The home science cook book

Have ready one cup of hot white sauce seasoned as desired. Mix in the beaten yolks of three eggs and cook over hot water till it begins to thicken, then fold in the egg whites beaten stiff. Cook till firm, and serve hot, heaped on slices of buttered toast. Goldenrod Eggs. Chop the whites of three or four hard-boiled eggs, and mix with one cup of white sauce, seasoning as desired. Pour over strips or rounds of toast. Rub the yolks of the eggs through a strainer over the whole. Eggs in Cases. Line buttered cups with a paste made of chopped cooked meat or fish, bread-crumbs, milk, and beaten egg. Drop a raw egg in the center of each, cover with the paste, and put the cups in a steamer to cook for half an hour or till the eggs are firm. Turn out of the molds and serve hot. Hard-boiled eggs may be used as a garnish. A white sauce may or may not be served with these. Chicken, veal, lamb, ham, or fish can be used in this fashion. Home Science Cook Book. Egg Timbales. Beat four eggs, mix with one cup of milk or stock, season highly with salt, pepper, and onion juice. Strain into small molds and steam or bake until firm. Turn out and serve hot with a tomato or mushroom sauce. Meat or Egg Timbales. Fill buttered molds lightly with alternate layers of meat and stale bread-crumbs. Gradually pour in the egg timbale mixture and cook until firm. Turn out and serve with a sauce. Stuffed Eggs. Boil six eggs thirty minutes. Remove the shells and cut carefully lengthwise. Remove the yolks and put the two whites of each egg together that they may not become mixed. Rub the yolks through a gravy strainer and add to them three teaspoons of cold boiled ham chopped fine and mashed to a powder, a few drops of onion juice or any favorite ketchup or sauce, and enough melted butter to moisten the mix- / ^j ture to a smooth paste. Fill the whites just level with the mixture, press the two halves together, being careful to fit them just where they were cut. Add the remainder of the yolk mixture to a white sauce. Pour this over the eggs, sprinkle lightly with fine, buttered cracker crumbs and bake a few minutes or until the crumbs are slightly colored. Egg Baskets. Shell hard-boiled eggs, cut a slice from either end, and cut in halves crosswise. Rub the yolks smooth, add an equal bulk of fine chopped meat or fish. Moisten ggs- 51 with melted butter; season with salt, pepper, mustard, etc. Shape in balls like yolks and place in the baskets. Serve with white sauce and garnish with toast-points ; or use cold for salads or for picnics. Curried Eggs. Dip rounds of toast in a curry sauce ; on each slice put half a hard-boiled egg cut lengthwise, cut side down, and pour the remainder of the sauce over the eggs. Eggs with Fish. Take what is left of boiled or baked fresh fish, remove the bones and skin, and warm it in hot milk enough to moisten. Turn it out on a platter. Poach three or four eggs and lay them on the fish. Mix one tablespoon of chopped parsley, a few grains of cayenne, and a little salt with two tablespoons of butter melted. Pour this evenly over the eggs, and serve at once and very hot. Scotch Eggs.