Kentucky receipt book

Heat griddle almost as much as for baking cakes, butter and arrange small muffin rings on it, drop an egg in each, and turn as soon as lightly browned. Eggs With Cream Sauce. Boil eggs until hard; when cold peel and serve in dish with a cream sauce. Egg Timbales. Six eggs, 1% cups of rich milk, 1 teaspoon of salt, Ys teaspoon of pepper, 1 teaspoon of chopped parsley, ^ teaspoon of onion juice. Break eggs into a bowl, beat well; add the seasoning and beat 1 minute. Add milk and stir well, butter timbale molds, and pour in the mixture. Place in a deep pan, and pour in enough hot water to reach almost to top of mold. Place in moderate oven, and cook about 15 minutes. Then turn out on a warm dish. Serve either with cream or tomato sauce. Put a sprig of parsley on each timbale and serve. French Scrambled Eggs. Beat 4 eggs until well broken, then add 4 teaspoons of stock, 4 teaspoons of cream, 1 tablespoon butter; turn into chafing dish or frying pan, and stir constantly until they begin to thicken. Add ^ teaspoon of salt, % teaspoon pepper and serve at once. Scrambled Eggs. Put 1 tablespoon of butter in frying pan ; when hot add ^ teacup of cream, and 6 well-beaten eggs^ salt and pepper ; stir constantly. Serve as soon as done. To Poach Eggs. Put 1 pint of water in skillet with % teaspoon of salt ; let it boil. Break eggs carefully into it, letting them remain about 4 minutes. They are nice served on hot buttered toast. Egg Timbales'. Beat together 4 eggs, 1 small teaspoon of salt, a dash of onion, 1 teaspoon of chopped parsley, 1 teacup of sweet milk, pepper to taste. Cook in timbale cups, surrounded with water. Serve with tomato sauce. Ox Eyes. Cut slices of bread round and an inch thick ; also cut a hole in the center. Spread with butter and crisp in a quick oven. Break 1 egg in each, season with salt and pepper, and moisten with 1 tablespoon of cream ; put in oven, and cook a few minutes. Stuffed Eggs. Twelve eggs boiled hard; cut them cross ways; take the yolks and add to them 2 teaspoons of raw mustard, 1 tablespoon of celery seed crushed, salt, % teaspoon of cayenne and black pepper, a little lemon juice. A small quantity of chopped ham or chicken may be added. Use oil enough to make a thick paste, then stuff yolks in whites and set in stove a few minutes. Garnish with parsley. To Boil An Egg. Put egg in a saucepan filled with cold water, let come to a boil. Serve at once. Sardined Eggs. Twelve eggs boiled hard and dropped in cold water; cut them cross ways. Mash the yolks and add 2 teaspoons of raw mustard, salt and cayenne pepper, 6 or 7 sardines chopped fine with some of the oil, then put back in whites and set away to cool. Can serve with a little melted butter if desired. Eggs a la Shearer. Boil 5 fresh eggs 3 minutes ; remove shells, without breaking the whites ; put eggs in a shallow baking dish. Make a cream sauce with 1 pint of sweet milk, 1 tablespoon of butter and 1 teaspoon of flour worked to a cream, 1 teaspoon of salt. Cook 5 minutes. Cover the eggs with this sauce, and sprinkle grated cheese on top. Put bits of butter on top. Brown in the oven. Serve from the baking dish. In making omelets, allow 1 dessertspoon of cream for each egg^ % saltspoon of salt and a dash of pepper. Break eggs separately, and beat until light, fold yolks into whites, stir as little as possible, have omelet pan hot, with 1 dessertspoon of butter. Put on top of range until omelet is set, then place in oven to cook. To vary omelet, use 1 teacup French peas, heated and seasoned, minced ham, or 1 cup 154 KENTUCKY BBO^PT BOOK. fresh mushrooms, peeled, chopped and browned in butter. "Whatever is used, spread on omelet, when ready to fold. Mushroom Omelet.