VARIATION 1. — Mix 2 tablespoons each of bread crumbs and chopped chicken or other fowl, ham or other left-over meat (or use bread alone) with the cream to make a batter; season with salt and pepper. Line a buttered china or paper case or individual baking dish with the batter; break an egg into the dish, and, if desired, cover with batter; bake on a folded paper in a dish con- taining hot water, until the egg is set. Serve from the dish. In- stead of meat and -bread add handful of chopped mushrooms with a little imdnced onions sprinkled over the bottom and chopped parsley sprinkled over the egg before baking. Baste with batter while baking. — ^Mrs. Geo. F. Brady, Mayfair, 111. EGGS SHIRRED IN TOMATOES.-^Cut circular pieces from the stem ends of the tomatoes and remove part of the pulp; season with salt and pepper, also with onion juice and parsley if desired; break an egg into each tomato and cook in a slow oven until the egg is set, feasting wifh melted butter. Serve on rounds of buttered toast; or put the tomatoes into the oven on rounds of bread brushed over on all sides with melted butter; remove the tomatoes on the bread to the serving dish. Garnish with curled celery. Serve with cream sauce, poured round the toast. — ^Mrs. F. Farley, Wilmette, 111. EGGS AND SHRIMPS (A Cuban Dish).— Make a white sauce of 1 large tablespoon of butter and 1 of flour; when it bubbles add a teaspoon of onion juice and twice as much green sweet pepper, minced fine, with salt and a saltspoon of sugar. Boil up and stir in a can of shrimps, previously washed and drained. Cook for 5 minutes; remove to the table and mix it gradually, stirring all the time, 4 eggs✪ Scrambled Eggs with Tomato Sauce which have been beaten just enough to break the yolks. Return to the fire and stir until the eggs begin to "set." — Mrs. Fay Fadden, Bartlett, 111. 64 EGGS EGGS A LA SIDNEY.— Arrange hard-boiled eggs, cut in thirds lengthwise, on piece of toasted bread. Pour over Soubise sauce✪ Eggs a la Sidney. — Mrs. Frank Darling, Kenilworth, 111. SNOW EGGS. — Take 2 level tablespoons of sugar to each white of egg✪ Snow Eggs. Beat the whites until nearly dry, then continue beating, adding the sugar meanwhile, until half has been used; beat until the mixture is very firm, then gently fold in the other half of the sugar. Dip a tablespoon in boiling water, then fill it with meringue and shape around the mixture m such a manner that there will be as much meringue above as below the level of the spoon. Remove the mixture to the saucepan of gently boiling water and let stand where the water will keep hot, but not boil, and poach th« eggs until firm throughout, turning occasionally. It will take from 6 to 10, possibly 14 minutes, to poach each egg. Remove with a skimmer and drain on a cloth, spread over a sieve. Snow eggs imay be poached in milk, and the milk ^be used afterward in making a custard. — Mrs. Ben Dunn, Palatine, 111.

AI-modernized reading of the original text

VARIATION 1. — Mix 2 tablespoons each of bread crumbs and chopped chicken or other fowl, ham or other left-over meat (or use bread alone) with the cream to make a batter; season with salt and pepper. Line a buttered china or paper case or individual baking dish with the batter; break an egg into the dish, and, if desired, cover with batter; bake on a folded paper in a dish containing hot water, until the egg is set. Serve from the dish. Instead of meat and -bread add handful of chopped mushrooms with a little minced onions sprinkled over the bottom and chopped parsley sprinkled over the egg before baking. Baste with batter while baking. — ^Mrs. Geo. F. Brady, Mayfair, 111. EGGS SHIRRED IN TOMATOES.-^Cut circular pieces from the stem ends of the tomatoes and remove part of the pulp; season with salt and pepper, also with onion juice and parsley if desired; break an egg into each tomato and cook in a slow oven until the egg is set, basting with melted butter. Serve on rounds of buttered toast; or put the tomatoes into the oven on rounds of bread brushed over on all sides with melted butter; remove the tomatoes on the bread to the serving dish. Garnish with curled celery. Serve with cream sauce, poured round the toast. — ^Mrs. F. Farley, Wilmette, EGGS AND SHRIMPS (A Cuban Dish).— Make a white sauce of 1 large tablespoon of butter and 1 of flour; when it bubbles add a teaspoon of onion juice and twice as much green sweet pepper, minced fine, with salt and a saltspoon of sugar. Boil up and stir in a can of shrimps, previously washed and drained. Cook for 5 minutes; remove to the table and mix it gradually, stirring all the time, 4 eggs which have been beaten just enough to break the yolks. Return to the fire and stir until the eggs begin to "set." — Mrs. Fay Fadden, Bartlett, 111. EGGS A LA SIDNEY.— Arrange hard-boiled eggs, cut in thirds lengthwise, on piece of toasted bread. Pour over Soubise sauce. — Mrs. Frank Darling, Kenilworth, 111. SNOW EGGS. — Take 2 level tablespoons of sugar to each white of egg. Beat the whites until nearly dry, then continue beating, adding the sugar meanwhile, until half has been used; beat until the mixture is very firm, then gently fold in the other half of the sugar. Dip a tablespoon in boiling water, then fill it with meringue and shape around the mixture m such a manner that there will be as much meringue above as below the level of the spoon. Remove the mixture to the saucepan of gently boiling water and let stand where the water will keep hot, but not boil, and poach th« eggs until firm throughout, turning occasionally. It will take from 6 to 10, possibly 14 minutes, to poach each egg. Remove with a skimmer and drain on a cloth, spread over a sieve. Snow eggs imay be poached in milk, and the milk ^be used afterward in making a custard. — Mrs. Ben Dunn, Palatine, 111.

Records on this page

Scrambled Eggs with Tomato SauceEggs Shirred in TomatoesEggs and Shrimps (A Cuban Dish)Eggs a la SidneySnow Eggs

The Cook County cook book