Stevenson Memorial Cook Book Part 56

Peel and chop carrots very fine; allow a cup of minced nut meats to each cup of carrots and mix with mayonnaise.

EGG DISHES

BAKED EGGS

Mrs. C. A. Bowman

Cover bottom of pan with fresh bread crumbs; drop eggs on them, being careful not to break them; dot with b.u.t.ter and seasoning and bake.

OMELET

Mrs. E. Lewis Phelps

One and one-half tablespoonful flour; one and one-half tablespoonful b.u.t.ter; blend over fire and add one cup of milk. (This should be thick and stiff when cooked.) When about cold, add one cup grated cheese (yellow American preferred); beat the yolks of seven eggs stiff, and when cold fold in the beaten whites; add a little salt. Mince some cold boiled ham, onion and green pepper for a center filling. Set the dish in pan of water and bake.

EGG b.a.l.l.s

Mrs. Ben Craycroft

Serve with salad. Rub the yolks of four hard boiled eggs to a paste; add a dash of salt, same of pepper; six drops of Worcestershire sauce, and one teaspoonful melted b.u.t.ter. Moisten with the beaten yolk of one egg and shape in small b.a.l.l.s. Roll in flour and saute in b.u.t.ter. Fry to a delicate brown.

ESCALLOPED EGGS

Mrs. Ben Craycroft

Six eggs; two tablespoonfuls of cream to each egg; season with pepper, b.u.t.ter and salt and sprinkle cracker or bread crumbs over the top. Bake in rather quick oven.

ESCALLOPED EGGS

Make a force meat of chopped ham, fine bread crumbs, pepper, salt, a little minced parsley and some melted b.u.t.ter. Moisten it with milk to a soft paste and half fill patty pans with the mixture. Break an egg carefully upon the top of each, dust with pepper, salt and sift some very finely powdered cracker over it all. Set in hot oven and bake until the eggs are well set (about eight minutes), and serve hot.

A SITTING OF EGGS

Mrs. Ben Craycroft

Take the number of eggs to be cooked and separate the whites and yolks.

Beat the whites to a froth, add a little salt. b.u.t.ter a pan; then pour in the whites; then dip the yolks around in the whites; put in oven, bake two or three minutes and serve.

HAM OMELET

Mrs. Gorham

Chop fine cold boiled ham. Beat four eggs; add two tablespoonfuls milk, salt and pepper to taste. Mix with ham and fry on hot griddle, dropping a spoonful at a time. Serve hot. Any cold meat may be utilized in the same way.

OMELET

Mrs. Edward E. Swadener

Four eggs; one-half cupful milk. Separate the whites of the eggs, beat to a stiff froth; beat the yolks well and add salt, pepper and one-half cupful milk. Fold in the beaten whites. Have the oven hot; have the spider hot, put in a generous tablespoonful b.u.t.ter (bacon or ham drippings may be used), and when it melts add eggs. Let the omelet "set," then put it into the hot oven to brown. It should slip out of the spider without breaking if enough b.u.t.ter (or subst.i.tute) has been used.

Have platter heated on which the omelet is to be served.

EGGS POACHED WITH ARTICHOKES

Mrs. Francis A. Sieber

Cover eight rounds of toast with eight artichoke fonds (cooked or canned). Put a whole poached egg in center of each, and cover with brown sauce seasoned with ham. Dust eggs with powdered parsley.

EGGS IN GREEN PEPPERS

Mrs. Louis Geyler

Chop one-half dozen hard boiled eggs; add one-half cup minced ham, and fill a b.u.t.tered dish lined with crumbs with alternate layers of eggs and cream sauce, seasoned with salt, minced green peppers, parsley and chives. Spread crumbs on top, dot with b.u.t.ter, and bake; or bake in green peppers.

SPANISH EGG

Mrs. Harry H. Small

Blend two tablespoonfuls of melted b.u.t.ter and one tablespoonful of flour in a chafing dish. Add one pint of milk and cook to a thick cream. Add salt and paprika and a dash of cayenne pepper. Then add half a pound of American cheese cut in very small pieces and cook until well blended together. Have one large onion and one green pepper cut in chips and fried as tender as b.u.t.ter, taking care not to brown the onion. Add to the onion and pepper one-half can of tomatoes, cook for five minutes together, and add to the cream sauce. Have six eggs boiled hard, slice and add to the mixture. Serve on toast on hot plates.

EGGS IN BATTER

One egg; one and one-half tablespoonfuls thick cream; two tablespoonfuls fine stale bread crumbs; one-fourth teaspoonful salt. Mix cream, bread crumbs and salt. Put one-half tablespoonful of mixture in egg-shirrer.

Slip in egg and cover with remaining mixture. Bake six minutes in moderate oven.

SCOTCH EGGS FOR BREAKFAST

Mrs. A. M. Studley

Boil six eggs twenty minutes. When cold, remove sh.e.l.ls. Roll in sausage meat about one-half inch thick all over; put in the ice box over night.

Then fry, turning all the time till brown. Serve on platter, cutting them open, and garnish with Saratoga potatoes.