EGGS ON A PLATE.— Rub the (bottom of a stoneware plat- ter with butter, dust lightly with salt and pepper. Then break over the top of the dish 6 fresh eggs; sprinkle lightly with salt and pepper; put bits of butter the size of a hazel nut✪ Eggs on a Plate between each egg, and stand the dish over a basin of hot water. Cook in the oven about 5 minutes or until the eggs are set. If you hare a gas stove run them under the flame for just a moment to brown the surface. — Mrs. John Adams, Wheeling, 111. EGGS SUR LA PLATTE.— Little stone dishes come express- ly for this mode of serving eggs, but individual vegetable dishes or teacups which have lost their handles will answer the purpose. Heat and butter as many dishes as there are persons to be served and sprinkle in pepper and salt. Break an egg in each one, sprin- COOK COUNTY COOK BOOK 53 kle on a little more pepper and salt and put a tablespoon of butter on each one in bits. Cream may be poured over if liked. Place in a moderately hot oven about 5 minutes or until white is set. The flavor can be changed by sprinkling a little finely chopped ham or parsley on the plate before putting in the eggs. — Mrs. Al- mond Case, Palatine, 111. POACHED EGGS. — Eggs for this purpose are best when two days old. The whites of new-laid eggs are milky, easily dissolved, and separated in water, but on the other hand, if too stale, the cell walls do not remain firm. Brush the bottom of an iron frying pan with butter or oil, then partly fill with iDoiling water, adding salt or a little lemon juice or vinegar; break the eggs, one after another into a cup and turn them into the water, which should not iboil or even simmer. The top of the yolk should slightly emerge from the water; if the yolk be covered, carefully dip out some of the water; if too much is visible, add more, very carefully, so as not to disturb the eggs. Let stand till the egg is cooked to the proper consistency. When cooked to perfection, the egg throughout is jelly-like, the golden brown just showing through a transparent veil of white. Then remove with a skim- mer, and arrange on slices of toasted bread. Add a few bits of water-cress or parsley✪ Poached Eggs to complete the dish. Celery salt gives a pleasant flavor to poached eggs, and some people relish a drop of onion juice on each.— iMabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION I. — Break the eggs separately into a cup, let them slide gently into boiling water; take them out. May be served on hot buttered toast or plain. They are often convenient- ly poached in a frying-pan. When poached in quantities, they are apt to run together. A few drops of lemon juice or vinegar in the water keeps the whites from spreading. — Mrs. P. F. Mc- Laren, Mayfair, 111. VARIATION II. — Put as much milk in a saucepan as will just cover the number of eggs needed; when on the point of boil- ing, drop the eggs, and let cook 5 minutes; take out and put each tgg on a slice of freshly made toast, lightly buttered; thickea the milk with a little flour, add pepper and salt. Pour over toait 54 EGGS and serve hot. Chicken stock is exceedingly nice for poaching eggs this way. — Mrs. Martin Miller, Wheeling, 111. POACHED EGGS WITH ANCHOVY TOAST.— Toast rounds of bread, spread with anchovy paste and place a poached tgg on top of each round. — ^Mrs. Edith Mosely, Palatine, 111.

AI-modernized reading of the original text

EGGS ON A PLATE.— Rub the (bottom of a stoneware platter with butter, dust lightly with salt and pepper. Then break over the top of the dish 6 fresh eggs; sprinkle lightly with salt and pepper; put bits of butter the size of a hazel nut between each egg, and stand the dish over a basin of hot water. Cook in the oven about 5 minutes or until the eggs are set. If you hare a gas stove run them under the flame for just a moment to brown the surface. — Mrs. John Adams, Wheeling, 111. EGGS SUR LA PLATTE.— Little stone dishes come expressly for this mode of serving eggs, but individual vegetable dishes or teacups which have lost their handles will answer the purpose. Heat and butter as many dishes as there are persons to be served and sprinkle in pepper and salt. Break an egg in each one, sprin- kle on a little more pepper and salt and put a tablespoon of butter on each one in bits. Cream may be poured over if liked. Place in a moderately hot oven about 5 minutes or until white is set. The flavor can be changed by sprinkling a little finely chopped ham or parsley on the plate before putting in the eggs. — Mrs. Almond Case, Palatine, 111. POACHED EGGS. — Eggs for this purpose are best when two days old. The whites of new-laid eggs are milky, easily dissolved, and separated in water, but on the other hand, if too stale, the cell walls do not remain firm. Brush the bottom of an iron frying pan with butter or oil, then partly fill with boiling water, adding salt or a little lemon juice or vinegar; break the eggs, one after another into a cup and turn them into the water, which should not boil or even simmer. The top of the yolk should slightly emerge from the water; if the yolk be covered, carefully dip out some of the water; if too much is visible, add more, very carefully, so as not to disturb the eggs. Let stand till the egg is cooked to the proper consistency. When cooked to perfection, the egg throughout is jelly-like, the golden brown just showing through a transparent veil of white. Then remove with a skimmer, and arrange on slices of toasted bread. Add a few bits of water-cress or parsley to complete the dish. Celery salt gives a pleasant flavor to poached eggs, and some people relish a drop of onion juice on each.— Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION I. — Break the eggs separately into a cup, let them slide gently into boiling water; take them out. May be served on hot buttered toast or plain. They are often conveniently poached in a frying-pan. When poached in quantities, they are apt to run together. A few drops of lemon juice or vinegar in the water keeps the whites from spreading. — Mrs. P. F. Mc- Laren, Mayfair, 111. VARIATION II. — Put as much milk in a saucepan as will just cover the number of eggs needed; when on the point of boiling, drop the eggs, and let cook 5 minutes; take out and put each egg on a slice of freshly made toast, lightly buttered; thicken the milk with a little flour, add pepper and salt. Pour over toast and serve hot. Chicken stock is exceedingly nice for poaching eggs this way. — Mrs. Martin Miller, Wheeling, 111. POACHED EGGS WITH ANCHOVY TOAST.— Toast rounds of bread, spread with anchovy paste and place a poached egg on top of each round. — Mrs. Edith Mosely, Palatine, 111.

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Eggs on a PlateEggs Sur La PlattePoached Eggs

The Cook County cook book