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Recipes For Eggs

( Originally Published 1904 )


1. Put 1 pint boiling water in a small sauce-pan, let it boil a moment, put an egg into it, and remove the pan from the fire. Let it stand, covered, for ten minutes. The egg will then be soft and creamy. This process cooks the albumen of the egg at a temperature of about 180, and makes it more digestible than if boiled.

In order to cook several egg, a little-experimenting must be done. Use a large saucepan and a large amount of boiling water, and try the eggs to find if they cook properly in ten minutes. If they are too soft at the end of the time, use more- water, or let them cook fifteen minutes. If they become too hard in ten minutes use less water next time, or cook them for seven minutes.

2. When hard eggs are desired, cook as in the recipe above, but for thirty or forty minutes in-stead of ten minutes, and it will be best to stand the saucepan on the back of the stove that the water may not become too cool.

3. Break eggs, one at a time, into a cup. Put a quart of boiling water and 1 teaspoonful salt into a saucepan. Let it boil, then move it back on the stove so that it will just cease to bubble. Drop in the eggs, one at a time, and cook until the white is firm. If several eggs are to be cooked at a time, use a large quantity of boiling water and salt. Serve them on toast, with a sprinkle of salt on each egg. 1 egg; 1 tablespoonful butter; 1/4 teaspoonful salt; sprinkle pepper; 1/4 cupful milk.

Scald the milk in a double boiler. Mix the egg, salt, and pepper, and beat together. - Pour the hot milk into the egg, stirring well, add the butter, and stir thoroughly in a' double boiler until it thickens. Serve hot on steamed rice, or on toast.


This method is exactly like the scrambled eggs, with the omission of the milk.


Eggs when fried are not so digestible as when cooked in other ways, because the heat of the fat makes the albumen leathery. Dropped eggs should be used instead of fried.


1. Break eggs, being careful to keep the yolks whole, into a buttered baking-dish. Put a sprinkle of salt- on each egg, and bake in a moderate oven until the white is firm, or from ten to fifteen minutes. Add a sprinkle of butter to each egg, and serve at once. -

2. Separate the yolks and whites. Beat the whites until stiff,. with 1 sprinkle salt to each white. Put into a buttered dish, lay in the yolks - here and there, and bake until the white is a golden-brown.


2 eggs; 2 tablespoonfuls milk; 1/4 teaspoonful salt.

Beat the eggs, add the other ingredients, stir well, and pour into an omelet pan, well buttered with 1 teaspoonful butter. Set the pan back on the stove; where the omelet will cook slowly. Lift occasionally with a broad knife to see if the albumen is hardening: When it is firm on the bottom, turn the omelet over, and cook it two or three minutes, until the other side is also firm. Slip it on a hot plate and double it over in the centre. Many persons like, a speck of pepper added to the seasoning.


Using the ingredients in the recipe above, separate the eggs. Mix the yolks with the salt and pepper and beat, and stir in the milk. Beat the whites until stiff, and fold them lightly into the liquid. Melt 1 teaspoonful butter in an omelet pan, and heat it. As soon as it bubbles, pour in the mixture, set the pan on the back of the stove, and when the albumen is hardened so that the omelet is firm underneath, set the pan in the oven on the grate for two or three minutes to dry the top. Slip it on a hot plate and double it over' in the centre.


Mix 1 tablespoonful of ham, chopped fine, or of any meat, with either the plain or foamy omelet, and cook as directed. A little chopped parsley may be added, if desired. When the omelet is cooked, chopped meat may be spread over half the top, and it may then be folded double. Oysters, either whole or chopped, or stewed tomatoes may be used, instead of the meat.


Prepare the foamy omelet, and add to it chopped meat, put -it into a buttered pudding-dish, set it into a pan of boiling water, and bake until firm.


1 pint milk; 3 eggs; 2 tablespoonfuls sugar; 1/4 teaspoonful salt; 1/6 teaspoonful spice, or I/2; teaspoonful flavoring.

Scald the milk. Separate the eggs. Add the salt and sugar to the yolks, and beat. Beat the whites until very stiff, add 2 teaspoonfuls sugar to them, beat slightly, and drop spoonfuls of the stiff whites on top of the scalded milk. Let them cook two or three minutes until firm, lift out on a plate, and pour the scalded milk on the beaten yolks. Put this mixture into the double boiler, and stir until it thickens.

Pour it into a china or glass dish. When nearly cool, stir in the flavoring, jut the whites on the top, and serve cold, as a pudding. It is a good idea to pour this custard, while it is hot, over thin slices of bread or cake. A pretty way to serve it is to put specks of jelly on the top of the whites.

To make cocoanut or cholocate custard, cook 2 tablespoonfuls cocoanut, or 1 tablespoonful melted chocolate in the scalded milk.


Cook 3 eggs in hot water one-half hour. Separate the yolks from the whites and chop the whites. Make a white sauce by melting 1 table-spoonful butter, adding 1 tablespoonful flour, and '1 cupful milk, gradually. Season with 1/2 teaspoonful salt, and 1 sprinkle pepper; stir in the whites and pour over slices of toast. Rub the yolks through a strainer over the whole.

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