The art of German cooking and baking

1 pinch of pepper Vt medium sized onion Preparation: The tomatoes are sliced and the ham cut into small pieces. Melt the butter, stew the sliced onion and ham in it for 10 minutes, then stir in the flour, 1 pt. of water, tomatoes, salt, pepper and sugar and cook 14 hour, then strain through a fine sieve. Sprinkle each egg with salt and pepper and fry in the salad oil, which should be very hot. Tip the pan or dish a little so the oil covers the egg. When the white of egg is firm, take it out and put it into the hot tomato dressing which is set where it will remain hot. No. 7— BOILED EGGS IN BRINE. Quantity for 6 Persons. € eggs % lb. of salt 2 qts. of water Preparation: The eggs are boiled five minutes in boiling water. If you wish them hard, cook them 15 minutes, then crush the points of the egg shells and put the eggs into 2 qts. of salt water. No. 8— BRINE EGGS IN CREAM SAUCE. Quantity for 6 Persons. ■6 eggs 1 pt. cream % lb. of salt Juice of % lemon, or 2 qts. of water 2 tbsps. of vinegar 2 tbsps. of butter Salt to taste 1 % tbsps. of flour 1 pinch of pepper Preparation: The eggs are boiled 15 minutes, the shells crushed and the eggs placed into strong salt water for 4 hours. The butter is heated, flour stirred in, cream, lemon juice, salt and pepper added and this cooked, stirring continually. — 222 — Shell the eggs, quarter them, heat them in the gravy and serve very hot. No. 9— SCRAMBLiED EGGS. Quantity for 6 Persons. 10 eggs % tsp. of salt V4, cup of milk 1 tbsp. of butter Preparation: Beat the eggs well into milk and salt for 5 minutes. Heat the butter in a pan, pour in the mixture of egg and milk and slowly stirring them, let them get firm, then serve on a hot platter. No. 10— SCRAMBLED EGG PANCAKE. Quantity for 6 Persons. 10 eggs V4, tsp. of salt. 1 tbsp. of butter Preparation: Beat the eggs in a dish 5 minutes, adding salt. Heat the butter in a broad pan or spider, pour in the eggs and let them get firm over a slow fire. Lift with a knife once or twice and carefully slip on a hot platter to serve. No. 11— SCRAMBLED EGGS, ENGLISH STYLE. Quantity for 6 Persons. 10 eggs Salt 3 tbsps. of finely chopped 1 pinch of white pepper champignons 1 tbsp. of butter % cup of cream Preparation: The eggs are beaten 5 minutes with cream, salt, pepper, then champignons added. The butter is heated in a pan, the eggs poured in and stirring gently, let them get firm, then serve on a hot platter. No. 12— SCRAMBLED EGGS WITH RED HERRING. Quantity for 6 Persons. 3 red herrings 1 pinch of pepper 6 eggs 2 tbsps. of butter 1 pinch of salt Preparation: The herrings are skinned and the bones removed from them, then stewed in the hot butter. Eggs, salt and pepper are well beaten and poured over the fish. Let the eggs get firm and serve on a hot platter. No. 13— SCRAMBLED EGGS WITH CHIVES. Quantity for 6 Persons. 10 eggs % tsp. salt 2 tbsps. of chives 1 pinch of white pepper % cup of milk Preparation: The preparation is the same as No. 9. The chives are strewn on or mixed in while baking. — 223 — No. 14— STUFFED EGGS, (DEVILED EGGS). Quantity for 6 Persons. 6 eggs 1 tsp. of mustard 1 tbsp. of butter 1 pinch of pepper % tsp. finely cliopped parsley 1 pinch of sugar 1 tsp. chopped capers 1 tsp. of lemon juice ^ tsp. of salt Preparation: The eggs are cooked 15 minutes, cooled, peeled, cut into halves, the yolk taken out and mixed well with butter, parsley, capers, salt, pepper, sugar, lemon juice and mustard and put back into the whites of the eggs. Place lettuce leaves on a platter, garnish with sardines and put the stuffed eggs on. No. 15— ANOTHER FORM OF STUFFED EGGS. Quantity for 6 Persons. 8 eggs Vi tsp. of salt % lb. of caviar 1 pinch of pepper 12 crab tails 2 tbsps. of cream or bouillon 2 tbsps. of oil 1½ layers of white gelatine 1 tbsp. of lemon juice