SCALLOPED EGGS

(Vegetables And Sundries.) - (The Jewish Manual)

Poach lightly three or four eggs, place them in a dish, pour upon them
a little warm butter; sprinkle with pepper, salt, and nutmeg, strew
over with crumbs of bread, and brown before the fire.

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SCALLOPED EGGS

Use above recipe and mix one cup of bread crumbs with one tablespoon of
butter, sprinkle this over dish and bake fifteen minutes in a hot oven.

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SCALLOPED EGGS (FLEISCHIG)

Make a force-meat of chopped tongue, bread crumbs, pepper, salt, a
little parsley, one tablespoon of melted fat, and soup stock enough to
make a soft paste. Half fill patty-pans with the mixture. Break an egg
carefully on the top of each, sprinkle with a little salt, pepper and
cracker dust. Put in the oven and bake about ten minutes. Serve hot.

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SCALLOPED EGGS

4 hard-boiled eggs
2 tablespoonfuls of butter
2 level tablespoonfuls of flour
1/2 pint of milk
1 cupful of finely chopped cold cooked chicken or fish
1 teaspoonful of salt
1 saltspoonful of pepper
Chop the eggs rather fine. Rub the butter and flour together, add the
milk, stir until boiling, add the salt and pepper. Put a layer of eggs
in the bottom of a casserole, or baking dish, then a layer of the fish
or chicken, then a little white sauce, and so continue until the
ingredients are used. Dust the top thickly with bread crumbs and bake
in a moderate oven until nicely browned.

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ESCALLOPED EGGS

From MRS. ISABELLA LANING CANDEE, of Illinois, Alternate Lady Manager.
Boil any number of eggs very hard, turning over carefully in the water
several times to prevent their being unevenly cooked; put into cold
water a few moments and then take off shells; cut in halves carefully
and take out the yolks; mash these fine with a silver spoon (use a
_silver_ knife for cutting and filling) and add to them as much
good mayonnaise dressing as may be required to make a smooth paste
with which fill the empty halves; put them evenly together, fasten
with toothpicks, and wrap each egg in white tissue paper and put in
the ice chest until ready to serve.

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Scalloped Eggs

Take a cupful of finely-sifted bread-crumbs, moisten them with a little

cold milk, cream, or gravy, and season nicely with pepper and salt. Put

a thin layer of the moistened crumbs on a lightly-buttered dish, cut two

hard eggs into slices, and dip each piece in very thick well-seasoned

white sauce, or Nelson's Extract of Meat dissolved in a little water, so

as to glaze the eggs. Having arranged the slices of egg neatly on the

layer of moistened bread-crumbs, cover them with another layer of it,

and on the top strew thickly some pale gold-coloured raspings. Bake in a

moderate oven for ten minutes. If potatoes are liked, they make a nice

substitute for bread-crumbs. Take some mashed potatoes, add to them a

spoonful of cream or gravy, and proceed as with bread-crumbs. Serve

gravy made of Nelson's Extract of Meat with this dish.

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