Separate the whites of the eggs from the yolks, and
place the whites on a platter or large plate, leaving the
yolks in the half shells until needed. Put the salt with
the whites, and beat the latter to a stiff froth. Toast the
bread, dip the edges in hot water, spread generously with
butter, and place them in a dripping-pan. Heap the
whites of the eggs on the toast, make a depression in the
center of each mound, and put a quarter of a tea-spoonful
of butter and one of the whole yolks in each hollow.
Place the pan in a moderate oven, and cook until the
mounds are lightly browned. A spoonful of chopped
ham may be spread on each slice of toast before the
beaten white is placed upon it.
PICKLED EGGS.
These make a nice accompaniment for broiled steak.
Six eggs.
One pint of vinegar.
Twenty four whole cloves.
One-half tea-spoonful of salt.
One-half tea-spoonful of pepper.
One-half tea-spoonful of ground mustard✪ Pickled Eggs.
Boil the eggs fifteen minutes, throw them into cold
water, and when cool, remove the shells and stick four
cloves into each egg. Put the vinegar on to boil, rub
EGGS. ^ 325
the mustard, salt and pepper to a paste with a table-
spoonful of the cold vinegar, and when the vinegar is
boiling, add the paste to it and stir until the whole is well
mixed. Put the eggs in a glass fruit-jar, pour the boiling
vinegar over them, cover well and use after two weeks.
STUFFED EGGS, NO. I.
For six persons, use
Six eggs.
One table-spoonful of flour.
Two table-spoonfuls of butter.
One pint of milk.
Three drops of onion juice.
Salt and pepper✪ Stuffed Eggs, No. 1.
Boil the eggs twenty minutes, drop them into cold
water, and when cool, remove the shells. Cut an even
slice from each end of each ^g^^ and cut the eggs in two.
Take out the yolks, mash them until light and smooth,
and add to them the onion juice and
One quarter tea-spoonful of pepper.
One-half tea-spoonful of salt.
One table-spoonful of butter.
Four table-spoonfuls of milk.
Mix all well together, and heap the mixture in the
shape of domes in the halves of the whites, setting the
whites on end. Place the eggs on a well buttered tin
plate or pan, and bake in the oven for six minutes. While
they are baking, prepare the sauce as follows : Put the
remaining table-spoonful of butter in a frying-pan, and
when it is hot, add the flour, and stir until smooth and
frothy, but not brown ; then gradually add the milk.
326 THE PA TTERiV CO OA-B O OK.
Season with salt and pepper, boil up once, arrange the
baked eggs on a warm dish, pour the sauce around them,
garnish with parsley, and serve at once.
STUFFED EGGS, NO. 2.
These are delicious, but rather difficult to make. For
six persons, allow
Six eggs.
One table-spoonful of tongue or ham.
One table-spoonful of melted butter.
Salt and pepper to taste✪ Stuffed Eggs, No. 2.
Page 142 · 3 recipe records on this page
Presented as published in 1890. 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
Separate the whites of the eggs from the yolks, and place the whites on a platter or large plate, leaving the yolks in the half shells until needed. Put the salt with the whites, and beat the latter to a stiff froth. Toast the bread, dip the edges in hot water, spread generously with butter, and place them in a dripping-pan. Heap the whites of the eggs on the toast, make a depression in the center of each mound, and put a quarter of a tea-spoonful of butter and one of the whole yolks in each hollow. Place the pan in a moderate oven, and cook until the mounds are lightly browned. A spoonful of chopped ham may be spread on each slice of toast before the beaten white is placed upon it.
PICKLED EGGS.
These make a nice accompaniment for broiled steak.
Six eggs.
One pint of vinegar.
Twenty four whole cloves.
One-half tea-spoonful of salt.
One-half tea-spoonful of pepper.
One-half tea-spoonful of ground mustard.
Boil the eggs fifteen minutes, throw them into cold water, and when cool, remove the shells and stick four cloves into each egg. Put the vinegar on to boil, rub
the mustard, salt and pepper to a paste with a tablespoonful of the cold vinegar, and when the vinegar is boiling, add the paste to it and stir until the whole is well mixed. Put the eggs in a glass fruit-jar, pour the boiling vinegar over them, cover well and use after two weeks.
STUFFED EGGS, NO. I.
For six persons, use
Six eggs.
One table-spoonful of flour.
Two table-spoonfuls of butter.
One pint of milk.
Three drops of onion juice.
Salt and pepper.
Boil the eggs twenty minutes, drop them into cold water, and when cool, remove the shells. Cut an even slice from each end of each egg and cut the eggs in two. Take out the yolks, mash them until light and smooth, and add to them the onion juice and
One quarter tea-spoonful of pepper. One-half tea-spoonful of salt. One table-spoonful of butter. Four table-spoonfuls of milk.
Mix all well together, and heap the mixture in the shape of domes in the halves of the whites, setting the whites on end. Place the eggs on a well buttered tin plate or pan, and bake in the oven for six minutes. While they are baking, prepare the sauce as follows : Put the remaining table-spoonful of butter in a frying-pan, and when it is hot, add the flour, and stir until smooth and frothy, but not brown ; then gradually add the milk.
Season with salt and pepper, boil up once, arrange the baked eggs on a warm dish, pour the sauce around them, garnish with parsley, and serve at once.
STUFFED EGGS, NO. 2.
These are delicious, but rather difficult to make. For six persons, allow
Six eggs.
One table-spoonful of tongue or ham. One table-spoonful of melted butter. Salt and pepper to taste.
Records on this page
Pickled EggsStuffed Eggs, No. 1Stuffed Eggs, No. 2