Beat eggs slightly, enough to blend yolks and whites. Add milk and seasonings. Put butter in hot omelet pan ; when melted, pour in mixture and place over a low flame. As it cooks draw the edges toward the center with a knife until the whole is of a creamy con- sistency. Place on hotter part of range that it may brown quickly. Fold and turn on hot platter. Additions: Grated cheese, jelly, jam, chopped meats, peas, or parsley placed in omelet before folding, or a highly seasoned tomato sauce may be served around it. Egg-in-Nest Arrange stiffly beaten white of an egg on a slice of buttered toast. Make a depression in the center and drop in the unbeaten yolk. Sprinkle with salt. Brown in a moderate oven. 112 LABORATORY MANUAL OF FOODS AND COOKERY Scrambled Eggs with Tomato Sauce Ingredients : 6 eggs 4 tbsp. butter if c. tomatoes i slice onion 2 tbsp. sugar \ tsp. salt | tsp. pepper Method : Simmer tomatoes and sugar five minutes ; brown butter and onion three minutes ; remove onion and add tomatoes, seasonings, and eggs slightly beaten. Cook as scrambled eggs. Eggs a la Goldenrod Ingredients : 3 hard-cooked eggs \ tsp. salt i tbsp. butter f tsp. pepper ✪ Scrambled Eggs i tbsp. flour 5 slices toast i c. milk parsley Method : Make a thin white sauce with butter, flour, milk, and seasonings. Remove yolks from hard-cooked eggs. Chop whites finely and add to the sauce. Cut four slices of toast in halves lengthwise ; arrange on platter, and pour over the sauce. Force the yolks through a potato ricer or strainer, and sprinkle them over the top. Garnish with parsley and remaining toast cut in points. ' Liquid Glass " for Preserving Eggs Ingredients : i qt. ' liquid glass ' (a concentrated commercial solution of sodium silicate). 9 qts. boiled and cooled water✪ Liquid Glass for Preserving Eggs. Method : Mix the liquid glass and boiled water in a clean crock or stone jar. Carefully wipe strictly fresh eggs and with a spoon or other con- venient utensil place the eggs in the crock. The crock may be filled with eggs to the point of the liquid just covering the top layer. EGGS, SOUFFLES, AND CROQUETTES Cover the crock with tin cover or stone cover. It does not need to be air-tight. When removing eggs from the crock, do so with a spoon. Wash them carefully and, if they are to be boiled, prick the shell. The pores of the shell are filled with the liquid glass and as the air and water within the shell expand with the heat, the shell is likely to explode and thus spoil the egg as a " hard-cooked " product. FOOD VALUE Scrambled Egg MATERIAL MEASURE WEIGHT Grams PROTEIN Grams en CARBOHYDRATE Grams TOTAL CALORIES H CO O CJ $ O S ^J t/3 hH C CJ PHOSPHORUS (Calc. as P2O6) Grams t/> z g s| E I f 603 A 72 67 o?66 OOI 2 Milk if tbsp. 22 .72 t1 / * .88 i.og u / I C OO2 2 .0^4 04 S OOOI Buttej .... Pepper .... | tbsp. 7.8 .07 6.63 J O 60 .0045 .0018 .0024 Total, cooked . loo-Calorie Portion1 3 r. 8 C. j C. 61.2 42.8 6.82 4-77 12.22 8-55 1.09 .76 142 IOO •0433 •03 .0748 .0523 .2044 • 143 .0013 .OOO8 SOUFFLES Souffles are combinations of cooked or uncooked mixtures and stiffly beaten whites of eggs baked in a moderate oven. They should be served immediately. A sauce improves fruit souffles. Whips are the same combinations unbaked and piled lightly in glasses for serving. ✪ Fruit Souffle

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Beat eggs slightly, enough to blend yolks and whites. Add milk and seasonings. Put butter in hot omelet pan ; when melted, pour in mixture and place over a low flame. As it cooks draw the edges toward the center with a knife until the whole is of a creamy consistency. Place on hotter part of range that it may brown quickly. Fold and turn on hot platter. Additions: Grated cheese, jelly, jam, chopped meats, peas, or parsley placed in omelet before folding, or a highly seasoned tomato sauce may be served around it. Egg-in-Nest Arrange stiffly beaten white of an egg on a slice of buttered toast. Make a depression in the center and drop in the unbeaten yolk. Sprinkle with salt. Brown in a moderate oven. Scrambled Eggs with Tomato Sauce Ingredients : 6 eggs 4 tbsp. butter if c. tomatoes i slice onion 2 tbsp. sugar \ tsp. salt | tsp. pepper Method : Simmer tomatoes and sugar five minutes ; brown butter and onion three minutes ; remove onion and add tomatoes, seasonings, and eggs slightly beaten. Cook as scrambled eggs. Eggs a la Goldenrod Ingredients : 3 hard-cooked eggs \ tsp. salt i tbsp. butter f tsp. pepper i tbsp. flour 5 slices toast i c. milk parsley Method : Make a thin white sauce with butter, flour, milk, and seasonings. Remove yolks from hard-cooked eggs. Chop whites finely and add to the sauce. Cut four slices of toast in halves lengthwise ; arrange on platter, and pour over the sauce. Force the yolks through a potato ricer or strainer, and sprinkle them over the top. Garnish with parsley and remaining toast cut in points. ' Liquid Glass " for Preserving Eggs Ingredients : i qt. ' liquid glass ' (a concentrated commercial solution of sodium silicate). 9 qts. boiled and cooled water. Method : Mix the liquid glass and boiled water in a clean crock or stone jar. Carefully wipe strictly fresh eggs and with a spoon or other convenient utensil place the eggs in the crock. The crock may be filled with eggs to the point of the liquid just covering the top layer. Cover the crock with tin cover or stone cover. It does not need to be air-tight. When removing eggs from the crock, do so with a spoon. Wash them carefully and, if they are to be boiled, prick the shell. The pores of the shell are filled with the liquid glass and as the air and water within the shell expand with the heat, the shell is likely to explode and thus spoil the egg as a " hard-cooked " product. Scrambled Egg MEASURE WEIGHT Grams PROTEIN Grams en CARBOHYDRATE Grams TOTAL CALORIES H CO O CJ $ O S ^J t/3 hH C CJ PHOSPHORUS (Calc. as P2O6) Grams t/> z g s| E f A 72 o?66 OOI 2 Milk 1 tbsp. .72 1.09 .88 i.og u / I C OO2 2 .0^4 04 S Buttej .... Pepper .... | tbsp. 7.8 .07 6.63 J O .0045 .0018 .0024 Total, cooked . loo-Calorie Portion1 3 r. 8 C. j C. 61.2 42.8 6.82 4-77 12.22 8-55 1.09 .76 IOO •0433 •03 .0748 .0523 .2044 • 143 .0013 .OOO8 SOUFFLES Souffles are combinations of cooked or uncooked mixtures and stiffly beaten whites of eggs baked in a moderate oven. They should be served immediately. A sauce improves fruit souffles. Whips are the same combinations unbaked and piled lightly in glasses for serving.

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Scrambled EggsEggs a la GoldenrodFrench OmeletEgg-in-NestScrambled Eggs with Tomato SauceLiquid Glass for Preserving EggsFruit Souffle

A laboratory manual of foods and cookery