Stuffed Eggs, with Cheese.
Ingredients: Six eggs, one ounce of cheese, two ounces of butter, one heaping tea-spoonful of flour, a little cayenne, one table-spoonful of vinegar, one and a half cupfuls of milk.
Put the eggs on the fire in cold water, and when they come to a boil set them at the side of the fire to simmer seven minutes; then put them into cold water. When cold, remove the shells; cut them in half lengthwise with a sharp knife, taking care not to tear the whites; mash the yolks, to which add the grated cheese, vinegar, cayenne. At the cooking-school was added also a tea-spoonful of olive oil. Make a roux by putting the butter into a little saucepan on the fire, and when it bubbles mix in the flour. In another small saucepan have a wine-glassful of milk boiling, to which add enough of the roux to thicken it, and then add the yolks, and mix all together until quite hot. Now to the remaining roux add a cupful of milk, and stir until quite smooth for a sauce; fill the cavities of the whites of the eggs with the yolk preparation, rounding the tops to represent whole yolks; arrange them in a circle on a warm platter, and pour the white sauce in the centre.
OMELETS.
Nothing is more simple than to make an omelet, yet very few can make one. The eggs stick to the pan, or they are overdone, and tough.
Senator Riddle, of Delaware, a decided epicure, took much pleasure in his superior knowledge on this important subject. Once when breakfasting with Mrs. Crittenden, of Kentucky, a piece of omelet of doubtful appearance was presented to him. “Before we proceed with our breakfast,” said he, “let me teach you a valuable accomplishment.” They repaired at once to the kitchen range, where the senator demonstrated at once his qualifications as a first-class cook. My own first lesson was from Mr. Riddle, so of course I have the correct modus operandi; afterward in London, however, I heard a lecture upon omelets from a cooking professor, and was astonished at the multiplicity of dishes which could be made from this simple preparation; not only breakfast dishes, but also the variety of sweet omelets for dessert.