Blue Ribbon cook book

Eggs a la Goldenrod—3 hard-cooked eggs, 1 tablespoon butter, 1 tablespoon flour, 1 cup milk, 1/4 teaspoon salt, 1/8 teaspoon Blue Ribbon pepper, 5 slices of toast, parsley. Make a thin white sauce with butter, flour, milk and seasonings. Separate yolks from whites of eggs. Chop whites finely and add them to the sauce. Cut 4 slices of toast in halves lengthwise. Arrange on platter, and pour over the sauce. Force the yolks through a potato ricer or strainer, sprinkling over the top. Garnish with parsley and remaining toast, cut in points. Various Methods of Cooking Eggs 49 Poached Eggs—Rub the bottom of an omelet pan lightly with butter, then fill 34 full of boiling water. Slip the egg into the boiling water, lower the flame, and let cook 3 to 5 minutes. Serve on buttered toast. May also be poached in milk, stock, gravy or tomato juice. In poaching eggs, a few drops of lemon juice or vinegar in the water keeps the whites from spreading. Scrambled Eggs—4 eggs, 14 cup milk, seasonings, 2 tablespoons butter. Beat eggs slightly, add seasoning and milk. Heat omelet pan, put in butter, and when melted pour in the mixture. Cook until creamy, stirring to prevent sticking to pan. (A larger proportion of milk may be used, and the mixture cooked over hot water, giving creamy egg.) Garnish with toast points. Egg-in-Nest—Arrange stiffly beaten white of an egg on a slice of buttered toast. Make a depression in the centre and drop in the unbeaten volk. Sprinkle with salt. Brown in a moderate oven. Foamy Omelet—2 eggs, 14 teaspoon salt, 14 tablespoon butter, 1 teaspoon Blue Ribbon white pepper, 2 tablespoons milk or water. Separate the yolks from the whites. Beat the yolks until light and creamy, add salt, pepper and milk. Beat the whites until stiff; cut and fold them into the first mixture. Heat an omelet pan and spread the fat over the sides and bottom, then turn in the mixture, spread evenly. Cook slowly until well puffed up, and a delicate brown underneath. If desired, place the pan in the oven until dry on top. Fold over, turn into a hot platter, and serve at once. To Fold and Turn Omelet—If not in regular omelet pan, hold the pan by handle with the left hand. With a knife make two one-half inch incisions opposite each other at right angles to handle. Place knife under the part of omelet nearest handle, tip pan to nearly a vertical position; by carefully coaxing the omelet with knife, it will fold and turn without breaking. Various Omelets—Any sort of omelet can be made by folding into the omelet either sardines, tomatoes, ham, oysters, cheese, kidney, mushrooms, macaroni, or whatever one desires or has on hand. Asparagus tips are nice in an omelet. The ingenious cook can devise many new and attractive dishes. Cooked vegetables may be spread on omelet just before folding. Sweet Omelet—Do not use any pepper, but add a little sugar—about 1 teaspoon for each egg. Make like a plain omelet, and when done sprinkle sugar on top. This can be varied by putting jam, jelly, marmalade or preserves on top, or they can be folded inside when the omelet is turned over. Anchovied Eggs—Prepare slices of toast, spread them with butter and anchovy paste, and put a poached egg on each slice. Sardine paste may be used instead of anchovy, if preferred. 50 Biwetksbbon Cootieack Curried Eggs—3 hard-boiled eggs, 2 tablespoons butter, 2 tablespoons flour, 44 teaspoon salt, 14 teaspoon Blue Ribbon curry powder, 1% teaspoon pepper, 1 cup milk. Melt butter, add flour and seasonings, and gradually hot milk. Cut eggs in eights lengthwise, and reheat in sauce.