Put the eggs in a dish without breaking the shells, pour boiling
water over them and let them stand in it away from the fire for
from five to eight minutes; this is better than boiling rapidly
on the stove, as it cooks them through without hardening the
whites too much.
POACHED EGGS.
Eggs which are to be broken into water, should not be broken
into boiling water, as the motion destroys their shape, but let
the water be hot as possible, without boiling, and let them stand
several minutes on the back of the stove; they will then be soft
but firm all through. Season with salt, pepper and butter.
BAKED EGGS.
Break eight eggs into a well buttered dish, put in pepper and
salt, bits of butter, and about four tablespoonfuls of sweet cream✪ Baked Eggs ;
set it in the oven and bake about fifteen minutes; serve very hot.
RUMBLED EGGS.
Beat up three eggs with a spoonful of fresh or washed butter;
add a tablespoonful of cream or fresh milk✪ Rumbled Eggs; put in a sauce-pan
and keep stirring over the fire for five minutes; serve on toast.
222 EGGS.
SCRAMBLED EGGS.
Beat eight eggs very light, prepare a skillet with one table-
spoonful butt✪ Scrambled Eggser, and when hot, pour in the eggs; season with
salt and pepper; stir constantly until done, and serve.
PUFF OMELET.
Stir into the yolks of six eggs, and the whites of three, beaten
very light, one tablespoonful of flour mixed into a teacupful milk,
with salt and pepper to taste; melt a tablespoonful of butter✪ Puff Omelet in
a pan, pour in the mixture and set the pan into a hot oven; when
it thickens, pour over it the remaining whites of eggs well beaten,
return it to the oven and let it bake a delicate brown. Slip off
on a large plate and eat as soon as done.
NICE OMELET.
Four eggs, six soda crackers, teaspoonful of salt. Roll the
crackers very fine, add enough milk to moisten nicely✪ Nice Omelet, add the
well beaten yolks, and the whites of eggs, beaten to a stiff froth,
just before cooking; fry on a buttered griddle, spread on in thin
cakes; when the under side is brown, then roll up.
OMELET.
Six eggs, whites and yolks beaten separately, one tablespoonful
of sweet milk to each egg. Do not salt and pepper until done.
If you like you can add chopped ham or finely chopped parsley.
A FINE OMELET.
One teacupful of bread crumbs, soak it in all the milk it will
absorb, no more, mix into a smooth paste, then add the yolks of
four well beaten eggs with a little salt, add the whites last, beat-
en to a stiff froth, set the pan on the fire, put in a tablespoonful
of butter✪ A Fine Omelet, let it get very hot, pour in the pan and move about for
a moment; if the oven is hot when the omelet is formed under-
neath, set the pan in the oven for five minutes, or until the top
is set; then double half over, and serve. The advantage of this
omelet is, that it keeps pluvnp and tender till cold, so that five
minutes of waiting does not turn it into leather, the great objec-
tion to omelets generally.
PRESERVING-.
*
Page 132 · 7 recipe records on this page
Presented as published in 1887. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Put the eggs in a dish without breaking the shells, pour boiling
water over them and let them stand in it away from the fire for
from five to eight minutes; this is better than boiling rapidly
on the stove, as it cooks them through without hardening the
whites too much.
POACHED EGGS.
Eggs which are to be broken into water, should not be broken
into boiling water, as the motion destroys their shape, but let
the water be hot as possible, without boiling, and let them stand
several minutes on the back of the stove; they will then be soft
but firm all through. Season with salt, pepper and butter.
BAKED EGGS.
Break eight eggs into a well buttered dish, put in pepper and
salt, bits of butter, and about four tablespoonfuls of sweet cream ;
set it in the oven and bake about fifteen minutes; serve very hot.
RUMBLED EGGS.
Beat up three eggs with a spoonful of fresh or washed butter;
add a tablespoonful of cream or fresh milk; put in a sauce-pan
and keep stirring over the fire for five minutes; serve on toast.
222 EGGS.
SCRAMBLED EGGS.
Beat eight eggs very light, prepare a skillet with one table-
spoonful butter, and when hot, pour in the eggs; season with
salt and pepper; stir constantly until done, and serve.
PUFF OMELET.
Stir into the yolks of six eggs, and the whites of three, beaten
very light, one tablespoonful of flour mixed into a teacupful milk,
with salt and pepper to taste; melt a tablespoonful of butter in
a pan, pour in the mixture and set the pan into a hot oven; when
it thickens, pour over it the remaining whites of eggs well beaten,
return it to the oven and let it bake a delicate brown. Slip off
on a large plate and eat as soon as done.
NICE OMELET.
Four eggs, six soda crackers, teaspoonful of salt. Roll the
crackers very fine, add enough milk to moisten nicely, add the
well beaten yolks, and the whites of eggs, beaten to a stiff froth,
just before cooking; fry on a buttered griddle, spread on in thin
cakes; when the under side is brown, then roll up.
OMELET.
Six eggs, whites and yolks beaten separately, one tablespoonful
of sweet milk to each egg. Do not salt and pepper until done.
If you like you can add chopped ham or finely chopped parsley.
A FINE OMELET.
One teacupful of bread crumbs, soak it in all the milk it will
absorb, no more, mix into a smooth paste, then add the yolks of
four well beaten eggs with a little salt, add the whites last, beat-
en to a stiff froth, set the pan on the fire, put in a tablespoonful
of butter, let it get very hot, pour in the pan and move about for
a moment; if the oven is hot when the omelet is formed under-
neath, set the pan in the oven for five minutes, or until the top
is set; then double half over, and serve. The advantage of this
omelet is, that it keeps pluvnp and tender till cold, so that five
minutes of waiting does not turn it into leather, the great objec-
tion to omelets generally.
PRESERVING-.
*