Mazdaznan encyclopedia of dietetics and home cook book

It is preferable to cook custards in a double boiler rather than baking in an oven. If put in a china or earthenware bowl, set in a steam cooker and boil until done, the flavor will be found admirable. Do not flavor custards with nutmeg; this spice is objectionable because its poisonous properties often produce cholera morbus. LENTEN CHOPS. Boil six eggs fifteen minutes, remove the shells, rub yolks thru a sieve and chop whites, not making them too fine. Put one cup of milk in pan over fire and when boiling stir in two tablespoonfuls of whole-wheat flour dissolved in two tablespoonfuls of olive oil ; season with salt and a dash of cayenne pepper and stir until thick and smooth ; take from the fire and when almost cool stir in the prepared yolks and whites and a very little onion juice. When cold enough to handle form in shape of chops, roll them in beaten egg, then in cracker-dust or cornmeal and fry to a delicate brown in olive oil. Take a piece of macaroni about three or four inches long and stick into the small or pointed end of each chop and arrange in the center of a platter. Now take tomato or browned sauce and add to the same a can of French peas or extra small sifted peas and pour around the chops, but not on them. Mushrooms and tomato sauce make a very fine garnish when served with green parsley and lettuce leaves. COLUMBUS EGGS. Take the shells from six hard-boiled eggs and cut each egg in two around the Center, cutting off a little from the small end so that it can stand upright, as did the famous egg which Columbus handled ; pulverize half the yolks and mix with some finely chopped nuts, moistening with mayonnaise dressing; fill the empty whites, taking care not to break them; press the two parts together and stand on a platter so that they will have the appearance of eggs that have not been bisected. Now take the remaining half of the yolks, pulverize or mash them thru a sieve; take half a cup of mayonnaise dressing and mix with it six olives chopped fine and pour this over the eggs ; then take the pulverized yolks and sprinkle over the top. Garnish the edges with watercress or sprigs of parsley. SWISS EGGS. Cover the bottom of an open baking dish with a little olive oil and on this scatter grated cheese ; drop the eggs upon the cheese without breaking the yolks and season with a very little salt. Pour over the eggs a little cream and then sprinkle over with grated cheese and set in moderate oven for about fifteen minutes. Serve with tomato sauce. POACHED EGGS ON TOAST. Toast slices of whole-wheat or rye bread to a golden brown in a moderate oven; while yet hot, dip them into boiling water for a few seconds ; remove quickly and lay on large platter. On each side lay one poached egg; garnish with parsley or cress and serve hot. DEVILED EGGS. Take six hard-boiled eggs, which have been dropped into cold water immediately after boiling; peel and cut in halves, taking care not to break whites. Take out yolks and rub them with one tablespoonful olive oil to a smooth paste ; add two tablespoonfuls chopped mushrooms and parsley flavored with lemon juice. Heat and mix well ; then stuff whites, garnish with lettuce or watercress and serve. BELGRAD EGGS.