The practical cookbook

at a time, and place in a buttered baking-dish. Melt butter, add to remaining custard, and pour over the bread. Bake in a moderate oven till custard is firm and brown. Cheese souffle. Melt butter, add fiour, and when well mixed gradually add the scalded milk. Then add salt, cayenne pepper, and cheese. Remove from fire and add egg yolks beaten until lemon-colored. Cool the mixture ; cut and fold in whites of eggs beaten until stiff and dry. Pour into a buttered bakingdish and bake 20 min, in a slow oven. Serve at once. Cheese pudding. Additional ingredients: 3 slices bread, 1 tb. chopped green pepper. Scald milk and dissolve in it cheese, seasonings, and soda ; then add to beaten egg. Pour this over the bread (buttered and cut in tiny cubes), add pepper, and bake in a buttered baking-dish or ramekins till firm, EGGS Hot Egg Dishes Source. Many kinds of eggs may be used for food, but those of the domestic hen are chiefly used. Food Value. A source of protein. Cost. Variable, 8 eggs = i lb. (approximate) Soft-cooked eggs Hard-cooked egg! Scrambled eggs Dropped eggs Omelet . . . Creamy eggs . Creamed eggs Baked eggs Soft-cooked eggs. Put eggs into a saucepan, pour over them the boiling water, and let stand in warm place from 5 to 10 min. ; or put eggs into cold water and remove when water reaches boiling point. Hard-cooked eggs. Cook as for Soft-cooked eggs, leaving eggs in hot water 45 to 50 min. If time is an object, they may be boiled for 15 min., but will be less digestible. Scrambled eggs. Beat the eggs slightly, add milk, salt, and pepper. Melt butter in a double boiler or a saucepan over an asbestos plate. Add the egg and stir constantly until thickened. Serve on toast, in potato cases, or in a deep dish alone. Scrambled eggs with tomato. Use | c. tomato in place of the milk and cook as in Scrambled eggs. Dried beef may also be added to the egg. Allow 5 to ;J lb. ; shred, soak 1 5 min. in warm water, then drain and cook with the egg. Dropped eggs. Make toast first, dip edges in boiling salted water, butter it, and put on a platter. Butter a frying-pan, put in water and salt, and when water reaches boiling point break in the eggs, one at a time. Pour the water over them gently with a spoon, and when the white is set take out carefully with a skimmer and serve on the hot toast. Omelet. Separate yolks and whites of the eggs and beat the whites stiff. Beat the yolks and add salt, pepper, and milk (or water if preferred). Melt butter in a frying-pan, and when brown, fold the beaten whites into the yolks mixture and turn at once into the hot butter. Cook without stirring until brown, then set frying-pan into the oven until the egg is firm. Fold in the middle and turn onto a hot platter. Bread omelet. Add to the egg yolks \ c, soft bread crumbs soaked in J c. scalded milk and omit liquid called for in recipe. Make as for Omelet. Either of these omelets may be served with Cheese sauce (p. 30) or Tomato sauce {p. 31); and chopped ham, grated cheese, or peas may be folded into them. Creamy eggs. Scald milk and add to it the butter, seasonings, and eggs (slightly beaten) ; cook till mixture thickens and serve on slices of toast. Creamed eggs. Additional ingredients: 4 tb. flour, \ tsp. paprika. Cook the eggs hard and slice them ; reheat in a white sauce made from the other ingredients. These may be scalloped. Goldenrod eggs. Ingredients as for Creamed eggs. Chop the whites, mix with the sauce, and pour over buttered toast. Rub yolks through a strainer and sprinkle over the sauce.