The Cook County cook book

EGG SOUFFLE. — 1 cup cream, 4 eggs, 1 teaspoon salt, a few grains of cayenne. Cream 2 tablespoons butter, add 2 tablespoons flour and pour on gradually 1 cup scalded milk and cream, cook in double boiler 5 minutes and add yolks of 4 eggs, beaten until thick and lemon colored. Remove from fire, add salt and cayenne to taste and fold in whites of eggs beaten until stiff and dry. Turn into a buttered dish, or buttered individual moulds, set in pan of hot water and bake in a slow oven until firm. Egg Souffle may be served with white sauce highly seasoned with celery, salt, paprika and onion juice. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, SPANISH EGGS.— Boil 1 cup of rice in 2 qts. of boiling water containing a tablespoon of salt, for 20 minutes. Drain through a colander and add a tablespoon of butter. Spread the rice thin on a hot platter and place on top of it 6 eggs. Serve at once. — Mrs. C. J. Jeffries, Winnetka, 111. STEAMED EGGS. — Place egg in a steamer over boiling water, steam 5 minutes for a soft yolk; break the egg in a cup and serve hot. — Mrs. D. C. Allen, Arlington Heights, 111. STEAMED EGGS IN CUPS.— Break eggs in buttered cups, and set in steamer to cook. Serve immediately. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. » STIRRED EGGS.— Place 1 tablespoon of butter in a pan or chafing dish; beat 3 eggs until light and add ^ pt. milk and %. saltspoon of salt; when butter is quite hot stir in this mixture, stirring with a silver fork until the eggs are creamy and cooked sufficiently. Serve on toast.— Mrs. James Andrews, Park Ridge, 111. EGGS A LA STORK.— Melt 1 large tablespoon butter in a pan or in the blazer of the chafing dish; add 1 tablespoon of flour, and cook for 2 minutes; then add 1 pt. of milk, stir until it thickens and is perfectly smooth; then add 1 teaspoon salt, a dash of paprika, 1 teaspoon Worcestershire sauce, and 1 cup grated cheese; stir until the cheese is melted, a^id then reduce the flame and break carefully on the sauce as many eggs as are desired; cook very slowly until the eggs are well set. Serve on toast. — Mrs. Almond Case, Bensen, 111. STUFFED EGGS.— Cut 6 hard-boiled eggs in halves. Take out the yolks and mash them fine. Add 2 tablespoons of butter, 1 teaspoon of cream, 2 or 3 drops of onion juice, and salt and pepper to taste. Mix all thoroughly. Fill the tgg from the mixture, and put them together. There will be a little filling left, to which add a well beaten egg. Cover the eggs with this last preparation and roll in cracker crumbs. Fry in boiling lard till light brown. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION I. — Cut hard-boiled eggs in halves crosswise; remove yolks and mash; add 2 tablespoons grated cheese, 1 teaspoon mustard, and salt and cayenne to taste. Add enough melted butter to make of right consistency to shape. Make in balls the size of original yolks, and refill whites. Arrange on a serving dish, pour around 1 cup of white sauce, cover and re-heat. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. STUFFED EGGS A LA HOT SPRINGS.— Mash the yolks of hard-boiled eggs; add 2 teaspoons of Gutter, 1 of cream, 2 drops of onion juice, salt and pepper to taste. Mix all thoroughly and 66 €GCS