I MADE THE MAJORITY OF THE GRAPHICS! PLEASE DO NOT COPY THEM! (Artwork by Mary Engelbreit) Recipe Page These recipes are from the Rumford Complete Cookbook, dated 1925.  It belonged to my grandmother, a true Southern Bell, so I thought I would share some of the recipes and helpful hints from it.  Some of this is rather amusing. ;-) Tomato and Lima Bean Salad 4 tomatoes 1 1/2 cups cooked Lima Beans 1 tablespoon chopped parsley 1 very small onion, grated 1/2 cup nuts, finely chopped 2 tablespoons minced celery or a little celery salt Salt and pepper to taste Cut a slice from the top of each tomato and with a teaspoon remove the pulp.  To the beans (if very large, cut in halves) add the onion, parsley, nuts, celery and seasoning.  Mix in a little French dressing with these ingredients and fill the tomatoes with the mixture. Pour more dressing over the top or serve it separately.  Any dressing desired may be served.  The tomatoes may be pealed and cut in thick slices, and the other ingredients piled on them if preferred. The chief rules to be remembered in making salads are: 1.  All salads likely to be dry, as well as those having no dominating flavor, are better if they are marinated with a French dressing some time before serving, in addition to the dressing added at the table. 2.  It is not enough to wash the salad plants; they must be dried also, for the water dripping from the leaves in the serving dish would thin the dressing and make it insipid. 3.  A good portion of the dressing must be mixed with the salad, not all poured over the top. Hard and Soft cooked Eggs To cook eggs so that they will be firm all the way through and yet not tough or indigestible, put them in a saucepan of boiling water, cover closely and place on a part of the stove where the water will remain very hot, but not boil, and let stand for twenty minutes. To cook eggs so that they will be soft, follow the above directions, but let the eggs remain only ten minutes. Orange Omelet 4 eggs 4 tablespoons water 1/4 level teaspoon salt 2 level tablespoons butter 2 oranges sugar to taste Prepare the oranges by removing the skins, every particle of white pith, the seeds and as much as possible of the inner dividing skin; then cut or break into small pieces and add sugar to sweeten. This should be done some time before making the omelet so that the orange juice and sugar may form a syrup. Separate the whites from the yolks of the eggs;beat first the whites, then the yolks (by beating the whites first the same beater will do for both); add the salt and water to the yolks, then blend with the stiffly-beaten whites.  Heat the butter in an omelet pan and when hot, but not browned, pour in the egg and cook over a moderate, steady neat till the bottom of the omelet is set.  This can be ascertained by gently inserting a knife between the omelet and the pan.  As soon as set, place the pan on the upper shelf of a fairly hot oven to cook the top. When firm to the touch and slightly browned, remove from the oven and put a few pieces of the orange on the omelet; mark across the centre with a knife, double the two sides together quickly and turn or roll onto a hot dish.  Pour the remainder of the orange around it and serve at once, as it soon falls.  I will be adding to this page regularly so please come back and visit some time. ;-) @copyright by Cyndie, 1999