POACHED EGGS AND HAM.— Serve poached eggs on thin
$lices of boiled or fried ham✪ Poached Eggs and Ham. They may be served on bacon in
the same manner. They are then known as poached eggs and
bacon. — Jane Andrews, Mayfair, 111.
POACHED EGG ON HASH.— ^Chop 1 onion fine and simmer
in oil and fat until tender, but not brown. Add chopped meat of
*ny kind and any desired vegetable✪ Poached Egg on Hash and thicken. Make patties on
which serve poached eggs. Any left-over meat may be used.—
Mrs. E. G. Harris, Winnetka, 111.
56 EGGS
POACHED EGGS ON HOMINY.— Mash well cooked hom-
iny until it forms a pulp, make into patties and fry a nice brown.
A teaspoon of minced meat heated in a little butter✪ Poached Eggs on Hominy may be sprin-
kled on each one if desired. Serve with a poached egg on top. —
Mabel Sturtevant, 105 S. Deanborn St., Chicago, 111.
HYGIENIC POACHED EGGS.— Add a few grains of salt
to the white of an egg, beat until dry and turn into a buttered
glass, or a china 'bowl; forjm a nest on the top for the yolk✪ Hygienic Poached Eggs. Set the
glass on a trivet in a curved dish of lukewarm water and let cook
until the egg is set and rises in the glass. Do not let the water
boil round the glass. — Mrs. Chris. Anderson, Kenilworth, 111.
POACHED EGGS ON KIDNEY.— Boil a fresh kidney, let it
get cold and mince fine. Heat a ^ pt. of soup stock, and cook
together in a frying-pan a tablespoon of butter and 1 of browned
flour. On this pour the hot soup stock and cook until you have
a thick brown sauce. Into this turn the chopped tongue and stir
until smoking hot. Season with a teaspoon of tomato catsup, a
teaspoon of onion juice, salt and pepper✪ Poached Eggs on Kidney. Have ready slices of
toast on a heated platter, pour the hot mixture over these; put a
poached egg in the center of each^siice of toast, and serve. — Mrs.
May C. May, Mayfair, 111.
POACHED EGGS ON MACARONI.— Take left-over maca-
roni and form in patties with bread or cracker crumbs. Sprinkle
a little grated cheese✪ Poached Eggs on Macaroni over the top and place in a pudding pan and
set in the oven to heat through and brown. Poach as many eggs
as desired and serve on the macaroni in the dish in which maca-
roni was browned. — Mabel Sturtevant, 105 S. Dearborn St., Chi-
cago, 111.
STEAM POACHED EGGS AND MEAT.— Grease poaching
cups or ordinary teacups with butter or vegetable oil, % teaspoon
to the cup. Chop or mince up ham or any left-over meat, fowl or
wild game. Put a teaspoonful or more in each cup and break in
egg carefully✪ Steam Poached Eggs and Meat. Set in dish containing some water or in a steamer
and steam 2 to 4 minutes. Serve on toast or any other desired
base. Yolks will never break when cooked in this manner. —
E, G. Harris, Winnetka, 111.
COOK COUNTY COOK BOOK 57
POACHED EGGS ON MUSH.— Take any kind of cold mush
as corn, rye, barley, peas, meal or any of the flour or meal mix-
tures and slice. Dip in flour or tgg and cracker crumbs✪ Poached Eggs on Mush and fry a
g-olden brown. Place on a hot platter and cover with poached
eggs. Serve. — Mabel Sturtevant, 105 S. Dearborn St., Chicago,
111.
POACHED^ EGGS ON OYSTERS.— 3 oysters for each egg.
Make a cream sauce of oyster liquor and milk✪ Poached Eggs on Oysters, add oysters and
iill pufi paste cases or tart sliells or hollowed rounds of toasted
bread with this mixture and place a poached egg on each one. —
Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111,
Page 35 · 9 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.
AI-modernized reading of the original text
POACHED EGGS AND HAM.— Serve poached eggs on thin slices of boiled or fried ham. They may be served on bacon in the same manner. They are then known as poached eggs and bacon. — Jane Andrews, Mayfair, 111.
POACHED EGG ON HASH.— Chop 1 onion fine and simmer in oil and fat until tender, but not brown. Add chopped meat of any kind and any desired vegetable and thicken. Make patties on which serve poached eggs. Any left-over meat may be used.— Mrs. E. G. Harris, Winnetka, 111.
POACHED EGGS ON HOMINY.— Mash well cooked hominy until it forms a pulp, make into patties and fry a nice brown. A teaspoon of minced meat heated in a little butter may be sprinkled on each one if desired. Serve with a poached egg on top. — Mabel Sturtevant, 105 S. Deanborn St., Chicago, 111.
HYGIENIC POACHED EGGS.— Add a few grains of salt to the white of an egg, beat until dry and turn into a buttered glass, or a china bowl; form a nest on the top for the yolk. Set the glass on a trivet in a curved dish of lukewarm water and let cook until the egg is set and rises in the glass. Do not let the water boil round the glass. — Mrs. Chris. Anderson, Kenilworth, 111.
POACHED EGGS ON KIDNEY.— Boil a fresh kidney, let it get cold and mince fine. Heat a pt. of soup stock, and cook together in a frying-pan a tablespoon of butter and 1 of browned flour. On this pour the hot soup stock and cook until you have a thick brown sauce. Into this turn the chopped kidney and stir until smoking hot. Season with a teaspoon of tomato catsup, a teaspoon of onion juice, salt and pepper. Have ready slices of toast on a heated platter, pour the hot mixture over these; put a poached egg in the center of each slice of toast, and serve. — Mrs. May C. May, Mayfair, 111.
POACHED EGGS ON MACARONI.— Take left-over macaroni and form in patties with bread or cracker crumbs. Sprinkle a little grated cheese over the top and place in a pudding pan and set in the oven to heat through and brown. Poach as many eggs as desired and serve on the macaroni in the dish in which macaroni was browned. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.
STEAM POACHED EGGS AND MEAT.— Grease poaching cups or ordinary teacups with butter or vegetable oil, % teaspoon to the cup. Chop or mince up ham or any left-over meat, fowl or wild game. Put a teaspoonful or more in each cup and break in egg carefully. Set in dish containing some water or in a steamer and steam 2 to 4 minutes. Serve on toast or any other desired base. Yolks will never break when cooked in this manner. — E, G. Harris, Winnetka, 111.
POACHED EGGS ON MUSH.— Take any kind of cold mush as corn, rye, barley, peas, meal or any of the flour or meal mixtures and slice. Dip in flour or egg and cracker crumbs and fry a golden brown. Place on a hot platter and cover with poached eggs. Serve. — Mabel Sturtevant, 105 S. Dearborn St., Chicago,
POACHED EGGS ON OYSTERS.— 3 oysters for each egg. Make a cream sauce of oyster liquor and milk, add oysters and fill puff paste cases or tart shells or hollowed rounds of toasted bread with this mixture and place a poached egg on each one. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111,
Records on this page
Poached Eggs and HamPoached Egg on HashPoached Eggs on HominyHygienic Poached EggsPoached Eggs on KidneyPoached Eggs on MacaroniSteam Poached Eggs and MeatPoached Eggs on MushPoached Eggs on Oysters