture and beat well. To this add one-half
teaspoonful of salad oil. Pour enough of the batter into a hot
buttered frying-pan to cover the pan. When brown turn and brown
the other side. Spread with butter and jelly, roll up and sprinkle with
powdered sugar.
Sour milk griddle-cakes
Into a quart of loppered milk stir a quart of flour, a teaspoonful of
salt and two beaten eggs. Mix thoroughly, then add as much flour as
will be needed to make a good batter. Last of all, add a teaspoonful
of baking soda dissolved in a tablespoonful of hot water. Bake at
once on a very hot griddle.
Stale bread griddle-cakes
Let two cupfuls of dry bread crumbs soak for an hour in a quart of
milk. Into this beat a tablespoonful, each, of molasses and melted
butter, a teaspoonful of salt and three well-beaten eggs. When
thoroughly mixed, add half a cupful of flour which has been sifted
with a half teaspoonful of baking-powder. Bake on a soapstone
griddle if possible.
Hominy griddle-cakes

One cup of cold boiled hominy beaten to a smooth paste with a
tablespoonful of melted butter, then whipped light with the yolks of
the eggs; two eggs, whites and yolks beaten separately; one cup of
milk; one tablespoonful of flour sifted twice, with an even
teaspoonful of baking-powder and a teaspoonful of salt; one
tablespoonful of molasses. Stir molasses into the milk, add to the
hominy, butter and yolks; lastly, put in prepared flour and the whites
of the eggs.
Sweet corn griddle-cakes
One cup of sweet corn fresh or canned, chopped fine and run
through a vegetable press; one cup of hot milk; one tablespoonful,
each, of butter and sugar; half teaspoonful of salt; one cup of flour
sifted twice with a rounded teaspoonful of baking-powder and a little
salt; two eggs. Mix as you would hominy cakes.
Corn-meal and graham griddle-cakes
Two cups of corn-meal and one cup of graham flour. The flour
should be sifted three times with one even teaspoonful of baking-
powder and a little salt. One quart of scalding milk. One
tablespoonful of butter and the same of molasses, stirred to a
cream. One even teaspoonful of salt. Two eggs—whites and yolks
beaten separately.
Scald the meal with the milk, beat in butter and molasses and let it
cool to blood warmth before adding the beaten yolks and the
prepared flour alternately with the stiffened whites. If too stiff, thin
with cold milk. Beat hard and bake. Wholesome and palatable if
properly made.
Graham griddle-cakes

Two cups of graham flour; two tablespoonfuls of butter, or one of
butter and one of cottolene or other fat; one of molasses; three cups
of milk; four eggs; one teaspoonful of baking-powder and twice as
much salt sifted twice with the flour; half a cup of white flour mixed
thoroughly with the brown. Stir shortening and molasses to a cream,
beat in the yolks of the eggs, then the milk, a little at a time, lastly
the mixed flour alternately with the whites of the eggs. The batter
should be like thick cream before you bake it.
VARIOUS BREAKFAST BREADS OF INDIAN
MEAL
Corn bread made of northern meal
Two cupfuls of corn-meal; one cupful of flour; two and a half cupfuls
of milk; three eggs; a tablespoonful, each, of butter and white
sugar; one teaspoonful of salt; two teaspoonfuls of baking-powder.
Melt the butter and stir it into the eggs, which should have been
beaten very light, and after sifting the salt, sugar and baking-powder
with the meal and flour, put in the milk, eggs and butter. Beat hard
and bake for half an hour in a greased pan in a steady oven.
Corn bread made of southern meal
Beat two eggs light; stir half a cupful of cold boiled rice into a pint of
milk and add to the eggs, rice and milk a tablespoonful of melted
butter. Sift a teaspoonful of salt into two cups of Indian meal; stir all
together and bake in shallow pans. Eat hot.
This is the Southern batter bread, or “egg bread.”
Indian meal crumpets

Heat a quart of milk to scalding and pour it gradually upon two full
cups of corn-meal. When thoroughly mixed, stir into this a
tablespoonful of granulated sugar and a quarter of a yeast-cake
dissolved in a little warm milk. Cover the bowl or batter with a clean
cloth and set to rise. Early in the morning add a tablespoonful of
melted cottolene or other fat and beat hard for a moment before
pouring the batter into muffin-tins. Set near the range for twenty
minutes and bake.
Steamed corn loaf
Mix together in a bowl a pint of corn-meal and a half-pint of flour.
Make a hole in the center of the mixture and pour into this three
large cupfuls of sour milk. Beat hard and stir in a tablespoonful of
melted butter, two tablespoonfuls of sugar and a teaspoonful of
baking-soda dissolved in a tablespoonful of boiling water. Beat for
several minutes, turn into a greased mold with a tightly-fitting cover
and steam for two hours. Turn out upon a platter, set in the oven for
five minutes, and send to the table.
Sour milk corn bread
Mix together in a bowl three cups of corn-meal and one cup of
graham flour. Stir in a teaspoonful of salt, a tablespoonful of sugar, a
tablespoonful of melted butter and three cups of sour milk. Now
beat in three eggs, whipped light, and a small teaspoonful of soda
dissolved in a little boiling water. Beat for five minutes, then pour
into a greased mold with a funnel in the center. Bake for an hour, or
until a straw comes out clean from the thickest part of the loaf.
Sour milk corn-meal griddle-cakes
One-half cup of white corn-meal and the same of flour; one and a
half cups of loppered milk or buttermilk; one tablespoonful of
molasses and the same of melted butter; one rounded teaspoonful

of soda and half as much salt sifted twice with flour and meal; one
egg beaten very light. Beat molasses and butter to a cream; add the
milk, the egg, lastly the prepared meal and flour. Beat hard one
minute.
Buttermilk corn bread
Two cups of buttermilk; three well-beaten eggs; two scant cups of
Indian meal (white); one rounded teaspoonful of soda; one
tablespoonful of sugar.
Beat the eggs separately, sift the soda twice through the meal and
add one teaspoonful of salt. Beat the ingredients well together,
adding the whites last of all. Bake in a moderate oven in muffin-
rings, with a large spoonful of the batter to each, and cook to a
golden brown.
Dinah’s corn bread
Sift two cups of corn-meal twice with an even teaspoonful of soda
and as much salt. Beat two eggs very light. Mix one teaspoonful of
sugar in three cups of buttermilk or loppered milk, add the eggs and
a tablespoonful of melted butter, lastly, the prepared flour. Have
ready three well-greased deep jelly-cake tins (warmed), divide the
batter between them and bake in a quick oven. Eat hot.
Corn-meal gems
Sift together a half-cup of flour, a cup of Indian meal, a teaspoonful
of baking-powder and a half-teaspoonful of salt; into a pint of milk
whip three beaten eggs, a tablespoonful of melted cottolene or other
fat and two tablespoonfuls of granulated sugar. Make a hole in the
meal and flour mixture and gradually pour the liquid into this,
beating steadily. Beat hard for about five minutes, pour into greased
and heated gem pans and bake in a good oven. Remove from the
tins and send immediately to the table.

Two-and-two Indian meal muffins
One full cup, each, of Indian meal and white flour; two cups of milk;
two eggs; two tablespoonfuls of melted butter; two teaspoonfuls of
sugar; two even teaspoonfuls of baking-powder; two saltspoonfuls
of salt. Sift meal and flour together three times with baking-powder
and salt. Add beaten yolks to the milk, then the butter and sugar
beaten together, lastly the prepared flour and meal. If too stiff thin
with milk. Bake in hot muffin-tins or in gem pans.
Johnny-cakes
(Contributed)
Sift with two-thirds of a cup of flour, one tablespoonful of sugar, two
teaspoonfuls of baking-powder and one teaspoonful of salt. Pour two
cups of boiling milk over two cups of cornmeal and when cool add
two tablespoonfuls of melted butter, the yolks of two eggs well
beaten and the sifted flour. Beat the mixture and just before putting
in the oven add the whites of two eggs whipped light and dry. Bake
in a shallow pan and serve hot.
Corn pone
(Contributed)
Mix with cold water one quart of sifted corn-meal, one teaspoonful
of salt and one tablespoonful of melted butter. Mold into oval cakes
with the hands. Bake in a hot oven in well-greased pans. The crust
should be brown.
Hominy cake
(Contributed)

Take one cupful of hot boiled hominy, add one teaspoonful of salt
and yolks of two well-beaten eggs. Add slowly one cupful of milk,
one cupful of corn-meal and the whipped whites of two eggs. Bake
in a flat tin in a hot oven twenty or thirty minutes.
Corn waffles
(Contributed)
Sift together one cup of white flour, one cup of corn-meal, two
teaspoonfuls of baking-powder and one-half teaspoonful of salt.
Beat the yolks of three eggs until thick, add one and a fourth cups of
milk and stir into the flour mixture. Then add one tablespoonful of
melted butter and the whites of three eggs beaten stiff. Bake on a
hot waffle-iron and serve with caramel sauce.
DIVERS KINDS OF TOAST
Buttered toast
Cut the crusts from thin slices of stale bread and toast them over a
clear fire to a delicate brown; spread lightly with butter and pile
upon a hot plate; keep in the open oven until sent to the table.
German toast
Pare the slices and cut into strips twice as wide as your middle finger
and about as long. Toast quickly on both sides, butter lightly and
serve very hot.
Baked milk toast
Trim off the crust from slices nearly half an inch thick; toast to a
uniform light brown. Have on the range a pan of boiling water,
salted. As you remove each slice from the toaster dip quickly into the

boiling water and lay in a well-buttered pudding dish; buttering the
toast while smoking hot and salting each slice. When all the soaked
toast is packed into place, cover with scalding milk in which has
been melted a tablespoonful of butter. Cover closely and bake fifteen
minutes.
This is so far superior to the usual insipid preparation of milk toast
that no one who has eaten the first can enjoy the poor parody.
Cream toast
Toast, and proceed as in last recipe, but dipping each slice in hot
salted milk instead of water, and when in the dish covering with a
mixture one-third milk, two-thirds cream, made very hot. Add a
pinch of soda to the cream to prevent curdling.
Cream toast, baked, is delicious and nutritious. Either of these dishes
can be made of graham bread.
Fried toast
Cut rather thick slices of stale bread round with a cake cutter;
spread upon a platter and pour over them a mixture of one cup of
milk with an egg beaten into it, then salted slightly. Turn the slices
until saturated, drain carefully and fry as you would doughnuts in
deep hot cottolene or other fat, turning when half done. Lay
scrambled or poached eggs or a nice mince upon them for breakfast.
Tomato toast
Prepare precisely as directed in recipe for baked milk toast, but pour
over the pile of slices in the dish a rich strained tomato sauce, lifting
the toast with a fork, that the sauce may get at each piece. Cover
and bake. Serve in the dish as an accompaniment to chops, omelet
or hash.

Anchovy toast
Cut stale bread into strips an inch and a half wide and three inches
long; toast, butter and spread with anchovy paste, as a foundation
for scrambled or poached eggs.
Sardine toast
(Contributed)
Butter rounds of toast and set in the oven to brown. Drain the oil
from a box of sardines and flake with a silver fork. Put into a
saucepan one tablespoonful of butter, one teaspoonful of lemon
juice and one-half teaspoonful of onion juice. Stir until hot and then
add the flaked sardines. Stir until the fish is hot. Spread on the hot
rounds of bread and serve at once.
Cheese custard toast
(Contributed)
Sprinkle hot toasted bread with grated cheese. Set in the oven until
the cheese melts. Take out and arrange in layers in a pudding dish
and pour over it an unsweetened custard. Put in a moderate oven
until the custard is done. Serve at once.
Oyster toast
(Contributed)
Put twelve oysters into a saucepan with their own liquor and one-
quarter teaspoonful of white pepper, one glass of milk and two
cloves. Boil for three minutes. Mix one ounce of butter with one-half
ounce of flour; put this in a pan and stir well. Add one teaspoonful
of lemon juice and, when boiling, pour the mixture over the toast
and serve.

Mushroom toast
(Contributed)
Cut the stems of mushrooms fine and stew in a little milk. Slice, in
quarters, the tops. Cook five minutes in plenty of butter. Then add
cream enough to make a sauce; sprinkle with salt and pepper. Let
the stems simmer until tender, adding some cream, if needed. There
should be sauce enough to moisten the toast. Pour on toast and
serve.
Ham toast
(Contributed)
Mince the lean of two slices of cooked ham very finely. Beat the
yolks of two eggs, mix with the ham, adding enough cream or stock
to make it soft. Keep it on the fire long enough to warm through,
stirring all the time. Have ready some buttered toast cut in rounds.
Lay the ham mixture neatly on each piece.

EGGS
“The following method of determining the age of eggs is practised in
the markets of Paris. About six ounces of common cooking salt is put
into a large glass, which is then filled with water. When the salt is in
solution an egg is dropped into the glass. If the egg is only one day
old, it immediately sinks to the bottom; if any older it does not reach
the bottom of the glass. If three days old, it sinks only just below
the surface. From five days upwards it floats; the older it is the more
it protrudes out of the water.”—German Newspaper.
Boiled eggs (No. 1)
Be sure the water is at a rapid boil. Wash the eggs in warm water,
leaving them in it just long enough to take off the chill. If you put
them on to boil while cold you must allow twenty seconds for the
shells to get warm. Boil steadily three minutes and a half, take out,
wrap in a warmed napkin and send immediately to table.
Boiled eggs (No. 2)
Wash in warm water; lay in boiling water and remove the saucepan
promptly from the fire to the side of the range where it will hold the
heat, but can not possibly boil. Cover closely and leave thus for
seven or eight minutes, according to the size of the eggs. It will be
of a custard-like consistency all through, and be far more digestible
than when the white is firm and the yolk soft.
Poached eggs

Add a little vinegar to the water in which you poach eggs, to prevent
the whites from spreading. Breaking each one into a shallow cup
about a quarter of an hour before it is to be cooked is also a good
plan.

EGGS
OMELET
BAKED EGGS
Be sure the water is boiling and free from specks. If you have no
egg-poacher, use a clean frying-pan. Fill with boiling water; draw to
the side of the range, slip the eggs, one by one, upon the surface,
set carefully back over the fire and boil gently three minutes, or until
the whites are firm. Take up with a flat perforated spoon, lay upon
rounds of buttered toast, trim off ragged edges and dust lightly with
salt and white pepper. Celery salt gives a pleasant flavor to poached
eggs, and some relish a drop of onion juice upon each.
Eggs poached in milk
Proceed as with those poached in water, using boiling milk instead.
When done, transfer to slices of hot buttered toast laid upon a
platter and pour over all a white sauce—plain drawn butter, or butter
drawn in stock of some kind. Chicken stock is particularly good for
this.
Scrambled eggs
Have a tablespoonful of butter hissing hot in the frying-pan. Break
six eggs into a bowl; add, without breaking the eggs, two
tablespoonfuls of cream, or, if you have none, of milk in which half a
teaspoonful of corn-starch has been wet; add pepper, salt, and a
little finely minced parsley; turn all into the pan, and stir incessantly
in all directions, until you have a creamy mass.
Turn out upon buttered toast or into a hot water dish and serve
before the mass hardens.
Scrambled eggs in cups

With a rather large tin “shape” cut round out of slices of stale bread
an inch thick. With a small “shape” cut more than half through these
rounds and dig out the crumb carefully, leaving bottom and sides a
quarter of an inch thick. Set in a pan on the upper grating of the
oven to crisp. When of a delicate brown, butter the insides and
edges of the “cups” and leave in the oven three minutes longer.
Arrange on a dish and fill with scrambled eggs prepared as in the
last recipe.
Fried eggs
Fry slices of bacon quickly, take out the meat and keep it hot; strain
the fat that ran from them, add a tablespoonful of cottolene or other
fat or dripping, bring to a boil and break into the pan as many eggs
as you need. Slip a spatula under each, as soon as it is fairly “set”
and reverse it dexterously if you like “turned” eggs.
Trim ragged and discolored edges, arrange in the center of a hot
platter and lay the bacon about them.
Fried eggs with brown sauce
Put a good lump of butter into the frying-pan, and when it hisses
sharply, cook the eggs as directed in the last recipe. When done,
dish and keep them hot over boiling water. Now put two more
tablespoonfuls of butter into the pan; fry brown, then add one
tablespoonful of vinegar and a little onion juice with pepper and salt.
Boil the whole together for two minutes, pour it over the eggs, and
serve.
Deviled eggs
Boil six eggs hard, cut carefully in half, and take out the yolks. Rub
these to a paste with two tablespoonfuls of melted butter, one-half
teaspoonful of Chili sauce, and a saltspoonful, each, of salt, pepper

and French mustard. Form this mixture into balls that will fit into the
halved whites. Set these halves on end on a hot platter, put a yolk-
ball in each, and keep hot while you make the sauce to pour about
them. To make this, cook together a teaspoonful of butter and one
of flour, and pour over them a half pint of hot milk with a pinch of
soda stirred in it. When this sauce is thick and smooth, add to it one
beaten egg and a tablespoonful of finely minced parsley. Remove
immediately from the fire and pour around the eggs.
Mince of tongue and eggs
Boil a fresh calf’s tongue, let it get cold, and mince fine. Heat a half-
pint of soup stock, and cook together in a frying-pan a tablespoonful
of butter and one of browned flour. On this pour the hot soup stock,
and cook until you have a thick, brown sauce. Into this turn the
chopped tongue, and toss and stir until smoking hot. Season with a
teaspoonful of tomato catsup, a teaspoonful of onion juice, salt and
pepper. Have ready slices of toast on a heated platter, pour the hot
mixture over these; put a poached egg in the center of each slice of
toast, and serve.
Kidneys are delicious cooked in this way.
Mince of ham and eggs
Prepare as above, but using cold boiled and minced ham in place of
the tongue. A mixture of cold liver and ham is very palatable.
Savory eggs
Dissolve a pinch of soda in a cup of cream and heat the cream. In
another vessel heat a pint of stock. Turn into the stock six beaten
eggs, season to taste with salt, pepper and minced parsley; cook
until the eggs begin to thicken, stirring all the time; add the cream
and serve on slices of lightly buttered toast.

A curry of eggs
Put into a saucepan one tablespoonful of butter, and when this has
melted, stir into it a tablespoonful of flour mixed with a teaspoonful
of curry powder. When these are thoroughly blended with the butter
pour slowly into the saucepan a cupful of veal, mutton or chicken
stock, half a teaspoonful of onion juice, and season with salt. Stir
until you have a smooth sauce, then lay in it six hard-boiled eggs cut
into slices about half an inch thick. Cook until the eggs are
thoroughly heated.
A simple omelet
(Contributed)
Beat the yolks and whites of six eggs separately, and stir three
tablespoonfuls of milk into the yolks. Melt a tablespoonful of butter
in a hot frying-pan. Stir the yolks and whites very lightly together;
pepper and salt them, and turn the frothed mass into the frying-pan.
Keep the omelet from sticking to the bottom and sides of the pan by
frequently slipping a knife or cake-turner around the sides and under
the bottom of the egg mixture. When the omelet is set, slip it off
upon a hot platter, and, as you do so, fold it over quickly and lightly.
Serve at once.
An English omelet
Break six eggs, and separate the yolks from the whites. Beat the
yolks until they are thick. Add a saltspoonful of salt to the whites,
and whip them until they are very stiff. Now, with quick strokes,
lightly stir the whites into the yolks. Have a tablespoonful of butter
melted in a frying-pan and turn the beaten eggs into this. With a
knife keep the omelet loosened from the sides and bottom of the
pan, and take care that it does not scorch on the bottom. When
“set” slip the omelet upon a hot platter, and, as it leaves the pan,

fold it over upon itself, sprinkle with salt, and send at once to the
table.
Omelet with tomato sauce
Make what is known in cookery as a “white roux” by cooking in a
saucepan a tablespoonful of butter and one of flour, and, when they
bubble, pouring over them a cupful of strained and seasoned tomato
juice. Keep this sauce hot while you make an omelet by the
foregoing recipe; dish it, and after it is on the platter pour the
tomato sauce over and around it.
A bread omelet (baked)
Soak three tablespoonfuls of stale crumbs in a cupful of milk for two
hours. Beat six eggs—whites and yolks separately —very light. Into
the yolks stir the soaked crumbs, and season the mixture with salt
and pepper. Last of all, stir in with a few light strokes the stiffened
whites. Butter a deep pudding dish, pour the mixture into this, set it
on the lower grating of a quick oven and bake until light and brown.
Sift brown crumbs over the top and serve the omelet as soon as it is
removed from the oven.
Omelet aux fines herbes
Chop finely parsley, thyme, summer savory, chives, or any green
herbs you fancy; make two tablespoonfuls in all; season with paprika
and celery salt. Make an omelet in the usual way, pour into the pan,
and, before it forms, sprinkle the herbs over the surface, stirring
gently to mix them. Cook then as you would a plain omelet. A
parsley omelet is made according to this recipe, using no herbs
except parsley.
Oyster omelet

Before putting your omelet over the fire, have ready the filling. Chop
a dozen oysters into tiny bits. Stir together over the fire a large
spoonful of butter and one of flour. When smooth and bubbling draw
to the side of the range and add gradually three tablespoonfuls of
cream (with a pinch of soda), and the same quantity of strained
oyster liquor. Set back over the fire and stir until it boils. Season with
paprika and salt; add the chopped oysters, and bring again to a boil.
Set in boiling water while you make the omelet. When this is ready
to fold over, cover with the cooked oysters, fold, and turn out upon a
very hot dish.
Clam omelet is made in the same way.
Baked mushroom omelet
Peel and cut into quarters a dozen fresh mushrooms and put them
into a saucepan with a tablespoonful of butter, pepper and salt to
taste, and a few drops of lemon juice. Cover the pan and simmer
slowly for ten minutes. Add one cupful of thickened chicken or veal
stock, and cook slowly ten minutes longer. Then stir in six eggs,
well-beaten, turn into a buttered bake-dish, sift browned crumbs
over the top, and set upon the upper grating of a quick oven until
the eggs are “set.” Five minutes should be enough. Serve at once in
the bake-dish.
Daffodils
Chop the whites of six hard-boiled eggs fine, then run through a
vegetable press. Have ready a cup of drawn butter, seasoned with
pepper, salt and onion juice. Mix the whites with this, and keep hot
over boiling water. Have ready eight rounds of toast, buttered and
slightly moistened with gravy—chicken, veal or turkey. Arrange on a
hot platter and cover each round with the white mixture, flattening it
on top.

Run the yolks through the press, reducing them to a yellow powder,
season with salt and pepper, and put a spoonful in the center of
each white round.
Nesting eggs
Boil six eggs hard, and throw into cold water. When cold, strip off
the whites and shred them into long straws. Heat a flat dish—one
that will bear fire—and arrange the shreds around the inner edge.
Have ready a handful of celery (shredded like the eggs), which has
been stewed tender in a little milk, then seasoned. Lay this inside of
the lines of white shavings, and put a few spoonfuls of melted butter
over both. Set in the oven until very hot.
Pick to pieces a cupful of cold boiled or baked fish, and run the yolks
of the eggs through the colander or vegetable press. Mix with the
fish, moisten with drawn butter, and mold into egg-shaped balls.
Dispose these neatly within the “nest,” and pour over them a cupful
of drawn butter to give the desired whiteness. Shut up in the oven
for a few minutes to get them heated through, and serve.
This is a less elaborate dish than would seem at first reading.

DAFFODILS
SCALLOPED OYSTERS
CHICKEN OMELET
If you have stewed celery left from yesterday’s dinner, and cold fish,
the rest is easy enough.
Chicken or other meat may be substituted for the fish.
Cheese omelet
Make a plain omelet, and when nearly done, strew powdered
Parmesan cheese over it. Fold, transfer to a hot dish, strew more
cheese on top, and hold a red-hot shovel near enough to scorch the
cheese.
Baked soufflé of eggs (No. 1)
Scald a cup of milk, putting in a tiny pinch of soda. Beat the yolks of
six eggs until light and creamy, and the whites till stiff enough to
stand alone. Add one-half teaspoonful of salt, a dash of pepper and
one rounded tablespoonful of butter to the milk and stir it into the
yolks; then beat in the whites very quickly. Pour into a deep,
buttered pudding dish and bake in a moderate oven ten minutes, or
to a delicate brown. Serve immediately in the bake-dish.
Baked eggs soufflé (No. 2)
Beat six eggs light, whites and yolks separately. Heat one cupful of
milk, add one teaspoonful of corn-starch, one-half teaspoonful of
salt, and the whipped yolks of the eggs. Cook in a saucepan until as
thick as cream, add the whites, beaten stiff, put into a well-buttered
frying-pan, set in a hot oven and bake well until browned slightly,
then slide off upon a hot platter.
Eggs and tomatoes

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