Harper's cook book encyclopædia

Eggs in the Nest. — Soak one box of gelatine half an hour in cold water. Put three cups of milk on the fire in a double boiler and make very hot. When the gelatine is soft add to it two cups of sugar ; mix well, and turn both in the boiling milk. Stir until thoroughly dissolved. Take from the fire and divide into as many portions as you desire colors. To one portion add a couple of table-spoonfuls of grated chocolate, melted over boiling water. Tint another pink with cochineal. To a third add the beaten yolks of two eggs, and return to the fire long enough to cook the eggs — about five minutes. Leave one portion white. Flavor this with vanilla, add a few drops of strawberry-juice or rose-water to the pink, and orangepeel to the yellow. If you have no egg-moulds you may have improvised some by emptying the contents of eggs to be used in cooking through a small hole broken carefully in one end. Rinse the shells out thoroughly in cold water and fill them with the blanc-mange mixture. Set them to form, open end up, in a pan of flour or meal, which will hold them steady, and put them in a cold place. Make your nest of preserved orange-peel, cut in shreds. The orange marmalade put up in glass jars may be used for this. Arrange a bed of it in the bottom of a glass or silver bowl, break the shells from the eggs with great care, and arrange ioo Eggs in Patty-shells Eggs, Stuffed them in the nest. If you wish, you can heap wine jelly about them by the spoonful, or half bury them under whipped cream. Eggs in Patty-shells. — Put six fresh eggs in boiling water for seven minutes ; remove and put in cold water. Peel and slice them. Cut in small pieces four chicken livers or half a pound of calf’s liver. Peel, wash, and cut in slices % lb. of small, fresh mushrooms. Put in a small saucepan one table-spoonful of green or white onions, chopped fine, with one table-spoonful of butter. Cook the onicns four minutes; toss them, as they must not brown ; add the livers and mushrooms, seasoned with half a table-spoonful of salt and half a saltspoonful of pepper. Cook four minutes while stirring ; add two tablespoonfuls of Madeira wine, half a table-spoonful of chopped parsley, and the eggs for long enough time to be warmed. Place the patty-shells in the oven for four minutes, fill up each one with the mixture, and arrange them on a hot, round platter ; put the remainder of the mixture in the centre and around the platter. Serve very hot. Eggs and Potatoes. — Boil seven or eight floury potatoes and mash them while quite hot ; add 1 oz. of butter, the yolk of an egg, pepper and .salt, and, if liked, a little pounded onion, and boiled minced parsley. Roll the potatoes into egglike shape, brush them over with beaten egg, and cover with fine bread-crumbs, well seasoned with salt and white pepper. Put them into an oven to brown, or fry in lard or dripping till they are of a fine brown color ; lay them before the fire to drain, if fried, and serve garnished with fried parsley. Time, half an hour to boil potatoes. Eggs, Poached. — Put a pint of water into a stewpan, with four teaspoonfuls of vinegar and half a teaspoonful of salt; place it over the fire, and, while boiling, break the eggs into it near