Kentucky receipt book

Spread 6 slices of hot toast, with a thin layer of potted ham. Beat 5 eggs slightly with a fork, season with salt and pepper, add 1 hot cup of cream and milk in equal proportions. Turn into hot pan or chafing dish, stir with fork until it begins to thicken, spread on toast, and serve at once. Parmesan Eggs. Two ounces of grated parmesan cheese, 1 spring onion, 2 tablespoons sherry wine, 1 ounce of butter, 6 eggs. Put the cheese in saucepan, with chopped onions and wine, stir until cheese is melted. Add eggs beaten together, stir over a slow fire until done, have thin slices of hot toast, and spread on quickly the eggs. Serve at once. Shirred Eggs. Break 1 egg at a time in a saucer for shirring, set in oven and cook about 15 minutes. When ready to serve pour 1 teaspoon melted butter on each egg. Steamed Eggs. Place eggs in steamer, and cook 5 minutes or less as required, break in egg cup, serve hot. Steamed Eggs in Cups. Break eggs in buttered cups, and set in steamer to cook. Serve immediately. To Preserve Eggs For Winter Use. Take a stone jar; have ready some wheat bran, thoroughly dry, pack in alternate layers, eggs and bran, putting the small end of the egg down. Keep in a dry place, where they will not freeze. Scalloped Eggs. Boil 6 eggs until hard, drop in ice water. Slice when cold, put in (150) baking dish, with 1 teaspoon parsley chopped fine, 1 tablespoon butter cut in bits and added, pepper and salt. Cover with 1 pint white sauce, made with stock, or milk. Sprinkle with cracker crumbs, and pieces of butter, bake in modem oven 10 minutes. Eggs For The Invalid. Beat eggs light, season with salt and pepper, put in buttered cups, and place in steamer long enough to become thoroughly heated. Serve at once. Picnic Eggs. Boil 6 eggs until hard, halve lengthwise, and remove yolks. Chop fine, with cold chicken, or cheese, season with butter. Fill white of eggs then press halves together. Roll in beaten egg and cracker crumbs, fry in hot fat a chestnut brown. Drain in wire basket, serve cold. Parisian Eggs. Make cases of heavy letter paper and butter, put in each case a bit of butter, a dash of onion or parsley, pepper and salt. Place upon gridiron over moderate fire. When butter melts, break 1 egg in each case, sprinkle bread crumbs on top, glaze with hot shovel. Serve in cases at once. Lyonnaise Eggs. Chop 1 onion, and cook in butter a straw color, then add whites of 6 boiled eggs, chopped fine, season with lemon juice, salt and cayenne pepper. Heap on a hot platter, rub yolks through sieve over them, with 1% dessertspoons butter, 3 dessertspoons potted ham, yolk of 1 raw egg, shape in balls, poach or fry in hot butter a chestnut brown. Fried Eggs. Have hot fat in skillet, break eggs 1 at a time in saucer, slip into hot fat, turn and cook until done. Sunset Eggs. Cook in hot fat, without turning. .. Remove when done. Eggs For The Invalid. ^ Beat white of 1 egg, put on a thin slice of toasted bread, then add beaten yolk to white, cover with 1 tablespoon of cream. Set in hot oven over 3 or 4 minutes to cook. Curried Eggs. Boil eggs until hard, cut in half, then remove white end sufficiently to stand upright. Pour white sauce around, to which 1 teaspoon of curry powder has been added. Set in oven a few minutes to brown. Egg a la Golden Rod. Put 1 tablespoon of butter in frying pan ; when it bubbles add 1 tablespoon of flour, % teaspoon of salt and pepper. Add gradually 1 coffee cup of rich milk, and the whites of 3 hard boiled eggs chopped until very fine. Pour this mixture on buttered toast. Rub the yolks through a sieve, on top of toast ; garnish with parsley and serve. Poached Eggs. Fill a saucepan with hot water, and break in the eggs ; cook until whites are done and serve either on toast or in a dish. Griddled Eggs.