FRIED EGGS AND BACON.— Fry 12 thin slices of bacon until crisp; take them out and keep hot in the oven. Break 6 eggs✪ Fried Eggs separately into the boiling fat and fry until brown. Serve with the eggs laid over the bacon, . and small fried squares of bread placed around. Hash can be used instead of bacon. — Mrs. C. J. Jeffries, Winnetka, 111. POACHED EGGS, SPANISH STYLE.— Heat an earthen pan slowly and melt in it a tablespoon of butter; add a teaspoon of salt, a little pepper and a small onion minced very fine✪ Poached Eggs, Spanish Style; parsley and sweet herbs may be substituted instead of the onion. Drop in the eggs one at a time; do not stir, but let them brown a little; turn carefully and brown the other side. Serve in the same dish as hot as possible. — Mrs. C. J. Jeffries, Winnetka, 111. FRIED EGGS WITH BROWN SAUCE.— Put a lump of but- ter into the frying pan, and when it hisses sharply, fry the eggs. When done, dish and keep them hot over boiling water. Melt 2 tablespoons of butter, add 1 tablespoon of flour; fry brown, then add 1 tablespoon of vinegar and a little onion juice with pepper and salt✪ Fried Eggs with Brown Sauce. Boil the whole together for 2 minutes; pour it over the eggs and serve. — Mrs. Alex. Drexel, Park Ridge, 111. FRIED EGGS WITH VEAL.— Chop veal fine and mix with white sauce; season highly, bring to a boil and mold in the middle of a hot platter. Against this hillock of mince lay fried eggs, neatly trimmed, and outside of these curled strips of fried breakfast bacon. This dish will be much improved by the addition of half a can of mushrooms✪ Fried Eggs with Veal, minced fine. — ^Mrs. Tom Bell, Bartlett, 111. FRIED EGGS WITH POTATOES.— Slice cold boiled pota- toes and fry in butter till nicely brown; in the meantime beat 1 or 2 eggs✪ Fried Eggs with Potatoes and stir into the potatoes nicely, and take up at once so as not to harden the egg, but merely to cook slightly. One egg is enough for 3 or 4 persons. — Mrs. Martha Barber, Mayfair, 111. EGGS IN FORCEMEAT.^Shell and cut 4 hard-boiled eggs in two and rub the yolks through a sieve or strainer; rub 1 tea- COOK COUNTY COOK BOOK 51 spoon of flour and 2 tablespoons of butter together, add 1 cup of soup stock seasoning, 1 slice of onion and 1 teaspoon of lemon juice, 1 clove, 1 'bay leaf and a sprig of parsley, stew gently 12 min- utes and then strain it over cup bread crumbs✪ Eggs in Forcemeat and meat which must be well mixed. Fill the egg hollows with some of this mix- ture and spread the rest on a small platter. Stand the filled eggs in this bed of forcemeat and decorate them and it with little mounds of the sifted yolks. Bake in a moderate oven 8 minutes. Serve with J/2 pt. of tomato, Bechamel or ibrown sauce poured over the dish or in a separate dish. Nice for luncheon. Serves 6. — Mrs. T. R. Barker, Kenilworth, 111. EGGS AU GRATIN.— Cut hard^-boiled eggs in slices and lay them in a deep dish in close circular rows. Make a sauce of a tablespoon of butter, the yolks of 4 eggs, a little grated cheese and y2 cup of sweet milk. Stir this over the fire until it thickens, pour it over ^t eggs, strew some bread crumbs on the top and bake for about 10 minutes. Serve hot. Nice for Lent. — Mrs. Anna Brinkley, Winnetka, 111.

AI-modernized reading of the original text

FRIED EGGS AND BACON.— Fry 12 thin slices of bacon until crisp; take them out and keep hot in the oven. Break 6 eggs separately into the boiling fat and fry until brown. Serve with the eggs laid over the bacon, . and small fried squares of bread placed around. Hash can be used instead of bacon. — Mrs. C. J. Jeffries, Winnetka, 111. POACHED EGGS, SPANISH STYLE.— Heat an earthen pan slowly and melt in it a tablespoon of butter; add a teaspoon of salt, a little pepper and a small onion minced very fine; parsley and sweet herbs may be substituted instead of the onion. Drop in the eggs one at a time; do not stir, but let them brown a little; turn carefully and brown the other side. Serve in the same dish as hot as possible. — Mrs. C. J. Jeffries, Winnetka, 111. FRIED EGGS WITH BROWN SAUCE.— Put a lump of butter into the frying pan, and when it hisses sharply, fry the eggs. When done, dish and keep them hot over boiling water. Melt 2 tablespoons of butter, add 1 tablespoon of flour; fry brown, then add 1 tablespoon of vinegar and a little onion juice with pepper and salt. Boil the whole together for 2 minutes; pour it over the eggs and serve. — Mrs. Alex. Drexel, Park Ridge, 111. FRIED EGGS WITH VEAL.— Chop veal fine and mix with white sauce; season highly, bring to a boil and mold in the middle of a hot platter. Against this hillock of mince lay fried eggs, neatly trimmed, and outside of these curled strips of fried breakfast bacon. This dish will be much improved by the addition of half a can of mushrooms, minced fine. — ^Mrs. Tom Bell, Bartlett, 111. FRIED EGGS WITH POTATOES.— Slice cold boiled potatoes and fry in butter till nicely brown; in the meantime beat 1 or 2 eggs and stir into the potatoes nicely, and take up at once so as not to harden the egg, but merely to cook slightly. One egg is enough for 3 or 4 persons. — Mrs. Martha Barber, Mayfair, 111. EGGS IN FORCEMEAT.— Shell and cut 4 hard-boiled eggs in two and rub the yolks through a sieve or strainer; rub 1 tea- spoon of flour and 2 tablespoons of butter together, add 1 cup of soup stock seasoning, 1 slice of onion and 1 teaspoon of lemon juice, 1 clove, 1 'bay leaf and a sprig of parsley, stew gently 12 minutes and then strain it over cup bread crumbs and meat which must be well mixed. Fill the egg hollows with some of this mixture and spread the rest on a small platter. Stand the filled eggs in this bed of forcemeat and decorate them and it with little mounds of the sifted yolks. Bake in a moderate oven 8 minutes. Serve with J/2 pt. of tomato, Bechamel or ibrown sauce poured over the dish or in a separate dish. Nice for luncheon. Serves 6. — Mrs. T. R. Barker, Kenilworth, 111. EGGS AU GRATIN.— Cut hard-boiled eggs in slices and lay them in a deep dish in close circular rows. Make a sauce of a tablespoon of butter, the yolks of 4 eggs, a little grated cheese and y2 cup of sweet milk. Stir this over the fire until it thickens, pour it over ^t eggs, strew some bread crumbs on the top and bake for about 10 minutes. Serve hot. Nice for Lent. — Mrs. Anna Brinkley, Winnetka, 111.

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Fried EggsFried Eggs and BaconFried Eggs and BaconPoached Eggs, Spanish StyleFried Eggs with Brown SauceEggs, Hungarian StyleFried Eggs with VealFried Eggs with PotatoesEggs in ForcemeatEggs au Gratin

The Cook County cook book