Egg Salad
Prepare egg same as for Egg Salad I, adding to yolk an equal amount of
chopped cooked chicken or veal.
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Egg Coffee
Use one tablespoonful of coffee to a cup, and one for the pot. Moisten with cold water and mix well with the white of egg. Make with boiling water and boil five minutes. Then let it stand in a hot place ten minutes. Do not simmer--merely keep hot. ... Egg Curry
Fry a sliced onion with a teaspoonful of curry powder; then add a little flour for the gravy. When this is mixed quite smooth, add a teacup of water or milk or cocoanut milk. Cook until it thickens, then add six hard-boiled eggs. Cut in halves lengt... Egg Cutlets
Heaping tablespoonful of butter. When hot, stir in two heaping tablespoonfuls flour, one-half pint of milk, and stir until smooth and well cooked; chop three hard-boiled eggs, and stir in after taking from the fire. Season with salt, pepper and one-... Egg Farci I
Cut one "hard boiled" egg into halves crosswise. Remove yolk and rub through a sieve. Clean one-half of a chicken's liver, finely chop and saute in just enough butter to prevent burning. While cooking add a few drops of onion juice. Add to egg yolk,... Egg Farci Ii
Prepare one egg as for Egg Farci I. Add to yolk one-half tablespoon grated cheese, one-fourth teaspoon vinegar, few grains mustard, and salt and cayenne to taste; then add enough melted butter to make of right consistency to shape. Make into balls t... Egg Kisses
Whites of four eggs, one pint granulated sugar. Beat with silver spoon for forty minutes, add nut kernels and drop from spoon on buttered papers. Bake in slow oven on inverted bread pans. ... Egg Lemonade 192 Calories
1 egg 2 tablespoons sugar 2 tablespoons lemon juice 1 cup cold water Beat the egg thoroughly, add the sugar and lemon juice; pour in gradually the water, stirring until smooth and well mixed. Strain and s... Egg Loaf
Soak crumb of bread in milk for three hours; strain it through a sieve; then put in a little salt, some candied citron and lemon-peel cut small, and sugar to your taste. Put to your paste the yolks only of six or eight new-laid eggs, and beat it til... Egg Omelette
Ten eggs, one large coffee-cup milk, a little salt. Beat the eggs very light, add the milk and salt. Pour into a hot skillet in which a large tablespoon of butter has been melted. When partly cooked, remove from fire and bake in oven until firm. Pla... Egg Patties
Beat eggs lightly and add crushed cracker crumbs till it forms a thick paste, then thin with a little milk. Season with finely cut onion, pepper and salt. Fry in butter, like pancakes. Very good and something different. God sends meat a... Egg Plant
Boil them a few moments to extract the bitter taste--then cut them in thick slices; sprinkle a little salt between each slice. Let them lie half an hour--then fry them till brown in lard. ... Egg Plant Croquettes
Peel, slice and boil until tender, mash and season with pepper and salt; roll crackers or dry bread, and stir into it until very thick. Make into croquettes or patties; fry in hot lard or with a piece of salt pork. ... Egg Salad
Prepare egg same as for Egg Salad I, adding to yolk an equal amount of chopped cooked chicken or veal. ... Egg Salad
Boil three eggs hard, cut in half lengthwise, remove the yolks and mash fine. Mix together in a saucepan the third of a teaspoonful each of dry mustard, salt and white pepper, a saltspoonful of curry powder, a few drops of onion juice, a teaspoonful... Egg Salad
Six hard-boiled eggs cut quite fine, one-fourth of a cabbage chopped. Mix well together. DRESSING--Three tablespoons of melted butter, one small teaspoon each of pepper and salt, one teaspoon of prepared mustard. Mix together and pour over salad.... Egg Salad
Two dozen eggs, boiled hard and chopped not too fine, equal quantity of celery. Mix with Durkee's Salad Dressing to taste. Garnish the dish with lettuce and serve. This is sufficient for ten or twelve persons. * * * ... Egg Salad I
Cut one hard-boiled egg in halves crosswise, in such a way that tops of halves may be left in points. Remove yolk, mash, moisten with cream, French or mayonnaise dressing, shape in balls, refill whites, and serve on lettuce leaves. Garnish with thin... Egg Sandwiches
Mash six hard-boiled eggs very fine, adding pepper, salt and a small lump of butter. Mix with one half teaspoon of Armour's Extract of Beef dissolved in a tablespoon of hot water, and one third cup of mayonnaise dressing. Add one cup of finely chopp... Egg Sandwiches No 1
Take the hard-boiled yolks of six eggs and rub them to a paste, adding gradually two tablespoonfuls of olive oil or thick cream. Add a dash of paprika, one-half teaspoonful of salt, spread and finish precisely the same as tongue sandwich. ... Egg Sandwiches No 2
Put thin slices of hard-boiled eggs between slices of brown bread and butter; dust the egg slightly with salt and pepper. Trim the edges of the sandwiches with either cress or lettuce, and cut into triangles or squares. ... Egg Sauce
Take two or three eggs, or more if you like, and boil them hard; chop the whites first and then the yolks with them, and put them into melted butter. ... Egg Sauce For Roast Fowls Etc
Boil two or three eggs for about eight minutes; remove the shells, cut up each egg into about ten pieces of equal size, and put them into some butter-sauce made as follows:--viz., Knead two ounces of flour with one ounce and-a-half of butter; add ha... Egg Timbales
For six persons use half a dozen eggs, three gills of milk, one teaspoonful of salt, one-eighth of a teaspoonful of pepper, one teaspoonful of chopped parsley, and one-fourth of a teaspoonful of onion juice, if liked. Break the eggs into a bowl and ... Egg-hot
Put a pint of beer on the fire to warm, break an egg into a jug, add a table-spoonful of sugar and some grated nutmeg or ginger; beat all together with a fork for three minutes; then add a drop of the beer, stir well together, and pour the remainder...