The Blue grass cook book

BREAKFAST EGGS 6 eggs, 3 tablespoons cream, 1 tablespoon butter. Salt and pepper to taste. Put butter in a hot baking-dish. After breaking the eggs one at a time in a saucer, slip carefully into the hot baking-dish. Add the cream and sprinkle salt and pepper over them. Cook 6 minutes and serve hot in the baking-dish. EGGS A LA CREME Boil eggs hard, cut in slices and lay on a dish, add a layer of grated bread-crumbs, a little salt and pepper, and a pint of milk or cream. Let it boil. While boiling, stir in a tablespoon of butter with a tablespoon of flour mashed in it. Let it mix well; then pour over the eggs, and bake a few minutes. EGGS WITH TOMATO SAUCE Take ^ dozen small ripe tomatoes, remove the skins and stew them. Strain and season with salt, pepper, 1 tablespoon butter, and add a pinch of soda. Return to the fire and add 2 tablespoons flour and boil till thick. Scramble the eggs and pour the sauce around them and serve at once. EGGS OMELET 6 eggs beaten separately, 1 cup of milk, 1 tablespoon of butter. Mix milk, yolks, butter, salt, and pepper, and add the whites last. Pour into a hot pan which has been well buttered, and cook quickly on top of oven. When it begins to thicken, put inside the oven and brown. Cut in half and roll and serve hot at once. All omelets should be served immediately. MARCELLUS'S OMELET 4 eggs beaten separately, 1 cup of bread-crumbs, 1 teaspoon butter, salt and pepper to taste, 1 cup of milk. Add the milk to the yolks, also the crumbs and other ingredients. Beat the whites in last. Have the skillet moderately hot, pour in and cook till it settles. Then bake in oven till a rich brown. Double the omelet and serve at once. S5 OMELET, SPANISH STYLE Fry a little garlic in sweet oil, in a tin or porcelain pan, having previously chopped it very fine; when the garlic is done, add some sliced tomatoes, sliced mushrooms, and smoked beef tongue; season well. Make a plain omelet; fry it in sweet oil and put the garlic, tomatoes, mushrooms, and tongue inside; cool and serve with a little tomato sauce. VERY FINE OMELET 4 eggs, 1 cup of milk, 1 tablespoon butter, 1^ tablespoons of grated ham, 1 tablespoon of chopped parsley, 1 tablespoon of flour. Boil the milk and make a paste of the flour by adding a little milk and put into the boiling milk. Add salt, pepper, and butter, and set aside to cool. Beat the eggs separately and add the yolks, parsley, and ham to the milk. Add the whites last. Bake till a rich brown and serve at once. EGGS POACHED EGGS (No. 1) Mrs, H. C. McDowell Add a little salt to the white of an egg and beat dry. Turn into a buttered glass and put the yolk on a nest in the middle of it. Put the glass on trivet in lukewarm water. Cover and let stand till the egg is set and rises in the glass. Do not let water around glass boil. Serve at once. POACHED EGGS (No. 2) Have water boiling hot and add a little salt. Break the eggs carefully into the water, one at a time, and let them cook 3 minutes. Serve on thin, crisp toast. SCALLOPED EGGS 1 egg for each person, Salt and pepper, For 1 dozen eggs, 1 cup of bread-crumbs, 1 pint milk.