EGGS SUSETTE.— Wash and bake 6 large potatoes, cut a slice from top of each, scoop out inside and mash. To 3 cups of mashed potatoes add 6 tablespoons finely chopped ham, 2 table- spoons finely chopped parsley, whites of 2 eggs well beaten, 3 tablespoons of butter, 4 taiblespoons cream, and salt and pepper to taste✪ Eggs Susette. Line potato shells with mixture, place in each cavity a delicately poached or baked egg or spoonful of scrambled egg, cover with the potato mixture, and bake until browned. — ^^Mrs. Jas. McLaren, Park Ridge, 111. EGGS A LA SUZANNE.— Bake as many potatoes as you have persons to serve, and allow 1 egg for each potato. When the potatoes are done, cut a slice from the side of each, scoop out a portion of the potato, leaving a wall half an inch thick. Put the scooped out portion through a potato press, add sufficient hot milk to make it as soft as mashed potatoes; beat until light, add a palatable seasoning of salt and pepper and turn the mixture into a pastry bag. Break 1 egg into each potato, dust it lightly with salt and pepper, and press the potato from the pastry bag» through a star tube, around the edge of the baked potato, forming a border, leaving the yolk slightly exposed. Stand these in a baking pan and bake until the eggs are set. Serve plain, or put a tablespoon of white sauce in the middle of each, and garnish with a sprinkling of chopped parsley.— Mrs. Z. E. Fairweathcr, Mayfair, lU. 68 • EGGS TORTILLA. — Beat separately the -whites and yolks of 4 eggs, mix them gently together, add 1 oz. of apricot or pine- apple preserve and beat again. Pour thfe mixture into 3 table- spoons of melted butter and brown it lightly on 1 side, turn it with a plate and brown the other side. — ^^Mrs. C. J. Jeffries, Win- netka, 111. SWISS EGGS — Heat some butter in a shallow basin or pie- plate and break in the desired nulmber of eggs. Add nearly a table- spoon of sweet cream to each egg; salt and pepper, then grate cheese over them and put in oven and bake. — Mrs. Mose Casey, Franklin, 111, EGGS A LA TARCAT.— Cut 6 hard-boiled eggs in half length- wise; remove yolk and rub smooth with % lb. of ham, J4 onion, chopped fine, % teaspoon prepared mustard, 1 teaspoon salt and a little red pepper. Refill the whites with the mixture and serve cold on lettuce leaves with salad dressing. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. EGG TIMBALES.— Break 6 eggs into a bowl, beat well; add 1 teaspoon salt, % teaspoon pepper, 1 teaspoon of chopped pars- ley; J4 teaspoon onion juice✪ Eggs a la Suzanne and heat 1 minute. Add \y^ cups of rich milk and stir well, 'butter timbale moulds, and pour in the mix- ture. Place in a deep pan, and pour in enough hot water to reach almost to the top of mould. Place in a moderate oven, and cook about 15 minutes. Turn out on a warm dish, put a sprig of pars- ley on each timbale and serve with tomato or cream sauce. — Mrs. G. D. Faulkner, Des Plaines, 111.

AI-modernized reading of the original text

EGGS SUSETTE.— Wash and bake 6 large potatoes, cut a slice from top of each, scoop out inside and mash. To 3 cups of mashed potatoes add 6 tablespoons finely chopped ham, 2 tablespoons finely chopped parsley, whites of 2 eggs well beaten, 3 tablespoons of butter, 4 tablespoons cream, and salt and pepper to taste. Line potato shells with mixture, place in each cavity a delicately poached or baked egg or spoonful of scrambled egg, cover with the potato mixture, and bake until browned. — ^^Mrs. Jas. McLaren, Park Ridge, 111. EGGS A LA SUZANNE.— Bake as many potatoes as you have persons to serve, and allow 1 egg for each potato. When the potatoes are done, cut a slice from the side of each, scoop out a portion of the potato, leaving a wall half an inch thick. Put the scooped out portion through a potato press, add sufficient hot milk to make it as soft as mashed potatoes; beat until light, add a palatable seasoning of salt and pepper and turn the mixture into a pastry bag. Break 1 egg into each potato, dust it lightly with salt and pepper, and press the potato from the pastry bag» through a star tube, around the edge of the baked potato, forming a border, leaving the yolk slightly exposed. Stand these in a baking pan and bake until the eggs are set. Serve plain, or put a tablespoon of white sauce in the middle of each, and garnish with a sprinkling of chopped parsley.— Mrs. Z. E. Fairweather, Mayfair, lU. 68 • EGGS TORTILLA. — Beat separately the -whites and yolks of 4 eggs, mix them gently together, add 1 oz. of apricot or pineapple preserve and beat again. Pour thfe mixture into 3 tablespoons of melted butter and brown it lightly on 1 side, turn it with a plate and brown the other side. — ^^Mrs. C. J. Jeffries, Winnetka, 111. SWISS EGGS — Heat some butter in a shallow basin or pieplate and break in the desired number of eggs. Add nearly a tablespoon of sweet cream to each egg; salt and pepper, then grate cheese over them and put in oven and bake. — Mrs. Mose Casey, Franklin, 111, EGGS A LA TARCAT.— Cut 6 hard-boiled eggs in half lengthwise; remove yolk and rub smooth with % lb. of ham, J4 onion, chopped fine, % teaspoon prepared mustard, 1 teaspoon salt and a little red pepper. Refill the whites with the mixture and serve cold on lettuce leaves with salad dressing. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. EGG TIMBALES.— Break 6 eggs into a bowl, beat well; add 1 teaspoon salt, % teaspoon pepper, 1 teaspoon of chopped parsley; J4 teaspoon onion juice and heat 1 minute. Add \y^ cups of rich milk and stir well, 'butter timbale moulds, and pour in the mixture. Place in a deep pan, and pour in enough hot water to reach almost to the top of mould. Place in a moderate oven, and cook about 15 minutes. Turn out on a warm dish, put a sprig of parsley on each timbale and serve with tomato or cream sauce. — Mrs. G. D. Faulkner, Des Plaines, 111.

Records on this page

Eggs SusetteEggs a la SuzanneTortillaSwiss EggsEggs a la TarcatEgg TimbalesEggs in Tomato Sauce

The Cook County cook book