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Show Creamed Eggs. Six hard cooked eggs, six s'icca of toast, Yi tablespoons Hour, 1 t salt, 1 c sweet milk, i t butter, i-S I t white pepper. ' Scald the milk, melt ilia butter, stir in the flour, and pour the scalded milk into the butter and flour, stir- , ring all the time. Cook until thick add the salt and pepper. Arrange the slices of egg on the toast and pour the sauce around them, Garnish with parsley. Scalloped Eggs. 6 hard cooked eggs, 1 c crumbs, 2 t 'butter, 1 c scalded milk, 1 t salt, J4 t butter. Scald the milk. Add the butter, pepper and salt. Cut the oggs into slices and fill a baking dish with alternate layers of egg and crumbs. Pour the milk over it and bake in a moderate oven. Poached Eggs. Put old fashioned muffin-rings or a poacher into a pan of boiling, salted salt-ed water, deep enough to cover the poacher, add one tablespoon vinegar or lemon juice to every quart of water. Break the eggs one at 1 time into a saucer or cup; and slip the eggs into the water bcingr careful care-ful Ao kc p the yolks whole. Remove Re-move the pan to a warm place where it cannot boil. Cover and as soon as the eggs arc set, remove them to squares of buttered oast. Eggs may be poached in milk or lomato sauce.- Put the hot sauce or fcaldcd milk into a baking dish; slip in the eggs and put the dish into a pan of hot water. Bake till set and serve in the dish. Eggs In The Nest. Separate the yolk and white, being careful to keep the yolk whole. Beat the white with a pinch of pepper and salt. Heap it on a circle of toast, make a hollow in the top, and put J, r into it the yolk. Bake for a few I minutes in a moderate oven. Deviled Eggs. 6 hard cooked eggs, 2tb butter, " tb vincgr i t salt, i t mustard, Ml t pepper. Cut the eggs lengthwise and remove .the yolks. Tut the whites in cold water in which a little salt has been dissolved. Mash the yolks or force them through a sieve. Add to them the melted butter and the other ingredients. Wipe the whites and fill the cavities with the yolk mixture. Put a sprig of parsley in each' half and serve on a platter. Chopped meat may also bc'addcd to the yolks. Scrambled Eggs. 2 eggs, 2 tb cream, J t salt, & t pepper, 2 tb butter. Beat the egg5, cream, and seasonings together. When light, pour into a hot omelet ,.in in which the butter has Ijcm melted. Stir or lift up the egg mixture mix-ture as soon as it begins to cook at the bottom. Use a fork for this. When the mixture is all a creamy mass, serve on toast or on a hot plate. Omelet No. i. 2 eggs, 2 t water, $4 t snlt, i foppcr, 2 tb butter. Beat the yolks with the popper and salt, and add the water. Beat the whites and fold into them the yolks. Melt the butter but-ter in a hot omelet pan, and pour in the mixture. Cook ith the cover on, till the omelet begins to brown around the edges. Remove to a cool cr part of the stove till set. Slip a Inifc around the edge of the pan. 'ind fold the omelet over, ti ting the pan to aid in the folding. Serve at once on a hot plate. Any chopped H meat or cheese, may be sprinkled on H the omelet just before folding. H White sauce or tomato saiice mrty H be poured around the omelet Oil th4 M plate upon which it is served. H |