Deviled Eggs

Ingredients

• one-half dozen fresh eggs
• melted butter or olive oil
• salt
• pepper
• mustard
• celery seed
• a little mayonaise

Method

1. 1

   Boil eggs for 20 minutes in cold water, then plunge into cold water.

2. 2

   Remove shells and cut in halves.

3. 3

   Powder yolks, season with butter or oil, salt, pepper, mustard, celery seed, and mayonnaise.

4. 4

   Return mixture to eggs and skewer if desired.

Nutrition per serving

As published

This recipe was extracted from Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 12. The excerpt below is the record exactly as published.

DEVILED EGGS. Put one-half dozen fresh eggs into cold water to boil twenty minutes then plunge into cold water. When cold remove shells carefully and cut in halves either across or lengthwise, as preferred. Remove yolks, powder them and season with melted butter or olive oil, salt and pepper, with mus- tard and celery seed, adding a little mayonaise. Return this creamy mix- ture to the eggs, and skewer together with wooden toothpicks if desired for the luncheon box. If a relish for sup- per, put on a bed of lettuce leaves. This makes a pretty dish for a yellow luncheon. MRS. E. M. H. STUFFED EGOS. Peel and cut in halves hard boiled eggs. Remove yolk and mix with it chicken or ham chopped fine. Season. F1P in the cavity level and put the two halves together. Garnish with parsley and serve. CODDLED EGGS. Place eggs in boiling water remove Irom fire and let stand for seven min- utes and serve. TIME TO ( 00K EGGS. Eggs will cook soft in 3 minutes — hard in 5 minutes. 38 "I will serve you fish; They say ii makes the brain grow large." — Shakt speare. FISH. FISH A LA CREME. 1 pint of cold cooked fish. Yolks of 2 eggs. 3 pint of milk. 1 blade of mace. . •> 1 bay leaf. , 1 sprig of parsley. 1 small piece of onion. 1 tablespoonful of butter. 2 tablespoons of fiour. Salt and pepper to taste. Make sauce with butter, flour milk, and eggs Fut layer of sauce in bot- tom of baking dish then layer of fiisti and so on, the last layer being sauce. Sprinkle top with bread crumbs. Put in oven and brown. MISS ISA BELLE SAVAGE. BAKED FISH. Scrape and clean off scales. Wash and wipe dry. Rub with salt and pep- per inside and out. Fill the body of the fish with dressing. Sew or wind a fctiing around it. Cover the bottom of the baking pan with water. Dust the fish with sifted bread or cracker crumbs and baste with butter or the drippings. Thicken the gravy, season it to taste and add tomato catsup. Dressing for baked fish: From three to five crackers rolled fine one small cup r'vil of chopped salt pork, one table spoonful of butter and one teaspoonful of pepper. One finely chopped onion for those who like the flavor. MRS. M. D. MOORE. 39 DEVILED CRABS. Scald one cup of milk. Beat together until smooth one table- spoon ot butter and two of flour. Add to the scalded milk and stir until it thickens. Take from the fire, add the yolks of four hard boiled eggs mashed fine a tablespoonful of chopped parsley, a teaspoonful of salt, and red pepper to taste. Mix well and then add the crab meat. This makes good croquettes. For deviled crab it can either be baked in the shell or in a baking dish. •MISS ETTA HART. BAKED SALMON. 1 can of salmon. 3 eggs. 1-2 cup of breadcrumbs or cold mash- ed potatoes. Pepper and salt to taste. Mash the salmon fine with a fork inix with eggs beaten together, add the breadcrumbs or potatoes and sea- son with salt and pepper. Put in a baking dish and bake for an hour. MRS. J. SABOTTA. 40 "I always thought cold victuals mce; >fy el'oite would r>e some kind of ice." ICES. U9KS WATEB ICE. 4 lemons 1 qt. water. 1 orange. 1 ft of sugar. Boil the sugar water and the rinds of the lemons and oranges which have been cut in small pieces. Stand sway to cool. Squeeze lemon and orange into the syrup. Strain and freeze. M. E. BROCK. tEHZEN PUDDING. 1 gal. cream. 8 eggs. 3-4 Tb almonds. 1-2 lb citron. 1-2 lb raisins. 1 tablespoon of vanilla. Sugar to taste. Make a custard

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