The Cook County cook book

BAKED EGGS IN MACARONI.— Cook tender, % package of macaroni in boiling salted water. Make 2 cups of thin white sauce. Place layer of macaroni in a small covered baking dish, sprinkle with grated cheese, then break eggs and arrange on macaroni; cover with the remainder of the macaroni. Pour white sauce over all and sprinkle top with grated cheese and bread crumbs. Bake in moderate oven thirty minutes. Poach as many eggs as there are persons to be served. Serve one egg and a portion of macaroni to each person. — Mabel A. Sturtevant, 105 S. Dearborn St., Chicago, 111. EGGS BAKED IN TOMATO.— Cut a slice from stem end of small tomatoes, scoop out pulp, drop in egg, sprinkle with salt and pepper, cover with buttered crumbs and bake. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. BAKED EGGS WITH TOMATO SAUCE.— Make a thick tomato sauce and place a generous spoonful of the sauce in each individual baking dish and upon it lay a neatly trimmed poached tgg. Cover rather thickly with grated cheese, and put in the oven for 2 or 3 minutes to brown the cheese. The oven should be very hot in order to melt the cheese and leave the egg soft and creamy. — Mrs. Frank Ferguson, Franklin, 111. EGGS IN BATTER.— Poach 4 eggs in muffin rings and put into cold water. Mix 1 tablespoon of chutney with a little vinegar and finely chopped sweet herbs; put the eggs into this mixture for ^ hr., drain and dip each egg in thick batter and fry to a rich brown in boiling lard. Serve with spinach or parsley. — Mrs. Ella Fairchild, Palatine, 111. EGGS BEAUREGARD.— 5^ pt. milk, 1 teaspoon salt, 1 saltspoon pepper, as many slices of toast as eggs. Remove shells from the required number of hard-boiled eggs, separate the whites and the yolks; put the yolks through a sieve and the whites through a vegetable press, or chop them very fine. Rub 2 tablespoons of butter and 2 tablespoons of flour together, add J^ pt. milk and stir until boiling. Add salt and pepper to taste and the whites of the eggs. Arrange as many slices of toast as there are eggs on a heated platter. If desired, the bread may be cut to liken the petals of a daisy, having the petals about three inches in length. Spread the sauce on the buttered toast and press the yolks, seasoned with salt and pepper in the center, to form the heart of the daisy, or the powdered yolks may be sprinkled over the toast. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. EGGS A LA BENEDICT.— Split and toast muffins. Fry circular pieces of cold boiled ham, place these over the halves of muffins, arrange on each a poached egg and pour around a hollandaise or butter sauce. — Mrs. C. Buttercup, Bensen, 111. BOILED EGGS. — Have enough fast boiling water in a saucepan to cover the number of eggs wanted and to allow the water to continue boiling as the eggs are dropped in. Lay the eggs you wish to boil in warm water, for the double purpose of warming and washing them. Drop the eggs carefully into the boiling water and time them as desired. Cook 3 minutes for a very thin boiled egg, 4 minutes for a set white and soft yolk, 5, 6 or 7 minutes for an egg to cook through in same ratio of solidity; 10 minutes for a crumibly hard egg. — Mrs. Joseph Dunlop, Bartlett, 111.