Baked Eggs

Ingredients

• Break the eggs carefully into a dish
• a small piece of butter
• season with pepper
• season with salt

Method

1. 1

   Break the eggs carefully into a dish, turn them into a well buttered granite-ware pan, season with pepper and salt, and drop a small piece of butter on each egg.

2. 2

   Set in a hot oven and bake until the whites are set.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 131. The excerpt below is the record exactly as published.

Baked Eggs. — Break the eggs carefully into a dish, so the yelks will not be broken. Turn them into a granite-ware pan well buttered, season with pepper and salt, and drop a small piece of butter on each egg. Set in a hot oven and bake until the whites are set. Omelettes. — Eggs are not to be beaten for an omelette. If a soufile is desired, they are beaten. For an omelette, they are stirred until the yolks and whites are properly mixed, one teaspoonful of cold water being used to each egg. The omelette takes its name from the flavoring used, parsley, ham, cheese, etc., either of which must be chopped fine ; the material in which they are fried must be the sweetest butter. The butter being hot, pour the stirred eggs, and other material if used, into the omelette-pan, shaking the pan occasionally, as the mass sets, so it will not 242 TWENTIETH CENTURY HOME COOK BOOK. burn. If desired browned on both sides, turn; or wlien done, if fried only on one side, fold or roll together lightly, and garnish the top with bits of parsley. XXII. Steamed Dishes. Oysters, many vegetables, especially potatoes, puddings and various prepared dishes are steamed. This is simply utilizing the action of steam instead of hot water to break down the tissue and render the substance palatable. The articles are placed in a vessel with a perforated bottom, and lifting tight upon a pot. The lid must also be tight so as to allow some pressure of steam. An excellent form of steamer wherein the cover tits down upon a projection instead of over the side is shown in the illustration. NINE-KOOM EESIDENCE. CHAPTER XX. SAUCES, SALADS, PICKLES AND CONDIMENTS. I. SAUCES AND GRAVIES. II. SALADS AKD THEIR DRESSING. III. VARIOUS MADE DISHES. IV. PICKLES, CATSUPS AND CONDIMESTS. V. LEAVES FOR FLAVORING. VI. SOUR PICKLES— CUCUM- BERS. VII. CHOW-CHOW. VIII. PICCALILLI. IX. SWEET PICIiLES. X. CATSUPS. XI. CONDIMENTS. XII. FLAVORED VINEGAR. XIII. STRA\VEERRY ACID. hM I. Sauces and Gravies. J|HE French have a saying that the English have but one sauce — melted butter. This may have been measurably true once, but now the English and the Americans draw upon the products of every climate to please their palates. Our sauces are numerous, and it must be confessed, many of them are of little account; others are expensive and troublesome to prepare. The most costly and elaborate are now sold by grocers and purveyors, and are bought ready-made in sealed cans. How- ever the sauce is prepared, the utensils must be clean, and a wooden spoon should be used for stirring. Melted butter, stock, bread sauce, white sauce and brown sauce are the bases of the principal sauces. SOUP OR SAUCE STRAINER. GRAVY STRAINER. Melted Butter. — It is made in the relative proportions of two ounces of but- ter, two tablespoonfuls of water, and a httle flour dredged in, prepared over a hot fire, and shaken back and forth. Another good way of making is to rub two table- spoonfuls of flour into a quarter of a pound of butter, adding five teaspoonfuls of water ; set the sauce-pan containing it in a vessel of water kept boiling until it simmers. Sauce for Pish and Fowl. — The melted butter sauce makes a good condiment for fish by adding hard-boiled eggs, chopped fine, and for boiled fowl, by adding chopped oysters when it is simmering. Egg Sauce. — This may be made either with melted butter or with white sauce. Five or six hard-boiled eggs, cut into small slices, using only half the whites, are put into a sauce-pan, to half a pint of melted butter or white sauce, with a httle cream, all poured onto the eggs hot. [243] 244 TWENTIETH CENTURY HOME COOK BOOK. Good White Sauce. — This is made by taking stock or the liquor in which the fish, flesh or fowl has been cooked, a little flour, pepper and salt. Turn in two beaten eggs, and let the whole come to a boil, stirring constantly. Or it may be made with one pint of milk, a small onion, a small head of celery and a little parsley, white pepper and salt, and two ounces of butter. The butter is melted in a sauce- pan; dredge the flour slowly in until mixed. Previously, the milk, herbs, pepper and salt, must have been cooked together in a " bain marie," or some vessel placed in another of boiling water. Stir the milk slowly in, then the well-whisked egg, stirring all the while. When it simmers it is done. Another Good White Sauce. — Boil in a sauce-pan, half-pint of water, two cloves, fifteen pej^per-corns and a blade of mace. Add two anchovies chopped fine, a quarter of a pound of butter, a little flour and a pint of cream. Let it boil three minutes, stirring it constantly. Brown Sauce. — Put two ounces of butter into a stew-pan, with a quarter of a pound of lean bacon or ham cut fine, and two pounds of lean beef cut into strips. Add a little water, two cloves, pepper, salt and one bay-leaf. Set it over the fire, stirring constantly, until it is brown and rich. Then add two quarts of water, and when it boils, let it simmer slowly for an hour and a half. Strain through a sieve, and it is ready for use. Sauce for Roast Meat. — A good sauce for roast meat may be made in ten minutes, with a quarter of a pint of water, the juice of a lemon strained, a sprig of parsley chopped fine, an ounce and a half of butter, all seasoned with white pepper and salt. Set the whole over the fire in a glazed sauce-pan and keep it there until it is just ready to boil; then serve. This may be varied by adding two tablespoonfuls of nasturtiums or capers. It may also be made with white vinegar, in place of the lemon ; or the flavoring may be used with the gravy sauce usually served with the meat. Wine Sauce, for Roast Game. — Take a pint and a half of jelly, three-quar- ters of a pound of butter, three tablespoonfuls of brown sugar, and half as much ground allspice, and a quart of port wine. Stew together until thick. This may be used for any roasted meats. Onion Sauce. — Many people are fond of a sauce of onions, which are healthy, and to most palates agreeable. If it were not for the unpleasant odor they give the breath, onions would be uiniversally used both as food and flavoring. A sauce is made by boiling the onions, until tender, in milk and water. Drain and chop the onions fine, adding pepper and salt. Pour drawn butter over them, and add milk or cream. When the whole comes to a boil, the sauce is ready. Cold Meat Sauce. — -A good sauce for cold meat is made by beating the yolks of three eggs, and adding a wineglassful of jelly cut up. The seasoning is made with a tablespoonful each of flour and mustard, softened with vinegar. Put the whole in a sauce-pan with a tablespoonful of butter and half a teacupful of vinegar. Boil, stirring constantly until thick. Any solid pickle, like cucumber, may be chopped fine, and stirred thoroughly in when the sauce is cold. SAUCES, SALADS, PICKLES AND CONDIMENTS. 246 Another Sauce for Cold Meat.— Take equal quantities of ripe tomatoes and young okras; chop the okras tine, skin the tomatoes, and slice one onion. Stew all together very slowly until tender, and season with hal

Cook this with the app: pantry check, scaling, and the assistant.