Household science and arts

Beat the eggs only until the yolks and the whites are mixed. Add the salt, pepper, milk, and parsley. Melt the butter in a frying pan or the upper part of a double boiler; pour in the egg mixture and cook it slowly until it is creamy, scraping the mixture from the bottom. Turn it into a hot dish and serve it at once. SCRAMBLED EGGS. II No. 90 may be varied by adding a variety of chopped meat, chopped cheese, mashed vegetables, etc. RECIPE 92. CREAMY EGGS Creamy eggs are prepared in same way as scrambled eggs, excepting that 1 c. milk must be added for each egg. The mixture must be cooked in a double boiler and stirred all the time it is cooking.* RECIPE 93. STUFFED OR PICNIC EGGS 4 hard-cooked eggs Cut the eggs into halves lengthwise, remove the yolks and mash them. Add the sauce meat, seasoning, and white sauce ; press it 4 eggs 4 tbs. milk i ts. salt Spk. pepper 2 tbs. butter 1 ts. chopped parsley (if desired) Digitized by Google EGGS . 75 1 c. chopped ham, in balls the size of yolks and surround them chicken, or other with the halved whites. meat I ts. salt Spk. pepper 4 large slices GOLDENROD EGGS Arrange the toast on a platter. Keep buttered toast, cut it hot. Remove the shells from the eggs, diagonally chop the whites fine and put the yolks into 2 c. medium white a strainer. Make medium white sauce, add the chopped whites to the sauce and pour it over the toast. Then press the yolks through the strainer, over the white sauce and toast. sauce 2 hard-cooked eggs 4 c. milk 4 eggs i c. sugar i ts. salt i ts. nutmeg 2 c. scalded milk 2 eggs 4 tbs. sugar Spk. salt i ts. vanilla 2 eggs i ts. salt Spk. pepper BAKED CUSTARD Scald the milk. Beat the eggs slightly. Add the sugar, salt, and nutmeg, and beat the eggs again ; pour on the scalded milk, stirring the mixture while pouring in the milk. Strain the mixture into buttered custard cups. Put the cups into a pan of water in a moderate oven and let the custard cook until it is firm, or until a knife put into the center of the custard comes out clean, or, steam the custards in a steamer. SOFT CUSTARD Beat the eggs slightly, beating in the sugar and salt. Add the hot milk slowly, stirring the mixture all the while. Pour it into a double boiler and cook it, stirring it constantly until the custard coats the spoon (about five minutes). Strain it at once, add the vanilla. Serve it cold. PLAIN OMELET Beat the yolks of the eggs until they are thick and creamy ; add the milk, salt, and pepper. Beat the whites until they are Digitized by Google 2 tbs. milk or water stiff and dry. Cut and fold them into the 1 tbs. butter yolks. (See note, p. 133, to cut and fold.) Put butter into clean, smooth omelet pan, and when the butter is bubbling, turn in the omelet. Let it cook slowly until it is light brown underneath. Put it on the oven grate to dry on top. When it is dry, slip a knife around the edge. Then fold it over and serve it at once on a hot platter. Digitized by Google [illustration: BEEF CUTS] 1 NECK 2 CHUCK RIB 3 PRIME RIB 4 SIRLOIN 5 BACK OF RUMP 6 MIDDLE OF RUMP 7 FACE OF RUMP 8 AITCH BONE 9 ROUND 10 VEIN 11 HIND SHIN 12 FL.ANK 13 RATTLE BAND 14 BRISKET 16 FORE SHIN FROM LOWNEY'S COOK BOOK Digitized by Google • ••• •• •• • ••• TIP OF SIRUOIN MIDDUE CUT OF SIRUOIN FROM LOWNEY'S COOK BOOK Digitized by Google