Mazdaznan encyclopedia of dietetics and home cook book

Take off the shells from six hard-boiled eggs, chop the whites fine and rub the yolks thru a sieve. Do not mix them. Now put on a cup of milk to boil, rub a tablespoonful of cornstarch with a tablespoonful of olive oil and add to the boiling milk; then add the chopped whites, a little salt and a dash of cayenne pepper. Have ready a half dozen squares of toasted salt-rising bread on a platter, pour the mixture over the toast in a thin layer, then a layer of the prepared yolks, then the remainder of the whites and lastly the rest of the yolks. Serve on lettuce leaves, garnished with parsley. Mushrooms, with lemon or asparagus and tomatoes, combine well with this dish. SCRAMBLED EGGS. Break six eggs into a bowl; add one pint hot milk and stir quickly. Add small spoonful cocoanut butter and a little salt; cook twenty minutes in double boiler. POACHED EGGS WITH MUSHROOMS. To one can mushrooms placed in saucepan add one-half teaspoonful salt, a dash of cayenne pepper and a few drops lemon juice. Boil ten minutes, take out mushrooms and thicken sauce with a little flour. Pour sauce on platter, lay ten poached eggs around the outside, put mushrooms in center ; serve hot with toast. Garnish with parsley and watercress. APPLE OMELET. Pare and core four large apples. Boil until tender and rub thru sieve; beat smooth while hot and add one tablespoonful cocoanut butter, three tablespoonfuls sugar and one-half teaspoonful ground cinnamon. Whip separately the whites and yolks of four eggs ; add yolks first to the beaten apple, mixing well, then the whites. Pour all into a pudding dish and bake to a delicate brown in a moderate oven. The addition of pinon or pine nut-butter improves flavor. EGG PLANT OMELET. Pare one egg plant and cut in slices ; soak one hour in strong salt water. Take from salt water and put in saucepan, adding fresh water, and boil until tender. NEW OMELET. One cupful of fine bread crumbs ; pour over it two-thirds of a cupful of sweet milk; when thoroly moistened, stir until smooth. Add the yolks of two eggs, beating them into the bread and milk one at a time ; add the whites beaten to a stiff froth; bake in a buttered dish in a moderate oven, until well set. The top may be sprinkled with grated cheese, or, for a sweet omelet, a sprinkling of maple sugar is recommended. CHEESE OMELET. Mix to a smooth paste three tablespoonfuls flour v/ith one-half pint milk. Beat together four eggs and one-fourth pound of grated old cheese. Add this to flour and milk, beating briskly for several minutes. May be cooked in individual dishes set in pan of boiling water, or in double boiler; boil thirty minutes. Serve with catsup or tomato sauce. VEGETABLE OMELET. Chop finely together one onion, two heads crisp lettuce, or parsley, and one green pepper, adding a little salt. Mix with four well-beaten eggs and three tablespoonfuls cream. Cook thirty minutes in double boiler or steam cocker. Serve in original dish. SPANISH OMELET. Chop finely one onion, one green pepper, a few strips of red pepper, one tablespoonful each of mushrooms and French peas, one-half tablespoonful of parsley. Mix into four well beaten eggs. Keep it all very cold. Now add three tablespoonfuls of cream. Pour into dish which will set in a large pan of boiling water. Put into hot oven and boil and bake for fifteen minutes. TOMATO SCRAMBLE.