water, and spread with some of the potted ham✪ Poached Eggs with Potted Ham
which comes in little tin cans ; lay a poached
egg on each round, and put a teaspoonful of
white sauce on each egg.
If you have no potted ham in the house, but
have plain boiled ham, put this through the
meat-chopper till you have half a cupful, put
in a heaping teaspoonful of the sauce, a salt-
spoonful of dry mustard, and a pinch of red
pepper, and it will do just as well.
Scrambled Eggs
4 eggs.
2 tablespoonfuls of milk.
l/o teaspoonful of salt.
Put the eggs in a bowl and stir till they are
well mixed; add the milk and salt. Make the
frying-pan very hot, and put a tablespoonful of
butter✪ Scrambled Eggs in it; when it melts, shake it well from
side to side, till all the bottom of the pan is
covered. Put in the eggs and stir them, scrap-
ing them off the bottom of the pan until they
begin to get a little firm ; then draw the pan
to the edge of the stove, and scrape up from
the bottom all the time till the whole looks alike,
creamy and firm, but not hard. Put them in a
hot, covered dish.
22 A LITTLE COOK BOOK
Scrambled Eggs with Parsley
Chop enough parsley to make a teaspoonful,
and mince half as much onion✪ Scrambled Eggs with Parsley. Put the onion in
the butter when you heat the pan, and cook the
eggs in it; when you are nearly ready to take
the eggs off the fire, put in the parsley.
After Margaret had learned how to make
these perfectly, she began to mix other things
with the eggs.
Scrambled Eggs with Tomato
When Margaret found a cupful of tomato in
the refrigerator, she would take that, add a half-
teaspoonful of salt, two shakes of pepper, and a
teaspoonful of chopped parsley, and simmer it all
on the fire for five minutes ; then she would cook
half a teaspoonful of minced onion in the butter
in the hot frying-pan as before, and turn in the
eggs, and when they were beginning to grow
firm put in the tomato; In summer-time she
often cut up two fresh tomatoes and stewed them
down to a cupful, instead of using the canned.
Scrambled Eggs with Chicken
Chop fine a cup of cold chicken, or any light-
colored meat, and heat it with a tablespoonful
FOR A LITTLE GIRL 23
of water, a half-teaspoonful of salt, two shakes
of pepper, and a teaspoonful of chopped pars-
ley. Cook a half-teaspoonful of minced onion
in the butter you put in the hot frying-pan, and
turn in the eggs, and when they set mix in the
chicken.
Sometimes Margaret used both the tomato
filling and the chicken in the eggs, when she
wanted to make a large dish.
Creamed Eggs
Cook six eggs twenty minutes, and while they
are on the fire make a cup of white sauce, as
before : one tablespoonf ul of butter, melted, one
of flour, one cup of hot milk, a little salt; cook
till smooth. Peel the eggs and cut the whites
into pieces as large as the tip of your finger,
and put the yolks through the potato-ricer.
Mix the eggs white with the sauce, and put in
a hot dish, with the yolks over the top. Or, put
the whites on pieces of toast, which you have
dipped in part of the white sauce, and put the
yolks on top, and serve on a small platter.
Another nice way to cream eggs is this:
Cook them till hard, and cut them all up into
bits. Make the white sauce, and into it stir the
24 A LITTLE COOK BOOK ✪ Creamed Eggs
Page 4 · 5 recipe records on this page
Presented as published in 1905. 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
water, and spread with some of the potted ham which comes in little tin cans ; lay a poached egg on each round, and put a teaspoonful of white sauce on each egg.
If you have no potted ham in the house, but have plain boiled ham, put this through the meat-chopper till you have half a cupful, put in a heaping teaspoonful of the sauce, a saltspoonful of dry mustard, and a pinch of red pepper, and it will do just as well.
Scrambled Eggs
4 eggs.
2 tablespoonfuls of milk.
l/o teaspoonful of salt.
Put the eggs in a bowl and stir till they are well mixed; add the milk and salt. Make the frying-pan very hot, and put a tablespoonful of butter in it; when it melts, shake it well from side to side, till all the bottom of the pan is covered. Put in the eggs and stir them, scraping them off the bottom of the pan until they begin to get a little firm ; then draw the pan to the edge of the stove, and scrape up from the bottom all the time till the whole looks alike, creamy and firm, but not hard. Put them in a hot, covered dish.
Scrambled Eggs with Parsley
Chop enough parsley to make a teaspoonful, and mince half as much onion. Put the onion in the butter when you heat the pan, and cook the eggs in it; when you are nearly ready to take the eggs off the fire, put in the parsley.
After Margaret had learned how to make these perfectly, she began to mix other things with the eggs.
Scrambled Eggs with Tomato
When Margaret found a cupful of tomato in the refrigerator, she would take that, add ahalf-teaspoonful of salt, two shakes of pepper, and a teaspoonful of chopped parsley, and simmer it all on the fire for five minutes; then she would cook half a teaspoonful of minced onion in the butter in the hot frying-pan as before, and turn in the eggs, and when they were beginning to grow firm put in the tomato. In summer-time she often cut up two fresh tomatoes and stewed them down to a cupful, instead of using the canned.
Scrambled Eggs with Chicken
Chop fine a cup of cold chicken, or any lightcolored meat, and heat it with a tablespoonful
of water, a half-teaspoonful of salt, two shakes of pepper, and a teaspoonful of chopped parsley. Cook a half-teaspoonful of minced onion in the butter you put in the hot frying-pan, and turn in the eggs, and when they set mix in the chicken.
Sometimes Margaret used both the tomato filling and the chicken in the eggs, when she wanted to make a large dish.
Creamed Eggs
Cook six eggs twenty minutes, and while they are on the fire make a cup of white sauce, as before : one tablespoonful of butter, melted, one of flour, one cup of hot milk, a little salt; cook till smooth. Peel the eggs and cut the whites into pieces as large as the tip of your finger, and put the yolks through the potato-ricer. Mix the eggs white with the sauce, and put in a hot dish, with the yolks over the top. Or, put the whites on pieces of toast, which you have dipped in part of the white sauce, and put the yolks on top, and serve on a small platter.
Another nice way to cream eggs is this: Cook them till hard, and cut them all up into bits. Make the white sauce, and into it stir the
Records on this page
Poached EggsPoached Eggs with Potted HamScrambled EggsScrambled Eggs with ParsleyCreamed Eggs