Take fresh eggs✪ Poached Eggs, as only fresh eggs poach nicely; break them into a pan of hot water, almost boiling. Let the pan EGGS 283 set on the range where it will not boil; poach as desired, — soft, two minutes; medium, three minutes; hard, five min- utes. Serve on a platter; garnish with watercress or parsley. Serve while very hot. POACHED EGGS ON GRANOSE Heat granose in the oven a few minutes; put a few spoonfuls on a plate, and place poached eggs on top. POACHED EGGS ON TOAST Serve poached eggs on light browoi slices of zwieback, or fresh toast if preferred, that has been slightly moistened, not soaked, with hot cream, milk, or water. CURDLED EGGS Bring a kettle of water to boiling point, set on back of range for two minutes, then drop in eggs, and leave for eight minutes. Serve in cups. JELLIED EGGS Cook the same as curdled eggs, leaving in water fifteen minutes instead of eight. FLOATED EGGS Take two fresh eggs✪ Floated Eggs ; separate whites from yolks, being careful not to break yolks; place them in a dish of boil- ing water, and cook till set as desired,— two minutes for medium, four minutes for hard. Meantime beat the whites 284 VEGETARIAN COOK BOOK very stiff, mold them in a soup bowl, and float the molds on boiling water two or three minutes till nicely set. Then place them on a large platter, place a yolk in the center of each, garnish with parsley, and serve. BAKED EGGS IN TOMATO CASES From ripe, medium-sized tomatoes remove the stems; and with a sharp paring knife or spoon remove sufficient of the centers to encase an egg nicely in each tomato. Place them in an oiled granite baking pan, break an egg into each one, salt , sprinkle with chopped parsley, and add a small piece of butter. Set in a moderate oven, and bake till the eggs are medium done. Serve at once. SHIERED EGGS Grease the shir pans, and drop the eggs in; sprinkle with salt, and bake in a moderate oven until the eggs are set. These may be seasoned with butter or grated onion if desired. Small granite or porcelain pans about half an inch deep are to be obtained in any first-class hard- ware store. These are made expressly for shirring eggs. TOMATO SHIRRED EGGS Prepare as for plain shirred eggs, adding a small por- tion of thin tomato sauce before cooking. CREAM SHIRRED EGGS Prepare eggs as for shirring, pour about one tablespoon- ful of rich cream over the✪ Cream Shirred Eggsm, salt, set in oven, and bake as desired. Serve at once. DAIRY DISHES WHIPPED CREAM That satisfactory results may be obtained, the cream to be whipped must be quite rich. Cool the cream to a tem- perature of 64 degrees or less, and beat with a batter whip or a dover egg beater until of the desired consistency. This may be flavored and sweetened as desired. Care should be exercised not to beat too long, or the butter may begin to separate. COTTAGE CHEESE Cheese made from sour milk contains much of the protein element, and is preferable to the cheese of com- merce.

AI-modernized reading of the original text

Take fresh eggs, as only fresh eggs poach nicely; break them into a pan of hot water, almost boiling. Let the pan set on the range where it will not boil; poach as desired, — soft, two minutes; medium, three minutes; hard, five minutes. Serve on a platter; garnish with watercress or parsley. Serve while very hot. POACHED EGGS ON GRANOSE Heat granose in the oven a few minutes; put a few spoonfuls on a plate, and place poached eggs on top. POACHED EGGS ON TOAST Serve poached eggs on light brown slices of zwieback, or fresh toast if preferred, that has been slightly moistened, not soaked, with hot cream, milk, or water. CURDLED EGGS Bring a kettle of water to boiling point, set on back of range for two minutes, then drop in eggs, and leave for eight minutes. Serve in cups. JELLIED EGGS Cook the same as curdled eggs, leaving in water fifteen minutes instead of eight. FLOATED EGGS Take two fresh eggs ; separate whites from yolks, being careful not to break yolks; place them in a dish of boiling water, and cook till set as desired,— two minutes for medium, four minutes for hard. Meantime beat the whites very stiff, mold them in a soup bowl, and float the molds on boiling water two or three minutes till nicely set. Then place them on a large platter, place a yolk in the center of each, garnish with parsley, and serve. BAKED EGGS IN TOMATO CASES From ripe, medium-sized tomatoes remove the stems; and with a sharp paring knife or spoon remove sufficient of the centers to encase an egg nicely in each tomato. Place them in an oiled granite baking pan, break an egg into each one, salt , sprinkle with chopped parsley, and add a small piece of butter. Set in a moderate oven, and bake till the eggs are medium done. Serve at once. SHIRRED EGGS Grease the shir pans, and drop the eggs in; sprinkle with salt, and bake in a moderate oven until the eggs are set. These may be seasoned with butter or grated onion if desired. Small granite or porcelain pans about half an inch deep are to be obtained in any first-class hardware store. These are made expressly for shirring eggs. TOMATO SHIRRED EGGS Prepare as for plain shirred eggs, adding a small portion of thin tomato sauce before cooking. CREAM SHIRRED EGGS Prepare eggs as for shirring, pour about one tablespoonful of rich cream over them, salt, set in oven, and bake as desired. Serve at once. DAIRY DISHES WHIPPED CREAM That satisfactory results may be obtained, the cream to be whipped must be quite rich. Cool the cream to a temperature of 64 degrees or less, and beat with a batter whip or a dover egg beater until of the desired consistency. This may be flavored and sweetened as desired. Care should be exercised not to beat too long, or the butter may begin to separate. COTTAGE CHEESE Cheese made from sour milk contains much of the protein element, and is preferable to the cheese of commerce.

Records on this page

Baked Eggs in Tomato CasesPoached EggsFloated EggsCream Shirred Eggs

Vegetarian Cook Book