EGGS A LA BUCKINGHAM.— Have as many slices of toast
as there are persons to be served. Either dip the crusts of the
toast in hot water or pour hot salted milk over them. Make a
cream sauce and cover toast and scramble as many eggs as there
are persons to be served, pour over cream sauce and sprinkle
grated cheese over the top✪ Eggs à la Buckingham to suit taste. Set in oven just long
enough to melt cheese. Serve at once. — ^^Mrs. H. B. Sanborne,
Bartlett, 111.
EGG BUTTER.— To 3 well-beaten eggs add 1 pt. of molasses✪ Egg Butter.
Boil until it thickens. — Mrs. C. J. Jeffries, Winnetka, 111.
EGGS A LA CARACAS.— Pick over 2 ounces of smoked, dried
beef and chop finely, add 1 cup tomatoes, Yz cup of grated cheese,
a few drops of onion juice, cinnamon and cayenne, to taste. Melt
2 tablespoons of butter, add mixture, and when heated add 3 eggs
22 EGGS
well beaten✪ Eggs a la Caracas. Cook until eggs are of creamy consistency, stirring
and scraping from the bottom of the pan. — Mrs. Andrew Ander-
son, Kenilworth, 111.
EGGS IN CASES.— Warm slightly 2 tablespoons butter, and
mix with J^ handful bread crumbs; 1 teaspoon minced parsley, salt
and cayenne. Butter the bottoms of 6 souffle cases✪ Eggs in Cases, put a little
of the mixture in each and break a fresh tgg on top, cover with
bread crumbs and put in the oven to set or set on the broiler to
brown the crumbs and set the eggs. — Mrs. John Barber, Mayfair,
111.
CELERY EGGS.— Chop 6 cold hard-boiled eggs and 1 bunch
of celery, season with salt and pepper, add 3 rolled crackers and
1 cup of milk✪ Celery Eggs. Fry in hot butter. — Mrs. C. J. Jeffries, Winnetka,
III.
EGGS AND CHEESE.— Cover well with grated cheese a but-
tered flat dish and let the cheese soften in the oven. Break 3 or 4
eggs over it and return to the oven till the eggs are set; put on
another grating of cheese and cover with bread crumbs✪ Eggs and Cheese; brown
and serve very hot. — Mrs. J. Donohoe, Winnetka, 111.
CODDLED EGGS.— Scald 1 cup milk, add 1 egg slightly beat✪ Coddled Eggs-
en. Cook over hot water, stirring constantly, then add salt and
pepper to taste, and serve on hot toast. — ^^Mrs. J. C. Appleton, Bart-
lett, 111.
EGGS— COLORADO STYLE.— Soak 1 cup of bread crumbs
in 1 cup of milk. Beat 5 eggs very light and stir with the soaked
crumbs, beating 5 minutes. Pour the mixture in 1 tablespoon of
very hot butter, season with pepper and salt✪ Eggs - Colorado Style, and quickly stir with
a fork for 3 minutes. Serve at once. — Mrs. C. J. Jeffries, Win-
netka, 111.
COLUMBUS EGGS.— Cut hard-boiled eggs in halves cross-
wise, cut a slice oif of each end to make them stand up. Remove
the yolks and chop and mix with minced veal, chicken or other
delicate meat. Add a little cream and season with salt and pepper
and a little nutmeg. Put this mixture into the whites, press it
smooth and put the 2 halves together, like whole eggs. — Mrs.
James Ellis, Palatine, 111.
COOK COUNTY COOK BOOK 23 ✪ Columbus Eggs
Page 11 · 11 recipe records on this page
Presented as published in 1912. 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
EGGS A LA BUCKINGHAM.— Have as many slices of toast as there are persons to be served. Either dip the crusts of the toast in hot water or pour hot salted milk over them. Make a cream sauce and cover toast and scramble as many eggs as there are persons to be served, pour over cream sauce and sprinkle grated cheese over the top to suit taste. Set in oven just long enough to melt cheese. Serve at once. — ^^Mrs. H. B. Sanborne, Bartlett, 111.
EGG BUTTER.— To 3 well-beaten eggs add 1 pt. of molasses. Boil until it thickens. — Mrs. C. J. Jeffries, Winnetka, 111.
EGGS A LA CARACAS.— Pick over 2 ounces of smoked, dried beef and chop finely, add 1 cup tomatoes, Yz cup of grated cheese, a few drops of onion juice, cinnamon and cayenne, to taste. Melt 2 tablespoons of butter, add mixture, and when heated add 3 eggs
well beaten. Cook until eggs are of creamy consistency, stirring and scraping from the bottom of the pan. — Mrs. Andrew Anderson, Kenilworth, 111.
EGGS IN CASES.— Warm slightly 2 tablespoons butter, and mix with J^ handful bread crumbs; 1 teaspoon minced parsley, salt and cayenne. Butter the bottoms of 6 souffle cases, put a little of the mixture in each and break a fresh egg on top, cover with bread crumbs and put in the oven to set or set on the broiler to brown the crumbs and set the eggs. — Mrs. John Barber, Mayfair,
CELERY EGGS.— Chop 6 cold hard-boiled eggs and 1 bunch of celery, season with salt and pepper, add 3 rolled crackers and 1 cup of milk. Fry in hot butter. — Mrs. C. J. Jeffries, Winnetka,
EGGS AND CHEESE.— Cover well with grated cheese a buttered flat dish and let the cheese soften in the oven. Break 3 or 4 eggs over it and return to the oven till the eggs are set; put on another grating of cheese and cover with bread crumbs; brown and serve very hot. — Mrs. J. Donohoe, Winnetka, 111.
CODDLED EGGS.— Scald 1 cup milk, add 1 egg slightly beaten. Cook over hot water, stirring constantly, then add salt and pepper to taste, and serve on hot toast. — ^^Mrs. J. C. Appleton, Bartlett, 111.
EGGS— COLORADO STYLE.— Soak 1 cup of bread crumbs in 1 cup of milk. Beat 5 eggs very light and stir with the soaked crumbs, beating 5 minutes. Pour the mixture in 1 tablespoon of very hot butter, season with pepper and salt, and quickly stir with a fork for 3 minutes. Serve at once. — Mrs. C. J. Jeffries, Winnetka, 111.
COLUMBUS EGGS.— Cut hard-boiled eggs in halves crosswise, cut a slice off of each end to make them stand up. Remove the yolks and chop and mix with minced veal, chicken or other delicate meat. Add a little cream and season with salt and pepper and a little nutmeg. Put this mixture into the whites, press it smooth and put the 2 halves together, like whole eggs. — Mrs. James Ellis, Palatine, 111.
Records on this page
Eggs à la BuckinghamCreamed Toast with EggsEgg CoquelicotEgg ButterEggs a la CaracasEggs in CasesCelery EggsEggs and CheeseCoddled EggsEggs - Colorado StyleColumbus Eggs