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Classic
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page 124
PICKLED EGGS.
Pint strong vinegar, half pint cold water, tea-spoon each of cinnamon, allspice,
and mace; boil the eggs till very hard and take off the shell; put on the spices
tied in a white muslin bag, in the cold water, boil, and if the water wastes
away, add enough so as to leave a half pint when done; add the vinegar, and pour
over the eggs, put in as many eggs as the mixture will cover, and when they are
used, the same will do for another lot.
RUMBLED EGGS.
Beat up three eggs with two ounces fresh or washed butter, add a tea-spoon of
cream or fresh milk; put in a sauce-pan and keep stirring over the fire for five
minutes, or till it rises; serve on toast.--Mrs. C. C. Lyman, Harmar.
SCALLOPED EGGS.
Mix equal parts minced ham and fine bread crumbs, season with salt, pepper, and
melted butter, adding milk to moisten till quite soft; half fill buttered
gem-pans or small patty-pans with this mixture, and break an egg carefully upon
the top of each, dust with salt and pepper, sprinkle finely powdered crackers
over all, set in the oven and bake eight minutes. Serve immediately.--Mary
Wilcox, Dalton.
SCRAMBLED EGGS.
In a deep earthen pie-plate, warm sweet milk, allowing two table-spoons to each
egg (or less, with a large number of eggs), add a bit of butter size of a
walnut, and a little salt and pepper. When nearly to boiling point drop in the
eggs, broken one at a time in a saucer; with a spoon or thin-bladed knife gently
cut the eggs, and scrape the mixture up from the bottom of the plate as it
cooks. If it begins to cook dry and fast at the bottom, move the dish back
instantly, for success depends wholly on cooking gently and evenly, proportions
being of secondary importance. Take from stove before it has quite all
thickened, and continue turning it up from bottom of dish a moment longer. If
served in another dish (it keeps warmer served in same) have it well heated. The
mixture should be in large flakes of mingled white and yellow, and as delicate
as baked custard.--Mrs. L. S. Williston, Jamestown, N. Y.
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