EGG DAFFODILS.— Chop the whites of 6 hard boiled eggs✪ Eggs Creole fine, then run through a vegetable press. Have ready a cup of drawn butter sauce, seasoned with pepper, salt and onion juice. 26 EGGS Mix the whites with this, and keep hot over boiling water. Have ready rounds of toast buttered and slightly moistened with gravy, chicken, veal or turkey. Arrange on a hot platter and cover each round with the white mixture, flattening it on top. Run the yolks through the press, reducing them to a yellow powder; season with salt and pepper and put a spoonful on each white round, — Mrs. Mary Carpenter, Des Plaines, 111. DAINTY EGGS.— Beat white of 1 egg, put on a thin slice of toasted bread, add the beaten yolk to white, cover with tablespoon of cream.✪ Dainty Eggs Cook 3 or 4 minutes in a hot oven; suitable for an in- valid.— 'Mrs. Julius Casper, Wheeling, 111. DELICATE EGGS.— Beat eggs light, season with salt and pepper, put in buttered cups, place in steamer long enough to be- come thoroughly heated. Serve at once. Suited for an invalid. — Mrs. J. S. Putnam, Wheeling, 111. DEVILED EGGS. — Have as many liard-boiled eggs as desired, remove shells and halve each egg lengthwise, slipping the egg yolks into a bowl, mash and mix with salad or mayonnaise dressing until free from lumps, make into balls and replace in the whites. Garnish with parsley and serve nested in lettuce and cress. Rad- ishes make a nice garnish, thus giving the 4 colors, red, white, green and yellow. Grated cheese may be used in deviled eggs if desired. — Mrs. Frank Cress, Park Ridge, 111. VARIATION I. — ^Shell and halve lengthwise hard-boiled eggs, take out the yolks and rub them to a smooth paste with a table- spoon of mixed olive oil and minced ham, chicken or other desired meat, and a teaspoon of finely chopped parsley, season with salt and pepper and mix well. Fill the whites with the mixture and arrange on a glass dish on a bed of crisp lettuce leaves. — Mrs. Chas. Johnston, Des Plaines, 111. VARIATION II. — Mix the yolks of hard-boiled eggs with pep- per, salt, finely chopped onion and mustard to taste, and cream to soften, rub smooth to return to the whites, laying the halves together. — Mrs. Ralph Charters, Park Ridge, 111. VARIATION III. — Mash the yolks with mustard, vifiegar, salt and pepper to taste, form balls and return to the whites and serve cold. — Mrs. Edith Fairchild, Glen View, 111. COOK COUNTY COOK BOOK 27 VARIATION IV (hot).— Mash the yolks of hard-boiled eggs with butter, pepper, salt and cream. Refill hollows, lay together^ put bits of butter on, set in oven and brown. The halves which have 'been filled with the prepared yolks may be put together and run through with a toothpick to keep them together and rolled in beaten white of egg and cracker crumbs and fried over a hot blaze in a teaspoon of butter and 1 of lard until brown. — Mrs. H. A. Sherman, Palatine, 111.

AI-modernized reading of the original text

EGG DAFFODILS.— Chop the whites of 6 hard boiled eggs fine, then run through a vegetable press. Have ready a cup of drawn butter sauce, seasoned with pepper, salt and onion juice. Mix the whites with this, and keep hot over boiling water. Have ready rounds of toast buttered and slightly moistened with gravy, chicken, veal or turkey. Arrange on a hot platter and cover each round with the white mixture, flattening it on top. Run the yolks through the press, reducing them to a yellow powder; season with salt and pepper and put a spoonful on each white round, — Mrs. Mary Carpenter, Des Plaines, 111. DAINTY EGGS.— Beat white of 1 egg, put on a thin slice of toasted bread, add the beaten yolk to white, cover with tablespoon of cream. Cook 3 or 4 minutes in a hot oven; suitable for an invalid. — Mrs. Julius Casper, Wheeling, 111. DELICATE EGGS.— Beat eggs light, season with salt and pepper, put in buttered cups, place in steamer long enough to become thoroughly heated. Serve at once. Suited for an invalid. — Mrs. J. S. Putnam, Wheeling, 111. DEVILED EGGS. — Have as many hard-boiled eggs as desired, remove shells and halve each egg lengthwise, slipping the egg yolks into a bowl, mash and mix with salad or mayonnaise dressing until free from lumps, make into balls and replace in the whites. Garnish with parsley and serve nested in lettuce and cress. Radishes make a nice garnish, thus giving the 4 colors, red, white, green and yellow. Grated cheese may be used in deviled eggs if desired. — Mrs. Frank Cress, Park Ridge, 111. VARIATION I. — Shell and halve lengthwise hard-boiled eggs, take out the yolks and rub them to a smooth paste with a tablespoon of mixed olive oil and minced ham, chicken or other desired meat, and a teaspoon of finely chopped parsley, season with salt and pepper and mix well. Fill the whites with the mixture and arrange on a glass dish on a bed of crisp lettuce leaves. — Mrs. Chas. Johnston, Des Plaines, 111. VARIATION II. — Mix the yolks of hard-boiled eggs with pepper, salt, finely chopped onion and mustard to taste, and cream to soften, rub smooth to return to the whites, laying the halves together. — Mrs. Ralph Charters, Park Ridge, 111. VARIATION III. — Mash the yolks with mustard, vinegar, salt and pepper to taste, form balls and return to the whites and serve cold. — Mrs. Edith Fairchild, Glen View, 111. VARIATION IV (hot).— Mash the yolks of hard-boiled eggs with butter, pepper, salt and cream. Refill hollows, lay together, put bits of butter on, set in oven and brown. The halves which have 'been filled with the prepared yolks may be put together and run through with a toothpick to keep them together and rolled in beaten white of egg and cracker crumbs and fried over a hot blaze in a teaspoon of butter and 1 of lard until brown. — Mrs. H. A. Sherman, Palatine, 111.

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Eggs CreoleCurried EggsEgg DaffodilsDainty Eggs

The Cook County cook book