Harper's cook book encyclopædia

Dripping, Clarified. — Heat the dripping and pour it into boiling water. Stir it for three or four minutes, then leave it to get cold. The impurities will all sink to the bottom and may be easily removed. Dripping may be used many times for frying purposes, if it is clarified every time. In making pastry, good beef dripping is very much to be preferred to so-called " cooking ” butter. Dropped Eggs. See Eggs. Ducks. — The following recipes for cooking ducks will be found under their respective headings as indicated Duck, Canvas-back. .. Roast Wild. .. Wild. .. Roast. with Celery. Duckling. Dumplings. See Game. See Poultry. See Poultry. See Puddings. E Easter Cake. See Cakes. East India Sauce. See Sauces. Eau Sucre. — This is a very popular beverage in France. A little sugar and boiling water are the only ingredients. It is considered to be soporific. Eclairs, Chocolate. See Cakes. Eels. — The following recipes for the preparation of eels will be found under their respective headings as indicated : Eels, Broiled. See Fish. Stewed. Soup. See Soups. Egg Plant, Baked. See Vegetables, with Tomatoes. .. .. .. Stuffed. Egg Balls. — To one egg put just as little flour as will make it into a paste that you can pinch into shape with your fingers. Season with pepper, a little grated nutmeg, and less chopped lemon-peel cut very thin. Work these into pellets the size of marbles, making a few of them long, like miniature sausages. Put them into boiling broth, and let them boil galloping till their substance is set. Used for turtle and other rich soups. Eggs a la Bonne Femme. — Boil the eggs ten minutes, and, when cool enough, remove the shells carefully. Cut from each the pointed tip of white and take out the yolks. Alake tiny dice of some cold chicken, ham, boiled beet-root, and the yolks of the eggs. Fill the eggs with these dice. Arrange some neatly cut lettuce on a dish and place the eggs among it ; or, make a moulded ring of boiled rice, put the eggs in the centre, and garnish with parsley or lettuce. Eggs, Baked. — Set into the oven until quite hot a common white dish, large enough to hold the number of eggs to be cooked, allowing plenty of room for each. Melt in it a small piece of butter, and, breaking the eggs carefully in a saucer, one at a time, slip them into the hot dish ; sprinkle over them a small quantity of pepper and salt, and allow them to cook four or five minutes. Adding a tablespoonful of cream for every two eggs, when the eggs are first slipped in, is a great improvement. Eggs, Broiled. — Cut slices of bread, toast them lightly, trim the edges, and lay them on a dish before the fire, with some bits of butter placed on top. When this melts, break and spread carefully six or eight eggs on the toast. Have ready a salamander, and, when the eggs are sufficiently done, squeeze an orange and grate some nutmeg over them. Eggs, Buttered. — Brown some butter in a frying-pan, and break five Eggs a la Carmelite Eggs, Fricasseed eggs upon a dish, as if for poaching, with a seasoning of salt and nutmeg ; pour some of the butter in its boiling state over them, and move them gently to get all the butter about them ; put the dish by the fire to keep hot, and finish browning the eggs with a red - hot shovel if you have no salamander. Time to brown butter, etc., about ten minutes.