Omelet Souffle, — Allow a heaping teaspoonful of pow- dered sugar^ a few drops of lemon or vanilla for flavoring, and two whites to each yolk. To make a small omelet, beat the yolks of two eggs, till light and thick ; add two heaping teaspoonfuls of powdered sugar and hcdf a teaspoon- ful of lemon or vanilla. Beat the whites of four eggs till stifl* and drj^, and fold them lightly into the 3^ oiks. Put it by the tablespoonfuls lightly into a well-buttered baking- dis✪ Omelet Souffleh. Cook in a moderate oven about twelve minutes, or till well puflfed up and a straw comes out clean. Serve at once, as it falls quickl}'. Baked Eggs. Small stone china dishes or egg-shirrers, holding one oi two eggs for each person, are convenient for this method of serving eggs ; or use a common platter placed over hot water ; or bake in the shells in a moderate oven ten minutes, first pricking several holes with a large pin in the large end of the egg, to keep the air within from bursting the shell as it expands. No. 1. — Break each egg into a cup, being careful not to break the 3^olk, and put the eggs on a hot buttered dish suitable for serving. Put a little salt on each egg. Bake until the white is firm. Add a little butter and serve at once. Garnish each egg with thin strips of breakfast bacon. No. 2. — Cover the buttered dish vfiiXi fine cracker crumbs✪ Baked Eggs. Put each egg carefully in the dish, and cover lightlj^ with seasoned and buttered crumbs. Bake till the crumbs are brown. 204 The Boston Cooh Booh, No, 3. — Beat the whites of the eggs to a stiff froth, and salt slightlj'. Spread it roughly on a platter; make a nest or cavity for each yolk some distance apart. Season, and bake till the white is brown. No. 4. — Cover the dish with any poultry gravy you may chance to have, or with white sauce ^ and have a slice of toast or bread sauted for each egg. Set the platter in the oven over a pan of hot water, and when toast and gravy are hot drop the eggs on the toast, and bake till the eggs are set. Eggs en Coquille. — Cut slices of stale bread in large rounds ; then with a smaller cutter cut half-way through and scoop out the centre, leaving them shaped like n. pate shell, with the cavity large enough to hold one egg. Dip these bread shells in raw egg^ beaten with a little milk., and saute, or fry them in hot fat. Put them on a platter covered with hot white sauce or poultry gravy and serve a poached egg in each shell ; or put a raw egg in each and bake till the eggs are set. Half a cup of chopped or sliced mushrooms may be cooked in the gravy. The shells may be toasted if you prefer. No. 2. — Take half a cup of soft bread crumbs^ an equal amount of fine chopped ham or tongue., and a little pepper., salt^ parsley^ mustard., and melted butter. Make it into a smooth paste with hot milk or cream. Spread the mixture on some scallop shells. Break the eggs carefully, and put one in the centre of each shell ; sprinkle with a little salt and pepper., Siudfine cracker crumbs moistened with melted butter. Set in the oven, and bake five or six minutes, or until the egg is firm. Or put the bread and meat mixture in a baking-dish, shaping it a httle to hold six or seven raw eggs ; cover lightly with buttered crumbs^ and bake till the whites of the eggs are firm.

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

Omelet Souffle, — Allow a heaping teaspoonful of pow- dered sugar^ a few drops of lemon or vanilla for flavoring, and two whites to each yolk. To make a small omelet, beat the yolks of two eggs, till light and thick ; add two heaping teaspoonfuls of powdered sugar and hcdf a teaspoon- ful of lemon or vanilla. Beat the whites of four eggs till stifl* and drj^, and fold them lightly into the 3^ oiks. Put it by the tablespoonfuls lightly into a well-buttered baking- dish. Cook in a moderate oven about twelve minutes, or till well puflfed up and a straw comes out clean. Serve at once, as it falls quickl}'. Baked Eggs. Small stone china dishes or egg-shirrers, holding one oi two eggs for each person, are convenient for this method of serving eggs ; or use a common platter placed over hot water ; or bake in the shells in a moderate oven ten minutes, first pricking several holes with a large pin in the large end of the egg, to keep the air within from bursting the shell as it expands. No. 1. — Break each egg into a cup, being careful not to break the 3^olk, and put the eggs on a hot buttered dish suitable for serving. Put a little salt on each egg. Bake until the white is firm. Add a little butter and serve at once. Garnish each egg with thin strips of breakfast bacon. No. 2. — Cover the buttered dish vfiiXi fine cracker crumbs. Put each egg carefully in the dish, and cover lightlj^ with seasoned and buttered crumbs. Bake till the crumbs are brown. 204 The Boston Cooh Booh, No, 3. — Beat the whites of the eggs to a stiff froth, and salt slightlj'. Spread it roughly on a platter; make a nest or cavity for each yolk some distance apart. Season, and bake till the white is brown. No. 4. — Cover the dish with any poultry gravy you may chance to have, or with white sauce ^ and have a slice of toast or bread sauted for each egg. Set the platter in the oven over a pan of hot water, and when toast and gravy are hot drop the eggs on the toast, and bake till the eggs are set. Eggs en Coquille. — Cut slices of stale bread in large rounds ; then with a smaller cutter cut half-way through and scoop out the centre, leaving them shaped like n. pate shell, with the cavity large enough to hold one egg. Dip these bread shells in raw egg^ beaten with a little milk., and saute, or fry them in hot fat. Put them on a platter covered with hot white sauce or poultry gravy and serve a poached egg in each shell ; or put a raw egg in each and bake till the eggs are set. Half a cup of chopped or sliced mushrooms may be cooked in the gravy. The shells may be toasted if you prefer. No. 2. — Take half a cup of soft bread crumbs^ an equal amount of fine chopped ham or tongue., and a little pepper., salt^ parsley^ mustard., and melted butter. Make it into a smooth paste with hot milk or cream. Spread the mixture on some scallop shells. Break the eggs carefully, and put one in the centre of each shell ; sprinkle with a little salt and pepper., Siudfine cracker crumbs moistened with melted butter. Set in the oven, and bake five or six minutes, or until the egg is firm. Or put the bread and meat mixture in a baking-dish, shaping it a httle to hold six or seven raw eggs ; cover lightly with buttered crumbs^ and bake till the whites of the eggs are firm.

Mrs. Lincoln's Boston cook book