BAKED EGGS.
Mrs. Mary Haneline, Monticello, Illinois.
Bake in gem tins. Into each tin put i teaspoon butter,
break into this an egg, pepper and salt and cover with cream,
put into oven and bake.
BAKED EGG OMELET.
Mrs. H. H. Eorman.
3 eggs, beaten separately. cup flour.
Butter % size of egg. 1 small teaspoon salt.
Max flour to smooth paste with a little milk. Beaten whites
should be added last, and the butter melted in hot frying pan
before omelet is turned in. Bake about 15 minutes in hot oven.
THE EDWARDSVILLE COOK BOOK.
32
OMELET.
Mrs. Arthur Dyer.
1 cup milk. 1/^ tablespoon melted butter.
1 tablespoon flour. A little salt.
4 eggs, beaten separately.
Mix flour, milk, salt and yelks, stirring in whites last. Butter
skillet, turn in mixture, cook on top of stove about lo minutes ;
then set in oven to brown.
OMELET NO. i.
Mrs. E. Eorman.
Beat four eggs very light. Have ready a pan of hot butter✪ Omelet No. 1,
pour the beaten eggs into it and fry until a fine brown color on
under side. Fold over and serve hot.
OMHLET NO. 2.
4 eggs. 1 tablespoon pounded cracker.
1 cup milk. 1 tablespoon flour✪ Omelet No. 2.
Double in four, or when egg is placed on griddle scatter a
layer of finely chopped ham, veal, or cold chicken, and fold.
MEATS AND POULTRY.
33
34
THE ED WARDS VILLE COOK BOOK.
I KILLIAN LORCH, |
^ Dealer in ’ J
% SHOES— LADIES’ GENTS’ AND CH I LDREN’S— ALL GRADES, f
Repairing Promptly Done.
Main Street. Overbeck Building. #
PROBST BROTHERS,
WHOLESALE AND RETAIL BAKERY.
Ice Cream and Oysters at Wholesale.
Wedding Cake a Specialty.
Phone 66X.
H. F. BERNIUS,
HILLSBORO AVENUE BAKERY.
First-Class Bread, Pies Cakes, Etc.
Union Goods.
Phone 1 X.
HALLEY DAIRY CO., |
PURE MILK AND CREAM $
Always on Hand.
X
Depot, Opposite Dr. Fiegenbaum’s Office,
<$>
■ ■ ■■■■ — .■■■ . ^
FOR FRESH ‘^KANDIES” AND PURE CREAM
VISIT
ENGLEMAN BROS.’
‘‘KANDY” KITCHEN AND ICE CREAM PARLOR.
Phone 80 K. Opera House Block
BOSTON SHOE REPAIRING CO.
•DOES THE HIGHEST GRADE OF WORK.
Don’t throw away your old shoes. I will fix them while you wait.
Marks Weber’s Old Stand. ABE SHUPACK.
ADVERTISEMENTS.
*X> *}>
-> ♦
GEORGE K. BARNETT,
MEAT MARKET.
Dressed Poultry, and Game in Season.
Vandalia St. Phone 94 K.
JOSEPH WALTERS,
FRESH AND SALTED MEATS.
LARD, SAUSAGE, ETC.
Main and Vandalia Sts. Phone 131 X.
W. J. GRAINEY,
MEAT MARKET.
229 N. Main St.
Phone 62.
CHARLES SCHROEDER,
Dealer in
ALL KINDS OF FRESH AND SMOKED MEATS
LARD AND SAUSAGE.
Main St., near Post Office. Phone 13.
MUENCH & VOGEL,
FRESH AND SALT MEATS.
2nd and St. Louis Sts. Phone 87 X.
GEORGE J. HANSER,
Dealer in
COAL.
General Teaming,
Kansas St.
Telephone 107 X.
36
THE EDWARDSVII^-LE COOK BOOK.
CHAPTER III.
FISH.
“No fisher
But a well wisher
To the game. — Scott
PLANKED WHITEEISH.
Mrs. W. O. Paisley, Lincoln, Illinois.
Have an inch basswood or cottonwood board cut to a size
a little larger than the fish. Use one that is well seasoned, and
if the bass or cottonwood cannot be had, be sure to use a wood
with no resin in it. Take a whitefish, clean and split it open;
place on the plank, skin side down ; season with salt and pep-
per, and baste with butter. Bake in moderate oven a1)OUt 30
minutes. When done, garnish with creamed potatoes and
again place in oven and brown, after which trim the edges with
parsley and thin slices of lemon. Serve at once on the plank. ✪ Planked Whitefish
Page 11 · 3 recipe records on this page
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
BAKED EGGS.
Mrs. Mary Haneline, Monticello, Illinois.
Bake in gem tins. Into each tin put i teaspoon butter, break into this an egg, pepper and salt and cover with cream, put into oven and bake.
BAKED EGG OMELET.
Mrs. H. H. Forman.
3 eggs, beaten separately. cup flour.
Butter % size of egg. 1 small teaspoon salt.
Max flour to smooth paste with a little milk. Beaten whites should be added last, and the butter melted in hot frying pan before omelet is turned in. Bake about 15 minutes in hot oven.
OMELET.
Mrs. Arthur Dyer.
1 cup milk. 1/^ tablespoon melted butter.
1 tablespoon flour. A little salt.
4 eggs, beaten separately.
Mix flour, milk, salt and yelks, stirring in whites last. Butter skillet, turn in mixture, cook on top of stove about lo minutes ; then set in oven to brown.
OMELET NO. i.
Mrs. E. Forman.
Beat four eggs very light. Have ready a pan of hot butter, pour the beaten eggs into it and fry until a fine brown color on under side. Fold over and serve hot.
OMELET NO. 2.
4 eggs. 1 tablespoon pounded cracker.
1 cup milk. 1 tablespoon flour.
Double in four, or when egg is placed on griddle scatter a layer of finely chopped ham, veal, or cold chicken, and fold.
I KILLIAN LORCH, |
^ Dealer in ’ J
% SHOES— LADIES’ GENTS’ AND CH I LDREN’S— ALL GRADES, f Repairing Promptly Done.
Main Street. Overbeck Building. #
PROBST BROTHERS,
WHOLESALE AND RETAIL BAKERY. Ice Cream and Oysters at Wholesale. Wedding Cake a Specialty.
Phone 66X.
H. F. BERNIUS,
HILLSBORO AVENUE BAKERY.
First-Class Bread, Pies Cakes, Etc. Union Goods.
Phone 1 X.
HALLEY DAIRY CO., |
PURE MILK AND CREAM $
Always on Hand.
Depot, Opposite Dr. Fiegenbaum’s Office,
<$>
■ ■ ■■■■ — .■■■ . ^
FOR FRESH ‘^KANDIES” AND PURE CREAM
VISIT
ENGLEMAN BROS.’
‘‘KANDY” KITCHEN AND ICE CREAM PARLOR.
Phone 80 K. Opera House Block
BOSTON SHOE REPAIRING CO.
•DOES THE HIGHEST GRADE OF WORK.
Don’t throw away your old shoes. I will fix them while you wait. Marks Weber’s Old Stand. ABE SHUPACK.
*X> *}>
-> ♦
GEORGE K. BARNETT,
MEAT MARKET.
Dressed Poultry, and Game in Season.
Vandalia St. Phone 94 K.
JOSEPH WALTERS,
FRESH AND SALTED MEATS.
LARD, SAUSAGE, ETC.
Main and Vandalia Sts. Phone 131 X.
W. J. GRAINEY,
MEAT MARKET.
229 N. Main St.
Phone 62.
CHARLES SCHROEDER,
Dealer in
ALL KINDS OF FRESH AND SMOKED MEATS LARD AND SAUSAGE.
Main St., near Post Office. Phone 13.
MUENCH & VOGEL,
FRESH AND SALT MEATS.
2nd and St. Louis Sts. Phone 87 X.
GEORGE J. HANSER,
Dealer in COAL.
General Teaming,
Kansas St.
Telephone 107 X.
CHAPTER III.
“No fisher But a well wisher To the game. — Scott
PLANKED WHITEEISH.
Mrs. W. O. Paisley, Lincoln, Illinois.
Have an inch basswood or cottonwood board cut to a size a little larger than the fish. Use one that is well seasoned, and if the bass or cottonwood cannot be had, be sure to use a wood with no resin in it. Take a whitefish, clean and split it open; place on the plank, skin side down ; season with salt and pepper, and baste with butter. Bake in moderate oven about 30 minutes. When done, garnish with creamed potatoes and again place in oven and brown, after which trim the edges with parsley and thin slices of lemon. Serve at once on the plank.
Records on this page
Omelet No. 1Omelet No. 2Planked Whitefish