VARIATION I.— Place the eggs in cold water✪ Variation I for Boiled Eggs. When they have come to a good boil which will require aibout 10 minutes, they are ready to serve. If a thin boiled egg is desired, let cook 2 min- utes for set white and soft yolk, 4 minutes to cut through the same ratio and 8 minutes for a hard boiled egg. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION II.— Heat a basin with boiling water till it is thoroughly hot; turn off the water and put in the eggs, moving them round so that every part shall receive the heat. Have ready a kettle of boiling water✪ Variation II for Boiled Eggs, iK)ur this over the eggs, and cover the basin to prevent any steam from escaping. In 12 minutes they will be perfectly cooked. — Mrs. C. J. Jeffries, Winnetka, 111. HARD-BOILED EGGS AND GIBLET SAUCE.— Eggs boiled hard may be cut in two lengthwise. Place them on a platter and pour a sauce made of chicken giblets or else some left-over turkey gravy✪ Hard-Boiled Eggs and Giblet Sauce. — 'Mrs. C. J. Jeffries, Winnetka, 111. EGGS A LA BONNE CUISINE.— Cut 4 hard boiled eggs in half, scoop out yolks, and rub to a paste with a tablespoon of but- ter and 1 tablespoon of anchovy paste, a pinch of curry powder and 1 teaspoon of chutney. Fill whites with the mixture, fry rounds of bread a golden brown, and when cold spread with the remainder of the paste. Place half an egg on each round, and, with a pastry tube, garnish with cooked spinach rubbed through a sieve with a little butter. — Mrs. Alex. Drcxel, Park Ridge, 111. MOCK BRAINS.— Beat egg yolks very light, add 1 teaspoon orf water or milk to each 2 yolks, season with pepper and salt and scramble in butter. — Mabel Sturtevant, 105 S. Dear^born St., Chi- cago, 111. BREADED EGGS. — Boil required number hard and cut in round, thick slices, pepper and salt and dip each in beaten raw egg, then in fine bread crumbs or powdered cracker crumbs, and fry in butter, hissing hot; drain oflF grease and serve hot. — Mrs. D. E. Gentry, Glencoe, 111. COOK COUNTY COOK BOOK 21 ROYAL CREAMED EGGS.— Boil 6 eggs and cut in slices. Make a sauce by creaming 1 level tablespoon of butter with 2j4 tablespoons of flour and adding 1 pt, of cream or cream and milk; boil 3 minutes. In a granite basin put a layer of cream, then a layer of sliced iboiled eggs; another layer of cream and repeat. Sprinkle rolled cracker over the top, dot with pieces of butter and brown in the oven, — Mrs. C. J. JeflFries, Winnetka, 111. EGGS BROUILLE. — Cut 2 mushrooms into dice, and fry them for 1 iminute in 1 tablespoon of butter. Beat together 6 eggs, salt, pepper and Y^ cup milk or cream, and put them in a saucepan, add 3 tablespoons of butter✪ Eggs à la Bonne Cuisine and mushrooms to these ingredients. Stir over a moderate heat until the mixture begins to thicken. Take from the fire and beat rapidly until the egg becomes quite thick and creamy. Have slices of toast on a hot dish. Heap the mixture on these and garnish with points of toast. Serve at once. Soup stock may be substituted for the milk. A grating of nutmeg may be added if liked. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. EGGS IN BROWN BUTTER.— Cook 6 eggs in a tablespoon of huttcr until the whites are set, season with salt and pepper and place on a platter. Brown 2 tablespoons of butter in a pan, add' I teaspoon of vinegar and ^ cup water and pour over the eggs. — Mrs. Jennie Case, Franklin, 111.

AI-modernized reading of the original text

VARIATION I.— Place the eggs in cold water. When they have come to a good boil which will require about 10 minutes, they are ready to serve. If a thin boiled egg is desired, let cook 2 minutes for set white and soft yolk, 4 minutes to cut through the same ratio and 8 minutes for a hard boiled egg. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION II.— Heat a basin with boiling water till it is thoroughly hot; turn off the water and put in the eggs, moving them round so that every part shall receive the heat. Have ready a kettle of boiling water, Pour this over the eggs, and cover the basin to prevent any steam from escaping. In 12 minutes they will be perfectly cooked. — Mrs. C. J. Jeffries, Winnetka, 111. HARD-BOILED EGGS AND GIBLET SAUCE.— Eggs boiled hard may be cut in two lengthwise. Place them on a platter and pour a sauce made of chicken giblets or else some left-over turkey gravy. — 'Mrs. C. J. Jeffries, Winnetka, 111. EGGS A LA BONNE CUISINE.— Cut 4 hard boiled eggs in half, scoop out yolks, and rub to a paste with a tablespoon of butter and 1 tablespoon of anchovy paste, a pinch of curry powder and 1 teaspoon of chutney. Fill whites with the mixture, fry rounds of bread a golden brown, and when cold spread with the remainder of the paste. Place half an egg on each round, and, with a pastry tube, garnish with cooked spinach rubbed through a sieve with a little butter. — Mrs. Alex. Drexel, Park Ridge, 111. MOCK BRAINS.— Beat egg yolks very light, add 1 teaspoon of water or milk to each 2 yolks, season with pepper and salt and scramble in butter. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. BREADED EGGS. — Boil required number hard and cut in round, thick slices, pepper and salt and dip each in beaten raw egg, then in fine bread crumbs or powdered cracker crumbs, and fry in butter, hissing hot; drain off grease and serve hot. — Mrs. D. E. Gentry, Glencoe, 111. ROYAL CREAMED EGGS.— Boil 6 eggs and cut in slices. Make a sauce by creaming 1 level tablespoon of butter with 2j4 tablespoons of flour and adding 1 pt, of cream or cream and milk; boil 3 minutes. In a granite basin put a layer of cream, then a layer of sliced boiled eggs; another layer of cream and repeat. Sprinkle rolled cracker over the top, dot with pieces of butter and brown in the oven, — Mrs. C. J. JeflFries, Winnetka, 111. EGGS BROUILLE. — Cut 2 mushrooms into dice, and fry them for 1 minute in 1 tablespoon of butter. Beat together 6 eggs, salt, pepper and Y^ cup milk or cream, and put them in a saucepan, add 3 tablespoons of butter and mushrooms to these ingredients. Stir over a moderate heat until the mixture begins to thicken. Take from the fire and beat rapidly until the egg becomes quite thick and creamy. Have slices of toast on a hot dish. Heap the mixture on these and garnish with points of toast. Serve at once. Soup stock may be substituted for the milk. A grating of nutmeg may be added if liked. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. EGGS IN BROWN BUTTER.— Cook 6 eggs in a tablespoon of butter until the whites are set, season with salt and pepper and place on a platter. Brown 2 tablespoons of butter in a pan, add 1 teaspoon of vinegar and ^ cup water and pour over the eggs. — Mrs. Jennie Case, Franklin, 111.

Records on this page

Eggs BeauregardVariation I for Boiled EggsVariation II for Boiled EggsHard-Boiled Eggs and Giblet SauceEggs à la Bonne CuisineMock BrainsBreaded EggsRoyal Creamed EggsEggs BrouilleEggs in Brown Butter

The Cook County cook book