The century cook book

Eggs a La Suisse. Spread the bottom of a dish with two ounces of fresh butter; cover this with grated cheese, and break eight whole eggs upon the cheese without breaking the yolks. Season with red pepper, and salt if necessary ; pour a little cream on the surface, strew about two ounces of grated cheese on the top, and set the eggs in a moderate oven for about a quarter of an hour. Pass a hot salamander over the top to brown it. Curried Eggs. Slice two onions and fry in butter; add a tablespoonful of curry powder, and one pint of good broth or stock; stew till onions are quite tender; add a cup of cream thickened with arrowroot or rice flour, simmer a few moments, then add eight or ten hard boiled eggs cut in slices, and beat them well, but do not boil. Creamed Eggs. Boil six eggs twenty minutes. Make one pint of cream sauce. Have six slices of toast on a hot dish. Put a layer of sauce on each one, and then part of the whites of the eggs ; cut in thin strips, and rub part of the yolks through a sieve on the toast. Repeat this, and finish with a third layer of sauce. Place in the oven for about three minutes. Garnish with parsley, and serve. VEGETABLES The Potato. Boiled Potatoes. Peel the potatoes and let stand in cold water for at least half an hour before boiling. Put in a kettle, cover with cold water and boil until done, which will take from thirty to forty minutes. When done, drain, and put back upon the stove, removing the cover to let the steam escape; then dish up and serve. Baked Potatoes. Select large, smooth potatoes, wash and bake without removing the skins. Mashed Potatoes. Select small and Mashed Potatoes, irregular-shaped potatoes, which will not look so well cooked in other ways; peel, wash and boil until done; drain and wash thoroughly, season with salt and pepper, butter and milk or cream. Stir until light, put in a tureen, put small bits of butter over the top, and serve. Potatoes Roasted with Meat. Peel and wash medium-sized potatoes, put in with roast meat and roast for thirty or forty minutes, basting frequently. Potato Cakes. Take cold mashed potatoes and form into small cakes with the hands, put a spoonful of drippings into a hot frying-pan, put in the cakes and fry both sides to a nice brown; serve at once. 94 Vegetables Baked Potato Balls. Take warm mashed potatoes, form into round balls with the hands, roll in flour, place in rows in a baking pan and bake in a quick oven for fifteen minutes, serve with drawn butter sauce. Fried Potatoes. Slice cold potatoes (new ones are the best) and put in a frying-pan with hot melted butter, fry until brown and stir to keep from scorching; serve hot. French Fried Potatoes. Peel and cut potatoes into narrow strips lengthwise, wash and drain, and dry upon a towel or napkin, then plunge into hot fat and fry to a nice brown. Take out with a wire skimmer, drain in a colander, sprinkle with salt and pepper and serve hot. Escalloped Potatoes. Peel and slice small potatoes, wash and place a layer of them irf a baking dish; season with salt and pepper, and put small bits of butter on the top Continue these layers until the dish is full. Then pour in enough milk to almost cover the potatoes, put in the oven and bake for three-quarters of an hour.