FoodNetArchive

The Cook County cook book

1912

Page 39 · 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.
SCRAMBLED EGGS WITH ANCHOVY TOAST.— Spread thin slices of buttered toast with anchovy paste✪ Scrambled Eggs with Anchovy Toast. Arrange on a platter and cover with scrambled eggs. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. EGGS SCRAMBLED WITH CHEESE.— Beat 5 eggs until a full spoon of egg can 'be taken up; add a few grains each of salt and pepper, 5 tablespoons each of cream or water and grated cheese, turn into a pan oiled with butter or vegetable oil✪ Eggs Scrambled with Cheese and cook and stir until the mixture is lightly set, then serve at once. — Mrs. B. Reeves, Palatine, 111, FOR SCRAMBLED EGGS IN CUPS.— See Oxeyet. "^ p ^ 62 EGGS FRENCH SCRAMBLED EGGS.— Beat 4 eggs until well bro- ken, then add 4 teaspoons of stock, 4 teaspoons of cream, 1 table- spoon butter; turn into a chafing dish or frying pan and stir con- stantly until they begin to thicken. Add J^ teaspoon salt, % tea- spoon pepper, and serve at once. — Mrs. Julius Casper, Wheeling, 111. SCRAMBLED EGGS WITH POTATOES.— Take 2 cups cold mashed potatoes and 4 eggs, beat together until light, cook in hot buttered frying pan, stirring constantly; season with pepper and salt before removing from fire. — Mrs. C. F. Adams, Franklin, III. SCRAMBLED EGGS WITH TOMATO SAUCE.— Simmer 1^ cups tomatoes and 2 teaspoons sugar 5 minutes; fry 4 table- spoons of 'butter and 1 slice of onion 3 minutes, remove onions and add tomatoes, seasoning and eggs slightly beaten, cook same as scrambled eggs. Serve with entire wheat 'bread or brown bread toast. — Mrs. Almond Case* Palatine, 111. EGGS SCRAMBLED WITH TOMATOES AND GREEN PEPPER. — Remove the seeds and veins from a green pepper and cut it in shreds. Scald 5 tomatoes, remove the skins, and cut in quarters, cook the peppers and tomatoes in 2 tablespoons of butter until the liquid is reduced, then season with salt and keep hot. Melt 2 tablespoons of butter in a second pan or blazer, pour in 6 eggs, beaten without separating, until a full spoonful can be taken up, and season with salt. Stir and cook until the eggs become thick and creamy; add meanwhile 2 tablespoons of butter in pieces. Serve the 2 dishes together. — Mrs. John Adkins, Wheeling, 111. SCRAMBLED EGGS, CAMPERS' OR HOBO STYLE.— Put a little milk or water in a pan, can or any available cooking uten- sil, bring to a boil, beat eggs in another vessel, add to boiling fluid, season and stir until set. This requires no grease. — E. G. Harris, Winnetka, 111. EGGS A LA SHEARER.— Boil 5 fresh eggs 3 min-utes: re- move shells, without breaking whites; put eggs in a shallow bak- ing dish. Make a cream sauce with 1 pt. sweet milk, 1 tablespoon of butter and 1 teaspoon of flour made smooth with cream, and 1 teaspoon salt✪ French Scrambled Eggs. Cook 5 minutes. Cover the eggs with this sauce, COOK COUNTY COOK BOOK 63 and sprinkle grated cheese on top, dot with bits of butter and brown in the oven. Serve in the baking dish. — ^^Mrs. Geo. Earle, Wheeling, 111. SHIRRED EGGS AU MIRROR.— Break eggs into individual baking dishes or paper cases, one in a dish, set in the oven to bake and baste v^ith melted butter✪ Shirred Eggs au Mirror, during the cooking, to give them a glossy, shiny appearance. Serve on the dish in which they are cooked. — Mrs. Emmet Edmonds, Glencoe, 111.