The complete cook book

Six eggs, four tablespoonfuls of powdered sugar, grated rind of one-half lemon or any essence (rum if liked). Cream the yolks and sugar until very light and frothy, and add the flavoring. Whip the whites until stiff and dry, pour lightly the yolk mixture over them, stirring it very gently. Put it by tablespoonfuls into a well-buttered pan and place the pan over a slow fire just to set the bottom ; add a dust of salt and then put it in the oven to cook until it is swollen and a straw comes out clean. Shake it out into a hot dish, fold quickly, dust it with powdered sugar and serve it at once, as it soon falls. If jam, jelly, apple sauce or preserves are used, warm them and slip them between the omelet just as you fold it. GRANDMOTHER'S BAKED OMELET. Separate four eggs, beat the yolks well, stir into them a large tablespoonful of flour and add one cup of sweet milk very gradually. Beat the whites until stiff and dry, and fold them lightly into the yolks. Four The Complete Cook Book. 189 into a buttered pudding dish, dust with salt and set in the oven. When it begins to brown and a straw comes out clean, remove and serve at once. BOILED EGGS. Wash the eggs clean. Put a saucepan of water on the stove and let it boil vigorously, then put in your eggs and remove the saucepan at once to the back of the range where it cannot boil. Allow it to remain covered from five to ten minutes. Experience will teach you the exact time to keep eggs in the water to suit individual tastes. Simmer gently twenty minutes if you wish eggs hard boiled. EGG CHOPS. Another delicious luncheon dish to be served as a course is egg chops. To make them boil five eggs hard, remove the shells, rub the yolks through a sieve, and chop the whites, not making them too fine. Put in a double boiler over the fire one cup of milk. Rub together one tablespoonful of butter with two of fiour, add a beaten egg, and mix a little of the warm milk with this mixture before stirring it into the boiling milk, season with salt and pepper, and stir until it is a thick, smooth mixture. Take from the fire, and when the mixture is almost cool, stir in the prepared yolks and whites, and a very little onion juice if the flavor is liked. When cold enough to handle, mould in the shape of chops, using a tin mould, or they may be formed with the hands. Roll the chops in a beaten egg and then in bread crumbs, and fry them a delicate brown. Stick a sprig of parsley in the small end of the chop, and arrange them in a row down the center of a platter and turn Bechamel sauce around, but not over them ; or French peas may be arranged upon the platter with the chops, and the sauce served with them from a separate djsh. STUFFED EGGS. Take six hard-boiled eggs. Hull them and slice a piece off of each end to make them stand well. Cut in half and remove their yolks, rub them to a paste with 190 The Complete Cook Book. two tablespoonfuls of melted butter or olive oil. Season to taste with finely chopped green onion, minced parsley, mustard, lemon, a little chopped cucumber pickle and half the quantity of grated ham, tongue or minced chicken, and a palatable seasoning of salt and pepper. Now fill the empty whites with this mixture. Next take six small red tomatoes, empty out their seeds and fill them with the remaining egg mixture. Sprinkle buttered crumbs over the whole and bake until the crumbs are a delicate brown. Arrange on a hot platter with white sauce poured around them, and garnish with watercress or parsley. POACHED EGGS.