Whipped Eggs

Ingredients

• one piece of light bread
• one egg
• a small piece of butter
• salt to taste
• pepper to taste

Method

1. 1

   Toast bread until golden brown, cut off crusts, and butter.

2. 2

   Separate yolk from white of egg, beat white until stiff.

3. 3

   Place beaten white on toast, drop yolk in the middle, season, add butter, and bake until light brown.

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 11. The excerpt below is the record exactly as published.

pepper to taste. 1-4 cupful of flour, stirred in enough water to make a paste then add to the eggs, and vine- gar, whip the whole very light, add a lump of butter half the size of an egg and stir for ten minutes till thick and smooth. When cold add horse- radish to taste and a cupful of whipp- ed cream for every cup of dressing. Nice to serve with all kinds of meat salads. MRlS. E. M. HOLLINGS WORTH. SALAD DRESSim Yolks of 2 eggs. 1 tablespoon of butter. 1 tablespoon of flour. 1 heaning teaspoon of mustard, 2 tablespoons each of sugar and cream 1 teacup of vinegar and a pinch of cayenne pepper and salt to taste. Mix mustard and butter together. Add yolks and sugar. Mix the flour in r.he cream, put on the fire and when hot add other ingredients. Cook in double boiler until thick as custard. MRS. CUKLE.N MERRITT. BAN IX A SALAD. Slice ripe bananas, sprinkle with ground roasted peanuts, and garnish with lettuce. Use. following dressing: yolks of four eggs, beaten light, a teaspoonful sugar pinch of salt, and the juice of three or four lemons. Cook till it is a smooth sauce and when cold pour over the salad. .MRS. D. VANCE PRICE. 34 SALAD DRESSING. 6 eggs. : 1 teaspoonful of salt. 2 tablespoons mixed mustard 1 1-2 tablespoons butter. 1 cup vinegar. red pepper to taste. 1-2 teacup whipped sweet cream. Mix mustard and sugar in a little of the vinegar and let the other vinegar come to a boil. Then the well beaten yolks of the eggs and when cooked add the whites beaten soft, butter and salt, pepper and whipped cream. The dressing must be thoroughly and con- stantly whipped in the process of mak- ing. MRS. JACKSON. COOKED DRESSING. 2 eggs well beaten. 1 cup cream. 2 dessert spoons prepared mustard. 2 dessert spoons of sugar. Butter size of small egg. teaspoonful salt. 3-4 cup of vinegar. Mix all together except vinegar and put on stove. Put vinegar in sepa- rate pan and let boil. Then add very slowly to other and cook until tbick. MRS. E. H. KOCHTITZKY. CHICKEN SALAD DRESSING. Yolks of three eggs beaten well, One teaspoon of mustard, One teaspoon of salt, Pinch of cayenne pepper, Two teaspoons of sugar, Butter size of an egg. One-half cup of hot vinegar, Stir in one cup of cream when cook- ed, and stir constantly while cooking. MiRS. A. G. TROTTER. 35 FRUIT SALAD. One cup vinegar, One cup water, One tablespoonful butter, Mix and let come to a boil, One egg Two heaping teaspoons of flour, Two teaspoons of mustard. One teaspoon of salt, Four teaspoons of sugar, Mix well together, add the hot vine- gar and water slowly, and cook all together in a double boiler ten minutes or until thick. When cold add a cup of whipped cream. One pound of English walnuts shelled, One pound of white grapes. Cut the grapes in half and seed them. An equal quantity of celery dried and cut in small pieces. MISS N. B. GORDON, VA. WALDORF SALAD, Equal portions apples and celery chopped, (not too flue) pour over it a cream dressing made of the yolk of two eggs well beaten. Add 1 teaspoon sugar, 1 teaspoon mustard, 1-2 teaspoon salt, Butter size of small egg, A little red pepper, 3 tablespoons vinegar. Cook till thick as cream, stirring all the time. Beat till smooth and cold. Add 1-2 cup of cream whipped. This cream will keep several days and is good for any kind of salad. MRS. A. G. TROTTER. 36 EGGS. BAKED EGOS. Grease muffin rings; break one egg" in each ring, season with a little but- ter and a dash of salt and pepper; place in oven and bake quickly. Serve on hot toasted bread. MRS. M. D, MOORE. STUFFED EGGS. Cut hard boiled eggs in halves, re- move the yolks, chop and mix with them cold chicken or veal and a little chopped onion, parsley and a few soaked bread crumbs. Season, and add the uncooked yolk of an egg, and fili the cavity even. Put the twc halves together and roll in beaten egg and bread crumbs, put in a wire egg bas- ket and dip in boiling lard until slightly brown. Serve with celery. MRS. JACKSON. WHIFFED EGGS. A Dainty for Invalids. Toast carefully, one piece of light bread until a golden brown. Cut off the crusts, and butter. Separate the yolk from the white of an egg, being very careful not to break the yolk. Beat the white until stiff. Place the beaten white on the toast leaving a small space in the middle, into which drop the yolk. Season with salt and pepper; place a small piece of butter

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