EGGS A L'AURORE
Hard-boil six eggs, cut them into halves lengthwise, take out the
yolks, keeping them whole. Cut the whites into fine strips. Make a
cream sauce. Add to it two tablespoonfuls of finely chopped sardines
or finely chopped lobster or crab, a tablespoonful of tarragon
vinegar. Add the whites of the eggs, and, when quite hot, add the
yolks, without breaking them. Turn this at once into a heated dish,
garnish the dish with triangular pieces of toast, and send to the
table. Or, if you like, make the sauce, season it and put a layer into
the bottom of the baking-dish, then a layer of Parmesan cheese, then a
layer of the yolks, pressed through a sieve, and so on, alternating,
having the last layer of the yolks of the eggs. Dust over a few bread
crumbs, put here and there bits of butter, and brown quickly in the
oven.
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EGG MARMALADE
Make a thick syrup by dissolving one pound of sugar in one-half pint of water over the fire, adding one ounce of pounded almonds while the syrup is clarifying. Take the saucepan off the fire and when the contents have become moderately cool stir in carefu... EGG MARMALADE.
Clarify one pound of sugar in half a pint of water till it becomes a thick syrup. While clarifying, add one ounce of sweet almonds blanched and pounded; let it cool, and stir in gently the yolks of twenty eggs which have been previously beaten and passed ... EGG NOGG
Add to the stiffly beaten white of one egg the slightly beaten yolk of egg. Pour into glass tumbler, fill with cold sweet milk, sweeten with sugar to taste and a little grated nutmeg on top or a tablespoonful of good brandy. This is excellent for a person... EGG NOGG
From MISS ANNIE M. MAHAN, of West Virginia, Alternate Lady Manager. One pint orange juice, one pint water, one pint sugar, juice of two lemons, grated rind of two oranges, partially freeze and pack in ice only. ... EGG PLANTS AS SOUFFLÉ
This purple fruit is, like the tomato, always cooked as a vegetable. It is like the brinjal of the East. It is hardly necessary to give special recipes for the dressing of aubergines, for you can see their possibilities at a glance. They can be stuffed wi... EGG PUDDING
6 eggs 6 slices of bread 1 tablespoonful of chopped parsley 2 tablespoonfuls of chopped chives 2 tablespoonfuls of butter 1 tablespoonful of flour 1/2 pint of milk 1/2 teaspoonful of salt 1 saltspoonful of white pepper Brea... EGG RAREBIT
Make a cream sauce. Grate one-half pound American and Swiss cheese mixed, or American alone; add to the sauce. Chop three hard-boiled eggs, add to the sauce, season with salt and pepper, and serve on buttered toast. ... EGG SALAD
6 Eggs--6d. 1 Lettuce--1d. 1 bunch Watercress--1d. Mayonnaise or Salad Dressing--4d. 1 Beetroot--1/2d. Total Cost--1s. 0 1/2 d. Put the eggs into boiling water and boil fifteen minutes. Plunge into cold water till quite cold, peel and cut into... EGG SANDWICHES
Hard boil the eggs, place them immediately into cold water. When cold; remove the shells carefully, cut the eggs in half lengthwise and butter slightly. Lay one or two sardellen or appetite silds on one half of the egg and press the one half gently on the... Egg Sauce
Beat two ounces of butter to a froth. Mix into it one tablespoonful of flour and the yolk of one egg. Pour a cup of hot water of this batter, stirring constantly. Heat over the fire until it is thick and smooth, but be careful not to boil. Just before ser... EGG SOUP
1 quart White Stock 1 pint of Milk--2 1/2d. 3 Yolks of Eggs--3d. 1 oz. Sago--1/2d. 1 Onion--1/2d. Salt and Pepper--1/2d. Total Cost--7d. Time--Half an Hour Boil the sago, stock, and onion together till the sago is clear; then take out the ... EGG TIMBALES
Butter small timbale molds or custard cups, dust the bottoms and sides with chopped tongue and finely chopped mushrooms. Break into each mold one fresh egg. Stand the mold in a baking pan half filled with boiling water, and cook in the oven, until the egg... EGG WINE.
Beat a fresh egg, and add it to a tumbler of white wine and water, sweetened and spiced; set it on the fire, stir it gently one way until it thickens; this, with toast, forms a light nutritive supper. ... EGG-NOG
Separate the whites and yolks of the eggs. To each yolk add one tablespoon of sugar and beat until very light. Beat whites to a stiff froth. One egg is required for each glass of egg-nog. Add two tablespoons of brandy or rum, then one-half cup of milk or ... EGGLESS GINGER GEMS
Mix one-half cup of molasses, one-half cup of sugar, one tablespoon of butter, and warm slightly; beat up well and stir at least ten minutes. Add the following spices: one-half teaspoon each of ginger and cinnamon; and gradually one-half cup of milk and t... EGGLESS, MILKLESS, BUTTERLESS CAKE
1 cup shortening 2 cups sugar 1 teaspoon almond or vanilla extract 3/4 cup milk 3-1/2 cups flour 3 teaspoons Dr Price's Baking Powder Whites of six eggs Beat shortening to a cream, adding sugar gradually; add flavoring and beat until smooth. Add alternate... EGGPLANT (ROUMANIAN)
Brown onion, peel eggplant raw, cut in quarters, put in when onions are brown with a little water and stew; add salt, white pepper, sour salt, red tomatoes; when half done add one-fourth cup of rice, cook until rice is tender. ... EGGPLANT SALAD (ROUMANIAN)
Broil eggplant; when cool, skin, lay on platter, cut with wooden spoon, add a red onion cut fine, or garlic cut very fine salt and a little vinegar. TOMATO SALAD (FRENCH DRESSING) Take six firm red tomatoes, wash and wipe them neatly, slice them in thin s... Eggs
Cover a quart of bits of bread that have been broken apart, with one pint of milk; soak for fifteen minutes, then with a spoon beat until you have a smooth paste; add the yolks of three eggs, a tablespoonful of melted butter and one cup of flour that has ... EGGS A L'AURORE
Hard-boil six eggs, cut them into halves lengthwise, take out the yolks, keeping them whole. Cut the whites into fine strips. Make a cream sauce. Add to it two tablespoonfuls of finely chopped sardines or finely chopped lobster or crab, a tablespoonful of... EGGS A L'IMPERATRICE
Toast six slices of bread; butter them, put on top a thin slice of _pate de foie gras_, and on top of this a hot poached egg. Baste with a little melted butter, dust with salt and pepper and send at once to the table. This is one of the most elegant of al... EGGS A LA BENNETT
6 hard-boiled eggs 2 tablespoonfuls of butter 1 teaspoonful of anchovy sauce 1 tablespoonful of finely chopped chives or onion 1/2 cupful of bread crumbs 1/2 teaspoonful of salt Cut the eggs into halves lengthwise; remove the yolks, ru... EGGS A LA BONNE FEMME
1 Spanish or 2 Bermuda onions 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour 1/2 pint of milk 6 eggs 1 teaspoonful of salt 1 saltspoonful of pepper 1/2 saltspoonful of grated nutmeg Separate the whites and yol... EGGS A LA BOURBON
6 eggs 1/2 pint of stock 1 tablespoonful of butter 6 tablespoonfuls of grated Parmesan cheese 1/2 teaspoonful of salt 1 dash of pepper Put the stock in a small saucepan, poach the eggs in it, two at a time; lift them carefully and lay ... EGGS A LA DAUPHIN
Remove the shells from six hard-boiled eggs, cut them into halves, lengthwise, take out the yolks, press them through a sieve. Add four level tablespoonfuls of melted butter, and half a teaspoonful of salt, a grating of nutmeg and two tablespoonfuls of Pa... EGGS A LA FINNOIS
6 eggs 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour 1/2 pint of strained tomato 1 tablespoonful of chopped chives 2 green peppers Rub the butter and flour together, add the tomatoes, and the peppers, chopped very ... EGGS A LA GRETNA
6 eggs 2 heads of celery 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour 1/2 pint of milk 1 teaspoonful of salt 1 saltspoonful of pepper Cut the celery into inch lengths, wash thoroughly, cover with boiling water... EGGS A LA HYDE
6 eggs 1/2 can of mushrooms 1 tablespoonful of grated onion 2 tablespoonfuls of chopped parsley 1/2 cupful of sweet cream 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour 1/2 pint of chicken stock or cocoanut milk... EGGS A LA LIVINGSTONE
6 squares of toast 1 tureen of pate-de-foie-gras 6 eggs 1/2 cupful of good stock 2 tablespoonfuls of sherry 1 teaspoonful of kitchen bouquet 1/2 teaspoonful of salt 1 dash of pepper Toast the bread, butter it and put on top of ... EGGS A LA MARTIN
Make a half pint of cream sauce. Put half of it in the bottom of a baking dish or into the bottom of ramekin dishes or individual cups. Break fresh eggs on top of the cream sauce, dust with a little salt and pepper, pour over the remaining cream sauce, sp... EGGS À LA MEXICANA
Boil six dried Spanish peppers twenty minutes. Drain, remove the seeds, and chop fine. Fry in butter half an onion and one clove of garlic. Add one cup of uncooked rice, cover with one cup of water and cook till tender. Add a lump of butter, salt, and, wh... EGGS A LA PAYSANNE
6 eggs 1/2 cupful of cream 2 tablespoonfuls of grated onion 1 clove of garlic 1/2 teaspoonful of salt 1 saltspoonful of pepper Add the onion and the garlic, mashed, to the cream; pour it in the bottom of a baking dish, break on top the... EGGS A LA POLONAISE
6 eggs 2 level tablespoonfuls of butter 1 tablespoonful of chopped parsley 1 teaspoonful of salt 1 saltspoonful of pepper Hard-boil four of the eggs; when done remove the shells, cut the eggs into halves lengthwise and take out the yol... EGGS A LA REGENCE
6 eggs 1/2 cupful of chopped cold cooked ham 1 grated onion 1/2 can of chopped mushrooms 2 tablespoonfuls of butter 2 tablespoonfuls of flour 1/2 pint of chicken stock 1/2 teaspoonful of salt 1 saltspoonful of pepper Stand the ... EGGS A LA REINE
6 eggs 1/2 pint of chopped cold cooked chicken 1/2 can of mushrooms 2 tablespoonfuls of butter 2 tablespoonfuls of flour 1/2 pint of milk 1/2 teaspoonful of salt 1 saltspoonful of pepper Use ordinary shirring dishes for the eggs; b... EGGS À LA RIBEAUCOURT
Make some scrambled eggs, and place them on a very hot dish, and pour round them a thick tomato sauce. Decorate the dish quickly with thick rounds of tomato. ... EGGS A LA RORER
Toast rounds of bread, one for each person. Butter them. Heat, in boiling water, the choke of a French artichoke, one for each slice of bread. Make sauce Hollandaise, and put one artichoke bottom on each slice of bread on a heated platter. Put in the cent... EGGS A LA RUSSE
6 eggs 1 small can of caviar (2 tablespoonfuls) 1/2 pint of stock 1 teaspoonful of onion juice 1 dash of pepper Hard-boil the eggs, remove the shells, cut them into halves lengthwise; take out the yolks without breaking the whites, and p...