7. Fold, turn on hot platter; garnish and serve.
METHODS OF USING HARD-COOKED EGGS
JAPANESE EGGS.
^2 3 eggs, hard-cooked.
1 tb. 3^ c. rice.
}4 c. 1 c. medium White or Tomato Sauce.
3^ T. IT. finely chopped parsley.
1. Cut eggs in halves, lengthwise.
2. Remove yolks, mash, add seasonings, butter and
milk; refill whites with mixture. Keep hot for serving.
3. Cook rice, drain, dry; place on hot serving dish,
making it level and about one and one-half inches thick.
4. Press halves of eggs into rice; pour sauce over rice;
sprinkle with parsley; serve.
CURRIED EGGS.
y2
3 hard-cooked eggs.
^tb.
2 tb. flour.
f.g.
H T. salt.
f.g-
f.g. pepper.
VsT.
3^ T. curry powder.
^tb.
2 tb. butter.
He.
1 c. milk.✪ Curried Eggs
1. Make sauce of flour, butter, milk and seasonings.
122
CANADIAN COOK BOOK
2. Cut eggs into quarters; place on serving dish or on
toast.
3. Pour sauce over; garnish with toast points and
parsley.
EGGS A LA GOLDENROD.
3 hard-cooked eggs.
}/i c. 1 c. medium white sauce.
^ sHce 3 shces toast✪ Eggs à la Goldenrod.
1. Chop whites of eggs; add to sauce.
2. Reheat; pour over toast.
3. Press yolks through sieve; sprinkle over top.
4. Garnish with toast points and parsley.
ROYAL SCALLOP.
3 hard-cooked eggs.
1 c. flaked fish or meat, cut in cubes.
1^ c. buttered crumbs.
2 c. medium white sauce. ✪ Royal Scallop
1. Butter a baking dish; put in one-quarter of crumbs.
2. Add a layer of eggs, chopped, and a layer of meat.
3. Cover with one-quarter of crumbs.
4. Repeat layer of eggs and layer of meat.
5. Add white sauce and cover with remaining crumbs.
6. Cook in moderate oven until crumbs are lightly
browned.
'Note, — Vegetables, as cooked peas and diced potatoes,
may be used instead of meat.
EGGS
CANADIAN COOK BOOK
NOTES
CHAPTER VIII.
CHEESE
As in the case of eggs and meat, the cooking of cheese is
important from the standpoint of temperature. The cooking
should be carried only to the point of melting the cheese;
beyond that, the proteins become tough and indigestible.
All cheese dishes should be cooked at low temperature.
Cheese should be combined with foods already cooked, or
those requiring very short cooking. It should be kept in
a cool, dry place, covered with oiled paper.
COTTAGE CHEESE.
1. Heat thick, sour milk or buttermilk slowly over hot
water (not boiling) to 110°F.
2. When curds and whey have separated and whey is
clear, drain in a cheesecloth; hang to drip.
3. When fairly dry, put curd into bowl, add salt and
cream or salad dressing.
4. Mix to a paste ; mould into a cake or balls.
Additions. — Finely chopped parsley, chopped walnuts,
pimento, green pepper.
CHEESE SAUCE I.
2tb.
1 c. bread crumbs.
He.
1 c. milk.
1 tb. butter.
1 tb.
}/2 c. grated cheese.
2T.
1 egg.
VsT.
3^ T. salt.
f.g.
f.g. cayenne.
1. Heat milk; add bread; soak 10 mins.
2. Reheat bread and milk in double boiler; add butter,
cheese and seasonings.
125
126
CANADIAN COOK BOOK
3. Stir until cheese is melted; add egg, beaten slightly.
4. Cook a minute longer; serve on toast or crackers.
CHEESE SAUCE II.
IT.
2 tb. flour.
f.g.
K T. salt.
f.g. paprika or cayenne
IT.
2 tb. butter.
1 e. milk.
1 tb.
}4 c. grated cheese.
1. Make white sauce.
2. Add cheese; stir until melted.
3. Pour over toast or crackers.
CHEESE FONDU.
He.
2 c. bread, cut in cubes.
1 tb.
1 c. grated cheese.
Ho.
2 c. milk.
^T.
Page 37 · 4 recipe records on this page
Presented as published in 1924. 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
7. Fold, turn on hot platter; garnish and serve.
METHODS OF USING HARD-COOKED EGGS
JAPANESE EGGS.
^2 3 eggs, hard-cooked.
1 tb. 3^ c. rice.
}4 c. 1 c. medium White or Tomato Sauce.
3^ T. IT. finely chopped parsley.
1. Cut eggs in halves, lengthwise.
2. Remove yolks, mash, add seasonings, butter and milk; refill whites with mixture. Keep hot for serving.
3. Cook rice, drain, dry; place on hot serving dish, making it level and about one and one-half inches thick.
4. Press halves of eggs into rice; pour sauce over rice; sprinkle with parsley; serve.
CURRIED EGGS.
y2
3 hard-cooked eggs.
^tb.
2 tb. flour.
f.g.
H T. salt.
f.g. pepper.
VsT.
3^ T. curry powder.
^tb.
2 tb. butter.
He.
1 c. milk.
1. Make sauce of flour, butter, milk and seasonings.
2. Cut eggs into quarters; place on serving dish or on toast.
3. Pour sauce over; garnish with toast points and parsley.
EGGS A LA GOLDENROD.
3 hard-cooked eggs. }/i c. 1 c. medium white sauce.
^ sHce 3 shces toast.
1. Chop whites of eggs; add to sauce.
2. Reheat; pour over toast.
3. Press yolks through sieve; sprinkle over top.
4. Garnish with toast points and parsley.
ROYAL SCALLOP.
3 hard-cooked eggs.
1 c. flaked fish or meat, cut in cubes. 1^ c. buttered crumbs.
2 c. medium white sauce.
1. Butter a baking dish; put in one-quarter of crumbs.
2. Add a layer of eggs, chopped, and a layer of meat.
3. Cover with one-quarter of crumbs.
4. Repeat layer of eggs and layer of meat.
5. Add white sauce and cover with remaining crumbs.
6. Cook in moderate oven until crumbs are lightly browned.
'Note, — Vegetables, as cooked peas and diced potatoes, may be used instead of meat.
CHAPTER VIII.
CHEESE
As in the case of eggs and meat, the cooking of cheese is important from the standpoint of temperature. The cooking should be carried only to the point of melting the cheese; beyond that, the proteins become tough and indigestible. All cheese dishes should be cooked at low temperature. Cheese should be combined with foods already cooked, or those requiring very short cooking. It should be kept in a cool, dry place, covered with oiled paper.
COTTAGE CHEESE.
1. Heat thick, sour milk or buttermilk slowly over hot water (not boiling) to 110°F.
2. When curds and whey have separated and whey is clear, drain in a cheesecloth; hang to drip.
3. When fairly dry, put curd into bowl, add salt and cream or salad dressing.
4. Mix to a paste ; mould into a cake or balls. Additions. — Finely chopped parsley, chopped walnuts,
pimento, green pepper.
CHEESE SAUCE I.
2tb.
1 c. bread crumbs.
He.
1 c. milk.
1 tb. butter.
1 tb.
}/2 c. grated cheese.
2T.
1 egg.
VsT.
3^ T. salt.
f.g.
f.g. cayenne.
1. Heat milk; add bread; soak 10 mins.
2. Reheat bread and milk in double boiler; add butter, cheese and seasonings.
3. Stir until cheese is melted; add egg, beaten slightly.
4. Cook a minute longer; serve on toast or crackers.
CHEESE SAUCE II.
IT.
2 tb. flour.
f.g.
K T. salt.
f.g. paprika or cayenne
IT.
2 tb. butter.
1 e. milk.
1 tb.
}4 c. grated cheese.
1. Make white sauce.
2. Add cheese; stir until melted.
3. Pour over toast or crackers.
CHEESE FONDU.
He.
2 c. bread, cut in cubes.
1 tb.
1 c. grated cheese.
Ho.
2 c. milk.
^T.
Records on this page
Curried EggsEggs A La GoldenrodEggs à la GoldenrodRoyal Scallop