.1 MANUAL OF HOME-MAKINO
MtthiHi II: (1) Atlil n dush of suit to the white of an c«g; (2) lieat
whit<' to u froth; (!)) put ri in a shiiUovv dish or in a KbL»8; (I) dmp iKo tin
hroki'ii yolk in fht" cvfitiTj (5) nrt thr dish in n \\i\u of Innlini^ watrr; (fij
foviT \\w dish, iiricj It't ih«' nm? nx»k for 2 rTiintil*»s,
McthfMl in (Fniicli jjoacht**! i%}£,-^t us^hI for jciirmnhns) : (I) Kill j* dr
saucepan nearly full of water; (2) iidd 1 tetij^fxion of stvit and I talilei^fKMiQ
of vinegar to I quart of wat^r; (*^) when the wat^^r w lioiliriK violent lyj
crack the shell of the egg, and holding it riose to the watcr» drop the cfm
k'ntsi Cjuickly where the water iw boiling hardest; (4) when the egg is Itru
remove it with a akimmer, draining off the w*ater
Shirred eggn.
(1) Butter individual baking dishes; (2) break an egg into cnich iIm
(3) sprinkle salt on the whites but not on Ihe yolks; (4) plan* the dii^hcii id
a shallow pun of hot wnter, and plaee the pun on the shi»l!f in a wlow ttveii^
(5) baste the yolkss with a little melted butter^ while they are cHiakiii|
(tJ) cixik the egga until the white is set.
YnHalionii: (1) Phiee ehopped i-tiirken, ham» mushrooms, or tomatil
pur6e in the iKjttom of the tlish^ before the egg is nddtxl; (2) servt? thr <
im t^»a»t, broiled ham, minced meat, or stewed kidneys; (3) pour oviCT ite '
top cream, B6ehaniel or tomato sauce. (See Sauces^ page 552).
FriiA tggn,
(I) Place a little fat in a very clean frying pan; (2) when M liubhl«^
crack the nhells, and drop in the eggs; (li) cot)k the egg?» at a mmliT^t^
temperature until the white ia set. If hard-cooked eggs ar*'; dc«in^,
th€!m and cook them on the other aide.
Scrambled eggs.
(1) Beat the eggii lightly with a fork, just enough to break them; (2) i
4 eggs, add 2 tableBpootu^ of milk, ]^i teaspoon <>f salt, and a daah of pi<^pcr^
(3) put H tablesjxion of fat in the top of a double boiler; (4) turn in \\
egfss; (5) cook them, over hot water, stirring them eonsiitantly until thfi
begin to thicken; (6) remove the double li*jiler from the lire, and coittitiui
to stir ihe eggs until they are of the projier consistency.
Variations: (I) When the double Ixiiler is removed from the fire, add \
t€as|x>on of ehoppeii imrsley, or a Uttle tc^mato »auce or pulp, or miii
rbieken, ham, bacon, or mushrootns; (2) garnish the eggB with croutoimj
or parsley.
OmeleU.
French omelet: (1) Scour the omelet pan with buH and vinegar, i
it; (2) just t»efore using the pan, scour it with sidi ; Hi) U'rtt the ^
enough to break them (12 revolutioni* with a Dover lH»ater); H) to 3 ^
add H teaspoon of salt, a dash of pepper, and .!^^i teai^xK^n of butter 1
into snnall bits, adding a tea^x»on of milk or not a8 desired; (5)
pan; (6) grease the pan with H l*'assxx»n of fat; (7) turn in the <
EGGS 537
Page 305
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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.1 MANUAL OF HOME-MAKINO
MtthiHi II: (1) Atlil n dush of suit to the white of an c«g; (2) lieat
whit<' to u froth; (!)) put ri in a shiiUovv dish or in a KbL»8; (I) dmp iKo tin
hroki'ii yolk in fht" cvfitiTj (5) nrt thr dish in n \\i\u of Innlini^ watrr; (fij
foviT \\w dish, iiricj It't ih«' nm? nx»k for 2 rTiintil*»s,
McthfMl in (Fniicli jjoacht**! i%}£,-^t us^hI for jciirmnhns) : (I) Kill j* dr
saucepan nearly full of water; (2) iidd 1 tetij^fxion of stvit and I talilei^fKMiQ
of vinegar to I quart of wat^r; (*^) when the wat^^r w lioiliriK violent lyj
crack the shell of the egg, and holding it riose to the watcr» drop the cfm
k'ntsi Cjuickly where the water iw boiling hardest; (4) when the egg is Itru
remove it with a akimmer, draining off the w*ater
Shirred eggn.
(1) Butter individual baking dishes; (2) break an egg into cnich iIm
(3) sprinkle salt on the whites but not on Ihe yolks; (4) plan* the dii^hcii id
a shallow pun of hot wnter, and plaee the pun on the shi»l!f in a wlow ttveii^
(5) baste the yolkss with a little melted butter^ while they are cHiakiii|
(tJ) cixik the egga until the white is set.
YnHalionii: (1) Phiee ehopped i-tiirken, ham» mushrooms, or tomatil
pur6e in the iKjttom of the tlish^ before the egg is nddtxl; (2) servt? thr <
im t^»a»t, broiled ham, minced meat, or stewed kidneys; (3) pour oviCT ite '
top cream, B6ehaniel or tomato sauce. (See Sauces^ page 552).
FriiA tggn,
(I) Place a little fat in a very clean frying pan; (2) when M liubhl«^
crack the nhells, and drop in the eggs; (li) cot)k the egg?» at a mmliT^t^
temperature until the white ia set. If hard-cooked eggs ar*'; dc«in^,
th€!m and cook them on the other aide.
Scrambled eggs.
(1) Beat the eggii lightly with a fork, just enough to break them; (2) i
4 eggs, add 2 tableBpootu^ of milk, ]^i teaspoon <>f salt, and a daah of pi<^pcr^
(3) put H tablesjxion of fat in the top of a double boiler; (4) turn in \\
egfss; (5) cook them, over hot water, stirring them eonsiitantly until thfi
begin to thicken; (6) remove the double li*jiler from the lire, and coittitiui
to stir ihe eggs until they are of the projier consistency.
Variations: (I) When the double Ixiiler is removed from the fire, add \
t€as|x>on of ehoppeii imrsley, or a Uttle tc^mato »auce or pulp, or miii
rbieken, ham, bacon, or mushrootns; (2) garnish the eggB with croutoimj
or parsley.
OmeleU.
French omelet: (1) Scour the omelet pan with buH and vinegar, i
it; (2) just t»efore using the pan, scour it with sidi ; Hi) U'rtt the ^
enough to break them (12 revolutioni* with a Dover lH»ater); H) to 3 ^
add H teaspoon of salt, a dash of pepper, and .!^^i teai^xK^n of butter 1
into snnall bits, adding a tea^x»on of milk or not a8 desired; (5)
pan; (6) grease the pan with H l*'assxx»n of fat; (7) turn in the <
EGGS 537