FoodNetArchive

The Cook County cook book

1912

Page 34 · 5 recipe records on this page

Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
POACHED EGGS ON BEANS OR PEAS.— Mash left-over baked beans or peas and season to taste, form into balls or patties. Set in oven to heat through, or may be used cold. Poach eggs and place on the patties and serve. — E. G. Harris, Winnetka, 111. POACHED EGGS WITH CREAMED CELERY.— Arrange poached eggs in a circle on rounds of hot buttered toast; fill in the center of the circle with a pt. of celery, cut into inch lengths and cooked about 2 hrs. in boiling water, then stirred with 1^ cups of cream sauce✪ Poached Eggs with Creamed Celery made of J^ water in which celery was cooked and ^ cream or milk with a lump of butter added. — Mrs. John Masteri, Park Ridge, III. - ' POACHED EGGS ON CEREAL.— Any left-over cereal or meal mush, porridge, cream of wheat may be sliced when cold or made into patties and fried until nicely browned in butter, lard or vegetable oil and served with a poached egg✪ Poached Eggs on Cereal on each one. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. POACHED EGGS ON CHEESE.— Make patties of bread or cracker crumibs moistened with milk and yolk of eggs, seasoned with salt and pepper. Sprinkle 1 teaspoon of cheese on each ball and set in the oven until cheese has melted. Serve with a poached egg on each ball. The cheese may be placed on slices of bread and set in oven to melt cheese and toast bread. — Mabel Sturte- vant, 105 S. Dearborn St., Chicago, 111. EGGS POACHED IN CONSOMME.— Use consomme or any other soup stock instead of water and poach 1 or 2 eggs at a time; thicken the consomme, adding a few spoons of cream, and pour around or over the eggs, arranged on slices of toast. — Mrs. Wm, Barton, Park Ridge, 111. POACHED EGGS IN CREAM.-^For 3 or 4 persons take 6 absolutely fresh eggs, ^ pt. rich new cream, 1 teaspoon of butter, I small teaspoon of flour, ^s much pepper ^s can be held on th^ COOK COUNTY COOK BOOK 55 point of a knife and a saltspoon of salt✪ Poached Eggs in Cream. Heat the cream in the chafing dish; rub the flour together and stir in and then add the seasoning. When the cream reaches the boiling point, slip the eggs carefully in and dip some of the cream over each. In 2 or 3 minutes serve with thin buttered toast or toasted wafers. — Mrs. John Barr, Mayfair, 111. POACHED EGGS, CREOLE STYLE.— 1 can tomatoes, 1 green pepper, shredded, 5 eggs, 2 tablespoons of butter, salt and pepper, 1 tablespoon of lemon juice or vinegar. Stew 1 can of tomatoes and s'hredded green pepper until the tomato is reduced one half; turn on to a serving dish, arrange on the tomato S rounds of toast, and upon each of these a poached egg. Melt and brow'n 2 tablespoons of butter, add 1 tablespoon of lemon juice or vinegar, and when the liquid boils, pour the sauce over the eggs; sprinkle with salt and pepper and serve at once. — Mrs. Ed. Barnes, Bartlett, 111. COUNTESS POACHED EGGS.— Fill puff paste patties with asparagus tips, cooked and well buttered; cover with a poached egg and surround with cream or HoUandaise sauce✪ Countess Poached Eggs. If the cream sauce made thick with puree of asparagus, be used, in the patties with the egg above, the dish becomes Poached Eggs with cream of Asparagus. — Mrs. Edward Abbott, Palatine, 111. POACHED EGGS ON FISH.— Take any kind of left-oYcr fish, flake or chop it up fine, heat up in a cream sauce and fill in hollow toasted slices of bread. Serve with a poached egg on each slice✪ Poached Eggs on Fish. — Mabel Sturtevant, 105 S. Deafborn St., Chicago, 111.