Boil the eggs hard and slice and place in a but- tered dish, first a layer of eggs and then a layer of crumbs, with pieces of butter throughout and 27 THE BLUE GRASS COOK BOOK salt and pepper to taste. Cover the top with crumbs, pour over the pint of milk, and bake till brown. SCRAMBLED EGGS Have the skillet hot and add 1 tablespoon but- ter. Break the eggs✪ Scrambled Eggs and drop in, stirring con- stantly, pepper and salt and cook quickly. Serve immediately on toast or with crisp bacon. SHIRRED EGGS Take 6 fresh eggs✪ Shirred Eggs. Grease baking-dish with butter. Do not beat the eggs, but break and pour them in the dish. Salt and pepper them and put in a hot oven and cook till the whites curl up. Serve in baking-dish at once. STUFFED EGGS 1 dozen eggs. Boil and peel and cut into halves. Remove the yolks and cream them and add 1 tablespoon but- ter, 2 tablespoons old ham, nicely minced. Season highly with salt, pepper, and mustard, and a little chopped onion. Fill the eggs and arrange on a dish or a platter. 28 Soups ASPARAGUS SOUP 3 bunches of asparagus, 1 quart of cream or rich milk, 1 tablespoon of butter, ^ tablespoon flour✪ Asparagus Soup. Boil the asparagus in 1 quart salt water till ten- der. Drain water off, then add cream. Rub butter and flour together and add before taking from the stove. Add salt and pepper to taste. Serve with toasted bread or crackers. BLACK BEAN SOUP E. D. P. 1 ten-cent beef bone, 1 gallon of water. Small bunch of parsley, 4 cloves, 29 THE BLUE GRASS COOK BOOK Small bunch of celery tops, 1 carrot, 1 quart of black navy beans Small teacup of sherry✪ Black Bean Soup, Boil the bone, cloves, celery, and parsley 4 hours the day before using, and next day skim all grease and run through sieve. Add to this the beans, and boil till the beans are soft, and then mash through colander. Thicken with a little brown flour. To ^ gallon put the small cup of sherry, and when serving put in each plate a thin slice of lemon and one slice of hard- boiled Ggg. Salt and pepper to taste. CALF'S HEAD SOUP Remove the brains from the calf's head. Put the head in 4 quarts of cold water and cook till meat drops from the bone — 3 or 4 hours. Remove the bone and add: 3 onions, chopped fine, 6 cloves✪ Calf's Head Soup. Salt and pepper to taste. Boil an hour. Season the brains with salt and pepper and but- ter and beat together with 1 raw egg. Make into SOUPS balls, roll in egg and cracker dust, and fry a rich brown. Drop in tureen with 2 lemons sliced thin. Add 1 cup of catsup or wine to the soup and pour in tureen and serve at once. CHESTNUT SOUP E. D. P. S quarts of Spanish chestnuts, 2 quarts of chicken stock, 1 pint of rich cream✪ Chestnut Soup, Salt, nutmeg, and cayenne pepper to taste.

AI-modernized reading of the original text

Boil the eggs hard and slice and place in a buttered dish, first a layer of eggs and then a layer of crumbs, with pieces of butter throughout and salt and pepper to taste. Cover the top with crumbs, pour over the pint of milk, and bake till brown. SCRAMBLED EGGS Have the skillet hot and add 1 tablespoon butter. Break the eggs and drop in, stirring constantly, pepper and salt and cook quickly. Serve immediately on toast or with crisp bacon. SHIRRED EGGS Take 6 fresh eggs. Grease baking-dish with butter. Do not beat the eggs, but break and pour them in the dish. Salt and pepper them and put in a hot oven and cook till the whites curl up. Serve in baking-dish at once. STUFFED EGGS 1 dozen eggs. Boil and peel and cut into halves. Remove the yolks and cream them and add 1 tablespoon butter, 2 tablespoons old ham, nicely minced. Season highly with salt, pepper, and mustard, and a little chopped onion. Fill the eggs and arrange on a dish or a platter. Soups ASPARAGUS SOUP 3 bunches of asparagus, 1 quart of cream or rich milk, 1 tablespoon of butter, ^ tablespoon flour. Boil the asparagus in 1 quart salt water till tender. Drain water off, then add cream. Rub butter and flour together and add before taking from the stove. Add salt and pepper to taste. Serve with toasted bread or crackers. BLACK BEAN SOUP 1 ten-cent beef bone, 1 gallon of water. Small bunch of parsley, 4 cloves, Small bunch of celery tops, 1 carrot, 1 quart of black navy beans Small teacup of sherry, Boil the bone, cloves, celery, and parsley 4 hours the day before using, and next day skim all grease and run through sieve. Add to this the beans, and boil till the beans are soft, and then mash through colander. Thicken with a little brown flour. To ^ gallon put the small cup of sherry, and when serving put in each plate a thin slice of lemon and one slice of hardboiled egg. Salt and pepper to taste. CALF'S HEAD SOUP Remove the brains from the calf's head. Put the head in 4 quarts of cold water and cook till meat drops from the bone — 3 or 4 hours. Remove the bone and add: 3 onions, chopped fine, 6 cloves. Salt and pepper to taste. Boil an hour. Season the brains with salt and pepper and butter and beat together with 1 raw egg. Make into balls, roll in egg and cracker dust, and fry a rich brown. Drop in tureen with 2 lemons sliced thin. Add 1 cup of catsup or wine to the soup and pour in tureen and serve at once. CHESTNUT SOUP S quarts of Spanish chestnuts, 2 quarts of chicken stock, 1 pint of rich cream, Salt, nutmeg, and cayenne pepper to taste.

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Scrambled EggsStuffed EggsShirred EggsAsparagus SoupBlack Bean SoupCalf's Head SoupChestnut Soup

The Blue grass cook book