CURRIED EGGS


Peel, and cut into slices, three large onions. Put them in a saucepan

with two tablespoonfuls of butter. Stand over hot water and cook until

the onions are soft. Add a teaspoonful of curry powder, a clove of

garlic mashed, a saltspoonful of ground ginger, a half teaspoonful of

salt and a tablespoonful of flour; mix thoroughly and add a half pint

of water. Stir until boiling. Have ready six hard-boiled eggs, cut

them into slices, arrange them over a dish of carefully boiled rice,

on a hot platter, strain over the sauce, and send at once to the

table. This dish is made more attractive by a garnish with sweet

Spanish peppers, cut into strips.

EGGS CREOLE


Put two tablespoonfuls of butter and four of chopped onions into a

saucepan, cook until the onion is soft, but not brown. Then add four

peeled fresh tomatoes that have been cut into pieces, and three finely

chopped green peppers. Cook this fifteen minutes, and add a level

teaspoonful of salt. Have the eggs hard-boiled, and cut into slices.

Put them into a baking dish, pour over the sauce, re-heat in the oven,

and serve with a dish of boiled rice

TO HARD-BOIL EGGS


Put the eggs in warm water, bring the water quickly to the boiling

point, then push the kettle to the back of the stove, where the water

will remain at 200 degrees Fahrenheit, for twenty minutes. If these

are to be used for made-over dishes, throw them at once into cold

water, remove the shells, or the yolks will lose their color.

EGGS BERNAISE


6 whole eggs

4 yolks of eggs

4 tablespoonfuls of stock

4 tablespoonfuls of olive oil

1 tablespoonful of chopped parsley

1 tablespoonful of tarragon vinegar

1 tablespoonful of butter

1 tablespoonful of flour

1/2 cupful of strained tomato

1 teaspoonful of onion juice

1/2 teaspoonful of salt

Put the stock, yolks of eggs and olive oil into a saucepan, stir over

hot water until you have a thick, smooth sauce like mayonnaise; take

from the fire, and when slightly cool stir in the tarragon vinegar and

parsley. Rub the butter and flour together, add the tomato, and when

boiling add a palatable seasoning of salt and pepper. Toast six halves

of English muffins or squares of bread. Heat a platter, butter the

toast, put it on the hot platter, and poach the eggs. Put one poached

egg on each slice of toast, fill the bottom of the dish with tomato

sauce and put a tablespoonful of Bernaise sauce on top of each egg.

These may be garnished with a little chopped truffle, or a little

chopped parsley.

EGGS A LA REGENCE


6 eggs

1/2 cupful of chopped cold cooked ham

1 grated onion

1/2 can of chopped mushrooms

2 tablespoonfuls of butter

2 tablespoonfuls of flour

1/2 pint of chicken stock

1/2 teaspoonful of salt

1 saltspoonful of pepper

Stand the ham over hot water until thoroughly heated. Rub the butter

and flour together, add the stock, stir until boiling, add the

mushrooms, sliced, the salt, pepper and the onion; stand this over hot

water while you poach the eggs. Dish the eggs, cover them with the

sauce, strained, and cover with the chopped ham. Garnish the dish with

mashed potatoes or boiled rice, and send at once to the table.

EGGS A LA GRETNA


6 eggs

2 heads of celery

2 level tablespoonfuls of butter

2 level tablespoonfuls of flour

1/2 pint of milk

1 teaspoonful of salt

1 saltspoonful of pepper

Cut the celery into inch lengths, wash thoroughly, cover with boiling

water and simmer gently thirty minutes until the celery is tender;

drain, saving the water in which the celery was cooked for another

purpose. Rub the butter and flour together, add the milk, salt and

pepper; when boiling add the celery; stand this over hot water while

you poach the eggs and toast six squares of bread. Butter the toast,

put on each slice one egg; put these around the edge of a large

platter, turn the celery into the middle of the dish and send at once

to the table. To increase the beauty of this dish, and to give it a

greater food value, you may garnish between the toast and celery with

carefully boiled rice; this then makes an exceedingly nice supper

dish.

POACHED EGGS ON FRIED TOMATOES


Cut solid tomatoes into slices a quarter of an inch thick, dust them

with salt and pepper, dip them in egg beaten with a tablespoonful of

water, roll them thickly with bread crumbs, dip them again in the egg,

dust again with bread crumbs, and fry in deep hot fat. Drain on brown

paper, dish on a heated platter, put a poached egg in the center of

each slice, dust with salt and pepper, put a tablespoonful of tomato

sauce over each egg and send at once to the table. Cream sauce may be

used in the place of tomato sauce.

EGGS RICHMOND


Chop sufficient cold chicken to make a half cupful, add an equal

quantity of finely-chopped mushrooms, add this to a half pint of cream

sauce. Add one unbeaten egg to a pint of cold boiled rice, season it

with salt and pepper, make into round, flat cakes, and fry in hot fat.

Arrange these on a heated platter, pour over the cream sauce mixture,

and put on top of each a poached egg.

EGGS COURTLAND


Mince sufficient cold chicken to make a half cupful. Make a half pint

of cream sauce, add the minced chicken, a half teaspoonful of salt and

a dash of red pepper. Toast a sufficient quantity of bread, put it on

a heated platter, pour over a small quantity of the minced chicken and

cream sauce, put on each a poached egg, cover with the remaining

sauce, dust with parsley and serve with a garnish of green peas.

TO POACH EGGS


Use a shallow frying pan partly filled with boiling water. The eggs

must be perfectly fresh. The white of an egg is held in a membrane

which seems to lose its tenacity after the egg is three days old. Such

an egg, when dropped into boiling water, spreads out; that is, it does

not retain its shape. When ready to poach eggs, take the required

number to the stove. The water must be boiling hot, but not actually

bubbling. Break an egg into a saucer, slide it quickly into the water,

and then another and another. Pull the pan to the side of the stove,

where the water cannot possibly boil. With a tablespoon, baste the

water over the yolks of the eggs, if they happen to be exposed. They

must be entirely covered with a thin veil of the white. Have ready the

desired quantity of toast on a heated platter, lift each egg with a

slice or skimmer, trim off the ragged edges and slide them at once on

the toast. Dust with salt and pepper, baste with melted butter, and

send to the table

EGG PUDDING


6 eggs

6 slices of bread

1 tablespoonful of chopped parsley

2 tablespoonfuls of chopped chives

2 tablespoonfuls of butter

1 tablespoonful of flour

1/2 pint of milk

1/2 teaspoonful of salt

1 saltspoonful of white pepper

Break the eggs in a bowl, add all the seasoning. Rub the butter and

flour together, add the milk, stir until boiling, and then add this to

the eggs; beat together until thoroughly mixed. Crumb the bread,

removing the crusts; stir this in at last. Turn into a buttered baking

dish, cover with grated cheese, and bake in the oven until thoroughly

"set" and a nice brown. It makes an exceedingly good, easily digested

luncheon or supper dish for children.

EGGS STEAMED IN THE SHELL


Eggs put into hot water and kept away from the fire are much better

than eggs actually boiled for only a short time. The greater the

number of eggs to be cooked, the greater the amount of water that must

be used. To cook four eggs, put them into a kettle, pour over them two

quarts of water, cover the kettle and allow them to stand for ten

minutes. Lift them from the water, put them into a large bowl, cover

with boiling water, and send at once to the table. The whites will be

coagulated, but should be soft and creamy, while the yolks will be

perfectly cooked. If you should add six eggs to this volume of water,

lengthen the time of standing. A single egg, dropped into a quart of

water, must stand five minutes.

EGGS SUZETTE


Bake as many potatoes as you have persons to serve. When done, cut off

the sides, scoop out a portion of the potato, leaving a wall about a

half inch thick. Mash the scooped-out portion, add to it a little hot

milk, salt and pepper, and put it into a pastry bag. Put a little

salt, pepper and butter into each potato and break in a fresh egg.

Press the potato from the pastry bag through a star tube around the

edge of the potato, forming a border. Stand these in a baking pan and

bake until the eggs are "set." Put a tablespoonful of cream sauce in

the center of each, and send to the table

EGGS COQUELICOT


Grease small custard or timbale cups and put inside of each a cooked

Spanish pepper. Drop in the pepper one egg. Dust it lightly with salt,

stand the cups in a pan of boiling water and cook in the oven until

the eggs are "set." Toast one round of bread for each cup and make a

half pint of cream sauce. When the eggs are "set," fill the bottom of

the serving platter with cream sauce, loosen the peppers from the cups

and turn them out on the rounds of toast. Stand them in the cream

sauce,

EGG TIMBALES


Butter small timbale molds or custard cups, dust the bottoms and sides

with chopped tongue and finely chopped mushrooms. Break into each mold

one fresh egg. Stand the mold in a baking pan half filled with boiling

water, and cook in the oven, until the eggs are "set." Have ready

nicely toasted rounds of bread, one for each cup, and a well-made

tomato or cream sauce. Loosen the eggs from the cups with a knife,

turn each out onto a round of toast, arrange neatly on a heated

platter, fill the bottom of the platter with cream or tomato sauce,

garnish the dish with nicely seasoned green peas and serve at once.

EGGS WITH NUT-BROWN BUTTER


These eggs may be shirred or poached and served on toast. Put two

tablespoonfuls of butter in a saute or frying pan. As soon as it

begins to heat, break into it the eggs and cook slightly until the

yolks are "set;" dish them at once on toast or thin slices of broiled

ham. Put two more tablespoonfuls of butter in the pan, let it brown,

and add two tablespoonfuls of vinegar; boil it up once and pour over

the eggs

EGGS A LA SUISSE


Cover the bottom of a baking dish with about two tablespoonfuls of

butter cut into bits. On top of this, very thin slices of Swiss

cheese. Break over some fresh eggs. Dust with salt and pepper. To each

half dozen eggs, pour over a half cup of cream. Then cover the top

with grated Swiss cheese and bake in the oven until the cheese is

melted and the eggs "set." Send this to the table with a plate of dry

toast.

FILLETS OF EGGS


6 eggs

4 tablespoonfuls of good stock

1/2 teaspoonful of salt

1 saltspoonful of pepper

Beat the eggs with the stock, add the salt and pepper. Turn them into

a buttered square pan, stand this in another of boiling water, and

cook in the oven until the eggs are thoroughly "set." Cut the

preparation into thin fillets or slices, dip in either a thin batter

made from one egg, a half cupful of milk and flour to thicken, or they

may be dipped in beaten egg, rolled in bread crumbs and fried in deep

hot fat. Arrange the fillets in a platter on a napkin, one overlapping

the other; garnish with parsley and send to the table with a boat of

tomato or white sauce.

EGGS A LA VALENCIENNE


6 eggs

1 pint of dry boiled rice

1/2 pint of strained tomato

2 mushrooms

2 tablespoonfuls of grated Parmesan cheese

2 level tablespoonfuls of butter

2 level tablespoonfuls of flour

1/2 saltspoonful of grated nutmeg

1/2 teaspoonful of paprika

1 teaspoonful of salt

1/2 saltspoonful of pepper

Rub the butter and flour together, add the strained tomato, stir until

boiling, add the mushrooms, sliced, salt, paprika, nutmeg and pepper.

Take a granite or silver platter, put in two tablespoonfuls of butter

extra, let the butter melt and heat; break into this the eggs, being

very careful not to break the yolks. Let the eggs cook in the oven

until "set." Then put around the edge of the dish as a garnish the boiled rice, pour over the eggs the tomato sauce, dust the top with


the Parmesan cheese and send at once to the table.

EGGS A LA MARTIN


Make a half pint of cream sauce. Put half of it in the bottom of a

baking dish or into the bottom of ramekin dishes or individual cups.

Break fresh eggs on top of the cream sauce, dust with a little salt

and pepper, pour over the remaining cream sauce, sprinkle the top with

grated cheese, and bake in a moderate oven until the cheese is browned

and eggs are "set." Serve in the dish or dishes in which they are

cooked.

EGGS BAKED IN TOMATO SAUCE


Make a tomato sauce. Pour one-half in the bottom of a baking dish or

granite platter, break in from four to six fresh eggs, cover with the

other half of the sauce, dust the top with grated cheese, and bake in

a moderate oven until "set," about fifteen or twenty minutes. Serve

for supper in the place of meat

EGGS ROSSINI


6 eggs

4 chicken livers

12 nice mushrooms

1/2 cupful of stock

1/2 teaspoonful of salt

1 dash of pepper

Put the stock in a saucepan and boil rapidly until reduced one-half,

add a drop or two of browning. Throw the chicken livers into boiling

water and let them simmer gently for ten minutes; drain. Slice the

mushrooms and put them, with the livers, into the stock; let them

stand until you have cooked the eggs. Put a tablespoonful of butter in

the bottom of a shallow platter; when melted break in the eggs, stand

them in the oven until "set," garnish with the livers and mushrooms

and pour over the sauce.

EGGS A LA TRINIDAD


6 eggs

2 lamb's kidneys

1 cupful of fresh bread crumbs

2 level tablespoonfuls of butter

2 level tablespoonfuls of flour

1/2 pint of stock

1 teaspoonful of kitchen bouquet

1/2 teaspoonful of salt

1 saltspoonful of pepper

Split the kidneys, cut out the tubes; scald them, drain, and cut them

into thin slices. Put the butter into a saucepan, add the kidneys,

toss until the kidneys are cooked, then add the flour, stock, kitchen

bouquet, salt and pepper; stir until boiling. Grease a shallow granite

or silver platter, break into it the eggs, sprinkle over the bread

crumbs and stand them in the oven until the eggs are "set," then pour

over the sauce, arrange the kidneys around the edge of the dish and

send at once to the table.

EGGS A LA PAYSANNE


6 eggs

1/2 cupful of cream

2 tablespoonfuls of grated onion

1 clove of garlic

1/2 teaspoonful of salt

1 saltspoonful of pepper

Add the onion and the garlic, mashed, to the cream; pour it in the
bottom of a baking dish, break on top the eggs, dust with salt and


pepper, stand the baking dish in a pan of water and cook in the oven

until the eggs are "set." Serve in the dish in which they are cooked.

EGGS A LA REINE


6 eggs

1/2 pint of chopped cold cooked chicken

1/2 can of mushrooms

2 tablespoonfuls of butter

2 tablespoonfuls of flour

1/2 pint of milk

1/2 teaspoonful of salt

1 saltspoonful of pepper

Use ordinary shirring dishes for the eggs; butter them, break into

each one egg, stand these in a pan of boiling water and in the oven

until they are "set." Rub the butter and flour together, add the milk,

stir until boiling, add the salt, pepper, chopped chicken and

mushrooms, and put one tablespoonful of this on top of each egg and

send at once to the table. This is also nice if you put a

tablespoonful of the mixture in the bottom of the dish, break the egg

into it, and then at serving time put another tablespoonful over the

top.

EGGS AU MIROIR

Cover the bottom of a graniteware or silver platter with fresh bread

crumbs, break in as many eggs as are needed for the number of persons

to be served. Put bits of butter here and there, stand the platter

over a baking pan of hot water in the oven until the eggs are "set,"

dust them with salt and pepper and send them to the table.

EGGS ON A PLATE


Rub the bottom of a baking dish with butter. Dust it lightly with salt

and pepper. Break in as many fresh eggs as required. Stand the dish in

a basin of water and cook in the oven five minutes, or until the

whites are "set." While these are cooking, put two tablespoonfuls of

butter in a pan and shake over the fire until it browns. When the eggs

are done, baste them with the browned butter, and send to the table.

EGGS DE LESSEPS

Shir the eggs as directed. Have ready, carefully boiled, two sets of

calves' brains; cut them into slices; put two or three slices between

the eggs, and then pour over browned butter sauce.

EGGS MEYERBEER

To each half dozen eggs allow three lambs' kidneys. Broil the kidneys.

Shir the eggs as directed in the first recipe. When done, put half a

kidney on each side of the plate and pour over sauce Perigueux.

SHIRRED EGGS


Cover the bottoms of individual dishes with a little butter and a few

fresh bread crumbs; drop into each dish two fresh eggs; stand this

dish in a pan of hot water and cook in the oven until the whites are

"set." Put a tiny bit of butter in the middle of each, and a dusting

of salt and pepper.

EGGS MEXICANA

Put two tablespoonfuls of butter in a saucepan. Add four

tablespoonfuls of finely chopped onion and shake until the onion is

soft, but not brown. Then add four Spanish peppers cut in strips, a

dash of red pepper and a half pint of tomatoes; the tomatoes should be

in rather solid pieces. Add a seasoning of pepper and salt. Let this

cook slowly while you shir the desired quantity of eggs. When the eggs

are ready to serve, put two tablespoonfuls of this sauce at each side

of the dish, and send at once to the table.

COOKING OF EGGS

Any single food containing all the elements necessary to supply the

requirements of the body is called a complete or typical food. Milk

and eggs are frequently so called, because they sustain the young

animals of their kind during a period of rapid growth. Nevertheless,

neither of these foods forms a perfect diet for the human adult. Both

are highly nutritious, but incomplete.

Served with bread or rice, they form an admirable meal and one that is

nutritious and easily digested. The white of eggs, almost pure

albumin, is nutritious, and, when cooked in water at 170 degrees

Fahrenheit, requires less time for perfect digestion than a raw egg.

The white of a hard-boiled egg is tough and quite insoluble. The yolk,

however, if the boiling has been done carefully for twenty minutes, is

mealy and easily digested. Fried eggs, no matter what fat is used, are

hard, tough and insoluble. The yolk of an egg cooks at a lower

temperature than the white, and for this reason an egg should not be

boiled unless the yolk alone is to be used.

Ten eggs are supposed to weigh a pound, and, unless they are unusually

large or small, this is quite correct.

Eggs contain from 72 to 84 per cent. of water, about 12 to 14 per

cent. of albuminoids. The yolk is quite rich in fat; the white

deficient. They also contain mineral matter and extractives.

To ascertain the freshness of an egg without breaking it, hold your

hand around the egg toward a bright light or the sun and look through

it. If the yolk appears quite round and the white clear, it is fresh.

Or, if you put it in a bucket of water and it falls on its side, it is

fresh. If it sort of topples in the water, standing on its end, it is

fairly fresh, but, if it floats, beware of it. The shell of a fresh



egg looks dull and porous. As it begins to age, the shell takes on a

shiny appearance. If an egg is kept any length of time, a portion of

its water evaporates, which leaves a space in the shell, and the egg

will "rattle." An egg that rattles may be perfectly good, and still

not absolutely fresh.

TO PRESERVE EGGS

To preserve eggs it is only necessary to close the pores of the

shells. This may be done by dipping them in melted paraffine, or

packing them in salt, small ends down; or pack them in a keg and cover

them with brine; or pack them in a keg, small ends down and cover them

with lime water; this not only protects them from the air, but acts as

a germicide.

Eggs should not be packed for winter use later than the middle of May

or earlier than the first of April. Where large quantities of the

yolks are used, the whites may be evaporated and kept in glass bottles

or jars. Spread them out on a stoneware or granite plate and allow

them to evaporate at the mouth of a cool oven. When the mixture is

perfectly dry, put it away. This powder is capable of taking up the

same amount of water that has been evaporated from it, and may then be

used the same as fresh whites.