Eggs
“Twelve studies in white and gold,
Oh, egg, within thy oval shell,
What palate tickling joys do dwell.”
STUFFED EGGS.—Cook eggs twenty minutes just below boiling point. Remove shells, cut in half lengthwise. Take out yolks and mash them. Add one half quantity finely minced ham or chicken, moisten with one tablespoon of butter softened and seasoned with salt, pepper and mustard. Fill whites with this mixture and press halves together. Roll in fine bread crumbs, then into beaten egg and again in crumbs. Fry brown in very hot fat. Serve garnished with parsley.—Mrs. H. C. Windel.
EGGS LYONNAISE.—Boil eight eggs twenty minutes and throw in cold water and remove shells. Separate yolks and whites and chop whites fine. Put whole yolks in a dish over boiling water to keep warm. Peel and chop two medium sized onions and fry golden brown in two tablespoons of butter. Season with salt, pepper and nutmeg and add a cupful of white sauce. Stir gently to boiling point, then add chopped whites and cook two minutes. Pour over hot whole yolks, sprinkle with minced parsley and serve.—Mrs. H. C. Windel.
HAM AND EGG ON TOAST.—A good way to use small pieces of left over ham or other cooked meat is to chop them fine. Toast several slices of bread and lay on a platter. Beat three eggs slightly, pour in a little milk, cook over the fire a few minutes, but not till it is thick, stir in the chopped meat and pour over the toast.—Mrs. Geo. Farries.
ONION EGGS.—Boil six eggs hard, slice three of the eggs, cut three onions in slices, fry in butter, lay them on a platter; place the sliced eggs over them, cover to keep hot, grate the other three eggs, season with salt and pepper, boil up in a little cream and pour over the eggs and onions.—Mrs. Geo. Farries.
SHIRRED EGG.—Grease a shallow pan and break eggs carefully into it. Sprinkle with salt and pepper and heat with butter. Steam or bake until the whites are set and serve. Shirred eggs are usually served in the individual dishes they are baked in. A little minced parsley is often sprinkled over the top of each plate.
LAYER EGGS.—Fry two onions, sliced thin until they are tender and brown. Cut hard boiled eggs into slices. Add half a bowl of good gravy to the hot onions and then the eggs. Season with salt and pepper and serve.
SCRAMBLED EGG.—(New.) Break eight fresh eggs into a saucepan, add a piece of butter the size of an egg, eight tablespoons of cream; two tablespoons of soup stock, one scant teaspoon of salt and a little pepper. Set over the fire and stir until the eggs begin to thicken then remove from the fire and beat with a Dover beater until they are light and delicate. Heat over the fire again and serve in a warm dish. Very nice for breakfast and lunch.
CREAM TOAST WITH EGG.—Heat a quart of milk; toast slices of bread, butter them and dip each into the milk a second. Lay in a deep serving dish. Now add a tablespoon of butter and a pinch of salt to the hot milk. Beat the yolk of an egg, adding gradually a small tablespoon of flour and two tablespoons of cold milk. Stir into the boiling milk and cook until creamy, then pour it over and around the toast and serve immediately. May be served with poached eggs, too.
SCRAMBLED EGGS WITH ASPARAGUS TIPS.—Beat six eggs a trifle with two tablespoons of cream and scramble in hot pan. Season and stir in the tips of a bunch of stewed asparagus. Add a dash of pepper and serve on toast.
EGGS, NEW YORK STYLE.—Boil six eggs half an hour. Drop them into cold water; shell and quarter them and lay them in a buttered baking dish. Make a white sauce of one pint of hot milk with butter, and flour enough to thicken. Season and stir until smooth. Chop two large boiled onions, add to the sauce and pour over the eggs, sprinkle the top with cracker crumbs, dots of butter and two tablespoons of grated cheese. Bake until a nice brown and serve immediately.
CREOLE EGGS.—Poach eggs in deep, boiling salted water and serve with a highly seasoned tomato sauce.
CREAMED EGGS.—Poach eggs and serve with a thickened, seasoned cream sauce or a browned gravy sauce, mushrooms, asparagus tips, minced parsley or minced cold boiled ham, cauliflower, green corn, oysters, sausage or dried beef may be added to any cream sauce and served over poached eggs or hard boiled eggs, cut into slices or quartered. Or any of these sauces may be spread on an omelet, folded over and served.
CHEESE AND EGGS ON TOAST.—Beat three eggs with three tablespoons of bread crumbs, soaked soft in milk and drained. Add three tablespoons of melted butter, one teaspoon of mustard, salt and pepper and lastly one half pound of grated cheese. Spread evenly on slices of toast and brown quickly in the oven.
EGGS AND POTATOES.—Fry diced cold boiled or baked potatoes brown in a butter, seasoning with salt and pepper; break in three or four eggs and scramble lightly. Add two tablespoons of thick cream and serve immediately.
SWISS EGGS.—Line a pie plate with thin slices of cheese. Mix a cup of milk with one teaspoon of mustard, a dash of cayenne and a little salt. Pour half of this mixture over the cheese. Then break carefully five eggs on the cheese; pour over the rest of the milk and bake until the eggs are set. The cheese will melt and thicken the milk.
HONEYCOMB EGGS.—Set a granite pan with a tablespoon of butter in the oven to heat. Beat five eggs with one third cup of milk and salt and pepper exactly one minute. Pour into the hot pan and bake in a quick oven until eggs rise to the top. Serve immediately.
OMELET, NEWPORT STYLE.—Soak a pint of bread crumbs in one pint of milk. Beat eight eggs very light and stir with the crumbs, beating five minutes. Heat two tablespoons of butter in a pan, pour in the mixture, season with salt and pepper and stir and scramble the mixture quickly with the point of a knife, tossing it lightly. Cook about three minutes and serve on toast.
PLAIN OMELET.—Separate four eggs. Beat the yolks with half a cup of milk or water, season with salt and pepper. Beat the whites in a bowl very light or until the bowl can be inverted and retain the whites of eggs. Cut the whites into the yolks and turn into a hot frying pan with melted butter. Let it stand over the fire undisturbed until it is nicely browned on the bottom. Then run the pan into a hot oven and brown on top. Serve immediately with or without sauce. Vegetable omelet is made by spreading hot thickened creamed vegetables over the omelet just before serving. Asparagus omelet is excellent. Fruit omelets are made by spreading with stewed fruit or jelly or crushed sweetened fresh fruit like strawberries, raspberries or peaches, or jams made of these fruits. Fruit omelets are spread with powdered sugar usually. Rice, macaroni or hominy are often seasoned in a favorite way with cheese or gravy and spread on the omelet before serving. Macaroni cooked with tomatoes and cheese makes an excellent omelet filling. Thickened, stewed tomatoes are nice, and mushrooms may be added with green peas to the tomatoes for Spanish omelet. In fact there are a thousand good combinations and there isn’t a nicer way to use a small portion of any left over than to use it for an omelet filling if it will harmonize with eggs at all. Four eggs in an omelet combination of this kind will do nicely for a meal for a family of six people.—Contributed.
BREAD OMELET.—Soak one half cup of bread crumbs in one half cup of milk. Separate four eggs, beat separately. Beat bread crumbs into the yolks, add salt and pepper, beat whites till stiff. Add them to yolks stirring with a spoon and pour into a hot spider at once. Cook on top of stove till the bottom is browned then place in the oven till it is cooked through.—Mrs. Creaser.
HAM OR MEAT OMELETS.—Soak one cupful of bread crumbs in one cup of milk; add one cupful of minced cold boiled ham, veal, beef, corned beef, tongue, fish or chicken; season with salt and pepper. Beat two eggs very light, stir in lightly. Turn into a buttered hot frying pan, brown on the bottom well, then run the pan into a hot oven and brown on top. Or they may be fried in deep lard by dipping a spoonful of the mixture into the smoking hot grease.—Contributed.
CODFISH OMELET.—Cook one tablespoon of flour with one of butter, add one half cup hot milk. Add one cup of shredded codfish that has been parboiled until tender, and drained. Add two cups cold boiled potatoes that have been chopped fine. Mix well. Brown butter in a hot frying pan, turn in the mixture, brown on the bottom, then fold over and serve.—Contributed.
BAKED EGGS.—Break eight eggs into a well buttered dish; salt and pepper them, add bits of butter and four tablespoons of cream; cover top with grated cheese. Bake about twenty minutes.—Contributed.
EGGS WITH MUSHROOMS ON TOAST.—Break one cupful of mushrooms into small pieces, dredge them with flour and put them into the saucepan with three tablespoonfuls of butter, a few drops of onion juice, salt and paprika. Cook for ten minutes. Beat three eggs slightly, not separating them, and season them with salt and pepper. Add them to the mushrooms and scrape them from the bottom as they cook until the mixture is thick and creamy. Serve on hot buttered toast.