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Classic
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page 122
BOILED EGGS.
Put the eggs in a dish without breaking the shells, pour boiling water over them
and let them stand in it away from the fire for from five to eight minutes; this
is better than boiling rapidly on the stove, as it cooks them through without
hardening the whites too much.--Mrs. A. R. Gould, Delaware.
BAKED EGGS.
Break eight eggs into a well-buttered dish, put in pepper and salt, bits of
butter, and three table-spoons cream; set in oven and bake about twenty minutes;
serve very hot.
CURRIED EGGS.
Slice two onions and fry in butter, add a table-spoon curry-powder and one pint
good broth or stock, stew till onions are quite tender, add a cup of cream
thickened with arrowroot or rice flour, simmer a few moments, then add eight or
ten hard-boiled eggs, cut in slices and heat them well, but do not boil.--Mrs.
E. L. Fay, Washington Heights.
EGGS ON TOAST.
Cut the bread three-quarters of an inch thick, warm through on each side and
brown nicely; from a dish of melted butter put a very little upon each slice
with a spoon; place toast in a covered dish and set in the oven or where it will
keep warm; put a sauce-pan of boiling water on the stove, break in the eggs, let
remain until whites are stiff, take up carefully with a spoon and lay one on
each half-slice of toast; put the toast thus crowned on a warm platter and send
to table.--Mrs. L. E. Bellus.
FRIZZLED HAM AND EGGS.
Take bits of either boiled or fried ham, chop fine, and place in skillet
prepared with butter or beef drippings; take four to six well-beaten eggs, pour
over ham, and when heated through, season well with pepper and salt; stir
together, cook until done brown, and turn over without stirring.
OMELET.
Seven eggs beaten separately, tea-spoon flour, tea-spoon salt, a pint of warm
milk (see general directions for making an omelet). This will make one large
omelet or two small ones; bake twenty minutes.
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