Break into a hot frying pan six or eight eggs✪ Scrambled Eggs, No. 2 ; stir
until done (about two minutes) and serve hot with
pepper and salt to taste.
Scrambled Eggs with Salmon
Turn out a can of salmon ; free from bones. Break
six eggs and beat one minute✪ Scrambled Eggs with Salmon, then add the salmon,
pepper and salt. Pour into a hot, slightly greased
stewpan, and stir until the eggs begin to thicken.
Soft Boiled Eggs
To one egg, pour one-half pint of boiling water✪ Soft Boiled Eggs.
Let stand for four minutes, then pour off water. Pour
another one-half pint of boiling water over the egg
and when it has stood three minutes, you will find the
egg cooked with an even consistency.
Soft Boiled Eggs for Invalids
Boil one pint of water, and while boiling place in it
two eggs; remove from the fire and let stand three
minutes. The eggs will be thoroughly hot, but no part
of them will be hard.
204 THE NEW ANNIE DENNIS COOK BOOK
Baked Eggs, No. 1
Line a baking dish with finely minced cold fowl or
veal, about two inches deep; sprinkle over with bread
crumbs about an inch deep. Over these strew many
bits of butter, sprinkle with salt and pepper, and
pour over it a teacupf ul of cold gravy. Break carefully
into the dish enough eggs to cover the crumbs✪ Baked Eggs, No. 1, and
set in the oven to make. Serve as soon as cooked.
[ Baked Eggs, No. 2
Break the eggs into patty pans, one egg in each
ring; dust salt and pepper over them. Place in a hot
oven and let them brown slightly.
Escalloped Eggs, No. 1
Moisten a teacupful of stale bread crumbs with
sweet milk. Put a layer in the bottom of a buttered
dish. Slice hard boiled eggs✪ Escalloped Eggs, No. 1, and lay over with butter,
pepper and salt. Continue until the dish is full. Sift
grated crumbs over the top, spread with bits of butter,
and set in the stove until brown.
Escalloped Eggs, No. 2
Fill the e^gg dish with the whites beaten, make a
hollow in the center, and put in the unbeaten yolk;
scatter over the top a little salt and pepper, and lay a
small piece of butter on the yolk. Bake about two
minutes. Serve on buttered toast.
Hot Milk for Invalids
Toast snowflake crackers until a golden brown,
then pour over them hot milk; let stand a few min-
utes, then strain; add a little salt and serve.
Roasted Eggs
Roll each egg in four layers of wet paper, brown,
or newspaper; put down in the hot ashes and cover
well; let stay until the outer layer is well scorched;
let cool until it may be handled ; then remove the paper.
This is a pastime children delight in.
THE NEW ANNIE DENNIS COOK BOOK 205
Eggs, Stuff ed and Fried
Page 107 · 5 recipe records on this page
Presented as published in 1905. 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
Break into a hot frying pan six or eight eggs ; stir until done (about two minutes) and serve hot with pepper and salt to taste.
Scrambled Eggs with Salmon Turn out a can of salmon ; free from bones. Break six eggs and beat one minute, then add the salmon, pepper and salt. Pour into a hot, slightly greased stewpan, and stir until the eggs begin to thicken.
Soft Boiled Eggs
To one egg, pour one-half pint of boiling water. Let stand for four minutes, then pour off water. Pour another one-half pint of boiling water over the egg and when it has stood three minutes, you will find the egg cooked with an even consistency.
Soft Boiled Eggs for Invalids
Boil one pint of water, and while boiling place in it two eggs; remove from the fire and let stand three minutes. The eggs will be thoroughly hot, but no part of them will be hard.
Baked Eggs, No. 1
Line a baking dish with finely minced cold fowl or veal, about two inches deep; sprinkle over with bread crumbs about an inch deep. Over these strew many bits of butter, sprinkle with salt and pepper, and pour over it a teacupful of cold gravy. Break carefully into the dish enough eggs to cover the crumbs, and set in the oven to make. Serve as soon as cooked.
[ Baked Eggs, No. 2
Break the eggs into patty pans, one egg in each ring; dust salt and pepper over them. Place in a hot oven and let them brown slightly.
Escalloped Eggs, No. 1 Moisten a teacupful of stale bread crumbs with sweet milk. Put a layer in the bottom of a buttered dish. Slice hard boiled eggs, and lay over with butter, pepper and salt. Continue until the dish is full. Sift grated crumbs over the top, spread with bits of butter, and set in the stove until brown.
Escalloped Eggs, No. 2 Fill the egg dish with the whites beaten, make a hollow in the center, and put in the unbeaten yolk; scatter over the top a little salt and pepper, and lay a small piece of butter on the yolk. Bake about two minutes. Serve on buttered toast.
Hot Milk for Invalids
Toast snowflake crackers until a golden brown, then pour over them hot milk; let stand a few minutes, then strain; add a little salt and serve.
Roasted Eggs
Roll each egg in four layers of wet paper, brown, or newspaper; put down in the hot ashes and cover well; let stay until the outer layer is well scorched; let cool until it may be handled ; then remove the paper. This is a pastime children delight in.
Eggs, Stuff ed and Fried
Records on this page
Scrambled Eggs, No. 2Scrambled Eggs with SalmonSoft Boiled EggsBaked Eggs, No. 1Escalloped Eggs, No. 1