Butter an egg-shir rer and dust sides and bottom
with cracker crumbs✪ Shirred Eggs. Heat, break an egg in a cup,
and slip into shirrer so as not to break yolk. Bake
in moderate oven until white is firm. Sprinkle but-
tered crumbs on top if liked, and allow them to brown.
It is well to rest the shirrer on pie-tin, to be more
easily removed from oven when done.
Eggs and Ham on Toast.
Make rounds of toast, and on each round place a
thin piece of cold boiled ham, and on top of each put
a dropped egg. Serve with a sauce made of one cup
of tomatoes strained, one cup of cream, one table-
spoon of butter and two tablespoons of flour✪ Eggs and Ham on Toast. This
is fine.
Eggs (Waldorf Style).
'Arrange poached eggs on round of buttered toast,
with a sauted mushroom cap on top of each egg. Sur-
round with brown mushroom sauce. — 3Iiss Farmer.
Scrambled a la Creole.
Make a cup and a half of tomatoes (without strain-
ing) into a thick sauce, seasoned with butter, onion,
sugar, salt and cayenne✪ Scrambled a la Creole. Scramble six eggs after rule
for scrambled eggs. Turn onto hot platter and pour
round the sauce. Garnish with parsley.
EGGS. 203
Scrambled Eggs with Anchovy.
Spread the thin toast with Anchovy paste, and ar-
range on the hot platter and cover with scrambled
eggs.
Eggs a la Buckingham.
Prepare six pieces of toast dipped in thick cream
for an instant. Arrange on platter and cover with
scrambled eggs, having the egg quite soft. Sprinkle
over all one cup of grated cream cheese. Place in
oven to melt the cheese, and finish cooking the eggs.
Buttered Eggs.
Put tablespoonful of butter✪ Buttered Eggs into hot omelet-pan,
and brown as many eggs as you wish, adding butter
as you need it ; turn eggs while cooking. Use care not
to have too much butter.
Buttered Eggs w^ith Fried Tomatoes.
Cut tomatoes in slices for frying, sprinkle with salt
and pepper, and saute in butter✪ Buttered Eggs with Fried Tomatoes. Place on hot dish
with a well-shaped buttered egg on each slice of tomato.
Eggs Shirred in Batter.
Make batter with two tablespoons thick cream, two
tablespoons stale bread crumbs, and pinch of salt✪ Eggs Shirred in Batter. Mix
cream, crumbs and salt. Put part of the mixture in
bottom of buttered shirring-dish, slip in the egg. and
put remaining mixture on top, using care in spreading
it not to disturb yolk.
Eggs au Gratin.
Arrange poached eggs on a shallow buttered baking-
dish, sprinkle with grated cheese, and pour over all
204 SCIENTIFIC COOKING.
a Bechamel sauce. Cover with stale buttered crumbs✪ Eggs au Gratin,
and sprinkle again with cheese. Brown in oven.
Fried Eggs.
Fried eggs are cooked without turning, either in
hot lard, butter or fat from bacon or ham. In using
the meat fats, in either case when the meat is cooked
pour off the fat, rinse out the brown sediment from
the bottom of pan, returning the fat, and breaking
the egg in cup and slipping in as soon as the fat is hot.
Scalloped Eggs.
Use four hard-boiled eggs, one cup thin white sauce,
one cup minced cold meat, and one* cup buttered
crumbs✪ Scalloped Eggs. Chop egg finely. Sprinkle bottom of buttered
bake-dish with crumbs. Cover with half the eggs, the
eggs with the sauce, sauce with the meat, and repeat.
Cover top with the remaining crumbs, place in oven,
and cook long enough to brown the crumbs.
Curried Egg.
6 hard-boiled eggs. i^ tablespoon minced onion.
2 tablespoons butter. ^2 teaspoon salt.
2 tablespoons flour. % teaspoon paprika.
1 cup railli. 1 teaspoon curry powder✪ Curried Egg.
Page 93 · 11 recipe records on this page
Presented as published in 1911. 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 an egg-shirrer and dust sides and bottom with cracker crumbs. Heat, break an egg in a cup, and slip into shirrer so as not to break yolk. Bake in moderate oven until white is firm. Sprinkle buttered crumbs on top if liked, and allow them to brown. It is well to rest the shirrer on pie-tin, to be more easily removed from oven when done.
Eggs and Ham on Toast.
Make rounds of toast, and on each round place a thin piece of cold boiled ham, and on top of each put a dropped egg. Serve with a sauce made of one cup of tomatoes strained, one cup of cream, one tablespoon of butter and two tablespoons of flour. This is fine.
Eggs (Waldorf Style).
'Arrange poached eggs on round of buttered toast, with a sauted mushroom cap on top of each egg. Surround with brown mushroom sauce. — Miss Farmer.
Scrambled a la Creole.
Make a cup and a half of tomatoes (without straining) into a thick sauce, seasoned with butter, onion, sugar, salt and cayenne. Scramble six eggs after rule for scrambled eggs. Turn onto hot platter and pour round the sauce. Garnish with parsley.
Scrambled Eggs with Anchovy.
Spread the thin toast with Anchovy paste, and arrange on the hot platter and cover with scrambled eggs.
Eggs a la Buckingham.
Prepare six pieces of toast dipped in thick cream for an instant. Arrange on platter and cover with scrambled eggs, having the egg quite soft. Sprinkle over all one cup of grated cream cheese. Place in oven to melt the cheese, and finish cooking the eggs.
Buttered Eggs.
Put tablespoonful of butter into hot omelet-pan, and brown as many eggs as you wish, adding butter as you need it ; turn eggs while cooking. Use care not to have too much butter.
Buttered Eggs with Fried Tomatoes.
Cut tomatoes in slices for frying, sprinkle with salt and pepper, and saute in butter. Place on hot dish with a well-shaped buttered egg on each slice of tomato.
Eggs Shirred in Batter.
Make batter with two tablespoons thick cream, two tablespoons stale bread crumbs, and pinch of salt. Mix cream, crumbs and salt. Put part of the mixture in bottom of buttered shirring-dish, slip in the egg. and put remaining mixture on top, using care in spreading it not to disturb yolk.
Eggs au Gratin.
Arrange poached eggs on a shallow buttered bakingdish, sprinkle with grated cheese, and pour over all
a Bechamel sauce. Cover with stale buttered crumbs, and sprinkle again with cheese. Brown in oven.
Fried Eggs.
Fried eggs are cooked without turning, either in hot lard, butter or fat from bacon or ham. In using the meat fats, in either case when the meat is cooked pour off the fat, rinse out the brown sediment from the bottom of pan, returning the fat, and breaking the egg in cup and slipping in as soon as the fat is hot.
Scalloped Eggs.
Use four hard-boiled eggs, one cup thin white sauce, one cup minced cold meat, and one* cup buttered crumbs. Chop egg finely. Sprinkle bottom of buttered bake-dish with crumbs. Cover with half the eggs, the eggs with the sauce, sauce with the meat, and repeat. Cover top with the remaining crumbs, place in oven, and cook long enough to brown the crumbs.
Curried Egg.
6 hard-boiled eggs. i^ tablespoon minced onion.
2 tablespoons butter. ^2 teaspoon salt.
2 tablespoons flour. % teaspoon paprika.
1 cup railli. 1 teaspoon curry powder.
Records on this page
Shirred EggsEggs and Ham on ToastEggs a la BuckinghamScrambled a la CreoleButtered EggsButtered Eggs with Fried TomatoesEggs Shirred in BatterEggs au GratinScalloped EggsCurried EggCurry Sauce