Dora's cook book

EGGS A LA SUISSE. Spread the bottom of a dish with two ounces of fresh butter ; cover this with grated cheese; break eight whole eggs upon the cheese without breaking the yolks. Season with red pepper and salt; pour a little cream on the sur- | face, strew two ounces of grated cheese on top, and set the eggs ina moderate oven for a quarter of an hour. Pass a hot salamander over the top to brown it. SOFT BOILED EGGS. Place the eggs in a warm saucepan and cover with boiling water. Let them stand where they will keep hot but not boil, for ten minutes. This method will cook both whites and yolks. EGGS BROUILLE. Six eggs, one half cup milk or cream, two mushrooms, one teaspoonful of salt, a little pepper and three tablespoonfuls of butter. Cut the mushrooms into dice and fry them for one minute in one teaspoonful of the butter. Beat the eggs, salt, pepper and cream together, and put them in a saucepan, add the butter and mushrooms to these ingredients, Stir over a moderate heat till the mixture begins to thicken. Take from the fire and beat rapidly until the eggs become quite thick and creamy. Have slices of toast on a hot dish. Heap the mixture on these and garnish with slices of toast cut in points. Serve immediately. SOUTHERN OMELETTE. Beat three eggs ten minutes; add three tablespoons milk ; stir well; put a piece of butter the size of an egg in the frying pan ; have the pan very hot before pouring in the mixture; when it becomes brown around the edge raise with a knife, and roll up; place ‘on a hot plate and season with pepper and salt. FRIED OMELETTE. Six eggs, whites and yolks beaten separately; half pint milk, six teaspoons cornstarch, one teaspoon baking powder, and a little salt; add the whites beaten to a stiff froth, last; fry,in a little butter. _ EGGS. | 65 BAKED OMELETTE. One cup milk, six eggs, one tablespoon flour, a pinch of salt. Beat the whites and yolks separately. Mix the flour, milk and salt, add the yolks, then the whites. Have a buttered spider very hot. Bake five minutes in a quick oven. EGGS WITH GREEN PEAS Boil one gill of green peas. Beat eight eggs just enough to mix the yolks and whites, season them with nutmeg, pepper and salt; add a tablespoon of warm water; put them in a stewpan and set it on a slow fire and stir until they begin to thicken: then add three ounces of butter, stir for five minutes and add the gill of green peas; simmer five minutes longer and serve. TO TELL GOOD EGGS. Put them in water—if the large end turns up they are not fresh. This is an infallible rule to distinguish a good ege from a bad one. FRIED EGGS. Boil hard, and cut in round thick slices. Pepper and salt; dip each in beaten raw egg, then in powdered cracker, and fry in butter. Serve hot. DORA’S OMELETTE. Six eggs, one-half cup milk, one tablespoonful cornstarch, two teaspoonfuls baking powder, one cup grated cheese. Having mixed the omelette, stir in the cheese with a quick turn of the whisk. If you beat long, the cheese will separate the eggs from the milk. Cook ten minutes in a well buttered fry-pan. Serve hot. TORONTO OMELETTE. a Boil a dozen apples, as for sauce; stir in one-fourth pound of butter, one-fourth pound sugar, when cold, add four well-beaten eggs and a few spoonfuls of cream; put it into a baking dish, well buttered, and thickly strewn with currants on top, and bread crumbs on the bottom and sides. Bake three-quarters of an hour; turn on a platter, and sift sugar over it. Serve with boiled custard. SCRAMBLED EGGS. Four eggs, one tablespoonful of butter, and salt to taste. Beat the eggs. Melt the butter in a saucepan. Turn in the eggs, stir quickly over a hot fire for one minute and serve. uae. DELICIOUS OMELETTE.