Scrambled Eggs

Ingredients

• Four eggs
• one tablespoonful of butter
• half a teaspoonful of salt

Method

1. 1

   Beat the eggs and add salt.

2. 2

   Melt butter in a saucepan, turn in the beaten eggs, stir quickly over a hot fire for one minute, and serve.

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 47. The excerpt below is the record exactly as published.

SCRAMBLED EGGS. Four eggs, one tablespoonful of batter, half a teaspoonful of salt. Beat tbe eggs and add the salt to them. Melt the butter in a saucepan. Turn in the beaten eggs, stir quickly over a hot fire for one minute, and serve. OMELET (SPLENDID). Six eggs, whites and yolks beaten separately; half pint milk, six teaspoons corn starch, one teaspoon baking pow- der, and a little salt; add the whites, beaten to stiff froth, last; cook in a little batter. Motheb's Cook Boot VEGETABLES. BOILED POTATOES. Old potatoes are better for being peeled and pat in cold water an honr before being put over to boil. They should then be put into fresh cold water, when set over the fire. New potatoes should always be put in a boiling water, and it is best to prepare them just in time for cooking. Are better steamed than boiled. MASHED POTATOES. Potatoes are not good for mashing until they are full grown; peel them, and lay them in water for an hoar or more before boiling, for mashing. Old potatoes, when unfit for plain boiling, may be served mashed; cat oat all imperfections, take off all the skin, and lay them in cold water for one honr or more; then put them into a dinner-pot or stewpan, with a teaspoonful of salt; cover the stewpan, and let them boil for half an hoar, unless they are large, when three-quarters of an hour will be required; when they are done, take them up with a skimmer into a wooden bowl or tray, and mash them fine with a potato beetle; melt a piece of butter, the size of a large egg, into half a pint of hot milk; mix it with the mashed potatoes until it is thoroughly incorporated, and a smooth mass; then put it in a deep dish, smooth the top over, and mark it neatly with a knife; put pepper over *nd Mother's Cook uJook. 107 serve. The quantity of milk used moat be in proportion to the quantity of potatoes. Mashed potatoes may be heaped on a flat dish; make it in a crown or pineapple; stick a sprig of green celery or parsley in the top; or first brown it before the fire or in an Mashed potatoes may be made a highly ornamental dish; after shaping it, as taste may direct, trim the edge of the plate with a wreath of celery leaves or green parsley; or first brown the outside in an oven or before the fire. FRIED POTATOES. Peel and out the potatoes into thin slices, as nearly the same size as possible; make some bntter or dripping quite hot in a frying-pan; put in the potatoes, and fry them on both sides to a nice brown. When they are crisp and done, take them up, place them on a cloth before the fire to drain the grease from them, and serve very hot, after sprinkling them with salt. These are delicious with ramp- steak, and in France are frequently served thus as a break- fast dish. The remains of cold potatoes may also be sliced and fried by the above recipe, but the slices must be out a little thicker. BROILED POTATOES. Out cold boiled potatoes in slices lengthwise, quarter of an inch thick; dip each slice in wheat fiour, and lay them on a gridiron over a bright fire of coals; when both sides are browned nicely, take them on a hot dish, put a bit of butter, pepper and salt to taste over, and serve hot. POTATOES AND CREAM. Mince cold boiled potatoes fine; put them into a spider with melted bntter in it; let them fry a little in the butter. 10S Mother % Cook Book. well covered; then put in a fresh piece of butter, sea- soned with salt and pepper, and pour over cream or rich milk; let it boil up once and serve. POTATO PUFFS. Prepare the potatoes as directed for mashed potato, While hot, shape in balls about the size of an egg. Have a tin sheet well buttered, and place the balls on it. As soon as all are done, brush over with beaten egg. Brown in tha oven. When done, slip a knife under them and slide them upon a hot platter. Garnish with parsley, and serve im- mediately. POTATO SNOW. Choose large white potatoes, as free from spots as possi- ble; boil them in their skin in salt and water until perfectly tender, drain and dry them thoroughly by the side of the fire, and peel tbem. Put a hot dish before the fire, rub the potatoes through a coarse sieve on to this dish; do not touch them afterwards, or the flakes will fall, and serve as hot as possible. POTATO BORDER. Six potatoes, three eggs, one tablespoonful of butter

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