Mother's Cook Book: Containing Recipes for Every Day in the Week, Including ..

Spread the bottom of a dish with two ounces of fresh batter; cover this with grated cheese; break eight whole eggs upon the cheese without breaking the yolks. Season with red pepper and salt if necessary ; pour a little cream on the surface, strew about two ounces of grated cheese on the top, and set the eggs in a moderate oven for about a quarter of an hour. Pass a hot salamander over the top to brown it. EGGS BROUILLE. Six eggs, half a cupful of milk, or, better still, of cream; two mushrooms, one teaspoonful of salt, a little pepper, three tablespoonfuls of butter, a slight grating of nutmeg. Cut the mushrooms into dice, and fry them for one minute in one tablespoonful of the butter. Beat the eggs, salt, pepper, and cream together, and put them in a saucepan. Add the butter and mushrooms to these ingredients. Stir over a moderate heat until the mixture begins to thicken. Take from the fire and beat rapidly until the eggs become quite thick and creamy. Have slices of toast on a hot dish. Heap the mixture on these, and garnish with points of toast. Serve immediately. CURRIED EGGS. Slice two onions and fry in butter, add a tablespoon curry-powder and one pint good broth or stock, stew till Mother's Cook Book. 103 onions are quite tender, add a cup of cream thickened with arrowroot or rice flour, simmer a few moments, then add eight or ten hard-boiled eggs, cut in slices, and beat them well, but do not boil. CREAMED EGGS. Boil six eggs twenty minutes. Make one pint of cream sauce. Have six slices of toast on a hot dish. Put a layer of sauce on each one, and then part of the whites of the eggs, cut in thin strips; and rub part of the yolks through a sieve on to the toast. Repeat this, and finish with a third layer of sauce. Place in the oven for about three minutes. Garnish with parsley, and serve. SOFT-BOILED EGGS. Place the eggs in a warm saucepan, and cover with boiling water. Let them stand where they will keep hot, but not boil, for ten minutes. This method will cook both whites and yolks. EGGS UPON TOAST. Put a good lump of butter into a frying-pan. When it is hot, stir in four or five well-beaten eggs, with pepper, salt, and a little parsley. Stir and toss for three minutes. Have ready to your hand some slices of buttered toast (cut round with a tin cake cutter before they are toasted); spread thickly with ground or minced tongue, chicken, or ham. Heap the stirred egg upon these in mounds, and set in a hot dish garnished with parsley and pickled beets. DUTCH OMELET. Break eight eggs into a basin, season with pepper and salt, add two ounces of butter cut small, beat these well 134 Mother's Cook Book. together, make an ounce of batter hot in a frying-pan, put the eggs in, continue to stir it, drawing it away from the sides, that it may be evenly done, shake it now and then to free it from the pan; when the under side is a little browned, turn the omelet into a dish, and serve; this must be done over a moderate fire. EGGS POACHED IN BALLS. Put three pints of boiling water into a stewpan; set it on a hot stove or coals; stir the water with a stick until it runs rapidly around, then having broken an egg into a cap, taking care not to break the yolk, drop it into the whirling water; continue to stir it until the egg is oooked; then take it into a dish with a skimmer and set it aver a pot of boiling water; boil one at a time, until you have enough. " These will remain soft for a long time. OMELET AU NATURAL.