DEVILED EGGS ON TOAST.— Mix the yolks of 5 hard- boiled eggs, a dash of drj' mustard, 1 tablespoon olive oil, salt, red and black pepper together in a bowl with the back of a silver spoon till smooth. Put }4 pt. of milk, butter size of a walnut, which has been mixed with 2 teaspoons of flour, the whites of 5 eggs cut up fine, and salt✪ White Sauce with Cheese, all into the chafing dish. Stir steadily till boiling hot. When done put thick slices of buttered toast in a dish, then the, cheese, and last the hot white sauce, and serve. — Mrs. C. J. Jeffries, Winnetka, 111. DEVILED EGGS.— Cut 6 hard-boiled eggr^ in halves length- wise; take out the yolks and mix them thoroughly with 2 table- spoons of olive oil or melted butter, 3 tablespoons of vinegar and 1 tablespoon of celery salt. Fill in the yolk cavities with this mix- ture and serve on lettuce leaves garnished with a leaf of parsley on each one. — Mrs. Conklin, 914 No. 5th Ave., Maywood, 111. EGGS DIVORCOM.— Poach in boiling water to which a pinch of salt has been added, 1 egg to each person, lift off with a skimmer and lay on puree of onions and spread over a tablespoon of Bear- naise sauce to each egg. Fry an equal number of eggs, folding whites over yolks with a knife. Place on puree of spinach, spread- ing tomato sauce over an-d serve. — Mrs. Castle Hopkins, Win- netka, 111. EGGS A LA DURANGO.— Boil 6 fried Spanish peppers 20 minutes. Drain, remove seeds and skin and chop fine. Fry in a spoonful of lard with % onion, chopped, and 1 clove of garlic. Add 1 cup well washed rice and cook until dry; then cover with soup stock, and cook until tender, add a lump of butter, and salt to taste, and break half a dozen eggs on top of the rice and scramble. Serve hot. — Mrs. William Myers, Franklin, 111. 28 EGGS EGG ESCALFADOS.— Butter a deep dish, sprinkle with salt and break 6 eggs separately in it. Melt 1 oz. of butter and while it is hot stir it into 1 tablespoon of cream or milk. Pour it over the eggs, cover closely and bake in a moderate oven for 10 min- utes.—Mrs. C. J. Jeffries, Winnetka, 111. WHITE HOUSE ESCALLOPED EGGS.— Cut 8 hard-boiled eggs in thin slices; put in a baking dish a layer of egg and then a layer of bread crumbs, salt and pepper, put small pieces of butter on each layer of egg; pour over all 1 cup of sweet cream or milk, set in a hot oven for 10 minutes. — Mrs. May C. Fletcher, Maywood, 111. EGG A LA ESPAGNOLE— Chop very fine 2 small cloves of garlic and half a green pepper. Dice 2 small tomatoes or 1 very large one. Put in a saucepan a piece of butter the size of an egg; when melted, put in the tomatoes, garlic, and pepper. Cook slowly until tomatoes are done, then add the 6 eggs and salt. Stir and keep stirring until the eggs are thick. Serve quickly. This is, easy to cook in a chafing dish. — Mr?. C. E. Westinghous, Mayfair, 111. EGG FAREES.— Cut a slice from each end of 6 hard-boiled eggs✪ Deviled Eggs and cut eggs in halves. Mash yolks until light, add y^ tea- spoon of pepper, 14 teaspoon of salt, 1 tablespoon of butter, 4 table- spoons of milk and 3 drops of onion juice, mix thoroughly and heap high in the hollows of the whites. Place all on a tin plate or pan in the oven for 6 minutes. Arrange the eggs on a warm dish and pour over them a cream. Bechamel, tomato or curry sauce. — Mrs; Ella Fairchild, Palatine, 111.

AI-modernized reading of the original text

DEVILED EGGS ON TOAST.— Mix the yolks of 5 hardboiled eggs, a dash of drj' mustard, 1 tablespoon olive oil, salt, red and black pepper together in a bowl with the back of a silver spoon till smooth. Put }4 pt. of milk, butter size of a walnut, which has been mixed with 2 teaspoons of flour, the whites of 5 eggs cut up fine, and salt, all into the chafing dish. Stir steadily till boiling hot. When done put thick slices of buttered toast in a dish, then the, cheese, and last the hot white sauce, and serve. — Mrs. C. J. Jeffries, Winnetka, 111. DEVILED EGGS.— Cut 6 hard-boiled eggs in halves lengthwise; take out the yolks and mix them thoroughly with 2 tablespoons of olive oil or melted butter, 3 tablespoons of vinegar and 1 tablespoon of celery salt. Fill in the yolk cavities with this mixture and serve on lettuce leaves garnished with a leaf of parsley on each one. — Mrs. Conklin, 914 No. 5th Ave., Maywood, 111. EGGS DIVORCOM.— Poach in boiling water to which a pinch of salt has been added, 1 egg to each person, lift off with a skimmer and lay on puree of onions and spread over a tablespoon of Bearnaise sauce to each egg. Fry an equal number of eggs, folding whites over yolks with a knife. Place on puree of spinach, spreading tomato sauce over and serve. — Mrs. Castle Hopkins, Winnetka, 111. EGGS A LA DURANGO.— Boil 6 fried Spanish peppers 20 minutes. Drain, remove seeds and skin and chop fine. Fry in a spoonful of lard with % onion, chopped, and 1 clove of garlic. Add 1 cup well washed rice and cook until dry; then cover with soup stock, and cook until tender, add a lump of butter, and salt to taste, and break half a dozen eggs on top of the rice and scramble. Serve hot. — Mrs. William Myers, Franklin, 111. EGG ESCALFADOS.— Butter a deep dish, sprinkle with salt and break 6 eggs separately in it. Melt 1 oz. of butter and while it is hot stir it into 1 tablespoon of cream or milk. Pour it over the eggs, cover closely and bake in a moderate oven for 10 minutes.—Mrs. C. J. Jeffries, Winnetka, 111. WHITE HOUSE ESCALLOPED EGGS.— Cut 8 hard-boiled eggs in thin slices; put in a baking dish a layer of egg and then a layer of bread crumbs, salt and pepper, put small pieces of butter on each layer of egg; pour over all 1 cup of sweet cream or milk, set in a hot oven for 10 minutes. — Mrs. May C. Fletcher, Maywood, 111. EGG A LA ESPAGNOLE— Chop very fine 2 small cloves of garlic and half a green pepper. Dice 2 small tomatoes or 1 very large one. Put in a saucepan a piece of butter the size of an egg; when melted, put in the tomatoes, garlic, and pepper. Cook slowly until tomatoes are done, then add the 6 eggs and salt. Stir and keep stirring until the eggs are thick. Serve quickly. This is, easy to cook in a chafing dish. — Mr?. C. E. Westinghous, Mayfair, 111. EGG FAREES.— Cut a slice from each end of 6 hard-boiled eggs and cut eggs in halves. Mash yolks until light, add y^ teaspoon of pepper, 14 teaspoon of salt, 1 tablespoon of butter, 4 tablespoons of milk and 3 drops of onion juice, mix thoroughly and heap high in the hollows of the whites. Place all on a tin plate or pan in the oven for 6 minutes. Arrange the eggs on a warm dish and pour over them a cream. Bechamel, tomato or curry sauce. — Mrs; Ella Fairchild, Palatine, 111.

Records on this page

White Sauce with CheeseDeviled EggsEggs DivorcomEggs a la DurangoEgg EscalfadosWhite House Escalloped EggsEgg a la EspagnoleEgg Farees

The Cook County cook book