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EGG DISHES
| BOILING
EGGS |
| Never attempt to boil an egg without
watching the timepiece. Put the eggs in boiling water. In three minutes
eggs will boil soft; in four minutes the white part will be cooked; in ten
minutes they will be hard enough for salad. |
| EGG FOR
AN INVALID |
| Put two tablespoonfuls of boiling water in a
sauce pan on the stove; break a fresh egg into it; stir briskly until the
egg is slightly set, but not at all stiff; season with salt, and a little
pepper. Serve at once on a thin slice of buttered toast. |
| FRENCH
OMELETTE |
| Take eight eggs, well beaten separately; add
to the yolks eight tablespoonfuls of sweet milk, one tablespoonful of
flour, one teaspoonful of good baking powder, salt and pepper; beat well
together, and then stir in lightly at the last the beaten whites. Have
ready a skillet with melted butter, smoking hot, and pour in mixture. Let
cook on bottom; then put in oven from five to ten minutes. Serve at once. |
| OMELETTE |
| To the well beaten yolks of five eggs add
two teaspoonfuls of corn starch, and a little salt dissolved in one-half
cup of milk. Beat whites to a stiff froth, and stir lightly into mixture.
Have ready a hot buttered spider, into which turn the whole, and bake to a
light brown in a quick oven. |
| PLAIN
OMELETTE |
| Stir into the well beaten yolks of four eggs
one-half tablespoonful of melted butter, a little salt, one tablespoonful
of flour mixed smooth in one cup of milk; beat together well, and then
stir in lightly the whites, beaten stiff; pour into buttered skillet; cook
on top stove for ten minutes, and then place in oven to brown. |
| PRESERVING
EGGS |
| To each pailful of water add two pints of
fresh slaked lime and one pint of common salt; mix well. Fill your barrel
half full with this fluid, put your eggs down in it any time after June,
and they will keep two years if desired. |
| SARDELLED
EGGS |
| Boil some eggs hard; remove shells, and cut
the eggs oblong; take out yolks, and cream, or mash fine. Then take
sardells, and remove the backbone; mash fine, and mix with the yolks of
eggs and a little red pepper, and fill the whites of eggs with the
mixture. They are fine for an appetizer. Sardells are a small fish from
three to four inches long, and come in small kegs, like mackerel. |
| SOFT
BOILED EGGS |
| Put eggs in a bowl or pan; pour boiling
water over them until they are well covered; let stand ten minutes; pour
off water, and again cover with boiling water. If you like them quite
soft, eat immediately after pouring on second water; if you like them
harder, leave them in longer. This method makes the white more jelly-like
and digestible. |
| STUFFED
EGGS |
| Boil eggs for twenty minutes; then drop in
cold water. Remove the shells, and cut lengthwise. Remove the yolks, and
cream them with a good salad dressing. Mix with chopped ham, or chicken,
or any cold meat, if you choose. Make mixture into balls, and fill in the
hollows of your whites. If you have not the salad dressing mix the yolks
from six eggs with a teaspoonful of melted butter, a dash of cayenne
pepper, a little prepared mustard, salt, vinegar and sugar to taste. |
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