The New century cook book

Same as above, adding the beaten whites of the eggs, grated onions, capers, pickles, chopped fine, lemon. New Century Cook Book, New Century Cook Book. »<s| MEMORANDA p #f| EGGS AND OMELETS |# \MaIa*a<a*aM^ — -z^JJLszr — *— * " The true essentials of a feast are fun and feed." — Oliver Wendall Holmes. Baked Eggs. Cover a buttered dish with fine cracker crumbs, put each egg carefully in the dish and cover lightly with seasoned and buttered crumbs. Bake till crumbs are brown. Mrs. J. P. Bradley. Baked Eggs. Boil one dozen eggs perfectly hard, cut them in halves, take out yolks, mash fine and add to them one large tablespoonful of butter, one teacupful of bread or cracker crumbs rolled fine, one and one-half cups of milk, season with salt and pepper, put halves of whites into baking dish and cover them with the mixture; bake fifteen minutes. Lillian M. Cessna. Red Pickled Eggs. Boil beets until very tender, then slice thin, take more than enough vinegar to cover them and add one-half cup sugar and a handful of salt and pour over the beets, then boil eggs hard and put in with beets, and let them stand. Mrs. Watson. Filled Eggs— With Sauce. Boil hard one dozen eggs; take off the shell and cut lengthwise. Take out the yolks, chop up with a handful of lobster meat, a few capers, seasoning; add a little bread, fill the eggs, place in a pan and bake. Serve with cream sauce. New Century Cook Book. Stuffed Eggs. Six hard-boiied eggs cut in two, take out the yolks and mash fine, then add two teaspoonfuls butter, one of cream, two or three drops of onion juice, salt and pepper to taste; mix all together thoroughly and fill the eggs with this mixture, and put them together; then there will be a little filling left, to which add one well beaten egg; cover the eggs with this mixture and then roll in cracker crumbs; fry a light brown in smoking hot fat. Mrs. I. N. Danforth. Omelet. Four eggs well beaten separately, one cup of milk in which is soaked one-half cup bread crumbs and a little salt. Mix well together and pour into a hot frying pan, in which is a large piece of butter. Cook slowly ten minutes. Slip a knife around the edges; if done right will come out without trouble. Egg Omelet. Four eggs well beaten, one and a half cups milk, two teaspoons flour mixed with milk, a little chopped ham. Fry and have very hot and pour eggs into frying pan with ham, and bake in oven ten minutes. This is fine. Mrs. Russell. Veal Omelet. Three pounds finely chopped veal, six rolled crackers, three eggs well beaten, two large spoonfuls of cream, one of salt, and one teaspoon of pepper. Mix well together, baste with water and butter. Bake one hour and a half. Miss Ednah Burns. Omelet. Three eggs, separate and beat whites very stiff. Into the yolks beat one tablespoon flour, one of cream, add salt to taste, then stir in the whites; mix well but lightly. Have ready a small, hot skillet, in which there is a teaspoon melted butter. Cook over slow fire; when it thickens slip on a warm plate and fold. Jelly or minced ham adds very much to the omelet. This is enough for two. Lizzie C. Johnson. Scotch Eggs. Cook one-third cup of stale bread crumbs in one-third cup of milk to a smooth paste; add to it one cup cooked ham, chopped fine, one-half teaspoonful mixed mustard, one-half salt-