Dr. Allinson's cookery book Part 10

EGG AND CHEESE.

6 eggs, 1 teacupful of milk, thickened with 1 dessertspoonful of Allinson fine wheatmeal, 2 oz. of grated cheese, pepper and salt to taste. b.u.t.ter a pie-dish, pour into it the thickened milk, break the eggs over it, sprinkle the cheese over them, and season to taste. Bake in a moderate oven until the eggs are just set.

EGG AND CHEESE FONDU.

To each egg 1/2 its weight in grated cheese and a 1/2 oz. of b.u.t.ter (if only 1 egg is prepared 1/2 oz. of b.u.t.ter must be used); mustard, pepper, and salt to taste. Whip up the eggs, add 1 dessertspoonful of water for each egg, as in the previous recipe; mix in the cheese, a little made mustard, and pepper and salt. Heat the b.u.t.ter in a frying-pan or small stewpan. When hot stir in the mixture of egg and cheese. Keep stirring it with a knife, until it becomes a smooth and thickish ma.s.s. Put on hot b.u.t.tered toast, and serve. This is an extremely tasty French dish. The mixture, when cold, is excellent for sandwiches.

EGG AND TOMATO SAUCE.

4 eggs, 1 teacupful of tomato sauce, and 1/2 oz. of b.u.t.ter. Melt the b.u.t.ter in a flat dish; break the eggs carefully into it without breaking the yolks, and place the dish on the stove until the eggs are set. Heat the tomato sauce, which should be well seasoned, and pour it over the eggs. Serve very hot, with sippets of Allinson wholemeal toast.

EGG AND TOMATO SANDWICHES.

4 eggs, 1 teacupful of tinned tomatoes or 1/2 lb. fresh ones, pepper and salt, 1 oz. of b.u.t.ter. Melt the b.u.t.ter in a frying-pan, and cook the tomatoes in it until most of the liquid is steamed away; set aside to cool. If fresh tomatoes are used, they should be scalded and skinned before cooking. Beat up the eggs and stir them into the cooled tomatoes, adding seasoning to taste. Stir the eggs and tomatoes with a knife until set, then turn the mixture into a bowl to get cold, and use for sandwiches.

EGG SALAD WITH MAYONNAISE.

1 lb. of cold boiled potatoes, 6 hard-boiled eggs, the juice of 1/2 a lemon, pepper and salt to taste. Cut the potatoes and eggs into slices, dust them with pepper and salt, add the lemon juice, and mix all well together. Make the mayonnaise as follows; 1-1/2 gills of good salad oil, the yolks of 2 eggs, 1 saltspoonful of mustard, lemon juice, pepper, and salt to taste. Take a clean cold basin, and place in it the yolks of the eggs beaten up. Drop the oil into them, drop by drop, stirring with a wooden spoon quickly all the time. Great care should be taken, especially in the beginning, as the eggs easily curdle when the oil is stirred in too fast. When the mayonnaise gets very thick add carefully a little lemon juice to thin it down, then add again oil and lemon juice alternately until all the oil is used up. Smooth the mustard with a little lemon juice, and stir it in last of all with sufficient pepper and salt. Taste the mayonnaise, and add lemon juice or seasoning as required. Vinegar may be used instead of lemon juice if the latter is not conveniently had. The mayonnaise should be made in a cold room, as it may curdle if made in a hot room.

Should an accident happen, beat up another yolk of egg and start afresh with a little fresh oil, and when going on well stir in, drop by drop, the curdled mayonnaise. Mix part of it with the eggs and potatoes, and pour the rest over the salad; garnish with watercress.

EGG SALMAGUNDI WITH JAM.

4 eggs, 1 oz. of b.u.t.ter, the juice of 1/2 a lemon, 1/2 a teacupful of cream or milk, some apricot or other jam. Melt the b.u.t.ter in a frying-pan. Beat the eggs, and mix with them the cream or milk and the lemon juice. Pour the mixture into the b.u.t.ter, and stir it over the fire until it thickens. Stir in some jam, and serve with lady fingers, Allinson rusks, or bread fried in b.u.t.ter.

EGG SAVOURY.

6 hard-boiled eggs, sh.e.l.led and sliced; in summer use 1 large breakfastcupful of boiled and chopped spinach; in winter Scotch kale prepared the same way; some very thin slices of bread and b.u.t.ter, nutmeg, pepper, and salt to taste, 1/2 pint of milk, and some b.u.t.ter.

b.u.t.ter a pie-dish and line it with slices of bread and b.u.t.ter. Spread a layer of spinach and a layer of slices of eggs; dust with nutmeg, pepper, and salt. Repeat the layers, and finish with a layer of bread well b.u.t.tered. Pour over the whole the milk, and bake the savoury from 20 to 30 minutes, or until brown.

EGGS a LA BONNE FEMME.

4 eggs, 1 Spanish onion, 1 oz. of b.u.t.ter, 1 teaspoonful of vinegar, and 2 tablespoonfuls of breadcrumbs; pepper and salt to taste. Peel and slice the onion, and fry it brown in the b.u.t.ter; add the vinegar and seasoning when done. Spread the onion on a b.u.t.tered dish, break the eggs over them, dust these with pepper and salt, and sprinkle with breadcrumbs. Place a few bits of b.u.t.ter on the top, and bake until the eggs are set, which will only take a few minutes.

EGGS a LA d.u.c.h.eSSE.

1 quart of milk, 6 eggs, 1 tablespoonful of Allinson cornflour, sugar to taste, a piece of vanilla 2 inches long. Splice the vanilla and let it boil with the milk and sugar; smooth the cornflour with a spoonful of water, thicken the milk with it, and let it cook gently for 2 or 3 minutes; remove the vanilla. Have ready the whites of eggs whipped to a stiff froth, drop it in spoonfuls in the boiling milk; let it simmer for a few minutes until the egg snow has got set, remove the s...o...b..a.l.l.s with a slice, and place them in a gla.s.s dish. Let the milk cool a little; beat up the yolks of the eggs, mix them carefully with the milk, taking care not to curdle them; stir the whole over the fire to let the eggs thicken, but do not allow it to boil. Let the mixture cool, pour the custard into the gla.s.s dish, but not pouring it over the snow; serve when quite cold. Half the quant.i.ty will make a fair dishful.

EGGS AND CABBAGE.

1 large breakfastcupful of cold boiled cabbage, 3 eggs, 1 teacupful of milk, pepper and salt to taste, 1/2 oz. of b.u.t.ter. Warm the cabbage with the b.u.t.ter and the milk; meanwhile beat up the eggs. Mix all together and season with pepper and salt. Turn the mixture into a shallow b.u.t.tered pie-dish, and bake for 20 minutes. Any kind of cold vegetables mashed up can be used up this way, and will make a nice side dish for dinner.

EGGS AU GRATIN.

3 hard-boiled eggs, 1-1/2 oz. of grated cheese, 1 oz. of b.u.t.ter, 2 tablespoonfuls of breadcrumbs, a little nutmeg, and pepper and salt to taste. Slice the eggs, place them on a well-b.u.t.tered flat baking dish, sprinkle them thickly with the grated cheese, and dust with nutmeg, pepper, and salt. Spread the breadcrumbs over the top, and scatter the b.u.t.ter in bits over the breadcrumbs. Bake until the breadcrumbs begin to brown.

FORCEMEAT EGGS.

6 eggs, 1 small English onion, a few leaves of fresh sage, or 1/2 teaspoonful of dried powdered sage, a few sprigs of Parsley, pepper and salt to taste, and some paste rolled thin, made of 6 oz. of Allinson fine wheatmeal, 2 oz. of b.u.t.ter or vege-b.u.t.ter, and a little cold water. Boil the eggs for 10 minutes, set them in cold water, and take off the sh.e.l.ls. Cut them in half lengthways, remove the yolks, and proceed as follows: Chop up the onion very fine with the sage and parsley, and season with pepper and salt. Pound the yolks very fine, and add the onion and herbs; fill the whites of the eggs with the mixture. Put the halves together, enclose them in paste, brush them over with the white of egg, and bake until the pastry is done, which will take about 15 minutes. Serve with vegetables and sauce.

FRENCH EGGS.

6 hard-boiled eggs, 1/2 pint of milk, 1 oz. of b.u.t.ter, 1 dessertspoonful of Allinson fine wheatmeal, 1 dessertspoonful of finely chopped parsley, nutmeg, pepper, and salt to taste. Boil the milk with the b.u.t.ter, thicken it with the flour, smoothed previously with a little cold milk; season to taste. When the milk is thickened sh.e.l.l the eggs, cut them into quarters lengthways, and put them into the sauce. Last of all, put in the parsley, and serve with sippets of toast laid in the bottom of the dish.

MUSHROOM AND EGGS.

4 hard-boiled eggs, 1/4 lb. of mushrooms, 1 teaspoonful of parsley chopped very fine, 1 oz. of b.u.t.ter, pepper and salt. Stew the mushrooms in the b.u.t.ter, and season well; chop up the eggs and mix them with the mushrooms, adding the parsley; heat all well through, and serve on sippets of toast.

MUSHROOM SOUFFLe.

4 eggs, 1 oz. of Allinson fine wheatmeal, 1 oz. of b.u.t.ter, 6 oz. of mushrooms, pepper and salt to taste. Peel, wash, and cut in small pieces the mushrooms, and stew them in 3/4 of a teacupful of water.

When the mushrooms have stewed 10 minutes, drain off the liquid, which should be a teacupful. Melt the b.u.t.ter in a little saucepan, stir into it the wheatmeal, and when this is well mixed with the b.u.t.ter, add the mushroom liquor, stirring the mixture well until quite smooth and thick and coming away from the sides of the saucepan. Then stir in the mushrooms, and turn all into a basin and let it cool a little.

Separate the yolks from the whites of the eggs, and stir each yolk separately into the mixture in the basin. Season to taste. Whip up the whites of the eggs to a stiff froth, and mix them lightly with the rest. Turn the mixture into a b.u.t.tered pie-dish or souffle tin, and bake the souffle 15 minutes.

POACHED EGGS.

Unless an egg-poacher is used, eggs are best poached in a large frying-pan nearly filled with water. A little vinegar and salt should be added to the water, as the eggs will then set more quickly. Each egg should first be broken into a separate cup, and then slipped into the rapidly boiling water; cover them up and allow them to boil only just long enough to have the whites set, which will take about 2 minutes. Quite newly laid eggs take a little longer. Have ready hot b.u.t.tered toast, remove the eggs from the water with an egg-slice, and slip them on the toast. Always have plates and dishes very hot for all kinds of egg dishes. Poached eggs are also a very nice accompaniment to vegetables, like spinach, Scotch kale, &c., when they are served laid on the vegetables.

POTATO SOUFFLe.

2 oz. of b.u.t.ter, 4 eggs, 1/4 lb. of castor sugar, 1/2 oz. of ground almonds (half bitter and half sweet), 6 oz. of cold boiled and grated potatoes, and 1-1/2 oz. of sifted breadcrumbs. Cream the b.u.t.ter in a basin, which is done by stirring it round the sides of the basin until soft and creamy, when it will make a slight crackling noise. Stir in the yolks of the eggs, the sugar, and almonds; beat for 10 minutes, then stir in the potatoes and breadcrumbs, and last of all the whites of the eggs whipped to a stiff froth. Turn the mixture into a well-b.u.t.tered dish, and bake in a moderately hot oven from 3/4 of an hour to 1 hour.

RATAFIA SOUFFLe.

6 eggs, 2 oz. of Allinson fine wheatmeal, 2 oz. of b.u.t.ter, 2 oz. of castor sugar, the grated rind of 1/2 lemon, 1/2 pint of milk, 3 oz. of ratafias. Melt the b.u.t.ter in a saucepan, stir in the flour, mix well, and then add the milk, stirring all until the mixture is quite smooth and thick and comes away from the sides of the saucepan. Let it cool a little, then stir in the yolks of the eggs well beaten, the lemon rind, the sugar, and lastly, the whites of the eggs whipped to a stiff froth. Turn the mixture into a b.u.t.tered pie-dish or cake tin, with alternate layers of ratafias. Bake from 1/2 an hour to 3/4 of an hour in a moderately hot oven, and serve immediately with stewed fruit.

RICE SOUFFLe.

6 eggs, 2 oz. of rice, 1 pint of milk, sugar to taste, vanilla essence or the peel of 1/2 a lemon, and 1 oz. of b.u.t.ter. Stew the rice in the milk with the b.u.t.ter, sugar, and the lemon peel, if the latter is used for flavouring. When the rice is tender remove the peel; or flavour with vanilla essence, and let all cool. Separate the yolks of the eggs from the whites, and beat each separately into the rice for 2 or 3 minutes. Whip the whites of the eggs to a stiff froth, and stir them lightly into the mixture. Have ready a b.u.t.tered souffle tin, pour the mixture into it, and bake the souffle for 20 minutes in a hot oven.

Sprinkle with castor sugar, and serve at once.