Boston Cooking-School cook book

Beat egg white until stiff with few grains salt. Arrange on toast. Make depression in center. Put in butter. Slip in egg yolk. Bake in moderately hot oven (375° F.) until set. With Chicken or Ham. Spread toast with deviled ham or minced cooked chicken or ham or any left-over meat, well seasoned. With Cheese. Fold 1 teaspoon grated cheese into egg white. EGG SOUFFLE 2 tablespoons butter 1 cup scalded cream 2 tablespoons flour 4 eggs 1 cup scalded milk 1 teaspoon salt Few grains cayenne Cream butter, add flour, and pour on gradually milk and cream. Cook in double boiler 5 minutes, add egg yolks, beaten until thick and lemon-colored. Remove from fire, add seasonings, fold in egg whites beaten until stiff. Turn into buttered dish or buttered individual molds, set in pan of hot water, and bake in slow oven (300° F.) 45 to 60 minutes or until firm. Serve from baking dish. Egg Soufflé may be served with Thin White Sauce (p. 192), highly seasoned with celery salt, paprika, and onion juice. Serves 4 to 6. EGG TIMBALES 1 tablespoon butter 1 tablespoon chopped parsley 1 tablespoon flour VY teaspoon salt 24 cup milk 1% teaspoon pepper 3 eggs Few grains celery salt Few grains cayenne Make sauce of butter, flour, and milk. Add yolks, beaten until thick and lemon-colored, and seasonings. Beat egg whites until stiff and cut and fold into first mixture. Turn into buttered molds, set in pan of hot water, and bake in moderate oven (350° F.) until firm (30 to 45 minutes). Turn out and serve with Tomato Cream Sauce (p. 199). Serves 4. EGG CUSTARD or EGG CUSTARD RING 3 eggs, slightly beaten Yg teaspoon pepper 34 cup milk Few grains cayenne VY teaspoon salt Few drops onion juice Combine in order given. Strain into buttered timbale molds, set in pan of hot water, and bake in moderate oven (350° F.) until firm. Serve with Tomato Sauce (p. 198), etc. If desired, bake in ring mold and fill center with peas, creamed mushrooms or other suitable vegetable. Serves 4. EGG AND PIMIENTO TIMBALES Line well-buttered timbale molds with canned pimientos, fill with Egg Custard, cover with buttered paper, and bake like Egg Custard. Turn on circular pieces of toast and serve with Bread Sauce (p. 193). EGGS A LA PARISIENNE 4 eggs 2 tablespoons cooked beets 1 teaspoon finely chopped truffles 4 slices toast 1 teaspoon finely chopped parsley Y cup Italian Tomato Sauce I (p. 198) Butter small timbale molds, sprinkle with truffles, parsley, and cooked beets. Break eggs, slip one into each mold, sprinkle with salt and pepper, set in pan of hot water, and cook until egg is firm. Remove from molds. Serve on toast, with Tomato Sauce. Serves 4. EGG CUTLETS 2 tablespoons butter VY teaspoon paprika 4 tablespoons bread flour 34 teaspoon finely grated onion 1 cup scalded milk 1 tablespoon finely chopped parsley V4 teaspoon salt Few gratings nutmeg 8 hard-cooked eggs Melt butter, add flour. Stir until thoroughly blended. Pour milk on gradually and bring to boiling point. Cook over hot water 5 minutes, stirring constantly. Cut eggs in coarse pieces and add to sauce with remaining ingredients, cool, and shape in cutlets. Dip in flour, egg, and crumbs, fry, and drain (see Croquettes, p. 397). Make cut at small end of each cutlet and insert a 2-inch piece of macaroni. Serve with White (p. 191) or Béchamel Sauce (p. 193). FRENCH OMELET 4 eggs ~_ ¥ teaspoon salt 4 tablespoons milk er cream % teaspoon pepper 2 tablespodns butter Use a heavy pan of generous size. If used for omelets alone, it should not need washing each time. Wipe carefully with a dry cloth.