The home cook book

Boil four eggs till they are perfectly hard. Then rub through a fine sieve, add three tablespoons of cream, a dash of pepper, a saltspoon of salt, and stir well all together. Add also a teaspoon of butter. Stir thoroughly and thicken with pulverized cracker stuff enough to form into balls. Make up in little balls, roll each ball in cracker dust and drop into deep, hot fat. When the croquettes are brown, take out with a per- forated or wire spoon and drain. Serve with crisp, hot bacon, or cold with a lettuce salad. CURRIED EGGS Wet two large spoons of flour with half a cup of milk which you take from a scant quart. Add half a teaspoon of salt and mix in two teaspoons of curry powder. Put the rest of the scant quart of milk in a flat saucepan over a moderate fire. When it becomes hot stir in your flour and curry mixture and cook till the milk thickens. Carefully break half a dozen eggs so that neither yolk nor white is broken — to break them into a saucer is the surest way. Slip the broken eggs into the bubbling milk and let them cook till the white sets. It will take two and a half or three minutes. Carefully remove the eggs with a large spoon or ladle, lay each egg on a piece of golden brown toast, just toasted, pour over the toast enough of the curried milk to soften the toast, and serve at once. FRIED EGGS Eggs fried in lard are more delicate than those fried in bacon fat. Put just enough lard in a granite frying-pan to keep the eggs from sticking. Break the eggs in a saucer, sprinkle a little salt over each one separately, and when the lard is hot pour them in to cook. Cook slowly over a moderate fire. They should be white on the underside, and not brown, when done. If preferred folded, use a broad knife, and fold them over from both sides when half set, holding with the knife a second to prevent their turning back. Sprinkle no pepper over them. Serve on a hot platter. EGGS AND ONIONS Boil six eggs for twenty minutes, then drop in cold water. When cool enough to handle, peel, and slice four and the whites of the other two. Set to fry in a tablespoon of butter or drippings six white onions of average size, sliced. Let the onions fry slowly, keeping in their steam with a tight cover. When they are browned, salt, and put on a flat hot dish. Lay the sHced eggs over them. Mix the two hard-boiled yolks you reserved, mashing with three tablespoons of cream. Mix slowly. Boil up the cream, add a dash of cayenne, pour over the onions and eggs, and serve. EGGS AS PANCAKES Have the griddle used in cooking pancakes and flapjacks heated to a smooth, gentle heat. Rub it with a swab of suet fat or of salt pork, and slip from a saucer one by one the eggs you wish to cook. When the whites of the eggs cook to a golden brown underneath, turn them with a broad knife or pancake turner, and let the white brown on the other side. Sprinkle with salt and serve on a hot dish. Muffln rings may be oiled and set on the griddle, and the eggs dropped within them are kept from spreading. PICKLED EGGS