ANCHOVY EGGS.— Bone anchovies, warm them in a little
oil and cut each in two lengthwise. Cut hard boiled eggs length-
wise and cross two pieces of anchovy over each half egg; set the
halves on hot buttered toast, pour hot, piquante brown sauce over
them✪ Anchovy Eggs and serve at once. — Mrs. C. E. Westinghous, Mayfair, 111.
ATLANTIC CITY EGGS.— Soak 1 pt. of stale bread crumbs
in 1 pt. of sweet milk; beat 8 eggs very light and mix with the
bread crumlbs. Put 2 taljlespoons of butte✪ Atlantic City Eggsr and the egg mixture
in a hot pan; season with salt and pepper, stirring often. Cook
as quickly as possible without burning. Serve on a hot platter
and garnish with parsley. — ^^Mrs. J. Jeffiries, Winnetka, III.
BAKED EGGS.— Break 8 eggs into a wTIl buttered dish, tak-
ing care that each is whole and does not encroach upon the others
enough to mix or disturb the yolks; season with pepper and salt
and bits of 'butter, 3 tablespoons of cream✪ Baked Eggs and bake until whites
«rc set or until done to taste. — Mrs. Ella Fairchild, Palatine, 111.
VARIATION I.— Butter well a pie tin, cover with bread
crumbs or rolled crackers. Pour over a cup sweet milk or cream,
break eggs over this and season on top with butter, pepper and
salt. Bake 8 minutes in a quick oven. — ^Mrs. C. C. Cleveland,.
Bartlett, 111.
VARIATION II.— Boil 1 dozen eggs Yi hr.; shell and cut in
halves; lay whites in baking dish; mash yolks fine while warm,
add a heaping tablespoon of ibutter, 1 teaspoon of cracker crumbs,
\y^ cup« milk, salt to taste. Pour over whites and bake 15 min-
utes.— Mrs. D. O. Dooley, Bensen, 111.
VARIATION III.— Place 1 tablespoon of butter in small fry-
ing pan and when melted add 1 teaspoon flour; add teaspoon
chopped parsley and pepper and salt to taste; stir until smooth
and frothy, cook 1 minute, stirring all the time, and turn the sauce
into a deep plate or pudding dish. Break the eggs carefully and
17
18 EGGS
drop them into the sauce, taking care not to break the yolks.
Sprinkle the parsley over the eggs and sauce, place the dish in a
moderate oven and bake until whites are set. Serve in same
dish. A taiblespoon of grated cheese may be sprinkled over the
eggs instead of the parsley if preferred. — Mabel Sturtevant, 105 S.
Dearborn St., Chicago, 111.
VARIATION IV. — Moisten 1 cup cracker crumbs with ^ cup
of melted butter, season with salt and pepper. Spread ]^ the
crumbs on a Ijuttered platter or bake dish, break 3 or 4 eggs over
them and sprinkle with the remaining crumbs to a delicate brown. —
Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.
EGGS BAKED WITH ASPARAGUS.— Cut 2 dozen stalks
of asparagus into inch pieces, removing all the hard parts; boil
until tender in salted water, drain and put into a baking dish.
Pour over 1 cup of drawn butter sauce, break 6 eggs on top, put
a piece of butter on each one, and a light sprinkle of salt and pep-
per. Let cook in a quick oven until the eggs are firm; serve at
once. — Mrs. C. J. Jeffries, Winnetka, 111.
BAKED EGGS AND BACON.— 'Cut very thin slices of bacon,
allowing 2 slices for each egg to be used. Fry the meat very
crisp and brown, and arrange the slices in groups of two on a large
flat plate. Break 1 egg over each group, bake in a hot oven and
serve. — Mrs. Ernest D. Dean, Glen View, 111. ✪ Eggs Baked with Asparagus
Page 8 · 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.
AI-modernized reading of the original text
ANCHOVY EGGS.— Bone anchovies, warm them in a little oil and cut each in two lengthwise. Cut hard boiled eggs lengthwise and cross two pieces of anchovy over each half egg; set the halves on hot buttered toast, pour hot piquante brown sauce over them and serve at once. — Mrs. C. E. Westinghous, Mayfair, 111.
ATLANTIC CITY EGGS.— Soak 1 pt. of stale bread crumbs in 1 pt. of sweet milk; beat 8 eggs very light and mix with the bread crumbs. Put 2 tablespoons of butter and the egg mixture in a hot pan; season with salt and pepper, stirring often. Cook as quickly as possible without burning. Serve on a hot platter and garnish with parsley. — ^^Mrs. J. Jeffiries, Winnetka, III.
BAKED EGGS.— Break 8 eggs into a well buttered dish, taking care that each is whole and does not encroach upon the others enough to mix or disturb the yolks; season with pepper and salt and bits of butter, 3 tablespoons of cream and bake until whites are set or until done to taste. — Mrs. Ella Fairchild, Palatine, 111.
VARIATION I.— Butter well a pie tin, cover with bread crumbs or rolled crackers. Pour over a cup sweet milk or cream, break eggs over this and season on top with butter, pepper and salt. Bake 8 minutes in a quick oven. — Mrs. C. C. Cleveland, Bartlett, 111.
VARIATION II.— Boil 1 dozen eggs Yi hr.; shell and cut in halves; lay whites in baking dish; mash yolks fine while warm, add a heaping tablespoon of butter, 1 teaspoon of cracker crumbs, \y^ cup milk, salt to taste. Pour over whites and bake 15 minutes.— Mrs. D. O. Dooley, Bensen, 111.
VARIATION III.— Place 1 tablespoon of butter in small frying pan and when melted add 1 teaspoon flour; add teaspoon chopped parsley and pepper and salt to taste; stir until smooth and frothy, cook 1 minute, stirring all the time, and turn the sauce into a deep plate or pudding dish. Break the eggs carefully and drop them into the sauce, taking care not to break the yolks. Sprinkle the parsley over the eggs and sauce, place the dish in a moderate oven and bake until whites are set. Serve in same dish. A tablespoon of grated cheese may be sprinkled over the eggs instead of the parsley if preferred. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.
VARIATION IV. — Moisten 1 cup cracker crumbs with ^ cup of melted butter, season with salt and pepper. Spread ]^ the crumbs on a buttered platter or bake dish, break 3 or 4 eggs over them and sprinkle with the remaining crumbs to a delicate brown. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.
EGGS BAKED WITH ASPARAGUS.— Cut 2 dozen stalks of asparagus into inch pieces, removing all the hard parts; boil until tender in salted water, drain and put into a baking dish. Pour over 1 cup of drawn butter sauce, break 6 eggs on top, put a piece of butter on each one, and a light sprinkle of salt and pepper. Let cook in a quick oven until the eggs are firm; serve at once. — Mrs. C. J. Jeffries, Winnetka, 111.
BAKED EGGS AND BACON.— Cut very thin slices of bacon, allowing 2 slices for each egg to be used. Fry the meat very crisp and brown, and arrange the slices in groups of two on a large flat plate. Break 1 egg over each group, bake in a hot oven and serve. — Mrs. Ernest D. Dean, Glen View, 111.
Records on this page
Anchovy EggsAtlantic City EggsBaked EggsEggs Baked with AsparagusBaked Eggs and Bacon