Many Ways for Cooking Eggs — Cooking of Eggs, part 3

DEVILED EGGS

Hard-boil twelve eggs.

Remove the shells.

Cut the eggs into halves, crosswise.

Take out the yolks without breaking the whites.

Press the yolks through a sieve.

Add four tablespoonfuls of finely chopped chicken, tongue or ham.

Add a half teaspoonful of salt, a saltspoonful of pepper and two tablespoonfuls of melted butter.

Rub the mixture.

Form it into balls the size of the yolks and put them into the places in the whites from which the yolks were taken.

Put two halves together, roll them in tissue paper that has been fringed at the ends, giving each a twist.

If these balls are made the size of the yolk, and put back into the whites, they may be placed on a platter, heated, and served on toast, with cream sauce; then they are very much like the eggs Bernhardt.

EGGS A LA TRIPE

Hard-boil eight eggs.

Remove the shells, cut eggs crosswise in rather thick slices.

Cut three small onions into very thin slices.

Separate them into rings, cover them with boiling water and boil rapidly ten minutes; drain, then cover them with fresh water and boil until they are tender; drain again, but save the water.

Now mix the eggs and onions carefully, without breaking.

Put two level tablespoonfuls of butter and two of flour into a saucepan.

Mix.

Add a grating of nutmeg, a saltspoonful of black pepper, the juice of a lemon, and a half-pint of the water in which the onions were boiled.

Bring to the boiling point, add two tablespoonfuls of cream; then add the eggs and onions.

When thoroughly hot, dish them in a conical form, garnish with triangular pieces of toast, and serve.

EGGS A L'AURORE

Hard-boil six eggs, cut them into halves lengthwise, take out the yolks, keeping them whole.

Cut the whites into fine strips.

Make a cream sauce.

Add to it two tablespoonfuls of finely chopped sardines or finely chopped lobster or crab, a tablespoonful of tarragon vinegar.

Add the whites of the eggs, and, when quite hot, add the yolks, without breaking them.

Turn this at once into a heated dish, garnish the dish with triangular pieces of toast, and send to the table.

Or, if you like, make the sauce, season it and put a layer into the bottom of the baking-dish, then a layer of Parmesan cheese, then a layer of the yolks, pressed through a sieve, and so on, alternating, having the last layer of the yolks of the eggs.

Dust over a few bread crumbs, put here and there bits of butter, and brown quickly in the oven.

EGGS A LA DAUPHIN

Remove the shells from six hard-boiled eggs, cut them into halves, lengthwise, take out the yolks, press them through a sieve.

Add four level tablespoonfuls of melted butter, and half a teaspoonful of salt, a grating of nutmeg and two tablespoonfuls of Parmesan cheese.

Add half a cupful of cream to a half cupful of sifted bread crumbs.

Mix

this with the yolks, rub until smooth, then add one well-beaten egg, and the yolk of one egg.

Cover the bottom of the baking dish with the mixture forming it in a pyramid and cover with the chopped whites.

Have ready two extra hard-boiled eggs, take out the yolks, press them through a sieve, all over the top.

Garnish the edges of the dish with triangular pieces of toasted bread, cover the whole with cream sauce, brown in the oven, and serve at once.

EGGS A LA BENNETT

6 hard-boiled eggs 2 tablespoonfuls of butter 1 teaspoonful of anchovy sauce 1 tablespoonful of finely chopped chives or onion 1/2 cupful of bread crumbs 1/2 teaspoonful of salt Cut the eggs into halves lengthwise; remove the yolks, rub them with half the butter, salt, onion and anchovy paste.

Fill these back into the whites.

Cover the bottom of a baking dish with ordinary white sauce, stand in the eggs, put over the bread crumbs, baste them with the remaining butter, melted, and stand in the oven long enough to brown.

EGGS BROULLI

Beat four eggs.

Add to them four tablespoonfuls of stock, four tablespoonfuls of cream, a saltspoonful of salt and half a saltspoonful of pepper.

Turn them into a saucepan, stand in a pan of hot water, stir with an egg-beater until they are thick and jelly-like.

Turn at once into a heated dish, garnish with toast and send to the table.

SCALLOPED EGGS

4 hard-boiled eggs 2 tablespoonfuls of butter 2 level tablespoonfuls of flour 1/2 pint of milk 1 cupful of finely chopped cold cooked chicken or fish 1 teaspoonful of salt 1 saltspoonful of pepper Chop the eggs rather fine.

Rub the butter and flour together, add the milk, stir until boiling, add the salt and pepper.

Put a layer of eggs in the bottom of a casserole, or baking dish, then a layer of the fish or chicken, then a little white sauce, and so continue until the ingredients are used.

Dust the top thickly with bread crumbs and bake in a moderate oven until nicely browned.

EGG FARCI

6 hard-boiled eggs 2 cupfuls of mashed potatoes 1 cupful of finely chopped cold cooked meat 1 tablespoonful of chopped parsley 1 tablespoonful of butter 1 tablespoonful of flour 1 gill (a half cupful) of milk 1 level teaspoonful of salt 1 teaspoonful of onion juice 1 saltspoonful of pepper Hard-boil the eggs, chop them fine, mix them with the meat, add the salt, pepper and parsley.

Rub the butter and flour together, add the milk, stir until boiling; add this gradually to the potatoes.

When smooth add the hard-boiled eggs, meat and parsley.

Fill into small custard cups or into shirring dishes, brush with milk and brown in the oven.

These make a nice supper or luncheon dish.

EGG BALLS

These are used for soup and for garnishing of vegetable dishes.

Hard-boil four eggs, throw them at once into cold water, remove the shells.

Put the yolks through a sieve, then add a half teaspoonful of salt, a dash of white pepper and the yolk of one raw egg, or you may take a part of the white of one egg.

Mix thoroughly and make into balls the size of a marble, using enough flour to prevent sticking to the hands.

Drop these into a kettle of boiling stock, or into hot fat.

Drain on brown paper.

DEVILED EGG SALAD

6 eggs 1 head of lettuce 1 pimiento 1 teaspoonful of onion juice 1/2 teaspoonful of paprika 1/2 cupful of chopped boiled tongue 1 saltspoonful of salt 1 saltspoonful of pepper Hard-boil the eggs, throw them into cold water, remove the shells, cut them lengthwise.

Take out the yolks without breaking the whites.

Rub the yolks through a sieve into a bowl, then add the tongue and all the seasoning.

If the mixture is dry add a tablespoonful or two of cream or olive oil.

Roll the mixture into balls that will fit the spaces from which they were taken in the whites, making each ball round.

Arrange the lettuce over a platter, stand the whites in the lettuce, and at serving time baste thoroughly with French dressing.

JAPANESE HARD EGGS

1 cupful of rice 1/2 pint of white sauce 6 eggs 1 tablespoonful of chopped parsley, if you have it, and a suspicion of onion juice Put the eggs into a saucepan of cold water, bring to boiling point, and simmer gently twenty minutes.

Wash the rice through several cold waters, sprinkle it into a kettle of boiling water and boil it for thirty minutes.

Remove the shells, break the eggs while they are hot, cut them into halves crosswise.

Make the cream sauce, and add the onion juice.

When the rice is done, drain, sprinkle it in the center of a large platter, press the halves of the eggs down into it, and pour over the cream sauce.

Garnish with the chopped parsley.

This takes the place of both meat and starchy vegetables for either luncheon or supper.

EGGS EN MARINADE

1 dozen eggs 3 very red beets 1 quart of cider vinegar 24 whole cloves 1 teaspoonful of mustard seed 1 saltspoonful of celery seed 1 teaspoonful of salt 2 saltspoonfuls of pepper Hard-boil the eggs; plunge them into cold water and remove the shells.

Stick the cloves into the eggs.

Pare the beets, cut them into blocks and boil them in about a pint of water.

To this water add the vinegar, bring it to boiling point, add salt, pepper and the celery and mustard seed.

Put the eggs into a glass jar and pour over the boiling vinegar;

put on the tops and stand them aside for three weeks.

A tablespoonful of grated horseradish or a half cupful of nasturtium seeds will improve the flavor and prevent mold.

EGGS A LA POLONAISE

6 eggs 2 level tablespoonfuls of butter 1 tablespoonful of chopped parsley 1 teaspoonful of salt 1 saltspoonful of pepper Hard-boil four of the eggs; when done remove the shells, cut the eggs into halves lengthwise and take out the yolks, without breaking the whites.

Press the yolks through a sieve into a bowl, and add the raw yolks of the remaining two eggs, with the parsley, salt and pepper.

Beat the white of the raw eggs until light, not stiff, then work them into the yolk mixture.

Cover the bottom of a shallow baking pan with part of this mixture, then fill the spaces in the whites with some of the remaining mixture.

Put the whites of the eggs together, making them look like whole eggs.

Arrange these in the center of the dish.

If you have any of the yolk mixture left, put it around in a sort of a border.

Pour over a little melted butter, dust thickly with soft bread crumbs and bake in a quick oven until slightly brown.

Serve plain or with cream sauce.

EGGS A LA HYDE

6 eggs 1/2 can of mushrooms 1 tablespoonful of grated onion 2 tablespoonfuls of chopped parsley 1/2 cupful of sweet cream 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour 1/2 pint of chicken stock or cocoanut milk 1 teaspoonful of salt 1 saltspoonful of pepper Hard-boil the eggs, and when done remove the shells and cut the eggs into halves lengthwise, keeping the whites whole.

Remove the yolks, press them through a sieve, add to them the cream, half the salt and a dash of cayenne.

Mix thoroughly and fill into the whites and arrange them neatly on a granite or silver platter.

Put the butter into a saucepan, add the onion and flour, then the stock or cocoanut milk, and the mushrooms; stir, until it boils, add the remaining salt and pepper; take from the fire and add the parsley.

Pour this over the eggs on the platter, dust thickly with bread crumbs, run into a quick oven until brown.

EGGS A LA VINAIGRETTE

6 eggs 1 head of lettuce 8 tablespoonfuls of olive oil 1 tablespoonful of chopped parsley 4 tablespoonfuls of vinegar 1 tablespoonful of chopped gherkin 1 tablespoonful of chopped olives 1 tablespoonful of grated onion Hard-boil the eggs, throw them into cold water; remove the shells and cut them into slices lengthwise.

Wash and dry the lettuce, arrange it on a small meat platter, put over the top slices of hard-boiled eggs, letting one slice overlap the other.

Fill the center of the dish with sliced, peeled tomatoes.

Put a half teaspoonful of salt in a soup plate, add a saltspoonful of pepper and the oil; put in a piece of ice and stir until the salt is dissolved.

Remove the ice, add all the other ingredients but the parsley, mix thoroughly, pour this over the eggs, dust with parsley and serve as a supper dish.

EGGS A LA RUSSE

6 eggs 1 small can of caviar (2 tablespoonfuls) 1/2 pint of stock 1 teaspoonful of onion juice 1 dash of pepper Hard-boil the eggs, remove the shells, cut them into halves lengthwise; take out the yolks without breaking the whites, and press them through a sieve, then add the caviar, onion juice and pepper.

Heap these back into the whites.

Boil the stock until reduced one-half, baste the eggs carefully, run them into the oven until hot, pour over the remaining hot stock and send to the table.

EGGS LYONNAISE

6 eggs 1 onion 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour 1/2 pint of milk 1/2 teaspoonful of salt 1 dash of pepper Hard-boil the eggs, remove the shells, throw them in cold water.

Cut the onion into thin slices; put it, with the butter, into a saucepan, shake until the onion is tender, then add the flour, milk and seasoning; stir until boiling.

At serving time cut the eggs into slices crosswise, put them in a shallow baking dish, cover with cream sauce and run in the oven just a moment until they are very hot.

EGG CROQUETTES

6 eggs 1/2 pint of milk 2 level tablespoonfuls of butter 3 level tablespoonfuls of flour 1 teaspoonful of onion juice 1 tablespoonful of chopped parsley 1/2 saltspoonful of grated nutmeg 1 teaspoonful of salt 1 saltspoonful of pepper Hard-boil the eggs and chop them fine.

Rub the butter and flour together, add the milk, stir until you have a thick, smooth paste.

Add all the seasoning to the egg, mix the eggs into the white sauce and turn out to cool.

When cold form into cylinders, dip in egg beaten with a tablespoonful of water, roll in bread crumbs and fry in deep hot fat.

Serve with cream sauce.

EGG CHOPS

6 hard-boiled eggs 1/2 pint of finely chopped cooked ham 1/2 pint of milk 2 level tablespoonfuls of butter 4 level tablespoonfuls of flour 1 tablespoonful of chopped parsley 1 teaspoonful of onion juice 1/2 teaspoonful of salt 1 dash of cayenne 1 dash of white pepper Chop the eggs very fine, mix them with the ham; add the parsley, onion juice and pepper.

Rub the butter and flour together and add the milk.

Stir until you have a smooth, thick sauce, then add the salt; mix this with the other ingredients and turn it out to cool.

When cold form into a chop about the size of an ordinary mutton chop.

Dip first in egg beaten with a tablespoonful of water, then cover carefully with bread crumbs and fry in deep hot fat.

Serve with either tomato or brown sauce.

PLAIN SCRAMBLED EGGS

Put two tablespoonfuls of butter in a shallow frying pan.

Add a tablespoonful of water to each egg.

Six eggs are quite enough for four people.

Add a half teaspoonful of salt, and a saltspoonful of pepper.

Give two or three beats--enough to break the eggs; turn them into the frying pan, on the hot butter.

Constantly scrape from the bottom of the pan with a fork, while they are cooking.

Serve with a garnish of broiled bacon and toast.

SCRAMBLED EGGS WITH CHIPPED BEEF

Pull apart a quarter of a pound of chipped beef, cover with boiling water, let it stand ten minutes, drain and dry.

Put it into a saucepan with two level tablespoonfuls of butter, four eggs, beaten until they are well mixed, and a dash of pepper.

Stir with a fork until the eggs are "set."

EGGS SCRAMBLED WITH LETTUCE

Remove the outside leaves from one head of lettuce; wash, dry, and with a very sharp knife cut them into shreds.

Chop sufficient onion to make a tablespoonful.

Put a tablespoonful of butter into a saucepan, add the onion, shake until the onion is soft, then add six eggs, beaten without separating until well mixed, but not light.

Add a half teaspoonful of salt, a half saltspoonful of pepper and the shredded lettuce.

Stir with a fork until the eggs are "set," turn at once onto a heated platter, garnish with triangular pieces of toast and send to the table.

SCRAMBLED EGGS WITH SHRIMPS

6 eggs 1 can of shrimps or its equivalent in fresh shrimps 1 green pepper 1/2 pint of strained tomato 1/2 teaspoonful of salt Beat the eggs until well mixed, without separating.

Put the butter in a saucepan, add the pepper, chopped; shake until the pepper is soft, add the tomato and all the seasoning, and the shrimps.

Bring to boiling point, push to the back of the stove where it will simmer while you scramble the eggs.

Put the scrambled eggs on toast in the center of a platter, pour over and around the shrimp mixture and send to the table.

EGGS SCRAMBLED WITH FRESH TOMATOES

3 tomatoes 4 eggs 1 teaspoonful of onion juice 1 level teaspoonful of salt 1 saltspoonful of pepper 2 tablespoonfuls of butter Peel the tomatoes, cut them into halves and squeeze out the seeds.

Cut the tomatoes into small bits, put them into a saucepan with the salt, pepper and butter; when these are hot add the eggs, beaten until well mixed, stir until the eggs are "set," turn into a heated dish, garnish with toast and send to the table.

EGGS SCRAMBLED WITH RICE AND TOMATO

This is an exceedingly nice dish for supper where one does not care for meat.

Four or six eggs can be used to each half-pint of cold boiled rice, and either three fresh tomatoes, chopped, or two-thirds of a cupful of solid strained tomato.

Put a tablespoonful of butter, a half teaspoonful of salt, a saltspoonful of pepper and the tomatoes into a saucepan; when hot add the rice, and when the rice is hot add the eggs, beaten without being very light.

As soon as the eggs are "set" serve this in a vegetable dish covered with squares of toasted bread.

This recipe is also nice with hard-boiled eggs; proceed as directed, and at last add the hard-boiled eggs, sliced.

SCRAMBLED EGGS WITH ASPARAGUS TIPS

1 small can of asparagus tips 6 eggs 1 tablespoonful of butter 1/2 teaspoonful of salt 1 dash of pepper Beat the eggs, add the salt, pepper and butter.

Put them into a saucepan, add at once the asparagus tips and stir with a fork until the mixture is "set."

EGG FLIP

This dish is exceedingly nice for a child or an invalid.

Separate one egg, beat the white to a stiff froth, add the yolk and beat again.

Heap this in a pretty saucer, dust lightly with powdered sugar, put in the center a teaspoonful of brandy, and serve at once.

Sherry or Madeira may be substituted for the brandy.