EGGS WITH CHESTNUTS
This is an exceedingly nice dish to serve in the Fall when chestnuts
are fresh. Shell a quart of chestnuts, blanch them, then boil them
until tender; drain and press through a colander. Add a half cupful of
hot milk, a tablespoonful of butter, a teaspoonful of salt and a
saltspoonful of pepper. Beat until light and stand over a kettle of
hot water while you poach six or eight eggs. Dish the chestnut puree
in a small platter, cover the poached eggs over the top, dust them
with salt, pepper and chopped parsley.
More
-
EGGS MONTE BELLO
6 eggs 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour 1/2 pint of strained tomato 1 teaspoonful of onion juice 1/2 teaspoonful of salt 1 saltspoonful of pepper Put about two quarts of water into a small deep sauce... EGGS MORNAY
6 eggs 2 tablespoonfuls of butter 2 tablespoonfuls of flour 1/2 pint of milk 1/2 teaspoonful of salt 1/2 teaspoonful of paprika 4 tablespoonfuls of grated Parmesan cheese Rub the butter and flour together, add the milk, stir until bo... EGGS NORWEGIAN
Cover rounds of toasted bread first with butter and then with anchovy paste, put on top of each a poached egg, pour over anchovy sauce, and send at once to the table. ... EGGS NOVA SCOTIA
Put a poached egg on top of a flat codfish cake, pour over cream or tomato sauce, and send to the table. ... EGGS ON A PLATE
Rub the bottom of a baking dish with butter. Dust it lightly with salt and pepper. Break in as many fresh eggs as required. Stand the dish in a basin of water and cook in the oven five minutes, or until the whites are "set." While these are cooking, put t... EGGS PIQUANT
Set to boil the following mixture: Pour into the kettle water to the depth of about one inch, adding a little salt and half a cup of vinegar. When this boils, break in as many fresh eggs, one at a time, as you desire to have. Do this carefully so as not t... EGGS POACHED IN TOMATO SAUCE
Make a sauce of one tablespoon of butter, one tablespoon of flour, one and one-half cups of canned tomatoes rubbed through a strainer, a pinch of soda, salt, pepper and sugar to taste. When sufficiently cooked drop in the required number of eggs, cook unt... EGGS PRESCOURT
Toast slices of bread, put thin slices of chicken on each, on top of this a poached egg, cover with sauce Bernaise, and serve at once. ... EGGS RICHMOND
Chop sufficient cold chicken to make a half cupful, add an equal quantity of finely-chopped mushrooms, add this to a half pint of cream sauce. Add one unbeaten egg to a pint of cold boiled rice, season it with salt and pepper, make into round, flat cakes,... EGGS ROSSINI
6 eggs 4 chicken livers 12 nice mushrooms 1/2 cupful of stock 1/2 teaspoonful of salt 1 dash of pepper Put the stock in a saucepan and boil rapidly until reduced one-half, add a drop or two of browning. Throw the chicken livers into boi... EGGS SCRAMBLED WITH LETTUCE
Remove the outside leaves from one head of lettuce; wash, dry, and with a very sharp knife cut them into shreds. Chop sufficient onion to make a tablespoonful. Put a tablespoonful of butter into a saucepan, add the onion, shake until the onion is soft, th... EGGS SPANISH
Boil eggs hard; after cooling, remove shells and halve lengthwise. Cook for thirty minutes fresh or canned tomatoes with minced green onions, garlic, parsley, a laurel leaf, salt, pepper, and cayenne pepper to taste. Strain. Melt a slice of butter, add a ... EGGS STEAMED IN THE SHELL
Eggs put into hot water and kept away from the fire are much better than eggs actually boiled for only a short time. The greater the number of eggs to be cooked, the greater the amount of water that must be used. To cook four eggs, put them into a kettle,... EGGS SUZETTE
Bake as many potatoes as you have persons to serve. When done, cut off the sides, scoop out a portion of the potato, leaving a wall about a half inch thick. Mash the scooped-out portion, add to it a little hot milk, salt and pepper, and put it into a past... EGGS VIRGINIA
Grate six ears of corn. Add half cupful of milk, a half cupful of flour and two eggs, beaten separately, and a half teaspoonful of salt and a dash of pepper. Drop the mixture in large tablespoonfuls in hot fat. When brown on one side, turn and brown on th... EGGS WASHINGTON
Add a half pint of crab meat to a half pint of cream sauce. Season with salt and pepper. Have ready either bread pates or pates made from puff paste. Put a tablespoonful of the crab mixture in the bottom of each. Break in an egg. Stand in the oven until t... EGGS WITH CHESTNUTS
This is an exceedingly nice dish to serve in the Fall when chestnuts are fresh. Shell a quart of chestnuts, blanch them, then boil them until tender; drain and press through a colander. Add a half cupful of hot milk, a tablespoonful of butter, a teaspoonf... EGGS WITH CREAM DRESSING
Blend two tablespoons of butter with three tablespoons of flour. Place on range and stir until the butter is melted. Add one and one-half cups of milk, stirring all the time until the mixture is thick; season with one teaspoon of salt and a few grains of ... EGGS WITH NUT-BROWN BUTTER
These eggs may be shirred or poached and served on toast. Put two tablespoonfuls of butter in a saute or frying pan. As soon as it begins to heat, break into it the eggs and cook slightly until the yolks are "set;" dish them at once on toast or thin slice... Eggs with Tomatoes
Fry in two ounces of butter two small dry onions and two green peppers, chopped. Add half a dozen tomatoes peeled and cut up, salt and pepper. Simmer fifteen minutes. Add the corn cut from half a dozen ears, and cook fifteen minutes longer. Pour the mixtu... EGGS ZANZIBAR
1 small egg plant 1 thin slice of ham 6 eggs 2 tablespoonfuls of sherry 2 tablespoonfuls of tomato catsup 2 level tablespoonfuls of butter 1 dash of pepper Cut the egg plant into slices, season it with salt and pepper, dip in e... EGGS--"EIERKUCHEN" OR OMELETTE
For this excellent omelette or "eierkuchen," as Aunt Sarah called it, she used the following: 3 fresh eggs. 1 cup sweet milk. 3 level tablespoonfuls of flour. She placed on the range a small fry pan (size of a tea plate), containing one tablespoonful of b... Egyptian Cabbage.
Make a pancake batter and fry in thin cakes. Then spread them with a layer of anchovies, butter and a layer of caviare. Sprinkle with minced shallots, cayenne pepper and lemon-juice. Roll up and serve hot as possible. ... Egyptian Meat Balls.
Sift 1-1/2 pints of flour; add a pinch of salt, 1 teaspoonful of soda mixed with 1 pint of sour milk. Mix to a soft dough. Lay on a well-floured baking-board and roll 1 inch thick. Cut with a round cake-cutter and bake on a hot greased griddle until brown... Egyptian Meat-Pie.
Make a rich pie-dough; then line a pie-dish with the dough. Pare and remove the stones from the peaches and cut into quarters. Lay closely on the pie; sprinkle with brown sugar and moisten with wine. Bake in a moderate oven until done. Then spread with a ... EGYPTIAN MOUSSE
1 pint of cream 1/2 cupful of powdered sugar 2 tablespoonfuls of coffee extract Whip the cream to a stiff froth, sprinkle over the sugar, add the coffee extract, and, when well mixed, pack and freeze. This will serve six persons. ... Egyptian Salad.
Mix 2 dozen cooked oysters with 3 truffles, and 2 cooked potatoes cut into shreds; season with salt and pepper. Add all kinds of chopped herbs, and moisten with white wine. Line the salad bowl with crisp lettuce leaves; fill with the mixture; sprinkle wit... Egyptian Stuffed Peppers.
Take a fresh kidney; clean and cut into thin slices; run a skewer through them to hold them together. Sprinkle with salt and pepper and brush with butter; put on a broiler and cook for five minutes. Then place on a platter; pour over some lemon-juice and ... EINLAUF (EGG DROP)
Beat one egg, add one-eighth teaspoon of salt, three tablespoons of flour and one-fourth cup of water, stir until smooth. Pour slowly from a considerable height from the end of a spoon into the boiling soup. Cook two or three minutes and serve hot; add on... Either With Good Gravy And Lemon Juice Or With Tomato Sauce
... ELECTION CAKE (ONE HUNDRED YEARS OLD )
Yolks of eleven eggs, two cups of sugar, one cup of butter, one cup of milk, one teaspoonful cream tartar, one-half teaspoonful of soda, three cups of sifted flour, one teaspoonful of vanilla. ... EMERGENCY OR DROP BISCUITS
2 cups flour 4 teaspoons Dr. Price's Baking Powder 1/2 teaspoon salt 2 tablespoons shortening 3/4 cup milk or half milk and half water Sift together flour, baking powder and salt, add shortening and rub in very lightly; add liquid slowly to make soft doug...