FoodNetArchive

Around-the-world cook book

1913

Page 48 · 9 recipe records on this page

Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Butter, 1 tablespoon. Eggs, well beaten, 2, Chopperd onion, Buttered toast✪ Tomato-and-Egg-Toast. If fresh tomatoes, put them in boiling water, then peel and chop them. Melt the butter in a small pan, add the tomatoes, ham, and some chopped onion. Cover, and cook gently for 10 minutes, or till the tomatoes are quite soft. Make but- tered toast. When the contents of the pan are cooked enough, add the eggs, stir till thick, and serve hot, on the toast. SWISS EGG TOAST Grated cheese, 3 tablespoons. Chopped parsley, 1 dessert-spoon. Melted butter, 1 tablespoon, Eggs, 3, Salt, pepper✪ Swiss Egg Toast, toast. Melt the butter on a plate or platter, and spread over it one-half of the cheese. Break 3 eggs on the platter, taking care not to break the yolks. Sprinkle with a little fine salt and pepper, and the rest of the cheese, and some chopped parsley, all mixed together. Set the platter in the oven and bake until set. Cut out eacli egg with a cutter, and serve on rounds of toast. 138 AKOUND-THE-WORLD COOK BOOK EGGS CREAMED EGGS Take hard-boiled eggs, cut a slice from the base of each, so that it will stand. Then cover the eggs with a cream sauce, and garnish with sprigs of parsley and with olives✪ Creamed Eggs. This may be served individually for luncheon. STUFFED EGGS Eggs, 12, Mayonnaise, 2 tablespoons. Chopped ham, or Bologna, 3 tablespoons, Worcestershire, 1 tablespoon✪ Stuffed Eggs. Boil the eggs hard and peel them. Cut in halves, and take out the yolks, and with a fork put in mayonnaise, chopped parsley, meat, and seasoning and return them to the whites and put the whites together, securing them with an orange- wood toothpick. Then they are ready for serving. EGGS IN MOLDS Eggs, Chopped ham, tongue, Cream- or tomato-sauce, parsley.✪ Eggs in Molds Butter small molds, or little cups, sprinkle the sides with finely chopped ham, tongue, or parsley. Break 1 egg at a time into a saucer, and slide it into the mold. Stand the molds or cups in a pan filled with boiling water, and cover and place in a hot oven until the eggs are set. Loosen the edges and turn out carefully. Pour over them a cream- or a tomato-sauce, and serve at once. 139 EGGS AROUND-THE- WORLD COOK BOOK MEXICAN EGGS Eggs, Green peppers, Hot butter, Ham, Toast.✪ Mexican Eggs Take 3 sweet green peppers, split them lengthwise, and re- move the core and seeds. Fry them 2 minutes in hot butter. Fry very thin slices of ham and place each piece on a slice of toast. Then on each slice of ham put a poached egg^ on top of both. VENETIAN EGGS Eggs, 4, Strained tomatoes, 1 cup. Grated cheese, 1 cup. Butter, 1 tablespoon✪ Venetian Eggs. Put the butter and tomatoes into a double boiler, and when hot add the cheese and seasoning (salt and pepper). When this is dissolved put in the beaten eggs, and cook until it thickens, and then serve on toast. JAPANESE EGGS Eggs, 6, Boiled rice, 1 cup, Milk, 1 cup. Butter, 1 tablespoon. Flour, 1 tablespoon✪ Japanese Eggs. Boil the eggs hard; cut them in half and press them into the bed of rice. Over this pour a cream made from the milk, flour, butter, and seasoning of salt and pepper. 140 AROUND-THE-WORLD COOK BOOK EGGS HUEVOS SPANISH EGGS Eggs, 6, Onions, 2, Tomatoes, 3, Green chilli peppers, 2, Chopped parsley, 1 salt-spoon, Melted butter, 1 tablespoon✪ Spanish Eggs.