Stew slowly for 10 minutes 5^ a can of tomatoes and 1 small onion,*
cut fine. Season highly with salt and pepper and butter; break 6
eggs✪ Eggs Poached in Tomato or a la Dauphin. 1 at a time, into a cup and slip them into the hot tomatoes.
Lift the whites carefully with a fork, as it cooks, until it is all firm ;
then prick the yolks and let them mix with the tomato and white.
It should be quite soft, but with the red tomatoes, the white and
yellow of the egg quite distin<!t. Serve on hot toast. — Mrs, W. S.
Boles, Wheeling, 111.
COOK COUNTY COOK BOOK 59
POACHED EGGS ON TOMATO.— Season and fry slices of
tomato in butter or vegetable oil and place on slices of buttered
toast. Serve with a poached egg✪ Poached Eggs on Tomato on each slice. — Mrs. E. G. Harris,
Winnetka, 111.
POND LILY EGGS.— Boil eggs hard; when cold peel, take a
knife and begin at the small end of the tgg and cut the white
lengthwise into fifths alm.ost to the base, taking care not to cut the
yolk. Turn iback the petals and roughen the surface of the yolk
with a fork and put on lettuce leaves. Serve with mayonnaise
dressing✪ Pond Lily Eggs. — ^Mrs. D. E. Gentry, Glencoe, III.
POTTED EGGS.— Pound the yolks of 6 hard-^boiled eggs and
1 oz. of butter together in a mortar, add a little salt and cayenne
pepper, and 1 teaspoon of anchovy sauce✪ Potted Eggs. — ^Mrs. C. J. Jeffries, Win-
netka, 111.
EGG REVUELTOS.— ^Cook 1 cup of cauliflower until tender,
break 6 eggs into a pan with 2 tablespoons of thick cream or rich
gravy, season with salt and pepper✪ Egg Revueltos and place over a gentle fire; add
the cauliflower and stir the mixture till it thickens. Serve with
sippets of fried bread. Mushrooms, asparagus or other vegetables
can be used instead of cauliflower. — ^Mrs. C, J. Jeffries, Winnetka,
111.
EGG RISSOLES WITH HAM.— Cut J^ lb. ham or salt pork
or bacon into small dice and fry gently until cooked. Break in 6
eggs✪ Egg Rissoles with Ham and stir once or twice. When the eggs are sufficiently cooked
place on a dish and serve very hot. — Mrs. C. J. Jeffries, Winnetka,
111.
EGG SALMAGUNDI.— Chop 1 lam^b's sweetbread and fry
white with 1 tablespoon of chopped mushrooms in 2 oz. of melted
butter. Beat 6 eggs, mix with 1 cup of thick cream✪ Egg Salmagundi and pour them
into the sweetbread. Stir over a gentle fire until the mixture
thickens. Serve with croutons of fried bread. — Mrs. C. J. Jeffries,
Winnetka, 111.
SARDINE EGGS.— Boil 6 eggs hard and throw into cold wa-
ter. Remove the shells and cut the eggs in halves, removing the
yolks. Pound these yolks to a paste with a tablespoon of salad
oil, and work into this paste 8 skinned and minced sardines. Now
60 EGGS
add a teaspoon of lemon juice✪ Sardine Eggs, and a saltspoon each of salt,
pepper and mustard. Form into balls and fit these into the halved
whites of the eggs, trimming off the bottoms of the whites so that
they will stand on end. Serve garnished with watercress, and with
or without mayonnaise dressing. Sardine eggs may be heated in
a double boiler, being careful to let no water get into the inner
compartment, and served hot with Bernaise or cream sauce or any
other sauce desired. — Mrs. Frank Ferguson, Franklin, III.
Page 37 · 9 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.
AI-modernized reading of the original text
Stew slowly for 10 minutes 5^ a can of tomatoes and 1 small onion,* cut fine. Season highly with salt and pepper and butter; break 6 eggs. 1 at a time, into a cup and slip them into the hot tomatoes. Lift the whites carefully with a fork, as it cooks, until it is all firm ; then prick the yolks and let them mix with the tomato and white. It should be quite soft, but with the red tomatoes, the white and yellow of the egg quite distin<!t. Serve on hot toast. — Mrs, W. S. Boles, Wheeling, 111.
POACHED EGGS ON TOMATO.— Season and fry slices of tomato in butter or vegetable oil and place on slices of buttered toast. Serve with a poached egg on each slice. — Mrs. E. G. Harris, Winnetka, 111.
POND LILY EGGS.— Boil eggs hard; when cold peel, take a knife and begin at the small end of the egg and cut the white lengthwise into fifths almost to the base, taking care not to cut the yolk. Turn back the petals and roughen the surface of the yolk with a fork and put on lettuce leaves. Serve with mayonnaise dressing. — Mrs. D. E. Gentry, Glencoe, III.
POTTED EGGS.— Pound the yolks of 6 hard-boiled eggs and 1 oz. of butter together in a mortar, add a little salt and cayenne pepper, and 1 teaspoon of anchovy sauce. — Mrs. C. J. Jeffries, Winnetka, 111.
EGG REVUELTOS.— Cook 1 cup of cauliflower until tender, break 6 eggs into a pan with 2 tablespoons of thick cream or rich gravy, season with salt and pepper and place over a gentle fire; add the cauliflower and stir the mixture till it thickens. Serve with sippets of fried bread. Mushrooms, asparagus or other vegetables can be used instead of cauliflower. — Mrs. C, J. Jeffries, Winnetka,
EGG RISSOLES WITH HAM.— Cut J^ lb. ham or salt pork or bacon into small dice and fry gently until cooked. Break in 6 eggs and stir once or twice. When the eggs are sufficiently cooked place on a dish and serve very hot. — Mrs. C. J. Jeffries, Winnetka,
EGG SALMAGUNDI.— Chop 1 lamb's sweetbread and fry white with 1 tablespoon of chopped mushrooms in 2 oz. of melted butter. Beat 6 eggs, mix with 1 cup of thick cream and pour them into the sweetbread. Stir over a gentle fire until the mixture thickens. Serve with croutons of fried bread. — Mrs. C. J. Jeffries, Winnetka, 111.
SARDINE EGGS.— Boil 6 eggs hard and throw into cold water. Remove the shells and cut the eggs in halves, removing the yolks. Pound these yolks to a paste with a tablespoon of salad oil, and work into this paste 8 skinned and minced sardines. Now
add a teaspoon of lemon juice, and a saltspoon each of salt, pepper and mustard. Form into balls and fit these into the halved whites of the eggs, trimming off the bottoms of the whites so that they will stand on end. Serve garnished with watercress, and with or without mayonnaise dressing. Sardine eggs may be heated in a double boiler, being careful to let no water get into the inner compartment, and served hot with Bernaise or cream sauce or any other sauce desired. — Mrs. Frank Ferguson, Franklin, III.
Records on this page
Eggs Poached in Tomato or a la DauphinPoached Eggs on TomatoPond Lily EggsPotted EggsScotch WoodcockEgg RevueltosEgg Rissoles with HamEgg SalmagundiSardine Eggs