Scrambled Eggs No. 2. — Beat the eggs, and allow 1 tablespoon of
milk for each egg; season with salt and pepper✪ Scrambled Eggs, and fry in a buttered
frying=pan, and while cooking, stir from the bottom. A few spoons
of boiled string^beans, or boiled peas, or tender ends of aspara-
gus left over from dinner, can be stirred in; these are nice, furnish
variety, and use up remnants. Try and devise new dishes.
SCALLOPED EGGS. — Moisten bread crumbs with cream; place
a layer in the bottom of a buttered dish; slice hard-boiled eggs, and
put in a layer of them, with butter, pepper and salt, with chopped
cold meat✪ Scalloped Eggs; continue alternately until the dish is full; sift grated
crumbs over the top, and put bits of butter on it; set it in the oven
and bake 10 minutes.
SHIRRED EGGS. — Take 6 eggs, 3 tablespoons of gravy — from
poultry is best — enough fried toast to cover bottom of a flat dish, a
very little grated cheese, 1 teaspoon butter✪ Shirred Eggs. Melt the butter in a
^^-ying-pan; when hot, break into this the eggs. Stir in gravy, and
EGGS 191
season; stir quickly and well up from the bottom, until the whole is
a soft yellow mass. Have ready in a flat dish the fried toast. Heap
the shirred eggs upon this, and serve before it hardens.
SCOTCH EQQS — With 1 cup of cooked ham, chopped fine, mix
^ a cup of bread crumbs made into a paste with ^ a cui3 of milk, ^ a
teaspoon of prepared mustard, a little salt, and 1 egg, well beaten ;
hard=boil 6 eggs, remove the shells, and cover them with the prepared
mixture, and fry about 2 minutes in very hot fat; serve either hot or
cold. Chicken, veal or salmon may be substituted for the ham, but
lemon juice should be added to the seasoning if salmon is used.
SNOWED EQQS — Beat the whites of 6 eggs till stiff; have on
the stove 2 cups of milk✪ Scotch Eggs sweetened and flavored with vanilla; when it
boils drop the beaten eggs into it by tablespoons, and as soon as
they set dip them out. Let the milk cool a little, then slowly stir in
the yolks of the eggs, and when thick pour it around the snowed
eggs and serve.
STEAMED EQQS. — Break each egg into an egg=cup, set them
in a steamer and steam until cooked. They can be put in buttered
patty=pans, if more convenient, and then steamed. Serve hot.
STUFFED EQQS.— Cut hard-boiled eggs in two, take out the
yolk, and mix it with fried onions, a little finely chopped ham, and
parsley, pepper and salt; fill the whites with this mixture, and fry
until the yellow browns a little.
EQQ TOAST. — Take a tablespoon of butter and 2 of cream, and
warm together in a frying=pan. Break 6 eggs in it and stir lightly
until cooked; have it well seasoned; have buttered slices of toast,
spread the mixture on it, and serve hot.
MILK, BUTTER AND CHEESE.
MILK.
ILK is the only food which, taken alone, will support life in
all its stages. It is the only perfect food for children,
and in old age it is one of the most valuable foods known.
The fat rises in the form of cream; curd is the nitrogenous
matter, and the whey contains sugar of milk, or lactose, with the salt
or mineral matter. Milk differs as procured from different animals,
but its general characteristics are the same in all, and that of the cow
is most generally used. Unless the milk is of the best quality, all
the preparations made from it will be of an inferior character.
Page 145 · 8 recipe records on this page
Presented as published in 1902. 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
Scrambled Eggs No. 2. — Beat the eggs, and allow 1 tablespoon of milk for each egg; season with salt and pepper, and fry in a buttered frying-pan, and while cooking, stir from the bottom. A few spoons of boiled string beans, or boiled peas, or tender ends of asparagus left over from dinner, can be stirred in; these are nice, furnish variety, and use up remnants. Try and devise new dishes.
SCALLOPED EGGS. — Moisten bread crumbs with cream; place a layer in the bottom of a buttered dish; slice hard-boiled eggs, and put in a layer of them, with butter, pepper and salt, with chopped cold meat; continue alternately until the dish is full; sift grated crumbs over the top, and put bits of butter on it; set it in the oven and bake 10 minutes.
SHIRRED EGGS. — Take 6 eggs, 3 tablespoons of gravy — from poultry is best — enough fried toast to cover bottom of a flat dish, a very little grated cheese, 1 teaspoon butter. Melt the butter in a frying-pan; when hot, break into this the eggs. Stir in gravy, and
season; stir quickly and well up from the bottom, until the whole is a soft yellow mass. Have ready in a flat dish the fried toast. Heap the shirred eggs upon this, and serve before it hardens.
SCOTCH EGGS — With 1 cup of cooked ham, chopped fine, mix ^ a cup of bread crumbs made into a paste with ^ a cup of milk, ^ a teaspoon of prepared mustard, a little salt, and 1 egg, well beaten ; hard boil 6 eggs, remove the shells, and cover them with the prepared mixture, and fry about 2 minutes in very hot fat; serve either hot or cold. Chicken, veal or salmon may be substituted for the ham, but lemon juice should be added to the seasoning if salmon is used.
SNOWED EGGS — Beat the whites of 6 eggs till stiff; have on the stove 2 cups of milk sweetened and flavored with vanilla; when it boils drop the beaten eggs into it by tablespoons, and as soon as they set dip them out. Let the milk cool a little, then slowly stir in the yolks of the eggs, and when thick pour it around the snowed eggs and serve.
STEAMED EQQS. — Break each egg into an egg-cup, set them in a steamer and steam until cooked. They can be put in buttered patty-pans, if more convenient, and then steamed. Serve hot.
STUFFED EGGS.— Cut hard-boiled eggs in two, take out the yolk, and mix it with fried onions, a little finely chopped ham, and parsley, pepper and salt; fill the whites with this mixture, and fry until the yellow browns a little.
EQQ TOAST. — Take a tablespoon of butter and 2 of cream, and warm together in a frying-pan. Break 6 eggs in it and stir lightly until cooked; have it well seasoned; have buttered slices of toast, spread the mixture on it, and serve hot.
MILK.
ILK is the only food which, taken alone, will support life in all its stages. It is the only perfect food for children, and in old age it is one of the most valuable foods known. The fat rises in the form of cream; curd is the nitrogenous matter, and the whey contains sugar of milk, or lactose, with the salt or mineral matter. Milk differs as procured from different animals, but its general characteristics are the same in all, and that of the cow is most generally used. Unless the milk is of the best quality, all the preparations made from it will be of an inferior character.
Records on this page
Scrambled EggsScalloped EggsScalloped EggsStuffed EggsShirred EggsEgg ToastScotch EggsSnowed Eggs