EGGS IN A NEST.— Pile the beaten white of an egg on a round slice of toast, giving it the form of a nest; drop in the yolk and let cook in a moderate oven until set. In this case the toast takes the place of water. If desired the toast may first 'be spread with anchovy paste, fine-chopped ham or chicken, stirred into a white sauce✪ Eggs in a Nest. — Mrs. H. A. Sherman, Palatine, 111. VARIATION I. — Separate the white and yolk of the egg, beat the white stiff, seasoning with a pinch of salt; put it in a buttered cup, make a hollow in the center and drop the yolk into it. Stand the cup in a saucepan, pour water around it, cover closely and cook until the white is set on top. Dust with pep- per.— Mrs. C. E. Westinghous, Mayfair, 111. VARIATION II.— Reat to a froth the whites of 6 eggs, a lit- tle pepper and salt, pour into a buttered baking tin, dip upon it 6 tablespoons nice cream, 1 only in a place; upon each spoonful of cream drop 1 of the yolks ('being careful not to break them), place in moderately 'hot oven to cook, and serve hot as omelet. — Mrs. C. C. Cleveland, Bartlett, 111. NESTING EGGS.— Whites of 6 hard-boiled eggs into long straws. Heat a flat baking dish and arrange the shreds around the inner edge. Have ready a handful of s^hredded celery, which has been stewed tender in a little milk, then seasoned. Lay this inside of the lines of white shavings and put a few spoonfuls of melted 'butter over botli. Set in the oven until very hot. Pick to pieces a cup of cold 'boiled or baked fish and run the yolks of the eggs✪ Nesting Eggs through the colander or vegetable press. Mix with the fish, moisten with drawn butter, and mold into egg-shaped balls. Dispose these neatly within the "nest,'' and pour over therrf a cup of drawn butter to give the desired whiteness. Set in the oven for a few minutes to get them heated through and serve. Stewed 38 " EGGS celery left over from yesterday's dinner, and cold fish, chicken or oth«r meat may be used for this. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. EGGS NUREMBERG STYLE.— Put an egg in boiling wa- ter and let it simmer gently for 10 minutes.* Take it out, remove the shell and' dip it in a batter. Fry it in hot butter until it is browned all over, then dip it in again and repeat until the ball is large. Serve on a hot dish artd pour wine sauce✪ Eggs Nuremberg Style over it. — Mrs. C, J. Jeffries, Winnetka, 111. PLAIN OMELETTE.— 1 t^^ to each person and 2 for the pan. Beat lightly with ^^^ beater, add 1 taiblespoon of sweet milk for each tg% used, season with salt and pepper✪ Plain Omelette to taste, fry in hot butter till ridh brown. While frying, turn the pan and shift it over the fire so that all parts receive equal heat. If it gets too hot lift the pan for an instant as the omelette cooks. Do not let it burn. Raise the omelette, at the edges, with a knife as it sets, passing the knife farther and farther under it as it grows firm, and letting the butter run under, and the air pass in, to keep from scorching. When you can raise it to the middle and it is high and fluffy, take the p^n off and set it in the oven on the grated shelf, to finish setting the top of the omelette firmly, which will be quickly done. It may be either browned and served in a round, upon a large dish, or turned half upon the other in the usual ome- lette shape, as soon as it ceases to be at all liquid.

AI-modernized reading of the original text

EGGS IN A NEST.— Pile the beaten white of an egg on a round slice of toast, giving it the form of a nest; drop in the yolk and let cook in a moderate oven until set. In this case the toast takes the place of water. If desired the toast may first be spread with anchovy paste, fine-chopped ham or chicken, stirred into a white sauce. — Mrs. H. A. Sherman, Palatine, 111. VARIATION I. — Separate the white and yolk of the egg, beat the white stiff, seasoning with a pinch of salt; put it in a buttered cup, make a hollow in the center and drop the yolk into it. Stand the cup in a saucepan, pour water around it, cover closely and cook until the white is set on top. Dust with pepper.— Mrs. C. E. Westinghouse, Mayfair, 111. VARIATION II.— Beat to a froth the whites of 6 eggs, a little pepper and salt, pour into a buttered baking tin, drop upon it 6 tablespoons nice cream, 1 only in a place; upon each spoonful of cream drop 1 of the yolks (being careful not to break them), place in moderately 'hot oven to cook, and serve hot as omelet. — Mrs. C. C. Cleveland, Bartlett, 111. NESTING EGGS.— Whites of 6 hard-boiled eggs into long straws. Heat a flat baking dish and arrange the shreds around the inner edge. Have ready a handful of shredded celery, which has been stewed tender in a little milk, then seasoned. Lay this inside of the lines of white shavings and put a few spoonfuls of melted butter over both. Set in the oven until very hot. Pick to pieces a cup of cold boiled or baked fish and run the yolks of the eggs through the colander or vegetable press. Mix with the fish, moisten with drawn butter, and mold into egg-shaped balls. Dispose these neatly within the "nest,'' and pour over them a cup of drawn butter to give the desired whiteness. Set in the oven for a few minutes to get them heated through and serve. Stewed 38 " EGGS celery left over from yesterday's dinner, and cold fish, chicken or other meat may be used for this. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. EGGS NUREMBERG STYLE.— Put an egg in boiling water and let it simmer gently for 10 minutes.* Take it out, remove the shell and dip it in a batter. Fry it in hot butter until it is browned all over, then dip it in again and repeat until the ball is large. Serve on a hot dish and pour wine sauce over it. — Mrs. C. J. Jeffries, Winnetka, 111. PLAIN OMELETTE.— 1 egg to each person and 2 for the pan. Beat lightly with a beater, add 1 taiblespoon of sweet milk for each egg used, season with salt and pepper to taste, fry in hot butter till ridh brown. While frying, turn the pan and shift it over the fire so that all parts receive equal heat. If it gets too hot lift the pan for an instant as the omelette cooks. Do not let it burn. Raise the omelette, at the edges, with a knife as it sets, passing the knife farther and farther under it as it grows firm, and letting the butter run under, and the air pass in, to keep from scorching. When you can raise it to the middle and it is high and fluffy, take the pan off and set it in the oven on the grated shelf, to finish setting the top of the omelette firmly, which will be quickly done. It may be either browned and served in a round, upon a large dish, or turned half upon the other in the usual omelette shape, as soon as it ceases to be at all liquid.

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Eggs in a NestNesting EggsEggs Nuremberg StylePlain Omelette

The Cook County cook book