SAVORY EGGS. — ^Dissolve a pinch of soda in a cup of cream and heat the cream. In another vessel heat a pt. of stock- Turn into the stock 6 beaten eggs, season to taste with salt, pepper and minced parsley; cook until the eggs begin to thicken, stirring all the time; add the cream and serve on slices of lightly buttered toast. — Mrs. Ernest D. Dean, Glen View, 111. SCOTCH EGGS.— Chop i^ cup bread crumbs and V^ milk together until a smooth paste. Add to 1 cup of lean ham, chopped very fine; add the seasoning to taste and 1 raw t^g. Mix thor- oughly. Shell 6 boiled eggs and cover with this mixture and plunge into fat for 2 minutes. A frying basket is best for this. These are nice for supper, lunches or picnics. — Mrs. H. A. Sher- man, Palatine, 111. v SCOTCH WOODCOCK.— To 3 tablespoons butter, melted, add 15^ tablespoons flour, cook till smooth and thick, then add 1 cup milk✪ Scotch Woodcock, 54 teaspoon salt, pepper to suit taste, then add 4 hard- boiled eggs, chopped fine; re-heat and serve on toast or crackers. — Mrs. Ralph Charters, Park Ridge, 111. SCRAMBLED EGGS.— Break eggs all together in a bowl, scatter a tablespoon of butter over the bottom of a frying pan and pepper it ligthtly and sprinkle on a scant teaspoon of salt✪ Scrambled Eggs. Put the pan on the fire, as the butter melts turn in the eggs. Begin at once to scrape and toss up from the bottom, as the eggs "set" there. Handle quickly, following the cooking of the egg, keeping all turned and mixed and scrambled together, until there is no liquid and no tough leathering solid, but a delicate mixture of white and yellow, set but not hard, moist but not running. Keep the handle of the pan in your left hand, as you stir with your right, COOK COUNTY COOK BOOK 61 shifting it over the 'heat as needed or even raising it, if cooking too fast. It will go on hardening in the hot pan after it is taken from the fire, therefore either allow for this and for stirring a mo- (ment or two after removal, or turn very quicklj' into a hot dish when finished exactly right. Use a large limber knife or a griddle spade for turning. — Mabel Sturtevant, 105 S. Dearborn St.. Chicago, 111. VARIATION I. — Beat the eggs with a fork just enough to break them. To every 4 eggs add 2 tablespoons of milk, J/2 a tea- spoon of salt and pepper. Into a clean spider drop a teaspoon of butter. As soon as it begins to set, remove to a cooler part of the range and continue to stir until they are of the right consistency. They should be firm, but not hard. — ^^Mrs. Mary Carpenter, Des Plaines, 111, SCRAMBLED EGGS WITH ANCHOVIES OR SARDINES. — Drain the anchovies or sardines to free them from the oil of the can, then remove skin or scale and bones and pick the fillets into small pieces. If salted anchovies be used, soak in milk or water 6 or more hrs. Beat 5 eggs slightly; add salt and pepper as desired and 5 tablespoons of water, milk or cream. Melt 2 tablespoons of butter✪ Scrambled Eggs with Anchovies or Sardines in the blazer directly over the flame and put in the pieces of fish (there should be ^ a cup or more as taste approves), shake the blazer a moment, then turn in the egg mixture and cook as scrambled eggs. — Mabel E. Sturtevant, 105 S. Dearborn St., Chi- cago, 111.

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

SAVORY EGGS. — ^Dissolve a pinch of soda in a cup of cream and heat the cream. In another vessel heat a pt. of stock- Turn into the stock 6 beaten eggs, season to taste with salt, pepper and minced parsley; cook until the eggs begin to thicken, stirring all the time; add the cream and serve on slices of lightly buttered toast. — Mrs. Ernest D. Dean, Glen View, 111. SCOTCH EGGS.— Chop i^ cup bread crumbs and V^ milk together until a smooth paste. Add to 1 cup of lean ham, chopped very fine; add the seasoning to taste and 1 raw t^g. Mix thor- oughly. Shell 6 boiled eggs and cover with this mixture and plunge into fat for 2 minutes. A frying basket is best for this. These are nice for supper, lunches or picnics. — Mrs. H. A. Sher- man, Palatine, 111. v SCOTCH WOODCOCK.— To 3 tablespoons butter, melted, add 15^ tablespoons flour, cook till smooth and thick, then add 1 cup milk, 54 teaspoon salt, pepper to suit taste, then add 4 hard- boiled eggs, chopped fine; re-heat and serve on toast or crackers. — Mrs. Ralph Charters, Park Ridge, 111. SCRAMBLED EGGS.— Break eggs all together in a bowl, scatter a tablespoon of butter over the bottom of a frying pan and pepper it ligthtly and sprinkle on a scant teaspoon of salt. Put the pan on the fire, as the butter melts turn in the eggs. Begin at once to scrape and toss up from the bottom, as the eggs "set" there. Handle quickly, following the cooking of the egg, keeping all turned and mixed and scrambled together, until there is no liquid and no tough leathering solid, but a delicate mixture of white and yellow, set but not hard, moist but not running. Keep the handle of the pan in your left hand, as you stir with your right, COOK COUNTY COOK BOOK 61 shifting it over the 'heat as needed or even raising it, if cooking too fast. It will go on hardening in the hot pan after it is taken from the fire, therefore either allow for this and for stirring a mo- (ment or two after removal, or turn very quicklj' into a hot dish when finished exactly right. Use a large limber knife or a griddle spade for turning. — Mabel Sturtevant, 105 S. Dearborn St.. Chicago, 111. VARIATION I. — Beat the eggs with a fork just enough to break them. To every 4 eggs add 2 tablespoons of milk, J/2 a tea- spoon of salt and pepper. Into a clean spider drop a teaspoon of butter. As soon as it begins to set, remove to a cooler part of the range and continue to stir until they are of the right consistency. They should be firm, but not hard. — ^^Mrs. Mary Carpenter, Des Plaines, 111, SCRAMBLED EGGS WITH ANCHOVIES OR SARDINES. — Drain the anchovies or sardines to free them from the oil of the can, then remove skin or scale and bones and pick the fillets into small pieces. If salted anchovies be used, soak in milk or water 6 or more hrs. Beat 5 eggs slightly; add salt and pepper as desired and 5 tablespoons of water, milk or cream. Melt 2 tablespoons of butter in the blazer directly over the flame and put in the pieces of fish (there should be ^ a cup or more as taste approves), shake the blazer a moment, then turn in the egg mixture and cook as scrambled eggs. — Mabel E. Sturtevant, 105 S. Dearborn St., Chi- cago, 111.

The Cook County cook book