EGGS A LA PARISIENNE (Moulded Eggs).— Sprinkle the inside of buttered moulds with finely chopped parsley. Break an egg into each mould, dust with salt and pepper, set on a folded paper in a pan of hot water and let poach, covered, on the top of the range, or in the oven, as convenient, until the eggs are firm, then turn from the moulds on to a hot serving dish. Have ready a can of tomatoes that have been cooked 15 minutes with a slice of onion and passed through a sieve; season with salt and pepper and re-heat with a cup of canned mushrooms, or let simmer 10 minutes with a cup of fresh mushrooms peeled and sauted in 2 tablespoons of butter. Pour the tomatoes and mushrooms about the eggs and serve at once. — Mrs. H. A. Sherman, Palatine, 111. PARMESAN EGGS.— Grate 2 oz. of parmesan cheese into a saucepan, add 1 sprig of onion chopped, and 2 tablespoons of sherry wine; stir until cheese is melted. Add 6 eggs beaten to- gether, stir over a slow fire until done, spread on thin slices, of hot toast. Serve immediately. — Mrs. Edith Fairchild, Glen View, 111. ■ PARISIAN EGGS. — Make square cases of heavy letter paper and butter, but in each case a bit of butter, a dash of onion or parsley, pepper and salt. Place upon gridiron over a moderate fire. When butter melts, break 1 egg in each case, sprinkle bread crumbs on top, glaze with a hot shovel. Serve at once in the. case. — Mrs. Ralph Charters, Park Ridge, 111. PARSLEY EGGS. — Poach number of eggs desired, place on slices of buttered toast and pour over a sauce made with 1 cup of sweet cream or rich milk, 1 sprig of parsley chopped fine, 1 table- spoon of butter and 1 teaspoon of flour✪ Parsley Eggs, mixed smoothly together and boiled until thickened. — Mrs. Chas. Johnston, Des Plaines, 111. EGG PASTEL.— Beat 6 eggs, add 3 tablespoons of cheese and 1 of butter and mix well together. Warm the mixture in a' stew-pan over a gentle fire and stir until it is thick. Serve on buttered toast. — Mrs. C. J. Jeffries, Winnetka, 111. 52 EGGS PICNIC EGGS. — Cut 6 hard-boiled eggs in halves lengthwise. Remove yolks and chop fine with cold chicken or cheese✪ Picnic Eggs, season with butter and rub smooth. Fill white of egg, then press halves together. Roll in beaten egg and cracker crumbs, fry in hot fat a chestnut brown. Serve cold. — Mrs. Frank Cress, Park Ridge, 111. EGG PIE. — Cut in rings 6 hard-boiled eggs and put in a bak- ing dish with alternate layers of bread crumbs, butter, salt and pepper. Beat l^ doz. eggs, and 1 pt. milk✪ Egg Pie and pour over the pic. Bake till eggs are congealed. — Mrs. Mary Carpenter, Des Plaines, 111. PICKLED EGGS.— Rub together H teaspoon mustard with a little cold vinegar; let 1 pt. of vinegar come to a boil, add the spice and cook 1 minute. Pour over 6 hard-boiled eggs with whole clove in each✪ Pickled Eggs. — ^Mrs. B. Reeves, Palatine, 111. PLANKED- EGGS.— 2/3 cup finely cooked cold corned beef or corned tongue. Add an equal quantity of fine bread crumbs, moisten with cream and season with salt and pepper, and make nests and border of duchess potatoes, using a pastry tube with rose tip. Put a buttered or poached egg✪ Planked Eggs in each nest, and put in the oven to brown potato. Garnish with tomatoes cut in halves, and with parsley. Eggs may be sprinkled with buttered cracker crumbs just before sending to oven, if desired. — ^Mrs. C. F. Adams, Franklin, 111.

AI-modernized reading of the original text

EGGS A LA PARISIENNE (Moulded Eggs).— Sprinkle the inside of buttered moulds with finely chopped parsley. Break an egg into each mould, dust with salt and pepper, set on a folded paper in a pan of hot water and let poach, covered, on the top of the range, or in the oven, as convenient, until the eggs are firm, then turn from the moulds on to a hot serving dish. Have ready a can of tomatoes that have been cooked 15 minutes with a slice of onion and passed through a sieve; season with salt and pepper and re-heat with a cup of canned mushrooms, or let simmer 10 minutes with a cup of fresh mushrooms peeled and sauted in 2 tablespoons of butter. Pour the tomatoes and mushrooms about the eggs and serve at once. — Mrs. H. A. Sherman, Palatine, 111. PARMESAN EGGS.— Grate 2 oz. of parmesan cheese into a saucepan, add 1 sprig of onion chopped, and 2 tablespoons of sherry wine; stir until cheese is melted. Add 6 eggs beaten together, stir over a slow fire until done, spread on thin slices of hot toast. Serve immediately. — Mrs. Edith Fairchild, Glen View, ■ PARISIAN EGGS. — Make square cases of heavy letter paper and butter, but in each case a bit of butter, a dash of onion or parsley, pepper and salt. Place upon gridiron over a moderate fire. When butter melts, break 1 egg in each case, sprinkle bread crumbs on top, glaze with a hot shovel. Serve at once in the. case. — Mrs. Ralph Charters, Park Ridge, 111. PARSLEY EGGS. — Poach number of eggs desired, place on slices of buttered toast and pour over a sauce made with 1 cup of sweet cream or rich milk, 1 sprig of parsley chopped fine, 1 tablespoon of butter and 1 teaspoon of flour, mixed smoothly together and boiled until thickened. — Mrs. Chas. Johnston, Des Plaines, 111. EGG PASTEL.— Beat 6 eggs, add 3 tablespoons of cheese and 1 of butter and mix well together. Warm the mixture in a' stew-pan over a gentle fire and stir until it is thick. Serve on buttered toast. — Mrs. C. J. Jeffries, Winnetka, 111. PICNIC EGGS. — Cut 6 hard-boiled eggs in halves lengthwise. Remove yolks and chop fine with cold chicken or cheese, season with butter and rub smooth. Fill white of egg, then press halves together. Roll in beaten egg and cracker crumbs, fry in hot fat to a chestnut brown. Serve cold. — Mrs. Frank Cress, Park Ridge, EGG PIE. — Cut in rings 6 hard-boiled eggs and put in a baking dish with alternate layers of bread crumbs, butter, salt and pepper. Beat l^ doz. eggs, and 1 pt. milk and pour over the pic. Bake till eggs are congealed. — Mrs. Mary Carpenter, Des Plaines, PICKLED EGGS.— Rub together H teaspoon mustard with a little cold vinegar; let 1 pt. of vinegar come to a boil, add the spice and cook 1 minute. Pour over 6 hard-boiled eggs with whole clove in each. — ^Mrs. B. Reeves, Palatine, 111. PLANKED- EGGS.— 2/3 cup finely cooked cold corned beef or corned tongue. Add an equal quantity of fine bread crumbs, moisten with cream and season with salt and pepper, and make nests and border of duchess potatoes, using a pastry tube with rose tip. Put a buttered or poached egg in each nest, and put in the oven to brown potato. Garnish with tomatoes cut in halves, and with parsley. Eggs may be sprinkled with buttered cracker crumbs just before sending to oven, if desired. — ^Mrs. C. F. Adams, Franklin, 111.

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Egg PastelParsley EggsEggs a la ParisienneParmesan EggsParisian EggsPicnic EggsEgg PiePickled EggsPlanked Eggs

The Cook County cook book