The Rural cook book

Baked Eggs With Mashed Potatoes. — The potatoes should be well seasoned, and beaten smooth with hot cream or milk and butter, so they will be very, light. Put in a buttered baking dish, and then •with a small croquette mold (or if this is lacking, with a clean egg) make deep little hollows in the potatoes. Drop an uncooked egg •carefully into each of these hollows, dust with salt and pepper, and dot the top with bits of butter; set in the oven until the eggs are cooked, and serve at once. Creamed Eggs- — Boil six eggs for about eight minutes. Cool, remove shells, and cut into halves. Put two tablespoonfuls of butter in a saucepan and blend with the same amount of floor. Add a cup of water and stir until smooth. Put in some more butter, season with salt and pepper and a little lemon juice. Stir in the eggs and serve on toast. Eggs in Cream. — — Use very thick cream, a dessert spoonful to each egg to cook them in. Put the cream in a large deep granite ware pie dish and set on top of the stove for a minute or two, until the cream gets thin. Then break in the eggs ; sprinkle a little salt and white pepper over each egg, set the dish back on the stove, cover close and let stand two or three minutes, or until the eggs are nicely set. These are most delicious served with toast and coffee for breakfast. Mexican Eggs. — Peel and chop four or five ripe tomatoes and lay them in a shallow vegetable dish or on a platter on which the peppers are to be served. Remove the stems and seeds from six or eight very tender peppers, and if desired, the skins can be peeled off in this way. Put them into a dry frying pan over a moderate fire, moving them often until they are sufficiently wilted to allow the removal of the skins. This done, put a small bit of cheese in each pepper and return them to the pan with a good lump of butter. Fry them gently so the butter will not scorch. When done pour three well-beaten eggs slightly salted into the pan with the peppers and when set take them up by the spoonful — a pepper in each — and lay them on the chopped tomatoes. Omelets. — It is always better to make several small omelets than one large one, if a number of persons are to be served. It is much more likely to turn out well. Nearly everyone has her own special recipe for this dish; the regulation French omelet calls tor three eggs well beaten, to which three tablespoonfuls of water are added, and stirred in lightly. A level tablespoonful of butter is melted in a perfectly smooth frying pan and the omelet turned in; it is shaken gently to prevent sticking, and when cooked rolled over with a flexible knife and slid on to a hot dish. It is varied by putting in a filling before rolling over; half a cup of grated cheese is very nice, or some jam or jelly for a sweet omelet, which makes a rich dessert Some cooks stir a little flour into the first egg beaten, and separate the eggs, folding in the beaten whites last; this makes a very light and puffy omelet Buttermilk Omelet. — Four eggs beaten separately, one cupful of buttermilk, one-half teaspoonful of soda, three-quarters cup of finely rolled cracker crumbs, a scant teaspoonful of salt, one-eighth of a teaspoonful of pejfper. Have two tablespoon fuls of butter hot in a frying pan. Turn in omelet and fry a delicate brown. Place in oven for 10 minutes and when firm fold and serve. Faiiy Omelet.— Beat yolks and whites of six eggs separately; add five tablespoon fuls of milk to the yolks. Heat a skillet and put in a tablespoonful of butter; let it melt, pour in the beaten yolks and pile between whites on the top; sprinkle with salt and pepper. Cover and cook three minutes, slip out on hot platter and serve by cutting through yolks and whites.