The Raleigh cook book

Boil sugar and water until it threads when bonped from a spoon. Remove to back of range and add marshmallows cut into small pieces. Pour on the whites of eggs beaten until stiff, then add cocoanut, English walnut meats broken into small pieces, and < SANDWICHES. 29 vanilla. Spread saltines with this mixture and bake until delicately browned. 2 Marguerites (No. 2) —Whites of 3 eggs; 1 pound pulverized sugar; 144 cups chopped nuts (English walnuts, pecans, or hickory nuts); saltine wafers. Beat eggs light, add sugar and nuts, spread on wafers, and bake until delicately browned. EGGS, Soft-boiled Eggs.—Have boiling water in a saucepan, take from the fire, add eggs, cover and let stand on back of stove from eight to ten minutes. Scrambled Eggs with Cheese.—4 eggs; % cup milk; % cup grated cheese; salt; pepper. Beat eggs, add milk and cheese and scramble, stirring constantly while cooking. Scrambled Eggs with Beef.—Chip dried beef very fine. Put equal parts of lard and butter in a skillet; when hot put in the beef and heat a few minutes, stirring to keep from burning. Break some eggs in a bowl, season and stir into the meat; will cook in a few minutes. Plain Omelet.—For a plain, easy-made omelet, take one tablespoon milk and a pinch of salt for each egg; beat the eggs lightly for three or four minutes, pour them into a hot pan in which a piece of butter the size of a walnut has been melted, cook three or four minutes, fold over and serve at once. Bread Omelet.—Remove all crust from a large slice of light white bread, soak it in hot milk (cold will do, but hot is better) until it takes up all the milk it will absorb. Rub smooth or run through a sieve. Add the yolks of four eggs, a little salt and pepper, and beat well. Have the butter in the pan very hot, then mix in the stiffly beaten whites with the yolks and bread lightly; pour in the pan and when the omelet is brown underneath set the pan in the oven for five minutes, or until the top is set; then double over half and serve. Cold chopped meats, ham, chicken, or oysters, made hot and laid between the folded omelet are savory variations. Two tablespoons of stewed mushrooms or tomatoes can be used as directed for .meats. Very hot tomato sauce may be poured in the dish around the omelet. Cheese Omelet.—Add to plain omelet, old cheese, grated. Scalloped Eggs.—6 hard-boiled eggs cut into slices; 1 cup fine crumbs with melted butter or moistened with gravy or milk; 1 small cup ham or other meat. | Place in layers, season with pepper and salt. Dot with bits of butter, and bake. Deviled Eggs.—Cut hard-boiled eggs in two the long way; remove the yolks and mash very fine; add vinegar, sugar, salt, pepper and mustard to taste, also a little butter. Mix well and put back into the whites; serve on lettuce leaves. For a change, add chopped olives, chicken or boiled ham. EGGS. 31 Beauregarde Eggs.—5 eggs, hard boiled; 6 slices of toasted bread; 2 tablespoons butter; 2 tablespoons flour; 4% teaspoon salt; % pint milk; pepper to taste. Chop whites of eggs fine and rub yolks through a sieve. Rub butter and flour together, add milk. Stir this over the fire until it just reaches the boiling point. Add whites of eggs, salt and pepper, and heat over hot water. Spread this on the slices of toast and keep hot until served. © 7 = : F rs | me ded oe CHEESE. Cheese Straws.—1 pint of flour; % pound of grated cheese; 2 heaping tablespoons butter; a pinch of cayenne pepper; a pinch of salt. Mix well, then add enough water to make a stiff dough. Knead well, roll thin, cut into strips, and bake a light brown in a quick oven.