Drop in boiling water and remove saucepan to side of range,
where it will hold heat, but can not possibly boil. Cover
closely and leave thus for seven or eight minutes, according
to size of eggs.
EGG POACHED IN CUP.
Mrs. T. S. Davy.
Put a small lump of butter in a cup. Break into it an egg
and set it in a saucepan of boiling water. Cover and cook
until white is well set. Season with salt and a little pepper and
serve.
EGG IN THE NEST.
Sister Freda of the Deaconess Hospital.
Butter a slice of hot toast. Beat the white of an egg to a
stiff froth, 'place it on the toast and into it drop the unbroken
yolk. Season with salt and a bit of butter and set in the oven
until brown. Salt whites of eggs slightly before beating.
EGG TOAST.
Mrs. H. S. Oyler.
Beat an egg, season with salt, pepper and butter, and pour
over toasted bread. Set in steamer for 2 or 3 minutes.
COOKERY FOR THE SICK.
185
CREAM TOAST.
Mrs. J. A. Lindquist.
Toast bread, heat i cup of milk, add tablespoon of flour
smoothed with water, add seasoning and lump of butter size
of hickory nut✪ Cream Toast. Pour this over buttered toast.
HAMBURG STEAK.
Graduate Nurse.
Cut a piece of tender steak ^ an inch thick. Lay on a meat
board and with a sharp knife scrape soft part until nothing is
left but the tough, stringy fibres. Season this pulp with salt
and pepper. Alake into little flat, round cakes a-i'i Il'ich
thick and broil for 2 minutes. These may be served on rounds
of buttered toast.
PAN-BROILED OYSTERS.
Graduate Nurse.
Eight oysters will be enough for i person. Drain oysters
on a cloth, making them as free from moisture as possible
Heat an omelet pan, with a small lump of butter in it, very
hot. Drop oysters, one by one, into pan, turning each before
the next is put in. Work quickly, so that first will not be
over-done before last is put in. When pan is full, shake a
moment, turn the oysters quickly into a square covered disn
with toast points in the corners. Season with salt✪ Hamburg Steak, pepper
and a bit of butter and serve quickly.
DUCHESS POTATOES.
Graduate Nurse.
1 pint potatoes. 1 egg.
1 teaspoon butter. teaspoon white pepper.
Y2 teaspoon salt. 2 tablespoons cream✪ Duchess Potatoes.
Wash, pare and boil potatoes. Drain out all water and dry
in usual way. When dry and mealy add butter, salt and pep-
per and mash thoroughly and quickly. Add egg well beaten
and cream. Mix and form into a flat cake (on a board) ^ an
inch thick. Shape into rounds or balls, brush over with
186
THE EDWARDSVILLE COOK BOOK.
beaten white of egg, and bake in hot oven until a delicate
brown.
BEEF TEA.
Mrs. Henry.
Get round steak ; clear meat of fat, skin and bone ; cut in
small cubes, put in a tight covered jar and stand in a kettle of
cold water. Heat gradually and simmer till juices are well ex-
tracted. Pour off, season with salt and a very little pepper✪ Beef Tea and
serve in warm cups.
STUFFED POTATOES.
Mrs. J. L. Trinkhaus, Elkhart. ✪ Stuffed Potatoes
Page 58 · 6 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
Drop in boiling water and remove saucepan to side of range, where it will hold heat, but can not possibly boil. Cover closely and leave thus for seven or eight minutes, according to size of eggs.
EGG POACHED IN CUP.
Mrs. T. S. Davy.
Put a small lump of butter in a cup. Break into it an egg and set it in a saucepan of boiling water. Cover and cook until white is well set. Season with salt and a little pepper and serve.
EGG IN THE NEST.
Sister Freda of the Deaconess Hospital.
Butter a slice of hot toast. Beat the white of an egg to a stiff froth, 'place it on the toast and into it drop the unbroken yolk. Season with salt and a bit of butter and set in the oven until brown. Salt whites of eggs slightly before beating.
EGG TOAST.
Mrs. H. S. Oyler.
Beat an egg, season with salt, pepper and butter, and pour over toasted bread. Set in steamer for 2 or 3 minutes.
CREAM TOAST.
Mrs. J. A. Lindquist.
Toast bread, heat i cup of milk, add tablespoon of flour smoothed with water, add seasoning and lump of butter size of hickory nut. Pour this over buttered toast.
HAMBURG STEAK.
Graduate Nurse.
Cut a piece of tender steak ^ an inch thick. Lay on a meat board and with a sharp knife scrape soft part until nothing is left but the tough, stringy fibres. Season this pulp with salt and pepper. Alake into little flat, round cakes an inch thick and broil for 2 minutes. These may be served on rounds of buttered toast.
PAN-BROILED OYSTERS.
Graduate Nurse.
Eight oysters will be enough for i person. Drain oysters on a cloth, making them as free from moisture as possible Heat an omelet pan, with a small lump of butter in it, very hot. Drop oysters, one by one, into pan, turning each before the next is put in. Work quickly, so that first will not be over-done before last is put in. When pan is full, shake a moment, turn the oysters quickly into a square covered disn with toast points in the corners. Season with salt, pepper and a bit of butter and serve quickly.
DUCHESS POTATOES.
Graduate Nurse.
1 pint potatoes. 1 egg.
1 teaspoon butter. teaspoon white pepper.
Y2 teaspoon salt. 2 tablespoons cream.
Wash, pare and boil potatoes. Drain out all water and dry in usual way. When dry and mealy add butter, salt and pepper and mash thoroughly and quickly. Add egg well beaten and cream. Mix and form into a flat cake (on a board) ^ an inch thick. Shape into rounds or balls, brush over with
beaten white of egg, and bake in hot oven until a delicate brown.
BEEF TEA.
Mrs. Henry.
Get round steak ; clear meat of fat, skin and bone ; cut in small cubes, put in a tight covered jar and stand in a kettle of cold water. Heat gradually and simmer till juices are well extracted. Pour off, season with salt and a very little pepper and serve in warm cups.
STUFFED POTATOES.
Mrs. J. L. Trinkhaus, Elkhart.
Records on this page
Cream ToastHamburg SteakDuchess PotatoesMashed Potatoes with Egg and CreamBeef TeaStuffed Potatoes