Butter the bottom of dish that you poach them in,
so they will not stick and break when you take them
up; put in two inches boiling hot water. The dish or
spider must be flat-bottomed; lay in muffin rings,
break one egg at a time in a saucer, put one in each
ring (no salt, as it hardens the white) ; do not have the
water boil, but only simmer; with a spoon dip the
water over each Qgg\ be careful not to break the yolks;
as soon as the whites look like a thick veil over the
yolk they are done; they will cook in from three to
four minutes. Take a half slice of toast, sprinkle
salted hot water on it with a spoon and butter it as
for eating, lay one egg on each piece of toast, salt and
pepper and lay a bit of butter✪ Poached Eggs on the center of each
egg. This can all be done while the family are get-
ting seated at table, as their relish depends much upon
their freshness. There are pans made out of heavy
tin now on purpo3e for poaching eggs, which hold from
two to six or more eggs, but the bottom cooks harder
than it does in spider.
Scrambled Eggs.
For four persons take five eggs, break them in a
deep earthen pie-plate, half beat them, then add half
a cup of cream if you have it, if not, milk and salt,
stir a little, taste to see if salt enough; before this
place spider on stove with a piece of butter the size of
a large hickory nut✪ Scrambled Eggs, to get just sissing hot, pour in the
eggs and scrape one way with large spoon constantly
(do not stir round and round) cooking gently and
evenly; when it is as delicate as a boiled custard, take
it off quickly and pour into a hot dish. If you do not
The Queen Cook Book 105
beat the eggs too much, it will be in stripes of mingled
white and yellow, but we like them best well beaten.
Turn them out before you think them quite done, they
will cook more; a good sprinkling of white pepper on
top. They will cook in three minutes or less.
Omelet.
Three eggs beaten slightly together, two even tea-
spoons of flour, two-thirds cup of cream, or milk and
salt✪ Omelet, stir till well mixed, place in hot buttered spider,
when browned turn one-half on the other half with
two knives.
Omelet.
If you prefer, a dry fluffy omelet to a moist flaky
one, beat the white and yolk of the eggs separate. If
not, together slightly, add a tablespoon of cream for
each egg and salt. Have a flat spider hot and well
buttered, pour in the omelet, brown slightly on the
bottom having the top soft, roll one-half over the
other half deftly and serve in hot covered dish. Some
set it in oven on top of grate to brown instead of doub-
ling, but it is not so moist.
Eggs, Point Shirley Style.
Separate the yolks and whites of three eggs. Beat
the yolks two minutes; add three tablespoons of cream,
one-half even teaspoon salt, beat a little more. Melt
half a tablespoon of butter✪ Eggs, Point Shirley Style in a hot spider, pour in the
yolks, when they thicken slightly pour the whites in
without beating. Let them be until they look nearly
like the white of a boiled egg, then gently mix them
with a silver fork. Serve in hot dish or if you like on
buttered toast. Chicken or bam omelet is made by
io6 Th4 Queen Cook Book
placing either of them hashed and seasoned over the
omelet before turning it over.
Bob the Sea Cook's Omelet.
Page 41 · 5 recipe records on this page
Presented as published in 1895. 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
Butter the bottom of dish that you poach them in, so they will not stick and break when you take them up; put in two inches boiling hot water. The dish or spider must be flat-bottomed; lay in muffin rings, break one egg at a time in a saucer, put onlay in each ring (no salt, as it hardens the white) ; do not have the water boil, but only simmer; with a spoon dip the water over each egg;e careful not to break the yolks; as soon as the whites look like a thick veil over the yolk they are done; they will cook in from three to four minutes. Take a half slice of toast, sprinkle salted hot water on it with a spoon and butter it as for eating, lay one egg on each piece of toast, salt and pepper and lay a bit of butter on the center of each egg. This can all be done while the family are getting seated at table, as their relish depends much upon their freshness. There are pans made out of heavy tin now on purpose for poaching eggs, which hold from two to six or more eggs, but the bottom cooks harder than it does in spider.
Scrambled Eggs.
For four persons take five eggs, break them in a deep earthen pie-plate, half beat them, then add half a cup of cream if you have it, if not, milk and salt, stir a little, taste to see if salt enough; before this place spider on stove with a piece of butter the size of a large hickory nut, to get just sizzling hot, pour in the eggs and scrape one way with large spoon constantly (do not stir round and round) cooking gently and evenly; when it is as delicate as a boiled custard, take it off quickly and pour into a hot dish. If you do not
The Queen Cook Book 105
beat the eggs too much, it will be in stripes of mingled white and yellow, but we like them best well beaten. Turn them out before you think them quite done, they will cook more; a good sprinkling of white pepper on top. They will cook in three minutes or less.
Omelet.
Three eggs beaten slightly together, two even teaspoons of flour, two-thirds cup of cream, or milk and salt, stir till well mixed, place in hot buttered spider, when browned turn one-half on the other half with two knives.
Omelet.
If you prefer, a dry fluffy omelet to a moist flaky one, beat the white and yolk of the eggs separate. If not, together slightly, add a tablespoon of cream for each egg and salt. Have a flat spider hot and well buttered, pour in the omelet, brown slightly on the bottom having the top soft, roll one-half over the other half deftly and serve in hot covered dish. Some set it in oven on top of grate to brown instead of doubling, but it is not so moist.
Eggs, Point Shirley Style.
Separate the yolks and whites of three eggs. Beat the yolks two minutes; add three tablespoons of cream, one-half even teaspoon salt, beat a little more. Melt half a tablespoon of butter in a hot spider, pour in the yolks, when they thicken slightly pour the whites in without beating. Let them be until they look nearly like the white of a boiled egg, then gently mix them with a silver fork. Serve in hot dish or if you like on buttered toast. Chicken or bam omelet is made by
io6 Th4 Queen Cook Book
placing either of them hashed and seasoned over the omelet before turning it over.
Bob the Sea Cook's Omelet.
Records on this page
Poached EggsScrambled EggsTo Fry Egg PlantOmeletEggs, Point Shirley Style