The Cook County cook book

EGG CROQUETTES.— Chop 6 hard-boiled eggs fine, rub 1 tablespoon of butter and 2 tablespoons of flour together and add 1/2 pt. of milk; stir over the fire until thick and smooth; add pepper and salt to taste. Chop the whites of the eggs very fine, or put them through a vegetable press, add them to the mixture; turn out to cool. When cold, take 2 tablespoons of this mixture in the hand, make it into a sort of well; put the yolk in the center, and fold the white mixture all over. Dip in egg and roll in bread crumbs, making a perfect ball. Fry in hot fat and serve with cream sauce, with chopped parsley. — Mrs. C. C. Cleveland,artlett, 111. EGGS CREOLE.— Boil 1 cup of rice. Put 2 tablespoons of butter in a saucepan, add 1 onion and 1 green pepper chopped; shake over fire until they are soft, not brown. Cut 4 peeled tomatoes into halves and press out the seeds; then cut them in pieces; add to the peppers and onion, cook 15 minutes and salt to taste. Remove the shells from 6 hard boiled eggs and put into a serving dish, pour over the sauce, 'heap the rice at the ends or at the sides, and send to the table. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, CUBAN EGGS.— Use 8 eggs for 6 people. Cook 4 tablespoons of sausage meat and 1 onion together over a hot fire for 5 minutes; beat the eggs thoroughly and add seasoning to taste; put the pan on a cooler part of the stove and pour in the eggs; stir till the eggs 'become thick and creamy, then pour into a warm dish and serve with buttered toast. The eggs may be poured over the toast if desired. — Mrs. John Adkins, Wheeling, 111. CURRIED EGGS.— Make a sauce of a tablespoon of butter in which an onion has been simmered until done, but not brown, stir in 1 tablespoon of flour until it is smooth, add a teaspoon of curry powder, rub all to a smooth paste. Pour slowly into the saucepan, a cup of veal, mutton, chicken or any other soup stock left from the day before. Slice the eggs in a deep vegetable dish and pour this sauce over them. — Mrs. Almond Case, Palatine, 111. VARIATION I. — For 6 hard-boiled eggs take 1 dessertspoon of butter, and mix into it 1 tablespoon of flour, J^ tablespoon of curry powder, and a little salt. Pour into this a J^ pt. of boiling milk and set back on the stove to cook; stir until it begins to thicken like white sauce; pour this over the warm eggs and serve hot. — Mrs. C. F. Adams, Franklin, 111. VARIATION II. — Put 2 tablespoons of butter in a saucepan, add 3 onions, cut into very thin slices; stand the saucepan over very hot water and cook for 20 minutes; add 1 teaspoon of curry powder, ginger, salt and pepper to taste, and 1 tablespoon of flour; mix and add Y^ pt. of water; stir until boiling. Cut 6 hard-boiled eggs into thin slices; arrange them over a dish of carefully boiled rice on a hot platter; pour over the sauce and send to the tabic. — Mrs. Julius Casper, Wheeling, 111. VARIATION III. — Boil hard as many eggs as required, remove the shell, cut in halves, take out the yolks, mix all the yolks in a small basin with the curry powder, allowing 1 small teaspoon of curry to 2 yolks. Refill the halves of the whites with the mixture. Arrange the water-cress nicely in a glass dish forming a bed for the eggs to rest in. — Mrs. B. Reeves, Palatine, 111.