Creamed Eggs

Ingredients

• a dozen eggs
• the cream sauce
• fresh mint

Method

1. 1

   Cook the eggs at breakfast time.

2. 2

   Before luncheon, make the cream sauce and heat the eggs in it.

3. 3

   While it is cooking, ice the tea, prepare fresh sprigs of mint by putting one in each glass, and serve the eggs with bread, cookies, and fresh fruits.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 236. The excerpt below is the record exactly as published.

creamed eggs, egg salad, deviled eggs, garnishing, salads, meats, etc. Cold Boiled Potatoes Cook double or treble the quantity and keep for potato salad, sauted potatoes, quick scalloped potatoes, creamed potatoes, or potato soup. Cold Cooked Vegetables Cook more than necessary of all kinds of vegetables and keep ready for salads. Cold Meats and Fish Have them ready for slicing, creaming, salads, etc., or make into jehied or pressed dishes. Cold ham, tongue and corn beef are particularly acceptable in hot v^eather. Cake Make plain loaf or sponge cake, doubling, the recipe, and when the first freshness has gone, use with fruits, soft cus- tards and cream for simple, quick desserts. Cookies That will keep well should be made when convenient in considerable quantities. Bread When baking bread make up pans of crusty rolls, cinna- mon rolls and coffee cakes. Pastry Make and bake pastry shells — pie and tart size. These will remain fresh for two or three days if kept in a cool, dry place. Uncooked pastry may be kept for a long, time in the refrigerator. All these foods may be made in the morning, while get- ting breakfast or immediately afterwards. When the oven is heated for one purpose, see that other things which may be used a day or two later are baked. There is seldom need of using a coal range during the hot weather ; even if gas is not available, the blue flame kerosene stoves are not expensive and give excellent results. AUGUST MENUS 425 SUGGESTIVE MENUS The breakfasts given in the lessons are nearly all suf- ficiently simple for even the hottest weather. The follow- ing suggestive menus may illustrate what has been said. LUNCHEON CREAMED EGGS BREAD FRESH FRUITS COOKIES ICE TEA WITH FRESH MINT The eggs should be cooked at breakfast time and the tea made. Then lo m before luncheon make the cream sauce

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