Put a small lump of butter into individual egg-dishes; place them inside a steamer, over a pot of boiling water, until the butter is melted; then break two eggs✪ Steamed Eggs into each dish, return them to the steamer, cover them closely, and cook for three minutes. A delicious and delicate way to serve eggs. SHIRRED EGGS. These are prepared the same as for steaming, having the dishes very hot ; melting a lump of butter✪ Shirred Eggs in each dish pre- vents the egg from sticking. If the cup is not hot enough to cook the egg, place it on the back of the range for a few moments, or inside of the oven on top of the grating for a short while. BAKED EGGS. Sprinkle thickly a layer of fine bread crumbs on a pie- plate. Break a half dozen eggs over this foundation ; scat- ter lumps of butter and a little salt and pepper over all; set in the oven and cook about four minutes. Serve in the same dish. SCALLOPED EGGS. Chop six hard-boiled eggs, not too fine; put them into a baking-dish, with alternate layers of bread crumbs, butter, and salt, having the bread crumbs on top; pour over all one tea-cupful of rich milk ; set in the oven to bake until brown. Mrs. Nannie Green. SCRAMBLED EGGS. Put a lump of butter the size of a hen's egg into a hot frying-pan. When melted and very hot, toss in a half dozen eggs which have been previously broken into a dish ; sprinkle over them salt and pepper, and with a spoon stir from right to left, mixing all well together. Serve at once in a hot dish. The New Kentucky Home Cook Book. 183 FRIED HAM AND EGGS (See page 62.) SPANISH EGGS. Steam one hour one tea-cupful of rice in one quart of water, to which has been added one tea-spoonful of salt. When done, stir in a table-spoonful of butter, and spread lightly on a dish. On the rice place six eggs, over which scatter salt and pepper and a little drawn butter ; set it in the oven until the eggs are cooked. Serve very hot. Poached eggs are very nice served in this way. BREADED EGGS. Boil hard half a dozen eggs✪ Baked Eggs, cut them into round, thick slices ; have a beaten egg well seasoned with salt and pepper, dip each slice into the raw egg, then in fine bread crumbs or roiled cracker, and fry in nice drippings or lard hissing hot. The heat can be determined by throwing in a small piece of bread; if the right temperature, the bread will soon become a delicate brown. Drain off all the grease (and for this purpose a wire basket should be used), and serve with a sauce made by heating to the boiling point a coffee-cupful of nice veal gravy or chicken broth ; season with salt, pep- per, and half a tea-spoonful of chopped parsley, and lastly three table-spoonfuls of rich cream. Pour it hot over the eggs. SCALLOPED EGGS. Boil six eggs hard, and moisten a coffee-cupful of bread crumbs with a little nice gravy and milk. Put a layer of the moistened bread crumbs in the bottom of a buttered baking-dish ; make a cupful of drawn butter sauce, and beat into it the yelk of one egg; slice the hard-boiled eggs, and place first the moistened bread crumbs and then the sliced eggs, until the dish is full, pouring a little of the drawn butter on each layer, with salt and pepper. Cold ham, 184 The New Kentucky Some Cook Book.

AI-modernized reading of the original text

Put a small lump of butter into individual egg-dishes; place them inside a steamer, over a pot of boiling water, until the butter is melted; then break two eggs into each dish, return them to the steamer, cover them closely, and cook for three minutes. A delicious and delicate way to serve eggs. SHIRRED EGGS. These are prepared the same as for steaming, having the dishes very hot ; melting a lump of butter in each dish prevents the egg from sticking. If the cup is not hot enough to cook the egg, place it on the back of the range for a few moments, or inside of the oven on top of the grating for a short while. BAKED EGGS. Sprinkle thickly a layer of fine bread crumbs on a pieplate. Break a half dozen eggs over this foundation ; scatter lumps of butter and a little salt and pepper over all; set in the oven and cook about four minutes. Serve in the same dish. SCALLOPED EGGS. Chop six hard-boiled eggs, not too fine; put them into a baking-dish, with alternate layers of bread crumbs, butter, and salt, having the bread crumbs on top; pour over all one tea-cupful of rich milk ; set in the oven to bake until brown. Mrs. Nannie Green. SCRAMBLED EGGS. Put a lump of butter the size of a hen's egg into a hot frying-pan. When melted and very hot, toss in a half dozen eggs which have been previously broken into a dish ; sprinkle over them salt and pepper, and with a spoon stir from right to left, mixing all well together. Serve at once in a hot dish. The New Kentucky Home Cook Book. FRIED HAM AND EGGS (See page 62.) SPANISH EGGS. Steam one hour one tea-cupful of rice in one quart of water, to which has been added one tea-spoonful of salt. When done, stir in a table-spoonful of butter, and spread lightly on a dish. On the rice place six eggs, over which scatter salt and pepper and a little drawn butter ; set it in the oven until the eggs are cooked. Serve very hot. Poached eggs are very nice served in this way. BREADED EGGS. Boil hard half a dozen eggs, cut them into round, thick slices ; have a beaten egg well seasoned with salt and pepper, dip each slice into the raw egg, then in fine bread crumbs or rolled cracker, and fry in nice drippings or lard hissing hot. The heat can be determined by throwing in a small piece of bread; if the right temperature, the bread will soon become a delicate brown. Drain off all the grease (and for this purpose a wire basket should be used), and serve with a sauce made by heating to the boiling point a coffee-cupful of nice veal gravy or chicken broth ; season with salt, pepper, and half a tea-spoonful of chopped parsley, and lastly three table-spoonfuls of rich cream. Pour it hot over the eggs. SCALLOPED EGGS. Boil six eggs hard, and moisten a coffee-cupful of bread crumbs with a little nice gravy and milk. Put a layer of the moistened bread crumbs in the bottom of a buttered baking-dish ; make a cupful of drawn butter sauce, and beat into it the yelk of one egg; slice the hard-boiled eggs, and place first the moistened bread crumbs and then the sliced eggs, until the dish is full, pouring a little of the drawn butter on each layer, with salt and pepper. Cold ham, 184 The New Kentucky Some Cook Book.

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