3. Grated cheese to taste, about 1 T. to 3 yolks.
4. Oil, mustard, vinegar and parsley to taste.
Except on No. 4, allow 1 tsp. butter melted to 3 yolks✪ Stuffed Eggs, salt and
pepper to taste. They can be served hot with a white sauce (No. 3),
or cold without the sauce.
LABORATORY COOK BOOK. 137
DEOPPED OR POACHED EGGS.
Place in a shallow pan as many muffin rings as you have eggs to
poach. Add enough boiling water to cover rings, add 1 tsp. salt✪ Dropped or Poached Eggs.
Slip an egg carefully into each ring. It requires 6 to 8 minutes to
set. Serve on round slices of toast.
MOULDED EGGS.
Butter well individual moulds. Chop some parsley very fine and
powder the inside of moulds with it ; slip in the egg carefully, sprinkle
with salt and place a bit of butter over each✪ Moulded Eggs. Place moulds in a pan
of hot water and poach in a moderate oven ten minutes. Serve with
a white bechamel or tomato sauce.
OMELETS.
Beat the yolks of two eggs until light colored and thick; add 2
tablespoons of milk, y8 tsp. of salt, 1-16 tsp. of pepper, or less. Beat
the whites of the two eggs very stiff and dry. Cut and fold the yolks
into the whites.
Have a clean, smooth omelet pan. When hot. rub it around the
edge with a teaspoonful of butter✪ Omelets, covering both sides and bottom.
Turn in the omelet quickly and spread evenly on the pan. Remove
from the hottest part of the fire and cook carefully until slightly
browned on the bottom. Place in the oven to set the top (not brown)
only a minute or two. Cut on edges at right angles to handle of pan,
and fold from the handle, and slip carefully on a hot platter. Serve
plain or with a sauce. Make sauce first.
Variations. Before folding: Chopped parsley, (finely chopped
onion, thin slices of ham, or 3 T. chopped ham, veal, or chicken;
stewed tomatoes, chopped mushrooms, shrimps, oysters (parboiled) ;
grated cheese.
OMELET SOUFFLE.
Whites of 3 eggs Juice of % lemon
Yolks 2 eggs iy2 T. powdered sugar✪ Omelet Souffle.
Beat the whites to a very stiff froth. Beat the yolks, add them
to the whites, then the sugar and lemon juice. Fold in carefully and
heap into a buttered baking-dish. Dredge with powdered sugar.
Bake slowly until a golden brown.
CREAMY OMELET.
3 eggs, 3 tsp. cream, 1 ssp. salt, pepper (optional.✪ Creamy Omelet)
Beat the eggs without separating until very foamy, add the cream
and seasoning, and beat again. Place the bowl containing the mix-
ture over hot water and stir constantlv until it begins to set. Turn the
138 THE WORCESTER DOMESTIC SCIENCE SCHOOL.
mixture into a hot buttered frying pan. When the under surface is
brown, fold the omelet, turn on a hot plate and serve immediately.
CEEOLE STYLE.
Have prepared on a hot serving-dish a can of tomatoes, stewed
until they are reduced to a pint, and upon the tomatoes rounds
of buttered toast for each egg to be served. Break some eggs, one by
one, into a cup, and turn them into the blazer two-thirds filled with
hot water; turn the flame low and put on the chafing-dish cover; if
the water boils, turn down the flame. When the eggs are nicely
poached, remove with a skimmer to the toast. Pour out the water
and melt in the blazer, browning, if desired, two tablespoonfuls of
butter; add one tablespoonful of lemon-juice✪ Creole Style Eggs; heat to the boiling point,
dust the eggs with salt and pepper, pour over the sauce, and serve.
WELSH RAREBIT.
1 cup hot milk 6 Shredded Wheat Biscuits ✪ Welsh Rarebit
Page 73 · 8 recipe records on this page
Presented as published in 1914. 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
3. Grated cheese to taste, about 1 T. to 3 yolks.
4. Oil, mustard, vinegar and parsley to taste.
Except on No. 4, allow 1 tsp. butter melted to 3 yolks, salt and pepper to taste. They can be served hot with a white sauce (No. 3), or cold without the sauce.
DEOPPED OR POACHED EGGS. Place in a shallow pan as many muffin rings as you have eggs to poach. Add enough boiling water to cover rings, add 1 tsp. salt. Slip an egg carefully into each ring. It requires 6 to 8 minutes to set. Serve on round slices of toast.
MOULDED EGGS.
Butter well individual moulds. Chop some parsley very fine and powder the inside of moulds with it ; slip in the egg carefully, sprinkle with salt and place a bit of butter over each. Place moulds in a pan of hot water and poach in a moderate oven ten minutes. Serve with a white bechamel or tomato sauce.
OMELETS.
Beat the yolks of two eggs until light colored and thick; add 2 tablespoons of milk, y8 tsp. of salt, 1-16 tsp. of pepper, or less. Beat the whites of the two eggs very stiff and dry. Cut and fold the yolks into the whites.
Have a clean, smooth omelet pan. When hot. rub it around the edge with a teaspoonful of butter, covering both sides and bottom. Turn in the omelet quickly and spread evenly on the pan. Remove from the hottest part of the fire and cook carefully until slightly browned on the bottom. Place in the oven to set the top (not brown) only a minute or two. Cut on edges at right angles to handle of pan, and fold from the handle, and slip carefully on a hot platter. Serve plain or with a sauce. Make sauce first.
Variations. Before folding: Chopped parsley, (finely chopped onion, thin slices of ham, or 3 T. chopped ham, veal, or chicken; stewed tomatoes, chopped mushrooms, shrimps, oysters (parboiled) ; grated cheese.
OMELET SOUFFLE.
Whites of 3 eggs Juice of % lemon
Yolks 2 eggs iy2 T. powdered sugar.
Beat the whites to a very stiff froth. Beat the yolks, add them to the whites, then the sugar and lemon juice. Fold in carefully and heap into a buttered baking-dish. Dredge with powdered sugar. Bake slowly until a golden brown.
CREAMY OMELET.
3 eggs, 3 tsp. cream, 1 ssp. salt, pepper (optional.) Beat the eggs without separating until very foamy, add the cream and seasoning, and beat again. Place the bowl containing the mixture over hot water and stir constantlv until it begins to set. Turn the
mixture into a hot buttered frying pan. When the under surface is brown, fold the omelet, turn on a hot plate and serve immediately.
CREOLE STYLE. Have prepared on a hot serving-dish a can of tomatoes, stewed until they are reduced to a pint, and upon the tomatoes rounds of buttered toast for each egg to be served. Break some eggs, one by one, into a cup, and turn them into the blazer two-thirds filled with hot water; turn the flame low and put on the chafing-dish cover; if the water boils, turn down the flame. When the eggs are nicely poached, remove with a skimmer to the toast. Pour out the water and melt in the blazer, browning, if desired, two tablespoonfuls of butter; add one tablespoonful of lemon-juice; heat to the boiling point, dust the eggs with salt and pepper, pour over the sauce, and serve.
WELSH RAREBIT. 1 cup hot milk 6 Shredded Wheat Biscuits
Records on this page
Stuffed EggsDropped or Poached EggsMoulded EggsOmeletsOmelet SouffleCreamy OmeletCreole Style EggsWelsh Rarebit