EGGS A LA STORK — Melt one large tablespoonful of butter in the blazer of the chafing-dish ; add one tablespoonful of flour, and cook for two minutes ; then stir in one pint of milk. Stir until it thickens and is perfectly smooth ; then add one teaspoonful of salt, a dash of paprika, one teaspoonful of Worcestershire sauce, and one cupful of grated cheese ; stir until the cheese is melted, and then re- duce the flame and break carefully on the sauce as many eggs as desired ; cook very slowly until the eggs are well set. Serve on pieces of toast, not too dry. FRICASSEED EGGS — Boil six eggs for five minutes, and remove the shells carefully. Roll them in flour ; then in egg, to which has been added one-half tea- spoonful of oil and same of vinegar, a few^ drops of onion juice and a teaspoonful of chopped parsley, a grating of nutmeg, and salt. Roll in vermicelli, broken to fine bits, and fry in deep lard. Serve with sauce made as follows : Italian Sauce — Fry together one tablespoonful of butter and one of flour until brown ; add one-half cupful of white wine and a cupful of bouillon, season with salt and cayenne, and boil about fifteen minutes ; add one teaspoonful each of chopped chives✪ Eggs a l'Ardenaise and parsley, a few stoned olives and chopped mushrooms, bring to a boil again and pour over the eggs. EGG TIMBALES — Allow one egg for each timbale. To four eggs, slightly beaten, add one-fourth cupful of cream, a few drops of onion juice, and one-fourth tea- spoonful of salt and a dash of paprika✪ Egg Timbales. Turn the mixture into small buttered molds ; set in a pan of hot water, and cook until firm. Turn from the mold, and serve wnth a mushroom or shrimp sauce. SCRAMBLED EGGS AND MUSHROOMS — Clean and break into pieces half a pound of fresh mushrooms. Dredge with flour, sprinkle with salt and a little cayenne pepper ; melt four tablespoonfuls of butter, add the mushrooms, cook two minutes ; then add two tablespoonfuls of cream, and cook five minutes. Beat four eggs✪ Scrambled Eggs and Mushrooms slightly, and pour over the mushrooms and cook until the eggs are of a creamy con- sistency, stirring constantly. Serve on toast. EGGS A LA DURANGO — Boil six dried Spanish peppers twenty minutes Drain, remove the seeds, and skin and chop fine. Fry in a spoonful of lard with half a chopped onion, and one clove of garlic. Add one cupful of well-washed rice and fry until yellow. Then cover with soup stock and cook until tender. Add a lump of butter, and salt to taste, and break half a dozen eggs✪ Eggs a la Durango on top of rice, and scramble. Serve on a hot dish. Omit the eggs and use as a stuffing for chicken or duck. ALBONDIGAS (Mexican) — Mix together two pounds of beef, veal or mut- ton, two mashed and skinned tomatoes, one-half an onion, chopped fine, one-half cupful of scalded cornmeal, pepper and salt to taste. Bind with one or two eggs✪ Albondigas (Mexican) and form into balls the size of a walnut. Roll these in flour and boil in a good beef broth, slightly thickened. From fifteen to twenty minutes will be required for cooking.

AI-modernized reading of the original text

EGGS A LA STORK — Melt one large tablespoonful of butter in the blazer of the chafing-dish ; add one tablespoonful of flour, and cook for two minutes ; then stir in one pint of milk. Stir until it thickens and is perfectly smooth ; then add one teaspoonful of salt, a dash of paprika, one teaspoonful of Worcestershire sauce, and one cupful of grated cheese ; stir until the cheese is melted, and then reduce the flame and break carefully on the sauce as many eggs as desired ; cook very slowly until the eggs are well set. Serve on pieces of toast, not too dry. FRICASSEED EGGS — Boil six eggs for five minutes, and remove the shells carefully. Roll them in flour ; then in egg, to which has been added one-half teaspoonful of oil and same of vinegar, a few drops of onion juice and a teaspoonful of chopped parsley, a grating of nutmeg, and salt. Roll in vermicelli, broken to fine bits, and fry in deep lard. Serve with sauce made as follows : Italian Sauce — Fry together one tablespoonful of butter and one of flour until brown ; add one-half cupful of white wine and a cupful of bouillon, season with salt and cayenne, and boil about fifteen minutes ; add one teaspoonful each of chopped chives and parsley, a few stoned olives and chopped mushrooms, bring to a boil again and pour over the eggs. EGG TIMBALES — Allow one egg for each timbale. To four eggs, slightly beaten, add one-fourth cupful of cream, a few drops of onion juice, and one-fourth teaspoonful of salt and a dash of paprika. Turn the mixture into small buttered molds ; set in a pan of hot water, and cook until firm. Turn from the mold, and Serve with a mushroom or shrimp sauce. SCRAMBLED EGGS AND MUSHROOMS — Clean and break into pieces half a pound of fresh mushrooms. Dredge with flour, sprinkle with salt and a little cayenne pepper ; melt four tablespoonfuls of butter, add the mushrooms, cook two minutes ; then add two tablespoonfuls of cream, and cook five minutes. Beat four eggs slightly, and pour over the mushrooms and cook until the eggs are of a creamy consistency, stirring constantly. Serve on toast. EGGS A LA DURANGO — Boil six dried Spanish peppers twenty minutes Drain, remove the seeds, and skin and chop fine. Fry in a spoonful of lard with half a chopped onion, and one clove of garlic. Add one cupful of well-washed rice and fry until yellow. Then cover with soup stock and cook until tender. Add a lump of butter, and salt to taste, and break half a dozen eggs on top of rice, and scramble. Serve on a hot dish. Omit the eggs and use as a stuffing for chicken or duck. ALBONDIGAS (Mexican) — Mix together two pounds of beef, veal or mutton, two mashed and skinned tomatoes, one-half an onion, chopped fine, one-half cupful of scalded cornmeal, pepper and salt to taste. Bind with one or two eggs and form into balls the size of a walnut. Roll these in flour and boil in a good beef broth, slightly thickened. From fifteen to twenty minutes will be required for cooking.

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Tomatoes and EggsDeviled ChopsEggs a l'ArdenaiseEggs a la StorkFricasseed EggsEgg TimbalesScrambled Eggs and MushroomsEggs a la DurangoAlbondigas (Mexican)

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