The Cook County cook book

FRICASEED EGGS.— Allow 1 hard-boiled egg for each person, cut in 'halves lengthwise. Stand them around the sides of a small meat dish and pour over them a sauce made of 2 large spoons of flour, moistened with enough milk to make thick paste. When it is perfectly smooth add a small cup milk, a large lump butter, plenty of salt and pepper, and a large tablespoon parsley. Pour in another cup of boiling water and stir constantly over the fire until it bubbles. A nice dish for breakfast or supper. — Mrs. C. C. Cleveland, Bartlett, 111. VARIATION I. — Put 2 tablespoons of butter into the chafing dish; when melted add 1 tablespoon flour, stirring constantly, 1 sprig of parsley cut fine, J/^ dozen minced mushrooms and j^ pt. of white stock, veal or chicken. Simmer 5 minutes and add ^ dozen hard-boiled sliced eggs. Boil up once and serve hot. — Mrs. C. J. Jeffries, Winnetka, 111. FRICASEED EGGS AND ONIONS.— Slice 6 hard-boiled eggs lengthwise. Cut an onion in thin slices and fry in 3 tablespoons of butter until a delicate brown. Add 2 tablespoons of flour, pepper and salt to taste, nutmeg if desired, and 1 cup rich milk. Stir and boil a few moments. Add the eggs and set pan in a double boiler until eggs are re-heated. — Mrs. D. O. Dooley, Bensen, Hi. CANADIAN FONDA.— Mix 2 tablespoons of flour smooth in a little milk and stir in the remainder of 1 cup of milk; add it with 1 ta'blespoon of butter to the well-beaten yolks of 6 eggs; mix the beaten whites lightly with them. Pour into a well-greased omelet tin, and cook in a moderate oven for 15 minutes. Sprinkle with powdered sugar and cinnamon, or with grated Parmesan cheese and serve immediately. — Mrs. C. J. Jeffries, Winnetka, 111. FONDA AU GRATIN.— Melt 3 tablespoons of butter, stir in a tablespoon of flour and mix well. Add the yolks of 4 eggs and "% pt. of milk and let it simmer for 2 minutes, stirring; then take it from the fire. Shred 4 oz. of cheese into thin slices and stir into the mixture; season with salt and pepper. — Mrs. C. J. Jeffries, Winnetka. 111. FRIED EGGS. — Have enough clear boiling fat in a frying pan to cover an tg^ broken in, if dripping is used strain the fat and return it to the clean pan. Break the eggs separately into a cup; drop each carefully into the fat, which should be piping hot to prevent running together. Dip up the fat with a spoon and pour it gently over the eggs as they cook until a delicate white coating forms, through which the yolk blushes. Fry a longer or shorter time, as desired, soft or hard. You need no test but eye and touch. — Mrs. Ernest D. Dean, Clen View, 111. VARIATION I. — Put a tablespoon of fat in a frying pan and when hot break in eggs carefully. Season to taste and then add 1 teaspoon of water and cover pan tightly. The eggs both steam and fry and are very tender. — Mrs. Frank Ferguson, Franklin, 111. VARIATION II. — Heat omelet pan. Put in 1 tablespoon butter; when melted, slip in an egg, and cook until the white is firm. Turn it over once while cooking. Add more butter as needed, using just enough to keep egg from sticking. — Mrs. C. Buttercup. Bensen, 111.