VARIATION I. — Remove shells from 6 hard-boiled eggs, cut
a thin slice from each end, cut in half crosswise. Remove yolks and
stand the white cups or baskets on a shallow buttered dish. Rub
yolks to a smooth paste; add ]4 cup of either grated cheese,
minced ham, tongue, chicken, fish or any left-over meat preferred,
a speck of cayenne pepper, and moisten with vinegar and olive oil
or melted butter. Shape into balls' size of yolks and return to
whites; sprinkle with grated cheese or chopped parsley and cover
with white, cream or tomato sauce and buttered bread crumbs.
Brown in oven and serve hot, garnished with parsley. The eggs
m.ay be quartered, sliced or chopped, covered with the sauce and
grated cheese and buttered bread or cracker crumbs and browned.
Onions may be added if desired. — .Mabel Sturievant, 105 S. Dear-
born St., Chicago, 111.
GOLDEN ROD EGGS.— Slice whites of 6 hard-boiled eggs
over 6 slices of toast, then pour cream dressing over this; grate the
yolks and garnish. — Mrs. Emma Gray, -Maywood, 111.
EGGS A LA GOLDEN ROD.— Make a thin white sauce with
butter, flour, milk and seasonings. Separate yolks from whites of
Z2 EGGS
3 hard-boiled eggs. Chop whites finely, and add thciii to the i auce.
Cut 4 slices of toast in halves lengthwise. Arrange on platter,
and pour over the sauce. Force the yolks through a potato ricer or
strainer, sprinkling over tiie top. Garnish with parsley and re-
maining toast, cut in points. — Mrs. Chris. Anderson, Kcnilworth,
111.
GRIDDLED EGGS.— Arrange small muffin rings on a hot, but-
tered griddle, drop an egg in each, and turn as soon as lightly
browned. — Jane Andrews, Mayfair, 111.
INDIAN EGGS.— Cut a small slice' from each end of some
hard-boiled eggs and cut them into halves the round way. Take
out the yolks and pound them and mix them well with a mixture
made as follows: A heaping teaspoon of curry powder, 2 oz. butter,
and a dessertspoon of essence of anchovy, well blended and cooked
in a sauce pan. Fill the eggs with the mixture. Serve with gar-
nished watercress and rolled bread and butter. — ^Mrs. Edward Ab-
bcytt, Palatine, 111.
EGG A LA HAVANA.— Boil 8 eggs 10 minutes, cut them into
slices, chop 2 small Spanish onions and 6 tomatoes, season with
pepper and salt, and fry them with y^ cup of bread crumbs in 2 oz.
of 'butter. Add ^ pt. of stock and stir for 10 minutes after it boils.
Place the slices of eggs in the liquid and warm through. — Mrs. C.
J. Jeffries, Winnetka, 111.
HUNGARIAN EGG.— Place a piece of butter size of a wal-
nut in a pan (after having boiling water to heat the pan); let it
melt, add an onion chopped fine, and cook until soft. Add 1 pt.
strained tomatoes, let it come to a boil, add Yj, lb. mild cheese cut
fine, stir until smooth, break in 3 eggs and stir hard until the eggs
arc done. Be careful not to break the yolk In stirring, or it will
result in a bard lump. Serve on crackers or buttered toast. — Mrs
C. J. Jeffries, Winnetka, 111.
EGGS, HUNGARIAN STYLE.— 1 teaspoon paprika, V-, tea-
•poon salt. Wash 1 cup rice, boil until tender, drain and dry.
Arrange this in the form of a mound in the center of a platter.
Poach 6 eggs✪ Eggs, Hungarian Style; lift them carefully and place them over the rice.
Rub 2 talblespoons each of butter and flour together, ^ pt. vegeta-
ble atock, or water, and season with paprika. Stir until boiling;
COOK COUNTY COOK BOOK 33
Page 18 · 7 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.
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VARIATION I. — Remove shells from 6 hard-boiled eggs, cut
a thin slice from each end, cut in half crosswise. Remove yolks and
stand the white cups or baskets on a shallow buttered dish. Rub
yolks to a smooth paste; add ]4 cup of either grated cheese,
minced ham, tongue, chicken, fish or any left-over meat preferred,
a speck of cayenne pepper, and moisten with vinegar and olive oil
or melted butter. Shape into balls' size of yolks and return to
whites; sprinkle with grated cheese or chopped parsley and cover
with white, cream or tomato sauce and buttered bread crumbs.
Brown in oven and serve hot, garnished with parsley. The eggs
m.ay be quartered, sliced or chopped, covered with the sauce and
grated cheese and buttered bread or cracker crumbs and browned.
Onions may be added if desired. — .Mabel Sturievant, 105 S. Dear-
born St., Chicago, 111.
GOLDEN ROD EGGS.— Slice whites of 6 hard-boiled eggs
over 6 slices of toast, then pour cream dressing over this; grate the
yolks and garnish. — Mrs. Emma Gray, -Maywood, 111.
EGGS A LA GOLDEN ROD.— Make a thin white sauce with
butter, flour, milk and seasonings. Separate yolks from whites of
Z2 EGGS
3 hard-boiled eggs. Chop whites finely, and add thciii to the i auce.
Cut 4 slices of toast in halves lengthwise. Arrange on platter,
and pour over the sauce. Force the yolks through a potato ricer or
strainer, sprinkling over tiie top. Garnish with parsley and re-
maining toast, cut in points. — Mrs. Chris. Anderson, Kcnilworth,
111.
GRIDDLED EGGS.— Arrange small muffin rings on a hot, but-
tered griddle, drop an egg in each, and turn as soon as lightly
browned. — Jane Andrews, Mayfair, 111.
INDIAN EGGS.— Cut a small slice' from each end of some
hard-boiled eggs and cut them into halves the round way. Take
out the yolks and pound them and mix them well with a mixture
made as follows: A heaping teaspoon of curry powder, 2 oz. butter,
and a dessertspoon of essence of anchovy, well blended and cooked
in a sauce pan. Fill the eggs with the mixture. Serve with gar-
nished watercress and rolled bread and butter. — ^Mrs. Edward Ab-
bcytt, Palatine, 111.
EGG A LA HAVANA.— Boil 8 eggs 10 minutes, cut them into
slices, chop 2 small Spanish onions and 6 tomatoes, season with
pepper and salt, and fry them with y^ cup of bread crumbs in 2 oz.
of 'butter. Add ^ pt. of stock and stir for 10 minutes after it boils.
Place the slices of eggs in the liquid and warm through. — Mrs. C.
J. Jeffries, Winnetka, 111.
HUNGARIAN EGG.— Place a piece of butter size of a wal-
nut in a pan (after having boiling water to heat the pan); let it
melt, add an onion chopped fine, and cook until soft. Add 1 pt.
strained tomatoes, let it come to a boil, add Yj, lb. mild cheese cut
fine, stir until smooth, break in 3 eggs and stir hard until the eggs
arc done. Be careful not to break the yolk In stirring, or it will
result in a bard lump. Serve on crackers or buttered toast. — Mrs
C. J. Jeffries, Winnetka, 111.
EGGS, HUNGARIAN STYLE.— 1 teaspoon paprika, V-, tea-
•poon salt. Wash 1 cup rice, boil until tender, drain and dry.
Arrange this in the form of a mound in the center of a platter.
Poach 6 eggs; lift them carefully and place them over the rice.
Rub 2 talblespoons each of butter and flour together, ^ pt. vegeta-
ble atock, or water, and season with paprika. Stir until boiling;
COOK COUNTY COOK BOOK 33