Variation I (Stuffed Eggs)

Ingredients

• 6 hard-boiled eggs
• 2 tablespoons grated cheese
• 1 teaspoon mustard
• salt and cayenne to taste
• enough melted butter

Method

1. 1

   Cut hard-boiled eggs in halves crosswise; remove yolks and mash; add 2 tablespoons grated cheese, 1 teaspoon mustard, and salt and cayenne to taste.

2. 2

   Add enough melted butter to make of right consistency to shape.

3. 3

   Make in balls the size of original yolks, and refill whites.

4. 4

   Arrange on a serving dish, pour around 1 cup of white sauce, cover and re-heat.

Nutrition per serving

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 41. The excerpt below is the record exactly as published.

salt and cayenne to taste and foW' in whites of eggs beaten until stiff and dry. Turn into a buttered dish, or buttered individual moulds, set in pan of hot water and bake in a slow oven until firm. Egg Souffle may be served with white sauce highly seasoned with celery, salt, paprika and onion juice. — Maljel Sturtevant» 105 S. Dearborn St., Chicago, III SPANISH EGGS.— Boil 1 cup of rice in 2 qts. of boiling water containing a tablespoon of salt, for 20 minutes. Drain through a colander and add a tablespoon of butter. Spread the rice thin on a hot platter and place on top of it 6 eggs. Serve at once. — Mrs. C. J. Jeffries, Winnetka, 111. STEAMED EGGS. — Place egg in a steamer over boiling wa- ter, steam 5 minutes for a soft yolk; break the egg in a cup and serve hot. — Mrs. D. C. Allen, Arlington Heights, 111. COOK COUNTY COOK BOOK 65 STEAMED EGGS IN CUPS.— Break eggs in buttered cups, and set in steamer to cook. Serve immediately. — Mabel Sturte- vant, 105 S. Dearborn St., Chicago, 111. » STIRRED EGGS.— Place 1 tablespoon of butter in a pan or chafing dish; beat 3 eggs until light and add ^ pt. milk and %. salt- spoon of salt; when butter is quite hot stir in this mixture, stirring with a silver fork until the eggs are creamy and cooked sufficiently. Serve on toast.— Mrs. James Andrews, Park Ridge, 111. EGGS A LA STORK.— Melt 1 large tablespoon butter in a pan or in the blazer of the chafing dish; add 1 tablespoon of flour, and cook for 2 minutes; then add 1 pt. of milk, stir until it thick- ens and is perfectly smooth; then add 1 teaspoon salt, a dash of paprika, 1 teaspoon Worcestershire sauce, and 1 cup grated cheese; stir until the cheese is melted, a^id then reduce the flame and break carefully on the sauce as many eggs as are desired; cook very slowly until the eggs are well set. Serve on toast. — Mrs. Almond Case, Bensen, 111. STUFFED EGGS.— Cut 6 hard-boiled eggs in halves. Take out the yolks and mash them fine. Add 2 tablespoons of butter, 1 teaspoon of cream, 2 or 3 drops of onion juice, and salt and pepper to taste. Mix all thoroughly. Fill the tgg from the mixture, and put them together. There will be a little filling left, to which add a well beaten egg. Cover the eggs with this last preparation and roll in cracker crumbs. Fry in boiling lard till light brown. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION I. — Cut hard-boiled eggs in halves crosswise; re- move yolks and mash; add 2 tablespoons grated cheese, 1 teaspoon mustard, and salt and cayenne to taste. Add enough melted but- ter to make of right consistency to shape. Make in balls the size of original yolks, and refill whites. Arrange on a serving dish, pour around 1 cup of white sauce, cover and re-heat. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. STUFFED EGGS A LA HOT SPRINGS.— Mash the yolks of hard-boiled eggs; add 2 teaspoons of Gutter, 1 of cream, 2 drops of onion juice, salt and pepper to taste. Mix all thoroughly and 66 €GCS fill the white with the mixture and put together. Add 1 beaten egg to the remaining filling. Cover the eggs with this mixture and roll in cracker crumbs. Fry a light brown. — 'Mrs. C. J. Jeflfries, Winnetka, 111. FRIED STUFFED EGGS.— Have eggs hard boiled. With a tin tube or a s^harp pointed knife remove a cylindrical piece of white from the pointed end of each egg; empty the whites out of the yolks with a small vegetaible spoon. Pound the yolks with Ber- naise or Hollandaise sauce, adding cooked mushrooms, chopped fine; fill the eggs with this mixture and put the pieces of white back in place; roll in egg and bread crumbs and fry to a pale straw color, in deep fat. Serve with Soubise or tomato sauce. — Mrs. Phillip D. Moore, Kenilworth, 111. STUFFED EGGS AU GRATIN.— ^Cut required number of hard^^-boiled eggs in halves lengthwise; remove and sift the yolks, then add an equal quantity of cold boiled ham, with chicken or tongue pounded to a paste; H teaspoon of paprika, and mixed mustard, a few drops of onion juice and uncooked yolk oi eggs or sauce, as needed to shape. With this fill the whites and press together corresponding halves. Put 2/3 cup of bread, cream or tomato sauce in a buttered dish, and arrange the eggs in the sauce, pouring ^ cup of coarse bread crumbs, sauted in 2 tablespoons of ibuttcr and set the dish in the oven to re-heat. — Mrs. B. C. Moore, Bartlett, 111. STUFFED EGGS IN A NEST.— Cut hard-boiled eggs in halves lengthwise. Remove yolks, and put whites aside in pairs. Mash yolks and add half the amount of deviled ham and enough melted butter

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