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 beat well with a fork,
then add the seasoning and beat for a minute longer; now add the milk
and stir well; butter well medium sized timbale moulds, one for each
person, pour the mixture into them; put the moulds in a deep pan and
pour in enough hot water to come almost to the top of the moulds. Place
in a moderate oven and cook until firm in the center--for about twenty
minutes--then turn out on a warm dish and pour cream or tomato sauce
around them.
More
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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... Egg-nog No I 231 Calories
1 egg Speck salt 3/4 tablespoon sugar 3/4 Cup milk 1 1/2 tablespoon wine or 1 tablespoon brandy (or less) Beat the egg, add the sugar and salt; blend thoroughly, add the milk and liqu... Egg-nog No Ii 231 Calories
1 egg 3/4 tablespoon sugar Speck salt 3/4 Cup milk 1 tablespoon brandy (or less) Separate egg. Beat yolk, add sugar and salt, and beat until creamy. Add the milk and brandy. Beat the white till ... Egg-plants In The Oven
(Melanzane al forno) Skin five or six egg-plants, cut them in round slices and salt them so that they throw out the water that they contain. After a few hours dip in flour and frying oil. Take a fireproof vase or baking tin and place the slices... Eggplant Curry
Cut round slices of eggplant. Remove the outer rind, dip each slice in batter and fry. Make the curry sauce in the usual way. When it thickens, carefully put in the eggplant; simmer gently together until the vegetables are well cooked. This is ex... Eggplant Patties
Take two medium-sized eggplants, steam or bake until tender; then cut lengthwise into halves. Scoop out the pulp, cut the pulp in small bits and set aside. Keep the skins for the patties. Mince an onion, brown it in oil or crisco. When nicely browne... Eggs
Humpty Dumpty sat on the wall. Humpty Dumpty had a great fall. All the king's horses and all the king's men Could not set Humpty Dumpty back again. --MOTHER GOOSE. Try the freshness of eggs by pu... Eggs
Eggs should be kept in cool places. If a recipe calls for just the white of an egg, the yolk may be kept from hardening by putting in a cup of cold water. Eggs may be cooked soft in two ways: Pour boiling water over the egg and cover them from fiv... Eggs
Eggs left till cold will reheat to the same degree as at first. For instance, an egg boiled three minutes and left till cold will reheat in the same time and not be harder. It may be useful to know this when fresh eggs are scarce. ... Eggs A La Creme
Boil twelve eggs fifteen minutes. Line a dish with very thin slices of bread and fill with layer of eggs cut in slices, strewing them with a little grated bread, pepper and salt; rub a quarter of a pound of butter with two tablespoonfuls of flour, p... Eggs A La Creme
Boil the eggs, which must be quite fresh, twelve minutes; and throw them into cold water. When cold, take off the shell without breaking the white. Have a little shalot and parsley minced fine and mixed; pass it with a little fresh butter. When done... Eggs A La Maitre D'hotel
One-quarter of a pound of fresh butter, half a pint of milk, one tablespoonful of flour, one tablespoonful of minced parsley, half a teaspoonful of onion juice, one-fourth of a teaspoonful of white pepper, salt to taste, the juice of half a lemon, a... Eggs And Bread
Never go to France, Unless you know the lingo; If you do, like me, You'll repent, by jingo. Starving like a fool, And silent as a mummy, There I stood alone, A nation with a dummy. Signs I had to ma... Eggs And Omelets
To Test Eggs Dissolve an ounce of salt in ten ounces of water; add the eggs. Good ones will sink, indifferent eggs will swim, and bad eggs will float, even in pure water. Fresh eggs are more transparent in the centre. Old eggs are transparen... Eggs Au Beurre Noir
Put one teaspoon butter into a small omelet pan. As soon as butter is melted, break one egg into a cup and slip into the pan. Sprinkle with salt and pepper and cook until white is firm, turning once during the cooking. Care must be taken not to brea... Eggs Au Gratin
Boil twelve eggs hard, shell and cut them in slices and lay them in a deep dish in close circular rows; make a sauce of a tablespoonful of butter, the yolks of four eggs, a little grated cheese, and half a pint of milk; stir this over the fire until... Eggs Au Miron With Asparagus
Cut off the green part of the asparagus the size of peas, and scald in hot water a few minutes, then put in the saucepan with a little butter, small bunch of parsley and young onions tied together (so that it can be removed before breaking the eggs ...