LIBRARY OF CONGRESS 0D0DE51E452 ♦ 4. v ^ * £&. %,/ .<&£&. V,«° .'2^& %>/ Ajtffc:.**. «y^:..V >**.*»*:.** <* *• 4 -.v ^ *; o,. *'7Vi* .A ^ ••. i ••J^l* °v: «' • if *« V * * • •* c> , " * *^ *\ y ..^ % % <> *«•** ^o £ . 0« 40, ;. ** « :« : • *p ~* ><* l/> y . • • • 'i .*» ..w., ^. * V ..' K ol? ". «bV' MANY WAYS FOR COOKING EGGS By MRS. S. T. RORER Author of Mrs. Rorer's New Cook Book, Philadelphia Cook Book, Bread and Bread- Making, and other Valuable Works on Cookery. Revised and Enlarged Edition PHILADELPHIA ARNOLD AND COMPANY 420 SANSOM STREET T* 74-S ,R* Copyright, 1907, 1912, by Mrs. S. T. Rorer All Rights Reserved Printed at the Sign of the Ivy Leaf in Sansom Street. Philadelphia by George H Buchanan Company 6CLA312469 no. \ CONTENTS Sauces 5 English Drawn Butter ; Plain Hollandaise ; An- chovy, Bechamel, Tarragon, Horseradish, Cream or White, Brown Butter, Perigueux, Tomato, Pap- rika, Curry, Italian Cooking of Eggs 12 To Preserve Eggs, Egging and Crumbing, Shirred Eggs, Mexicana, Oh a Plate, de Lesseps, Meyer- beer, a la Reine, au Miroir, a la Paysanne, a la Trinidad, Rossini, Baked in Tomato Sauce, a la Martin, a la Valenciennes, Fillets, a la Suisse, with Nut-Brown Butter, Timbales, Coquelicot, Suzette, en Cocotte. Steamed in the Shell, Birds' Nests, Eggs en Panade, Egg Pudding, a la Bonne Femme, To Poach Eggs, Eggs Mirabeau, Norwegian, Pres- court, Courtland, Louisiana, Richmond, Hungarian, Nova Scotia, Lakme, Malikoff, Virginia, Japanese, a la Windsor, Buckingham, Poached on Fried Tomatoes, a la Finnois, a la Gretna, a l'lmperatrice, with Chestnuts, a la Regence, a la Livingstone, Mornay, Zanzibar, Monte Bello, a la Bourbon, Ber- naise, a la Rorer, Benedict, To Hard-boil, Creole, Curried, Beauregard, Lafayette, Jefferson, Wash- ington, au Gratin, Deviled, a la Tripe, a l'Aurore, a la Dauphin, a la Bennett, Brouilli, Scalloped, Farci, Balls, Deviled Salad, Japanese Hard, en 4 MANY WAYS FOR COOKING EGGS Marinade, a la Polonnaise, a la Hyde, a la Vinai- grette, a la Russe, Lyonnaise, Croquettes, Chops, Plain Scrambled, Scrambled with Chipped Beef, Scrambled with Lettuce, Scrambled with Shrimps, Scrambled with Fresh Tomatoes, Scrambled with Rice and Tomato, Scrambled with Asparagus Tips, Egg Flip Omelets , , yo Omelet with Asparagus Tips, with Green Peas, Havana, with Tomato Sauce, with Oysters, with Sweetbreads, with Tomatoes, with Ham, with Cheese, with Fine Herbs, Spanish, Jardiniere, with Fresh Mushrooms, O'Brien, with Potatoes Sweet Omelets . . . 79 Omelet a la Washington, with Rum, Swiss Souffle, a la Duchesse, Souffle SAUCES The philosophy of a sauce, when under- stood, enables even an untrained cook to make a great variety of every day sauces from materials usually found in every house- hold ; to have them uniform, however, flavor- ings must be correctly blended, and measure- ments must be rigidly observed. Two level tablespoonfuls of butter or other fat, two level tablespoonfuls of flour, must be used to each half pint of liquid. If the yolks of eggs are added, omit one tablespoonful of flour or the sauce will be too thick. Tomato sauce should be flavored with onion, a little mace, and a suspicion of curry. Brown sauce may be simply seasoned with salt and pepper, flavored and colored with kitchen bouquet. Spanish sauce should also be flavored with mushrooms, or if you can afford it, a truffle, a little chopped ham, a tablespoonful of chives, shallot and garlic. Water sauce, drawn butter and simple sauce Hollandaise, when they are served with fish, must be fla- vored with a dash of tarragon vinegar, salt and pepper. 6 MANY WAYS FOR COOKING EGGS English Drawn Butter 3 tablespoonfuls of butter y 2 pint of boiling water 2 tablespoonfuls of flour x / 2 teaspoonful of salt I dash of pepper Rub two tablespoonfuls of butter and the flour together, add the boiling water, stir until boiling, add the salt and pepper; take from the fire, add the remaining tablespoon- ful of butter and it is ready for use. It must not be boiled after the last butter is added. Plain Sauce Hollandaise Make English drawn butter and add to it, when done, the yolks of two eggs beaten with two tablespoonfuls of water ; cook until thick and jelly-like, take from the fire and add one tablespoonful of tarragon vinegar or the juice of half a lemon Anchovy Sauce Rub two teaspoonfuls of anchovy essence with the butter and flour and then finish the same as English drawn butter. SAUCES 7 Sauce Bechamel 2 tablespoonfuls of butter i yolk of an tgg y 2 cup of milk i saltspoonful of pepper i tablespoonful of flour y 2 cup of stock y 2 teaspoonful of salt Rub the butter and flour together, add the stock and the milk and stir until boiling ; add the salt and pepper, take from the fire and add the beaten yolk of the egg, heat for a moment over hot water, and it is ready for use. Tarragon Sauce Add two tablespoonfuls of tarragon vinegar to an English drawn butter. Horseradish Sauce Make an English drawn butter, and, just at serving time, add a half cupful of freshly grated horseradish. If you are obliged to use that preserved in vinegar, press it perfectly dry before using it. 8 MANY WAYS FOR COOKING EGGS Cream or White Sauce 2 tablespoonfuls of butter \]/2 pint of milk 2 tablespoonfuls of flour y 2 teaspoonful of salt i saltspoonful of pepper Rub the butter and flour togetner, add the milk cold and stir until boiling; add the pepper and salt and it is ready for use. Brown Butter Sauce 6 tablespoonfuls of butter I teaspoonful of mushroom catsup i tablespoonful of vinegar 4 tablespoonfuls of stock Melt the butter, brown it and then skim ; pour it carefully into a clean saucepan, add the vinegar, catsup and stock, boil a minute, and it is ready for use. SAUCES 9 Sauce Perigueux 4 tablespoonfuls of butter x /z pint of stock i glass of white wine y 2 teaspoonful of salt 2 tablespoonfuls of flour i bay leaf 2 chopped truffles I saltspoonful of pepper i teaspoonful of kitchen bouquet Chop the truffles and put them with the bay leaf and wine in a saucepan on the back of the stove. Rub half the butter and flour together, add the stock, stir until boiling and add one teaspoonful of kitchen bouquet, the salt and pepper, and then the truffles; cook ten minutes, add the remaining quantity of butter and use at once. Tomato Sauce Rub together two level tablespoonfuls of flour and two of butter. Add a half pint of strained tomatoes. Stir until boiling. Add a teaspoonful of onion juice, a half teaspoon- ful of salt and a saltspoonful of pepper. Strain and use. 10 MANY WAYS FOR COOKING EGGS Paprika Sauce Rub together two level tablespoonfuls of flour and two of butter, with a tablespoonful of paprika. Add a half pint of chicken stock. Stir until boiling. Add a half teaspoonful of salt, and strain. This sauce may be used over chicken as well as eggs. Curry Sauce Chop fine one onion. Cook it with two level tablespoonfuls of butter until soft. Do not brown. Add two level tablespoonfuls of flour, one teaspoonful of curry powder and a half teaspoonful of salt. Mix and add a half pint of boiling water. Stir until boiling, and strain. Italian Sauce Chop sufficient carrot to make a table- spoonful; chop one onion. Place them in a saucepan with three level tablespoonfuls of butter, a bay leaf and a blade of mace. Shake the pan over the fire until the vege- tables are slightly browned. Drain off the SAUCES 1 1 butter and add to it two level tablespoonfuls of flour, a half cupful of good stock, a half cupful of strained tomatoes, and bring to a boil. Add a half teaspoonful of salt and a dash of cayenne. Strain. Stir until boil- ing, strain again and add four tablespoonfuls of sherry. COOKING OF EGGS Any single food containing all the ele- ments necessary to supply the requirements of the body is called a complete or typical food. Milk and eggs are frequently so called, because they sustain the young ani- mals of their kind during a period of rapid growth. Nevertheless, neither of these foods forms a perfect diet for the human adult. Both are highly nutritious, but incomplete. Served with bread or rice, they form an admirable meal and one that is nutritious and easily digested. The white of eggs, al- most pure albumin, is nutritious, and, when cooked in water at 170 Fahrenheit, requires less time for perfect digestion than a raw egg. The white of a hard-boiled egg is tough and quite insoluble. The yolk, how- ever, if the boiling has been done carefully for twenty minutes, is mealy and easily di- gested. Fried eggs, no matter what fat is used, are hard, tough and insoluble. The yolk of an egg cooks at a lower temperature COOKING OF EGGS 1 3 than the white, and for this reason an egg should not be boiled unless the yolk alone is to be used. Ten eggs are supposed to weigh a pound, and, unless they are unusually large or small, this is quite correct. Eggs contain from 72 to 84 per cent, of water, about 12 to 14 per cent, of albu- minoids. The yolk is quite rich in fat; the white deficient. They also contain mineral matter and extractives. To ascertain the freshness of an egg without breaking it, hold your hand around the egg toward a bright light or the sun and look through it. If the yolk appears quite round and the white clear, it is fresh. Or, if you put it in a bucket of water and it falls on its side, it is fresh. If it sort of topples in the water, standing on its end, it is fairly fresh, but, if it floats, beware of it. The shell of a fresh egg looks dull and porous. As it begins to age, the shell takes on a shiny appearance. If an egg is kept any length of time, a portion of its water evaporates, which leaves a space in the shell, and the egg will "rattle." An egg that rattles may be per- fectly good, and still not absolutely fresh. 14 MANY WAYS FOR COOKING EGGS To Preserve Eggs To preserve eggs it is only necessary to close the pores of the shells. This may be done by dipping them in melted paraffine, or packing them in salt, small ends down; or pack them in a keg and cover them with brine; or pack them in a keg, small ends down and cover them with lime water; this not only protects them from the air, but acts as a germicide. Eggs should not be packed for winter use later than the middle of May or earlier than the first of April. Where large quan- tities of the yolks are used, the whites may be evaporated and kept in glass bottles or jars. Spread them out on a stoneware or granite plate and allow them to evaporate at the mouth of a cool oven. When the mix- ture is perfectly dry, put it away. This pow- der is capable of taking up the same amount of water that has been evaporated from it, and may then be used the same as fresh whites. COOKING OF EGGS 1 5 Egging and Crumbing To do this successfully one must prepare a mixture, and not use the tgg alone. If an egg mixture or a croquette is dipped in beaten egg and rolled in cracker crumbs and dropped into fat, it always has a greasy covering. This is the wrong way. To do it successfully and have the articles hand- some, beat the egg until well mixed, add a teaspoonful of olive oil, a tablespoonful of water and a dash of pepper. Dip the articles into this mixture, and then drop them on quite a thick bed of either sifted dry bread crumbs or soft white bread crumbs. I prefer sifted dry bread crumbs for cro- quettes, and soft white crumbs for lobster cutlets and deviled crabs. Shirred Eggs Cover the bottoms of individual dishes with a little butter and a few fresh bread crumbs ; drop into each dish two fresh eggs ; stand this dish in a pan of hot water and cook in the oven until the whites are "set." Put a tiny bit of butter in the middle of each, and a dusting of salt and pepper. l6 MANY WAYS FOR COOKING EGGS Eggs Mexicana Put two tablespoonfuls of butter in a saucepan. Add four tablespoonfuls of finely chopped onion and shake until the onion is soft, but not brown. Then add four Spanish peppers cut in strips, a dash of red pepper and a half pint of tomatoes; the tomatoes should be in rather solid pieces. Add a sea- soning of pepper and salt. Let this cook slowly while you shir the desired quantity of eggs. When the eggs are ready to serve, put two tablespoonfuls of this sauce at each side of the dish, and send at once to the table. Eggs on a Plate Rub the bottom of a baking dish with butter. Dust it lightly with salt and pepper. Break in as many fresh eggs as required. Stand the dish in a basin of water and cook in the oven five minutes, or until the whites are "set." While these are cooking, put two tablespoonfuls of butter in a pan and shake over the fire until it browns. When the eggs are done, baste them with the browned but- ter, and send to the table. COOKING OF EGGS 1 7 Eggs de Lesseps Shir the eggs as directed. Have ready, carefully boiled, two sets of calves' brains; cut them into slices; put two or three slices between the eggs, and then pour over browned butter sauce Eggs Meyerbeer To each half dozen eggs allow three lambs' kidneys. Broil the kidneys. Shir the eggs as directed in the first recipe. When done, put half a kidney on each side of the plate and oour over sauce Perigueux. Eggs a la Reine 6 eggs Yz pint of chopped cold cooked chicken ^2 can of mushrooms 2 tablespoonfuls of butter 2 tablespoonfuls of flour y 2 pint of milk Yz teaspoonful of salt i saltspoonful of pepper Use ordinary shirring dishes ior the eggs; butter them, break into each one egg, 1 8 MANY WAYS FOR COOKING EGGS stand these in a pan of boiling water and in the oven until they are "set." Rub the but- ter and flour together, add the milk, stir until boiling, add the salt, pepper, chopped chicken and mushrooms, and put one tablespoonful of this on top of each egg and send at once to the table. This is also nice if you put a tablespoonful of the mixture in the bottom of the dish, break the egg into it, and then at serving time put another tablespoonful over the top. Eggs au Miroir Cover the bottom of a graniteware or silver platter with fresh bread crumbs, break in as many eggs as are needed for the num- ber of persons to be served. Put bits of but- ter here and there, stand the platter over a baking pan of hot water in the oven until the eggs are "set," dust them with salt and pep- per and send them to the table. COOKING OF EGGS 19 Eggs a la Paysanne 6 eggs y 2 cupful of cream 2 tablespoonfuls of grated onion I clove of garlic Yz teaspoonful of salt i saltspoonful of pepper Add the onion and the garlic, mashed, to the cream ; pour it in the bottom of a baking dish, break on top the eggs, dust with salt and pepper, stand the baking dish in a pan of water and cook in the oven until the eggs are "set." Serve in the dish in which they are cooked. Eggs a la Trinidad 6 eggs 2 iamb's kidneys i cupful of fresh bread crumbs 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour y 2 pint of stock i teaspoonful of kitchen bouquet y 2 teaspoonful of salt i saltspoonful of pepper Split the kidneys, cut out the tubes ; scald them, drain, and cut them into thin slices. Put the butter into a saucepan, add the kid- 20 MANY WAYS FOR COOKING EGGS neys, toss until the kidneys are cooked, then add the flour, stock, kitchen bouquet, salt and pepper; stir until boiling. Grease a shallow granite or silver platter, break into it the eggs, sprinkle over the bread crumbs and stand them in the oven until the eggs are "set," then pour over the sauce, arrange the kidneys around the edge of the dish and send at once to the table. Eggs Rossini 6 eggs 4 chicken livers 12 nice mushrooms y 2 cupful of stock y 2 teaspoonful of salt I dash of pepper Put the stock in a saucepan and boil rap- idly until reduced one-half, add a drop or two of browning. Throw the chicken livers into boiling water and let them simmer gently for ten minutes; drain. Slice the mushrooms and put them, with the livers, into the stock ; let them stand until you have cooked the eggs. Put a tablespoonful of butter in the bottom of a shallow platter; when melted COOKING OF EGGS 21 break in the eggs, stand them in the oven until "set," garnish with the livers and mush- rooms and pour over the sauce. Eggs Baked in Tomato Sauce Make a tomato sauce. Pour one-half in the bottom of a baking dish or granite plat- ter, break in from four to six fresh eggs, cover with the other half of the sauce, dust the top with grated cheese, and bake in a moderate oven until "set," about fifteen or twenty minutes. Serve for supper in the place of meat. Eggs a la Martin Make a half pint of cream sauce. Put half of it in the bottom of a baking dish or into the bottom of ramekin dishes or indi- vidual cups. Break fresh eggs on top of the cream sauce, dust with a little salt and pep- per, pour over the remaining cream sauce, sprinkle the top with grated cheese, and bake in a moderate oven until the cheese is browned and eggs are "set." Serve in the dish or dishes in which they are cooked. 22 MANY WAYS FOR COOKING EGGS Eggs a la Valencienne 6 eggs 1 pint of dry boiled rice y 2 pint of strained tomato 2 mushrooms 2 tablespoonfuls of grated Parmesan cheese 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour Yz saltspoonful of grated nutmeg y 2 teaspoonful of paprika I teaspoonful of salt Yz saltspoonful of pepper Rub the butter and flour together, add the strained tomato, stir until boiling, add the mushrooms, sliced, salt, paprika, nutmeg and pepper. Take a granite or silver platter, put in two tablespoonfuls of butter extra, let the butter melt and heat ; break into this the eggs, being very careful not to break the yolks. Let the eggs cook in the oven until "set." Then put around the edge of the dish as a garnish the boiled rice, pour over the eggs the tomato sauce, dust the top with the Parmesan cheese and send at once to the table. COOKING OF EGGS 23 Fillets of Eggs 6 eggs 4 tablespoonfuls of good stock y 2 teaspoonful of salt 1 saltspoonful of pepper Beat the eggs with the stock, add the salt and pepper. Turn them into a buttered square pan, stand this in another of boiling water, and cook in the oven until the eggs are thoroughly "set" Cut the preparation into thin fillets or slices, dip in either a thin batter made from one egg, a half cupful of milk and flour to thicken, or they may be dip- ped in beaten egg, rolled in bread crumbs and fried in deep hot fat. Arrange the fillets in a platter on a napkin, one overlapping the other; garnish with parsley and send to the table with a boat of tomato or white sauce. Eggs a la Suisse Cover the bottom of a baking dkh with about two tablespoonfuls of butter cut into bits. On top of this, very thin slices of Swiss cheese. Break over some fresh eggs. Dust with salt and pepper. To each half 24 MANY WAYS FOR COOKING EGGS dozen eggs, pour over a half cup of cream. Then cover the top with grated Swiss cheese and bake in the oven until the cheese is melted and the eggs "set." Send this to the table with a plate of dry toast. Eggs with Nut-Brown Butter These eggs may be shirred or poached and served on toast. Put two tablespoon- fuls of butter in a saute or frying pan. As soon as it begins to heat, break into it the eggs and cook slightly until the yolks are "set;" dish them at once on toast or thin slices of broiled ham. Put two more table- spoonfuls of butter in the pan, let it brown, and add two tablespoonfuls of vinegar; boil it up once and pour over the eggs. Egg Timbales Butter small timbale molds or custard cups, dust the bottoms and sides with chop- ped* tongue and finely chopped mushrooms. Break into each mold one fresh egg. Stand the mold in a baking pan half filled with COOKING OF EGGS 25 boiling water, and cook in the oven, until the eggs are "set." Have ready nicely toasted rounds of bread, one for each cup, and a well-made tomato or cream sauce. Loosen the eggs from the cups with a knife, turn each out onto a round of toast, arrange neatly on a heated platter, fill the bottom of the platter with cream or tomato sauce, gar- nish the dish with nicely seasoned green peas and serve at once. Eggs Coquelicot Grease small custard or timbale cups and put inside of each a cooked Spanish pepper. Drop in the pepper one egg. Dust it lightly with salt, stand the cups in a pan of boiling water and cook in the oven until the eggs are "set." Toast one round of bread for each cup and make a half pint of cream sauce. When the eggs are "set," fill the bottom of the serving platter with cream sauce, loosen the peppers from the cups and turn them out on the rounds of toast. Stand them in the cream sauce, dust on top of each a little chopped parsley and send to the table. 26 MANY WAYS FOR COOKING EGGS Eggs Suzette Bake as many potatoes as you have per- sons to serve. When done, cut off the sides, scoop out a portion of the potato, leaving a wall about a half inch thick. Mash the scooped-out portion, add to it a little hot milk, salt and pepper, and put it into a pas- try bag. Put a little salt, pepper and butter into each potato and break in a fresh egg. Press the potato from the pastry bag through a star tube around the edge of the potato, forming a border. Stand these in a baking pan and bake until the eggs are "set." Put a tablespoonful of cream sauce in the center of each, and send to the table. Eggs en Cocotte Chop fine one good-sized onion. Cook it, over hot water, in two level tablespoonfuls of butter. When the onion is soft add a quarter of a can of mushrooms, chopped fine, two level tablespoonfuls of flour and one cupful of stock. Stir until boiling. Add a tablespoonful of chopped parsley, a half tea- spoonful of salt and a saltspoonful of pep- COOKING OF EGGS 2J per. Put a tablespoonful of this sauce in the bottom of individual cups. Break into each cup one egg. Pour over the remaining mixture. Stand the cups in a pan of hot water and bake in a moderate oven about five minutes. Eggs Steamed in the Shell Eggs put into hot water and kept away from the fire are much better than eggs actually boiled for only a short time. The greater the number of eggs to be cooked, the greater the amount of water that must be used. To cook four eggs, put them into a kettle, pour over them two quarts of water, cover the kettle and allow them to stand for ten minutes. Lift them from the water, put them into a large bowl, cover with boiling water, and send at once to the table. The whites will be coagulated, but should be soft and creamy, while the yolks will be perfectly cooked. If you should add six eggs to this volume of water, lengthen the time of stand- ing. A single egg, dropped into a quart of water, must stand five minutes. 28 MANY WAYS FOR COOKING EGGS Birds' Nests Separate the eggs, allowing one to each person. Beat the whites to a stiff froth. Heap them into individual dishes, make a nest, or hole, in the center. Drop into this a whole yolk. Stand the dish in a pan of water, cover, and cook in the oven about two or three minutes. Dust lightly with salt and pepper, put a tiny bit of butter in the center of each, and send at once to the table. This is one of the most sightly of all egg dishes Eggs en Panade 2 eggs 6 slices of bread { y 2 cupful of milk or cream 4 tablespoonfuls of olive oil i tablespoonful of chopped parsley ]/ 2 teaspoonful of salt i saltspoonful of pepper Trim the crusts from the bread. Beat the eggs until well mixed, but not light, then add the milk or cream, salt and pepper. Put the oil in a shallow frying pan, dip the slices of bread in the beaten egg and drop them into the hot oil; when brown on one side, COOKING OF EGGS 20, turn and brown the other. Dish on a hot platter, dust with the chopped parsley and send at once to the table. Egg Pudding 6 eggs 6 slices of bread 1 tablespoonful of chopped parsley 2 tablespoonfuls of chopped chives 2 tablespoonfuls of butter I tablespoonful of flour y 2 pint of milk y 2 teaspoonful of salt 1 saltspoonful of white pepper Break the eggs in a bowl, add ail the sea- soning. Rub the butter and flour together, add the milk, stir until boiling, and then add this to the eggs; beat together until thor- oughly mixed. Crumb the bread, removing the crusts ; stir this in at last. Turn into a buttered baking dish, cover with grated cheese, and bake in the oven until thoroughly "set" and a nice brown. It makes an ex- ceedingly good, easily digested luncheon or supper dish for children. 30 MANY WAYS FOR COOKING EGGS Eggs a la Bonne Femme 1 Spanish or 2 Bermuda onions 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour Yi, pint of milk 6 eggs 1 teaspoonful of salt 1 saltspoonful of pepper Yz saltspoonful of grated nutmeg Separate the whites and yolks of the eggs. Put the butter into a saucepan, add the onions, cut into very thin slices; shake until the onions are soft, but not brown, then dust over the flour, mix, and add the milk, salt, pepper and nutmeg. Stir carefully until this reaches boiling point, then stand it on the back part of the stove where it will keep hot for at least ten minutes. Beat the yolks of the eggs until very creamy, then stir them into the sauce, take from the fire, and fold in the well-beaten whites of the eggs. Turn into a baking dish or casserole and bake in a hot oven fifteen minutes ; serve at once. COOKING OF EGGS 3 1 To Poach Eggs Use a shallow frying pan partly filled with boiling water. The eggs must be per- fectly fresh. The white of an egg is held in a membrane which seems to lose its te- nacity after the egg is three days old. Such an egg, when dropped into boiling water, spreads out; that is, it does not retain its shape. When ready to poach eggs, take the required number to the stove. The water must be boiling hot, but not actually bub- bling. Break an egg into a saucer, slide it quickly into the water, and then another and another. Pull the pan to the side of the stove, where the water cannot possibly boil. With a tablespoon, baste the water over the yolks of the eggs, if they happen to be ex- posed. They must be entirely covered with a thin veil of the white. Have ready the desired quantity of toast on a heated platter, lift each egg with a slice or skimmer, trim off the ragged edges and slide them at once on the toast. Dust with salt and pepper, baste with melted butter, and send to the table. 32 MANY WAYS FOR COOKING EGGS Eggs Mirabeau Cut a sufficient number of rounds of bread, toast them carefully and cover them with pate de foie gras, put on top of each a poached tgg, pour over sauce Perigueux, and send to the table. Eggs Norwegian Cover rounds of toasted bread first with butter and then with anchovy paste, put on top of each a poached egg, pour over anchovy sauce, and send at once to the table. Eggs Prescourt Toast slices of bread, put thin slices of chicken on each, on top of this a poached egg, cover with sauce Bernaise, and serve at once. Eggs Courtland Mince sufficient cold chicken to make a half cupful. Make a half pint of cream sauce, add the minced chicken, a half tea- COOKING OF EGGS 33 spoonful of salt and a dash of red pepper. Toast a sufficient quantity of bread, put it on a heated platter, pour over a small quan- tity of the minced chicken and cream sauce, put on each a poached egg, cover with the remaining sauce, dust with parsley and serve with a garnish of green peas. Eggs Louisiana Make a half pint of tomato sauce, toast a sufficient quantity of bread, butter the bread and put on each slice a poached egg; cover with the tomato sauce. Eggs Richmond Chop sufficient cold chicken to make a half cupful, add an equal quantity of finely- chopped mushrooms, add this to a half pint of cream sauce. Add one unbeaten egg to a pint of cold boiled rice, season it with salt and pepper, make into round, flat cakes, and fry in hot fat. Arrange these on a heated platter, pour over the cream sauce mixture, and put on top of each a poached egg. 34 MANY WAYS FOR COOKING EGGS Hungarian Eggs Boil a cup of rice until tender and dry. Make a half pint of paprika sauce. Turn the rice into the center of a platter, smooth it down, cover the top with poached eggs, pour over the paprika sauce and send at once to the table. Eggs Nova Scotia Put a poached egg on top of a flat cod- fish cake, pour over cream or tomato sauce, and send to the table. Eggs Lakme Cut cold chicken or turkey into very thin slices, and stand over hot water, in a dish, until heated; toast a sufficient quantity of bread, butter the slices, put on each a slice of chicken or turkey, dust lightly with salt and pepper. On top of these place a poached egg, cover with tarragon sauce, and send to the table. COOKING OF EGGS 35 Eggs Malikoff Toast rounds of bread, cover them with caviar which has been seasoned with a little onion and pepper. Put on top of each a poached egg, cover with horseradish sauce, and send to the table. Eggs Virginia Grate six ears of corn. Add half cupful of milk, a half cupful of flour and two eggs, beaten separately, and a half teaspoonful of salt and a dash of pepper. Drop the mix- ture in large tablespoonfuls in hot fat. When brown on one side, turn and brown on the other. Drain and arrange neatly on a large platter. Put a poached egg on the top of each cake, cover with cream sauce and send to the table. This dish, with green peas, makes quite a complete meal. Japanese Eggs Carefully boil one cup of rice, drain dry. Make a half pint of cream sauce, add to it a teaspoonful of grated onion and a teaspoon- 36 MANY WAYS FOR COOKING EGGS ful of chopped celery. Poach the desired number of eggs. Put the rice in the center of a platter, cover it with the eggs, pour over the sauce. Dust the dish with parsley, and send at once to the table. The edge of this dish may be garnished with broiled sar- dines or carefully broiled smoked salmon. Eggs a la Windsor 6 eggs 6 rounds of toast 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour x / 2 pint of chicken stock 1 tablespoonful of chopped parsley 1 tablespoonful of chopped olive 1 tablespoonful of chopped Spanish pepper l / 2 teaspoonful of salt 1 saltspoonful of black pepper Rub the butter and flour together and add the stock; stir until boiling, and add the salt and pepper. Toast the bread. Poach the eggs, put them on the toast, pour over carefully the sauce, heap the chopped vege- tables, mixed, in the center of each egg and send to the table. COOKING OF EGGS 37 Eggs Buckingham Allow one egg to each person that is to be served. Cut either a dry or a Virginia ham into very thin slices; allow one thin square to each person. Toast squares of bread, remove the crust. Broil the ham quickly ; put each square of ham on a square of toast, put on top a poached egg, dust lightly with pepper and send to the table. Poached Eggs on Fried Tomatoes Cut solid tomatoes into slices a quarter of an inch thick, dust them with salt and pepper, dip them in egg beaten with a table- spoonful of water, roll them thickly with bread crumbs, dip them again in the egg, dust again with bread crumbs, and fry in deep hot fat. Drain on brown paper, dish on a heated platter, put a poached egg in the center of each slice, dust with salt and pep- per, put a tablespoonful of tomato sauce over each egg and send at once to the table. Cream sauce may be used in the place of tomato sauce. 3^ MANY WAYS FOR COOKING EGGS Eggs a la Finnois 6 eggs 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour y 2 pint of strained tomato 1 tablespoonful of chopped chives 2 green peppers Rub the butter and flour together, add the tomatoes, and the peppers, chopped very fine. Stir until this reaches boiling point, and stand it over hot water. Poach the eggs in deep water. Toast six rounds of bread; arrange the toast on a platter, put one tgg on each slice, pour around the tomato sauce, dust thickly with the chives and send to the table. Eggs a la Gretna 6 eggs 2 heads of celery 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour ]/ 2 pint of milk i teaspoonful of salt i saltspoonful of pepper Cut the celery into inch lengths, wash thoroughly, cover with boiling water and simmer gently thirty minutes until the celery COOKING OF EGGS 39 is tender; drain, saving the water in which the celery was cooked for another purpose. Rub the butter and flour together, add the milk, salt and pepper; when boiling add the celery; stand this over hot water while you poach the eggs and toast six squares of bread. Butter the toast, put on each slice one egg; put these around the edge of a large platter, turn the celery into the middle of the dish and send at once to the table. To in- crease the beauty of this dish, and to give it a greater food value, you may garnish be- tween the toast and celery with carefully boiled rice; this then makes an exceedingly nice supper dish. Eggs a Tlmperatrice Toast six slices of bread; butter them, put on top a thin slice of pate de foie gras, and on top of this a hot poached egg. Baste with a little melted butter, dust with salt and pepper and send at once to the table. This is one of the most elegant of all the egg dishes. 40 MANY WAYS FOR COOKING EGGS Eggs with Chestnuts This is an exceedingly nice dish to serve in the Fall when chestnuts are fresh. Shell a quart of chestnuts, blanch them, then boil them until tender ; drain and press through a colander. Add a half cupful of hot milk, a tablespoonful of butter, a teaspoonful of salt and a saltspoonful of pepper. Beat until light and stand over a kettle of hot water while you poach six or eight eggs. Dish the chestnut puree in a small platter, cover the poached eggs over the top, dust them with salt, pepper and chopped parsley. Eggs a la Regence 6 eggs y 2 cupful of chopped cold cooked ham 1 grated onion x / 2 can of chopped mushrooms 2 tablespoonfuls of butter 2 tablespoonfuls of flour Yi pint of chicken stock y> teaspoonful of salt i saltspoonful of pepper Stand the ham over hot water until thor- oughly heated. Rub the butter and flour to- gether, add the stock, stir until boiling, add COOKING OF EGGS 41 the mushrooms, sliced, the salt, pepper and the onion; stand this over hot water while you poach the eggs. Dish the eggs, cover them with the sauce, strained, and cover with the chopped ham. Garnish the dish with mashed potatoes or boiled rice, and send at once to the table. Eggs a la Livingstone 6 squares of toast 1 tureen of pate-de-foie-gras 6 eggs y 2 cupful of good stock 2 tablespoonfuls of sherry 1 teaspoonful of kitchen bouquet y 2 teaspoonful of salt 1 dash of pepper Toast the bread, butter it and put on top of each slice of toast a slice of pate de foie gras; put this on a heated dish, stand it at the mouth of the oven door while you poach the eggs. Put into a saucepan all the other ingredients, bring to a boil, put one poached egg on each slice of pate de foie gras; baste with the sauce and send at once to the table. 42 MANY WAYS FOR COOKING EGGS Eggs Mornay 6 eggs 2 tablespoonfnls of butter 2 tablespoonfuls of flour Yz pint of milk y 2 teaspoonful of salt y 2 teaspoonful of paprika 4 tablespoonfuls of grated Parmesan cheese Rub the butter and flour together, add the milk, stir until boiling, add the salt and paprika, and if you have it, a teaspoonful of soy; pour half of this sauce in a shallow granite platter or baking dish. Poach the eggs, drain them carefully, and put them over the top of the sauce, cover with the re- maining sauce, dust with Parmesan cheese and run in the oven a moment to brown. Eggs Zanzibar I small egg plant 1 thin slice of ham 6 eggs 2 tablespoonfuls of sherry 2 tablespoonfuls of tomato catsup 2 level tablespoonfuls of butter i dash of pepper Cut the egg plant into slices, season it with salt and pepper, dip in egg and bread COOKING OF EGGS 43 crumbs and fry carefully in deep hot fat ; put this on brown paper in the oven to dry. Broil the ham, cut it into squares sufficiently small to go neatly on top of each slice of egg plant. Poach the eggs, and heat the other ingredients for the sauce. Dish the egg plant on a platter, put on the ham, and on each piece of ham an egg; baste with sauce and send to the table. Eggs Monte Bello 6 eggs 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour Yz pint of strained tomato I teaspoonful of onion juice y 2 teaspoonful of salt i saltspoonful of pepper Put about two quarts of water into a small deep saucepan ; when boiling very hard drop in, one at a time, the eggs. In dropping them in, the white will fold over the yolk and make the eggs round. Push them to the back of the stove to stand for two minutes. Lift them with a skimmer, dip them in an egg beaten with a tablespoonful of water, dust them with bread crumbs and fry them 44 MANY WAYS FOR COOKING EGGS in deep hot fat. You cannot use a frying basket. Just drop them in the fat, and as they are browned lift them out onto soft paper to drain. Rub the butter and flour together, add the tomato and seasoning; when boiling dish the eggs on a heated plat- ter, pour around tomato sauce and send to the table. Eggs a la Bourbon 6 eggs y 2 pint of stock I tablespoonful of butter 6 tablespoonfuls of grated Parmesan cheese y 2 teaspoonful of salt I dash of pepper Put the stock in a small saucepan, poach the eggs in it, two at a time; lift them care- fully and lay them on a hot granite or silver dish. When all are poached, dust over the cheese and stand them in the hot oven for just a moment until the cheese is melted. In the meantime boil the stock until it is re- duced one-half, add the butter, baste it over the eggs and send to the table. This dish may be garnished with triangular pieces of toast. COOKING OF EGGS 45 Eggs Bernaise 6 whole eggs 4 yolks of eggs 4 tahlespoonfuls of stock 4 tablespoonfuls of olive oil i tablespoonful of chopped parsley i tablespoonful of tarragon vinegar i tablespoonful of butter I tablespoonful of flour ]/ 2 cupful of strained tomato i teaspoonful of onion juice Yz teaspoonful of salt Put the stock, yolks of eggs and olive oil into a saucepan, stir over hot water until you have a thick, smooth sauce like mayonnaise; take from the fire, and when slightly cool stir in the tarragon vinegar and parsley. Rub the butter and flour together, add the tomato, and when boiling add a palatable seasoning of salt and pepper. Toast six halves of Eng- lish muffins or squares of bread. Heat a platter, butter the toast, put it on the hot platter, and poach the eggs. Put one poached egg on each slice of toast, fill the bottom of the dish with tomato sauce and put a tablespoonful of Bernaise sauce on top of each egg. These may be garnished with a little chopped truffle, or a little chop- ped parsley. 46 MANY WAYS FOR COOKING EGGS Eggs a la Rorer Toast rounds of bread, one for each per- son. Butter them. Heat, in boiling water, the choke of a French artichoke, one for each slice of bread. Make sauce Hollandaise, and put one artichoke bottom on each slice of bread on a - heated platter. Put in the center a poached egg and pour over the sauce Hol- landaise. Garnish the dish with nicely cooked French or fresh green peas. Eggs Benedict Separate two eggs. Break th'e yolks, add a cupful of milk, a half teaspoonful of salt, one and a half cupfuls of flour and a table- spoonful of melted butter. Beat well, add two level teaspoonfuls of baking powder and fold in the well-beaten whites. Bake on a griddle in large muffin rings. Broil thin slices of ham. Make a sauce Hollandaise. Chop a truffle. Poach the required number of eggs. Dish the muffins, put a square of ham on each, then a poached egg and cover each egg nicely with sauce Hollandaise. Dust with truffle and serve at once. COOKING OF EGGS 47 To Hard-boil Eggs Put the eggs in warm water, bring the water quickly to the boiling point, then push the kettle to the back of the stove, where the water will remain at 200 ° Fahrenheit, for twenty minutes. If these are to be used for made-over dishes, throw them at once into cold water, remove the shells, or the yolks will lose their color. Eggs Creole Put two tablespoonfuls of butter and four of chopped onions into a saucepan, cook until the onion is soft, but not brown. Then add four peeled fresh tomatoes that have been cut into pieces, and three finely chopped green peppers. Cook this fifteen minutes, and add a level teaspoonful of salt. Have the eggs hard-boiled, and cut into slices. Put them into a baking dish, pour over the sauce, re-heat in the oven, and serve with a dish of boiled rice. 48 MANY WAYS FOR COOKING EGGS Curried Eggs Peel, and cut into slices, three large onions. Put them in a saucepan with two tablespoonfuls of butter. Stand over hot water and cook until the onions are soft. Add a teaspoonful of curry powder, a clove of garlic mashed, a saltspoonful of ground ginger, a half teaspoonful of salt and a table- spoonful of flour ; mix thoroughly and add a half pint of water. Stir until boiling. Have ready six hard-boiled eggs, cut them into slices, arrange them over a dish of carefully boiled rice, on a hot platter, strain over the sauce, and send at once to the table. ^TTiis dish is made more attractive by a garnish with sweet Spanish peppers, cut into strips. Eggs Beauregard Hard-boil five eggs. Separate the whites from the yolks. Put the yolks through a sieve. Put the whites either through a veg- etable press, or chop them very fine. Make a half pint of cream sauce, season it and add the whites. Have ready a sufficient amount of toast, carefully buttered. Put this on a COOKING OF EGGS 49 heated platter, cover over the cream sauce and the whites, dust the tops with the yolks, then with salt and pepper. Garnish the edge of the dish with finely chopped parsley, and send at once to the table. Eggs Lafayette Hard-boil six eggs, chop them, but not fine. Make a half pint of curry sauce. Put the chopped eggs over a bed of carefully boiled rice, cover with the curry sauce, gar- nish with strips of Spanish pepper and serve. This dish may be changed by using tomato sauce in place of the curry sauce. Eggs Jefferson Select the desired number of good-sized tomatoes, allowing one to each person. Cut off the blossom end, scoop out the seeds, stand the tomatoes in a baking pan in the oven until they are partly cooked. Put a half teaspoonful of butter and a dusting of salt and pepper into the bottom of each, and break in one egg. Put these back in the 50 MANY WAYS FOR COOKING EGGS oven until the eggs are "set." Have ready a round of toasted bread for each tomato, stand the tomato in the center of the bread, fill the bottom of the dish with cream sauce, and send to the table. Eggs Washington Add a half pint of crab meat to a half pint of cream sauce. Season with salt and pepper. Have ready either bread pates or pates made from puff paste. Put a table- spoonful of the crab mixture in the bottom of each. Break in an egg. Stand in the oven until the egg is "set." Or you may poach the eggs and slide them into the pate. Pour over the remaining quantity of crab- meat sauce, and send at once to the table. Eggs au Gratin Make a pint of cream sauce. Hard-boil six eggs. Cut them into slices. Put them in the baking dish and cover with the cream sauce. Dust thickly with cheese, and brown quickly in the oven. COOKING OF EGGS 5 1 Deviled Eggs Hard-boil twelve eggs. Remove the shells. Cut the eggs into halves, crosswise. Take out the yolks without breaking the whites. Press the yolks through a sieve. Add four tablespoonfuls of finely chopped chicken, tongue or ham. Add a half tea- spoonful of salt, a saltspoonful of pepper and two tablespoonfuls of melted butter. Rub the mixture. Form it into balls the size of the yolks and put them into the places in the whites from which the yolks were taken. Put two halves together, roll them in tissue paper that has been fringed at the ends, giv- ing each a twist. If these balls are made the size of the yolk, and put back into the whites, they may be placed on a platter, heated, and served on toast, with cream sauce ; then they are very much like the eggs Bernhardt. Eggs a la Tripe Hard-boil eight eggs. Remove the shells, cut eggs crosswise in rather thick slices. Cut three small onions into very thin slices. Separate them into rings, cover them with 52 MANY WAYS FOR COOKING EGGS boiling water and boil rapidly ten minutes; drain, then cover them with fresh water and boil until they are tender; drain again, but save the water. Now mix the eggs and onions carefully, without breaking. Put two level tablespoonfuls of butter and two of flour into a saucepan. Mix. Add a grat- ing of nutmeg, a saltspoonf ul of black pepper, the juice of a lemon, and a half-pint of the water in which the onions were boiled. Bring to the boiling point, add two table- spoonfuls of cream; then add the eggs and onions. When thoroughly hot, dish them in a conical form, garnish with triangular pieces of toast, and serve. Eggs a l'Aurore Hard-boil six eggs, cut them into halves lengthwise, take out the yolks, keeping them whole. Cut the whites into fine strips. Make a cream sauce. Add to it two tablespoonfuls of finely chopped sardines or finely chopped lobster or crab, a tablespoonful of tarragon vinegar. Add the whites of the eggs, and, when quite hot, add the yolks, without break- ing them. Turn this at once into a heated COOKING OF EGGS 53 dish, garnish the dish with triangular pieces of toast, and send to the table. Or, if you like, make the sauce, season it and put a layer into the bottom of the baking-dish, then a layer of Parmesan cheese, then a layer of the yolks, pressed through a sieve, and so on, alternating, having the last layer of the yolks of the eggs. Dust over a few bread crumbs, put here and there bits of butter, and brown quickly in the oven. Eggs a la Dauphin Remove the shells from six hard-boiled eggs, cut them into halves, lengthwise, take out the yolks, press them through a sieve. Add four level tablespoonfuls of melted but- ter, and half a teaspoonful of salt, a grating of nutmeg and two tablespoonfuls of Par- mesan cheese. Add half a cupful of cream to a half cupful of sifted bread crumbs. Mix this with the yolks, rub until smooth, then add one well-beaten egg y and the yolk of one egg. Cover the bottom of the baking dish with the mixture forming it in a pyramid and cover with the chopped whites. Have ready two extra hard-boiled eggs, take out 54 MANY WAYS FOR COOKING EGGS the yolks, press them through a sieve, all over the top. Garnish the edges of the dish with triangular pieces of toasted bread, cover the whole with cream sauce, brown in the oven, and serve at once. Eggs a la Bennett 6 hard-boiled eggs 2 tablespoonfuls of butter i teaspoonful of anchovy sauce i tablespoonful of finely chopped chives or onion Yz cupful of bread crumbs Yt. teaspoonful of salt Cut the eggs into halves lengthwise; re- move the yolks, rub them with half the but- ter, salt, onion and anchovy paste. Fill these back into the whites. Cover the bottom of a baking dish with ordinary white sauce, stand in the eggs, put over the bread crumbs, baste them with the remaining butter, melted, and stand in the oven long enough to brown. COOKING OF EGGS 55 Eggs Broulli Beat four eggs. Add to them four table- spoonfuls of stock, four tablespoonfuls of cream, a saltspoonful of salt and half a salt- spoonful of pepper. Turn them into a sauce- pan, stand in a pan of hot water, stir with an egg-beater until they are thick and jelly- like. Turn at once into a heated dish, gar- nish with toast and send to the table. Scalloped Eggs 4 hard-boiled eggs 2 tablespoonfuls of butter 2 level tablespoonfuls of flour Yz pint of milk i cupful of finely chopped cold cooked chicken or fish I teaspoonful of salt I saltspoonful of pepper Chop the eggs rather fine. Rub the but- ter and flour together, add the milk, stir until boiling, add the salt and pepper. Put a layer of eggs in the bottom of a casserole, or bak- ing dish, then a layer of the fish or chicken, then a little white sauce, and so continue 56 MANY WAYS FOR COOKING EGGS until the ingredients are used. Dust the top thickly with bread crumbs and bake in a moderate oven until nicely browned. Egg Farci 6 hard-boiled eggs 2 cupfuls of mashed potatoes i cupful of finely chopped cold cooked meat i tablespoonful of chopped parsley i tablespoonful of butter I tablespoonful of flour i gill (a half cupful) of milk I level teaspoonful of salt i teaspoonful of onion juice i saltspoonful of pepper Hard-boil the eggs, chop them fine, mix them with the meat, add the salt, pepper and parsley. Rub the butter and flour together, add the milk, stir until boiling; add this gradually to the potatoes. When smooth add the hard-boiled eggs, meat and parsley. Fill into small custard cups or into shirring dishes, brush with milk and brown in the oven. These make a nice supper or luncheon dish. COOKING OF EGGS 57 Egg Balls These are used for soup and for garnish- ing of vegetable dishes. Hard-boil four eggs, throw them at once into cold water, remove the shells. Put the yolks through a sieve, then add a half teaspoonful of salt, a dash of white pepper and the yolk of one raw egg, or you may take a part of the white of one egg. Mix thoroughly and make into balls the size of a marble, using enough flour to prevent sticking to the hands. Drop these into a kettle of boiling stock, or into hot fat. Drain on brown paper. Deviled Egg Salad 6 eggs i head of lettuce I pimiento i teaspoonful of onion juice y 2 teaspoonful of paprika Yz cupful of chopped boiled tongue i saltspoonful of salt i saltspoonful of pepper Hard-boil the eggs, throw them into cold water, remove the shells, cut them length- wise. Take out the yolks without breaking the whites. Rub the yolks through a sieve 58 MANY WAYS FOR COOKING EGGS into a bowl, then add the tongue and all the seasoning. If the mixture is dry add a table- spoonful or two of cream or olive oil. Roll the mixture into balls that will fit the spaces from which they were taken in the whites, making each ball round. Arrange the let- tuce over a platter, stand the whites in the lettuce, and at serving time baste thoroughly with French dressing. Japanese Hard Eggs i cupful of rice y 2 pint of white sauce 6 eggs i tablespoonful of chopped parsley, if you have it, and a suspicion of onion juice Put the eggs into a saucepan of cold water, bring to boiling point, and simmer gently twenty minutes. Wash the rice through several cold waters, sprinkle it into a kettle of boiling water and boil it for thirty minutes. Remove the shells, break the eggs while they are hot, cut them into halves crosswise. Make the cream sauce, and add the onion juice. When the rice is done, drain, sprinkle it in the center of a large platter, press the halves of the eggs down COOKING OF EGGS 59 into it, and pour over the cream sauce. Gar- nish with the chopped parsley. This takes the place of both meat and starchy vegetables for either luncheon or supper. Eggs en Marinade i dozen eggs 3 very red beets I quart of cider vinegar 24 whole cloves 1 teaspoonful of mustard seed 1 saltspoonful of celery seed 1 teaspoonful of salt 2 saltspoonfuls of pepper Hard-boil the eggs; plunge them into cold water and remove the shells. Stick the cloves into the eggs. Pare the beets, cut them into blocks and boil them in about a pint of water. To this water add the vin- egar, bring it to boiling point, add salt, pep- per and the celery and mustard seed. Put the eggs into a glass jar and pour over the boiling vinegar; put on the tops and stand them aside for three weeks. A tablespoon- ful of grated horseradish or a half cupful of nasturtium seeds will improve the flavor and prevent mold. 60 MANY WAYS FOR COOKING EGGS Eggs a la Polonaise 6 eggs 2 level tablespoonfuls of butter i tablespoonful of chopped parsley i teaspoonful of salt i saltspoonful of pepper Hard-boil four of the eggs; when done remove the shells, cut the eggs into halves lengthwise and take out the yolks, without breaking the whites. Press the yolks through a sieve into a bowl, and add the raw yolks of the remaining two eggs, with the parsley, salt and pepper. Beat the white of the raw eggs until light, not stiff, then work them into the yolk mixture. Cover the bottom of a shallow baking pan with part of this mix- ture, then fill the spaces in the whites with some of the remaining mixture. Put the whites of the eggs together, making them look like whole eggs. Arrange these in the center of the dish. If you have any of the yolk mixture left, put it around in a sort of a border. Pour over a little melted butter, dust thickly with soft bread crumbs and bake in a quick oven until slightly brown. Serve plain or with cream sauce. COOKING OF EGGS 6 1 Eggs a la Hyde 6 eggs y 2 can of mushrooms 1 tablespoonful of grated onion 2 tablespoonfuls of chopped parsley y 2 cupful of sweet cream 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour Yz pint of chicken stock or cocoanut milk I teaspoonful of salt i saltspoonful of pepper Hard-boil the eggs, and when done re- move the shells and cut the eggs into halves lengthwise, keeping the whites whole. Re- move the yolks, press them through a sieve, add to them the cream, half the salt and a dash of cayenne. Mix thoroughly and fill into the whites and arrange them neatly on a granite or silver platter. Put the butter into a saucepan, add the onion and flour, then the stock or cocoanut milk, and the mushrooms; stir, until it boils, add the re- maining salt and pepper; take from the fire and add the parsley. Pour this over the eggs on the platter, dust thickly with bread crumbs, run into a quick oven until brown. 62 MANY WAYS FOR COOKING EGGS Eggs a la Vinaigrette 6 eggs I head of lettuce 8 tablespoonfuls of olive oil I tablespoonful of chopped parsley 4 tablespoonfuls of vinegar I tablespoonful of chopped gherkin I tablespoonful of chopped olives I tablespoonful of grated onion Hard-boil the eggs, throw them into cold water; remove the shells and cut them into slices lengthwise. Wash and dry the lettuce, arrange it on a small meat platter, put over the top slices of hard-boiled eggs, letting one slice overlap the other. Fill the center of the dish with sliced, peeled tomatoes. Put a half teaspoonful of salt in a soup plate, add a saltspoonful of pepper and the oil ; put in a piece of ice and stir until the salt is dissolved. Remove the ice, add all the other ingredients but the parsley, mix thoroughly, pour this over the eggs, dust with parsley and serve as a supper dish. COOKING OF EGGS 63 Eggs a la Russe 6 eggs 1 small can of caviar (2 tablespoonfuls) y 2 pint of stock 1 teaspoonful of onion juice 1 dash of pepper Hard-boil the eggs, remove the shells, cut them into halves lengthwise; take out the yolks without breaking the whites, and press them through a sieve, then add the caviar, onion juice and pepper. Heap these back into the whites. Boil the stock until reduced one-half, baste the eggs carefully, run them into the oven until hot, pour over the re- maining hot stock and send to the table. Eggs Lyonnaise 6 eggs 1 onion 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour ^2 pint of milk y 2 teaspoonful of salt 1 dash of pepper Hard-boil the eggs, remove the shells, throw them in cold water. Cut the onion into thin slices; put it, with the butter, into 64 MANY WAYS FOR COOKING EGGS a saucepan, shake until the onion is tender, then add the flour, milk and seasoning; stir until boiling. At serving time cut the eggs into slices crosswise, put them in a shallow baking dish, cover with cream sauce and run in the oven just a moment until they are very hot. Egg Croquettes 6 eggs x / 2 pint of milk 2 level tablespoonfuls of butter 3 level tablespoonfuls of flour I teaspoonful of onion juice I tablespoonful of chopped parsley y 2 saltspoonful of grated nutmeg I teaspoonful of salt I saltspoonful of pepper Hard-boil the eggs and chop them fine. Rub the butter and flour together, add the milk, stir until you have a thick, smooth paste. Add all the seasoning to the egg, mix the eggs into the white sauce and turn out to cool. When cold form into cylinders, dip in egg beaten with a tablespoonful of water, roll in bread crumbs and fry in deep hot fat, Serve with cream sauce. COOKING OF EGGS 65 Egg Chops 6 hard-boiled eggs Yz pint of finely chopped cooked ham y 2 pint of milk 2 level tablespoonfuls of butter 4 level tablespoonfuls of flour 1 tablespoonful of chopped parsley 1 teaspoonful of onion juice Yz teaspoonful of salt 1 dash of cayenne 1 dash of white pepper Chop the eggs very fine, mix them with the ham; add the parsley, onion juice and pepper. Rub the butter and flour together and add the milk. Stir until you have a smooth, thick sauce, then add the salt; mix this with the other ingredients and turn it out to cool. When cold form into a chop about the size of an ordinary mutton chop. Dip first in egg beaten with a tablespoonful of water, then cover carefully with bread crumbs and fry in deep hot fat. Serve with either tomato or brown sauce. Plain Scrambled Eggs Put two tablespoonfuls of butter in a shallow frying pan. Add a tablespoonful of water to each egg. Six eggs are quite 66 MANY WAYS FOR COOKING EGGS enough for four people. Add a half tea- spoonful of salt, and a saltspoonful of pepper. Give two or three beats — enough to break the eggs ; turn them into the frying pan, on the hot butter. Constantly scrape from the bottom of the pan with a fork, while they are cooking. Serve with a garnish of broiled bacon and toast. Scrambled Eggs with Chipped Beef Pull apart a quarter of a pound of chip- ped beef, cover with boiling water, let it stand ten minutes, drain and dry. Put it into a saucepan with two level tablespoonfuls of butter, four eggs, beaten until they are well mixed, and a dash of pepper. Stir with a fork until the eggs are "set." Eggs Scrambled with Lettuce Remove the outside leaves from one head of lettuce ; wash, dry, and with a very sharp knife cut them into shreds. Chop sufficient onion to make a tablespoonful. Put a table- spoonful of butter into a saucepan, add the COOKING OF EGGS 67 onion, shake until the onion is soft, then add six eggs, beaten without separating until well mixed, but not light. Add a half teaspoon- ful of salt, a half saltspoonful of pepper and the shredded lettuce. Stir with a fork until the eggs are "set," turn at once onto a heated platter, garnish with triangular pieces of toast and send to the table. Scrambled Eggs with Shrimps 6 eggs 1 can of shrimps or its equivalent in fresh shrimps 1 green pepper y 2 pint of strained tomato Yz teaspoonful of salt Beat the eggs until well mixed, without separating. Put the butter in a saucepan, add the pepper, chopped ; shake until the pep- per is soft, add the tomato and all the sea- soning, and the shrimps. Bring to boiling point, push to the back of the stove where it will simmer while you scramble the eggs. Put the scrambled eggs on toast in the center of a platter, pour over and around the shrimp mixture and send to the table. 68 MANY WAYS FOR COOKING EGGS Eggs Scrambled with Fresh Tomatoes 3 tomatoes 4 eggs i teaspoonful of onion juice 1 level teaspoonful of salt i saltspoonful of pepper 2 tablespoonfuls of butter Peel the tomatoes, cut them into halves and squeeze out the seeds. Cut the tomatoes into small bits, put them into a saucepan with the salt, pepper and butter; when these are hot add the eggs, beaten until well mixed, stir until the eggs are "set," turn into a heated dish, garnish with toast and send to the table. Eggs Scrambled with Rice and Tomato This is an exceedingly nice dish for sup- per where one does not care for meat. Four or six eggs can be used to each half-pint of cold boiled rice, and either three fresh toma- toes, chopped, or two-thirds of a cupful of solid strained tomato. Put a tablespoonful of butter, a half teaspoonful of salt, a salt- spoonful of pepper and the tomatoes into a sancepan; when hot add the rice, and when the rice is hot add the eggs, beaten without COOKING OF EGGS 69 being very light. As soon as the eggs are "set" serve this in a vegetable dish covered with squares of toasted bread. This recipe is also nice with hard-boiled eggs; proceed as directed, and at last add the hard-boiled eggs, sliced. Scrambled Eggs with Asparagus Tips 1 small can of asparagus tips 6 eggs 1 tablespoonful of butter y 2 teaspoonful of salt 1 dash of pepper Beat the eggs, add the salt, pepper and butter. Put them into a saucepan, add at once the asparagus tips and stir with a fork until the mixture is "set." Egg Flip This dish is exceedingly nice for a child or an invalid. Separate one egg, beat the white to a stiff froth, add the yolk and beat again. Heap this in a pretty saucer, dust lightly with powdered sugar, put in the cen- ter a teaspoonful of brandy, and serve at once. Sherry or Madeira may be substituted for the brandy. OMELETS A plain French omelet is, perhaps, one of the most difficult of all things to make; that is, it is the most difficult to have well made in the ordinary private house. Fail- ures come from beating the eggs until they are too light, or having the butter too hot, or cooking the omelet too long before serving. In large families, where it is necessary to use a dozen eggs, two omelets will be better than one. A six-egg omelet is quite easily handled. Do not use milk; it toughens the eggs and gives an unpleasant flavor to the omelet. An "omelet pan," a shallow frying pan, should be kept especially for omelets. Each time it is used rub until dry, but do not wash. Dust it with salt and rub it with brown paper until perfectly clean. To make an omelet: First, put a table- spoonful of butter in the middle of the pan. Let it heat slowly. Break the eggs in a bowl, add a tablespoonful of water to each egg and give twelve good, vigorous beats. To each six eggs allow a saltspoonful of OMELETS J I pepper, and, if you like, a tablespoonful of finely chopped parsley. Take the eggs, a limber knife and the salt to the stove. Draw the pan over the hottest part of the fire, turn in the eggs, and dust over a half teaspoonful of salt. Shake the pan so that the omelet moves and folds itself over each time you draw the pan towards you. Lift the edge of the omelet, allowing the thin, uncooked portion of the egg to run underneath. Shake again, until the omelet is "set." Have ready heated a platter, fold over the omelet and turn it out. Garnish with parsley, and send to the table. If one can make a plain French omelet, it may be converted into many, many kinds. Omelet with Asparagus Tips Make a plain omelet from six eggs, have ready a half pint of cream sauce, and either a can or a bundle of cooked asparagus. Cut ofr the tips, preserving the lower portions for another dish. When the omelet is turned onto the heated platter, put the asparagus tips at the ends, cover them >]2 MANY WAYS FOR COOKING EGGS with cream sauce, pour the rest of the cream sauce in the platter, not over the omelet. Omelet with Green Peas Make a six-egg omelet. Have ready one pint of cooked peas, or a can of peas, sea- soned with salt, pepper and butter. Just be- fore folding the omelet put a tablespoonful of peas in the center, fold, and turn out on a heated platter. Pour the remaining quantity of peas around the omelet, and send at once to the table. If you like, you may pour over, also, a half pint of cream sauce. Havana Omelet Put two tablespoonfuls of butter and two chopped onions over hot water until the onion is soft and thoroughly cooked. Peel four tomatoes, cut them into halves and press out the seeds. Then cut each half into quar- ters, add four Spanish peppers cut in strips, a level teaspoonful of salt and a dash of red pepper. Cook until the tomato is soft. OMELETS 73 Make a six-egg omelet. Turn it onto a heated platter, put the tomato mixture at the ends, and send at once to the table. Omelet with Tomato Sauce Make a plain omelet with six eggs. Pour over a half pint of tomato sauce, and send to the table. Omelet with Oysters Drain, wash, and drain again twenty-five oysters. Throw them into a hot saucepan and shake until the gills curl. Rub together two level tablespoonfuls of flour and two of butter. Drain the oysters, put the liquor into a half-pint cup, add sufficient milk to fill the cup. Add this to the butter and flour. When boiling, add the oysters, a level tea- spoonful of salt and a dash of red pepper. Make a six-egg omelet, turn it onto a heated dish, arrange the oysters around the omelet, pour over the cream sauce, and send to the table. 74 MANY WAYS FOR COOKING EGGS Omelet with Sweetbreads This is a very good way to make sweet- breads do double duty. Boil a pair of sweet- breads until they are tender. Remove the membrane, cut them into slices; make a cream sauce. Add the sweetbreads, and, if you like, a half can of chopped mushrooms. Make a six-egg omelet, arrange the slices of sweetbread around the omelet and pour over the cream sauce. Omelet with Tomatoes Beat six eggs. Add a half pint of rather thick stewed tomatoes, a level teaspoonful of salt and a saltspoonful of pepper. Beat the eggs and tomatoes together, and make pre- cisely the same as a plain omelet. Do not, however, add water, as the tomatoes answer the purpose. Omelet with Ham Mix a half cup of chopped ham with the eggs after they have been beaten with the water, and finish the same as a plain omelet. OMELETS 75 Omelet with Cheese Beat six eggs until they are thoroughly mixed. Add a half cupful of thick cream, four tablespoonfuls of grated cheese, a salt- spoonful of black pepper and a half teaspoon- ful of salt. Mix and finish the same as plain omelet. Omelet with Fine Herbs Beat six eggs until thoroughly mixed. Add a half cupful of cream, a tablespoonful of finely chopped parsley, a saltspoonful of pepper and a half teaspoonful of salt. Finish the same as a plain omelet. Serve on a heated platter and put over a little thin Span- ish sauce. Spanish Omelet Beat six eggs. Add six tablespoonfuls of water. Add a saltspoonful of pepper, a tablespoonful of finely chopped parsley, a teaspoonful of onion juice. Put six thin slices of bacon in the omelet pan. Cook slowly until all the fat is tried out. Remove the bacon, add a tablespoonful of chopped onion. Cook until the onion is slightly j6 MANY WAYS FOR COOKING EGGS brown, turn in the eggs and finish the same as a plain omelet. Turn onto a heated plat- ter, garnish with red and green peppers, and, if you like, put two tablespoonfuls of stewed tomatoes at each end of the omelet. Omelet Jardiniere Chop sufficient chives to make a table- spoonful. Add a tablespoonful of parsley, a tablespoonful of finely chopped onion, and, if you have it, a little of the green tops of cel- ery. Mix this with six eggs, add six table- spoonfuls of water and beat. Make the same as a plain omelet. Omelet with Fresh Mushrooms This is one of the most delicious of all the luncheon dishes. Put two tablespoonfuls of butter, a pound of mushrooms, sliced, a half cup of milk and a teaspoonful of salt into a saucepan. Cover and cook slowly for twenty minutes. Make two six-egg omelets. Turn them, side by side, on a large heated platter, pour over the fresh mushrooms and serve at once. OMELETS 7 7 Omelet O'Brien Put two tablespoonfuls of butter in a saucepan with four tablespoonfuls of chop- ped onion. Cook until the onion is tender. Then add four chopped Spanish peppers, two tablespoonfuls of thick tomato, or one whole raw tomato cut into bits, four sliced cooked okra, a teaspoonful of salt, a dash of pepper. Let these cook twenty minutes. Make a six- egg* plain omelet, using bacon fat instead of butter for the cooking. Remove the slices of bacon before they are too hard, as they must be used for a garnish. Turn the om- elet onto a heated platter, pour around it the pepper mixture, garnish with the bacon, and send to the table. Canned mushrooms may be added, if desired. Omelet with Potatoes 4 eggs i cupful of mashed potatoes 2 level tablespoonfuls of butter i tablespoonful of chopped parsley i level teaspoonful of salt i saltspoonful of pepper Beat the eggs, without separating, until thoroughly mixed; add them gradually to y8 MANY WAYS FOR COOKING EGGS the mashed potato, beating all the while ; add the salt and pepper. Put the butter into a good-sized saute or omelet pan; when hot, turn the ingredients into the pan, and smooth it down with a pallet knife. Let this cook slowly until nicely browned; fold it over as you would a plain omelet, and turn onto a heated dish. The parsley may be sprinkled over the top, or added to the mixture. SWEET OMELETS Omelet a la Washington Put three eggs into a bowl, and three into another bowl. Add three tablespoonfuls of water to each, and beat. Have two omelet pans, in which you have melted butter. Grate an apple into one bowl, and into the other put a little salt and pepper. Stand two table- spoonfuls of jelly in a dish over hot water while you cook the omelets. Proceed as for plain omelet. The one to which you have added the apple, turn out on a plate. Be- fore folding the other, put in the center the softened currant jelly, then fold it and turn it out by the side of the other omelet. Dust both with powdered sugar, and send at once to the table. Serve a portion of each. Omelet with Rum Make a plain omelet with six eggs, turn it on a heated platter. Dust it with pow- dered sugar, and score it across the top with 80 MANY WAYS FOR COOKING EGGS a red-hot poker. Dip four lumps of sugar into Jamaica rum and put them on the plat- ter. Put over the omelet four tablespoonfuls of rum; touch a lighted match to the rum, and carry the omelet to the table, burning. Baste it with the burning rum until the alco- hol is entirely burned off. Swiss Souffle Allow one egg to each person. Have everything in readiness. The maraschino cherries must be drained free from the liquor. Separate the eggs. Beat the whites until they are stiff. Add a level tablespoonful of powdered sugar to each white, and beat until dry and glossy. Add the yolks of three eggs. Mix quickly. Add the grated rind of one lemon and a tablespoonful of lemon juice. Heap this into individual dishes. Make a tiny little hole in the center and put in a maraschino cherry, leaving the hole large enough to hold a tablespoonful of the liquor when the omelet is ready to serve; dust it with powdered sugar, bake in a quick oven about three minutes, take it from the oven, pour in the maraschino juice and send at SWEET OMELETS 8 1 once to the table. These will fall if baked too much, but when well made and served quickly, is one of the daintiest of desserts. Omelet a la Duchesse This is a sweet baked omelet, and is served the same as one would serve an omelet souffle. 6 eggs l / 2 cupful of water y 2 a lemon's yellow rind, grated y 2 cupful of thick cream y 2 cupful of granulated sugar i teaspoonful of vanilla or orange flower water i small bit of cinnamon Put the sugar, water, cinnamon and lemon rind over the fire, boil until it spins a thread and stand aside to cool. Separate the eggs; beat the yolks until creamy, and add the cream, then the strained syrup. Add the vanilla, and when cool fold in the well-beaten whites. Turn at once into a shallow silver or granite dish, dust thickly with powdered sugar and bake in a quick ovtn until brown. 82 MANY WAYS FOR COOKING EGGS Omelet Souffle This is, perhaps, one of the most difficult of all dishes to make. When, however, you have accomplished the art, you have one of the most satisfactory desserts. Like the pre- ceding recipe, it must be made at the last moment and sent from the oven directly to the table. The eggs must be beaten to just the right point and the oven must be very hot. Get everything in readiness before beginning to make the souffle. Select a bowl, perfectly clean, and ar- range the star tube and pastry bag, if you are going to use one. If not, get out a baking dish. Sift six tablespoonfuls of powdered sugar. Separate six eggs. Put three of the yolks aside (as you will only use three), and beat the other three until creamy. Beat the whites until they are very stiff but not dry or broken. Now add three tablespoonfuls of the sifted powdered sugar. Beat for fully ten minutes. Then add the beaten yolks, the grated rind of a lemon and at the last a ta- blespoonful of lemon juice. Mix carefully and quickly, but thoroughly. Put four or five tablespoonfuls of this in the bottom of a platter, or baking dish. Put the remaining SWEET OMELETS 83 quantity quickly in the pastry bag, and press it out into roses. It is easier to make it in small rosettes all over the foundation. Dust quickly with the remaining three tablespoon- fuls of sugar. Bake in a quick oven until golden brown. This will take about five minutes. Serve immediately. To be just right, this must be hot to the very center, crisp on top, moist underneath. If baked too long, the moment the top is touched it will fall, becoming stringy and unpalatable. Omelet souffles are frequently flavored with rum, which must be mixed with the sugar. Sometimes they are sprayed with sherry just as they are taken from the oven. They may be built up into different forms, and garnished with candied or maraschino cherries, or chopped nuts. ADDITIONAL RECIPES ADDITIONAL RECIPES ADDITIONAL RECIPES ADDITIONAL RECIPES ADDITIONAL RECIPES ADDITIONAL RECIPES ADDITIONAL RECIPES ADDITIONAL RECIPES ADDITIONAL RECIPES ADDITIONAL RECIPES ADDITIONAL RECIPES ADDITIONAL RECIPES ADDITIONAL RECIPES ADDITIONAL RECIPES ADDITIONAL RECIPES INDEX Anchovy Sauce, 6 Asparagus Tips, Eggs Scrambled with, 69 Omelet with, 71 Balls, Egg, 57 Beauregard Eggs, 48 Bechamel Sauce, 7 Beef, Chipped, Scrambled Eggs with, "6 Benedict Eggs, 46 Bernaise Eggs, 45 Birds' Nests, 28 Brouilli Eggs, 55 Brown Butter Sauce, 8 Buckingham Eggs, 37 Butter, English Drawn, 6 Nut Brown, Eggs with, 24 Sauce, Brown, 8 Cheese, Omelet with, 75 Chestnuts, Eggs with, 40 Chipped Beef, Scramb'd Eggs with, 66 Chops, Egg, 65 Cooking of Eggs, 12 Coquelicot Eggs, 25 Courtland Eggs, 32 Cream or White Sauce, 8 Creole Eggs, 47 Croquettes, Egg, 64 Crumbing and Egging, 15 Curried Eggs, 48 Curry Sauce, 10 De Lesseps Eggs, 17 Deviled Egg Salad, 57 Eggs, 51 Egg Balls, 57 Chops, 65 Croquettes, 64 Earci, 56 Flip, 69 Pudding, 29 Salad, Deviled, 57 Timbales, 24 Egging and Crumbing, 15 Eggs a l'Aurore, 52 l'lmperatrice, 39 «**•* a la Bennett, 54 Bonne Femme, 30 Bourbon, 44 Dauphin, 53 Finnois, 38 Gretna, 38 Hyde, 61 Livingstone, 41 Martin, 21 Paysanne, 19 Polonaise, 60 Regence, 40 Reine, 17 Rorer, 46 Russe, 63 •-» Suisse, 23 — Trinidad, 19 ) Tripe, 51 Valencienne, 22 Vinaigrette, 62 Windsor, 36 au Gratin, 50 Miroir, 18 Baked in Tomato Sauce, 21 Beauregard, 48 Benedict, 46 Bernaise, 45 Brouilli, 55 Buckingham, 37 Cooking of, 12 Coquelicot, 25 IOO MANY WAYS FOR COOKING EGGS Eggs, Courtland, 32 Creole, 47 Curried, 48 de Lesseps, 17 Deviled, 51 en Cocotte, 26 Marinade, 59 Panade, 28 Fillets of, 23 Hard, Japanese, 58 Hungarian, 34 Japanese, 35 Jefferson, 49 Lafayette, 49 *■* Lakme, 34 Louisiana, 33 Lyonnaise, 63 Malikoff, 35 Mexicana, 16 Meyerbeer, 17 Mirabeau, 32 Monte Bello, 43 Mornay, 42 Norwegian, 32 Nova Scotia, 34 on a Plate, 16 Plain Scrambled, 65 Poached, on Fried Tomatoes, 37 Prescourt, 32 "" Richmond, 33 Rossini, 20 Scalloped, 55 Scrambled with Asp'gus Tips, 69 Chipped Beef, 66 Fresh Tomatoes, 68 Lettuce, 66 Rice and Tomato, 68 Shrimps, 67 Shirred, 15 Steamed in the Shell, 27 Suzette. 26 To Hard boil, 47 Poach, 31 Preserve, 14 Virginia, 35 ""** Washington, 50 with Chestnuts, 40 Nut Brown Butter, 24 "**" Zanzibar, 42 English Drawn Butter, 6 Farci, Egg, 56 Fillets of Eggs, 23 Fine Herbs, Omelet with, 75 Flip, Egg, 69 Fresh Mushrooms, Omelet with, 76 Fried Tomatoes, Poached Eggs on, 37 Green Peas, Omelet with, 72 Ham, Omelet with, 74 Hard Eggs, Japanese, 58 Havana Omelet, 72 Herbs, Fine, Omelet with, 75 Hollandaise Sauce, Plain, 6 Horseradish Sauce, 7 Hungarian Eggs, 34 Italian Sauce, 10 Japanese Eggs, 35 Hard Eggs, 58 Jardiniere Omelet, 76 Jefferson Eggs, 49 Lafayette Eggs, 49 Lakme Eggs, 34 Louisiana Eggs, 33 Lyonnaise Eggs, 63 Malikoff Eggs, 35 Meyerbeer Eggs, 17 Mexicana Eggs, 16 Mirabeau Eggs, 32 Monte Bello Eggs, 43 Mornay Eggs, 42 Mushrooms, Fresh, Ome-let with, 76 Nests, Birds', 28 Norwegian Eggs, 32 Nova Scotia Eggs, 34 Nut Brown Butter, Eggs with, 24 O'Brien Omelet, 77 Omelet, a la Duchesse, 81 Washington, 79 Havana, 72 Jardiniere, 76 INDEX 101 Omelet, O'Brien, 77 Souffle, 82 Spanish, 75 with Asparagus Tips, 71 Cheese, 75 Fine Herbs, 75 Fresh Mushrooms, ', Green Peas, 72 Ham, 74 Oysters, 73 Potatoes, 77 Rum, 79 Sweetbreads, 74 Tomato Sauce, 73 Tomatoes, 74 Omelets, 70 Sweet, 79 Oysters, Omelet with, 73 P&prika Sauce, 10 Peas, Green, Omelet with, 72 Perigueux Sauce, 9 Plain Sauce Hollandaise, 6 Scrambled Eggs, 05 Plate, Eggs on a, 16 Poached Eggs on Fried Tomatoes, 37 Potatoes, Omelet with, 77 Prescourt Eggs, 32 Pudding, Egg, 29 Rice and Tomato, Eggs Scrambled with, 68 Richmond Eggs, 33 Rossini Eggs, 20 Rum, Omelet with, 79 Salad, Egg, Deviled, 57 Sauce, 5 Anchovy, 6 Bechamel, 7 Brown Butter, S Cream or White, 8 Curry, 10 Hollandaise, Plain, 6 Horseradish, 7 Italian, 10 Sauce, Paprika, 10 Perigueux, 9 Tarragon, 7 Tomato, 9 Eggs Baked in, 21 Omelet with, 73 Scalloped Eggs, 55 Scrambled Eggs, Plain, 65 with Asparagus Tips, 69 Chipped Beef, 66 Fresh Tomatoes, OS Lettuce, 66 Rice and Tomato, 68 Shrimps, 67 Shirred Eggs, 15 Shrimps, Eggs Scrambled with, 67 Souffle Omelet, 82 Swiss, 80 Spanish Omelet, 75 Steamed Eggs, in the Shell, 27 Suzette Eggs, 26 Sweetbreads, Omelet with, 74 Sweet Omelets, 79 Swiss Souffle, 80 Tarragon Sauce, 7 Timbales, Egg, 24 To Hard-boil Eggs, 47 Tomato and Rice, Eggs Scrambled with, 68 Sauce, 9 Eggs Baked in, 21 Omelet with, 73 Tomatoes, Fresh, Scrambled Eggs with, 68 Fried, Poached Eggs on, 37 Omelet with, 74 To Poach Eggs, 31 Preserve Eggs, 14 Virginia Eggs, 35 Washington Eggs, 50 White or Cream Sauce, 8 Zanzibar Eggs, 42 SOME OTHER BOOKS Published by Arnold and Company Mrs. Rorer's NEW Cook Book A big book of 731 pages, abundantly illustrated. Its bigness is no criterion of its goodness. The fact that it is the best work of the best years of Mrs. Rorer's life; that it is a complete new book telling of the things one needs to know about cooking, living, health, and the easiest and best way of housekeeping— these are what make for goodness, and place this book far in advance of any other of a like nature. The New Cook Book covers all departments of cookery. A masterly exposition of each subject is given, followed by recipes for the proper preparation, cooking and serving of the various kinds of foods. There are over 1500 recipes in the book. The illustrations are an important feature. One set of pictures shows the proper dressing of the table during a course dinner. Then there is a complete set showing the method of carving meats, poultry, game, etc.; and many others illustrating special features of the book. Large 12mo, 731 pages, profusely and beautifully illustrated; bound in cloth, $2.00 net; by mail, $2.20 Mrs. Rorer's Philadelphia Cook Book This is the standard book of Mrs. Rorer's that has been before the public for a number of years. It has no connection with Mrs. Rorer's New Cook Book. Each book is independent of the other, and the posses- sion of one forms no reason for doing without the other. The Philadelphia Cook Book is full of good things, and, like all of Mrs. Rorer's works, is eminently prac- tical. It is a standard of excellence, in that it is full of the brightest things in cookery; the recipes are absolutely reliable, and the general instructions to housekeepers of the most helpful and necessary character. Nearly all cook books assume some knowledge and experience on the part of those who use them, but Mrs. Rorer makes her explanations so clear, and gives such definite directions, as to quantities, that the beginner has no difficulty in successfully accomplishing all the book calls for. Then there are frequent hints as to the proper use of left-overs, how to market, and, in many ways, information is given that is alike useful to the experienced cook as to the tyro in matters culinary. The book is full of choice recipes, every one of which has been successfully tested by Mrs. Rorer and found to come out right. This alone is of incalculable benefit and ought to commend the book to the favorable consideration of every housekeeper. The use of this book in the home means better health, better living, economy in the use of food, and a consequent saving in dollars and cents. 12mo, nearly 600 pages, with portrait of author; bound in cloth, $1.00 net; by mail, $1.15 Mrs. Rorer's Vegetable Cookery and Meat Substitutes This book has a twofold object: i. To show the value of vegetables in their relation to diet and health, how to prepare, cook and serve them, what to eat under certain conditions of health, and thus have them perform their proper work. 2. To give to the prudent housewife a knowledge of combinations of foods in the shape of toothsome recipes to take the place of meat, or as we call them — Meat Substitutes. It goes without saying that we all know too little about the value of vegetables as food. We eat them because they are palatable, not realizing their immense importance as body builders. Here they are classified, and thus made to give us a right idea of their use. Then as to Meat Substitutes. It is not necessary to be a vegetarian to desire a change from a meat diet. There are health reasons often demanding abstention from meats ; or economy may be an impelling motive ; or a desire for change and variety in the daily bill of fare may be warrant enough. However we look at it here is the wonder book to point the way to better and healthier living. There is an abundance of the choicest and most palatable recipes, and they are given in such a manner, that if the directions are followed, the results are sure. You cannot make mistakes. 12mo, cloth, $1.50 net ; by mail, $1.65 Mrs. Rorer's Every Day Menu Book In the course of her teaching and editorial work, there have come to Mrs. Rorer frequent requests for a book that will provide a daily bill of fare, one that will be at once rational, its directions easy of accom- plishment, and give an excellent variety. Hence this Menu Book. It contains a menu for every meal in the year, systematically arranged by months and days ; menus for special occasions, such as holidays, weddings, luncheons, teas, etc. ; illustrations of decorated tables for various social events, with appropriate menus; menus arranged for the seasons both as to food and decorations; a department of menus without meats. A fine volume that ought to commend itself to every housekeeper. 12mo, 300 pages, handsomely illustrated; bound in cloth $1.50 net; by mail, $1.65 Mrs. Rorer's Cakes, Icings and Fillings Every one is interested in the cake problem. There is possibly no item in the home bill of fare on which a woman prides herself as the ability to make a good cake. But how to add variety to the goodness ? Here's the book to help. Contains a large number of enticing and valuable recipes for cakes of all sorts and condi- tions. Some need filling, some need icing — well, here you have all the necessary information. Best of all, there is no fear as to results. Follow the directions and your cake is bound to come out right. 12mo, cloth, 50 cents net; by mail, 55 cents Mrs. Rorer's Canning and Preserving The only book on the subject worth the name. In it Mrs. Rorer discusses at length the canning and pre- serving of fruits and vegetables, with the kindred subjects of marmalades, butters, fruit jellies and syrups, drying and pickling. The recipes are clearly and simply given. In the new edition now presented, the author has brought the book up to date, and has included many new, rare and original recipes that have been accumulating since the book was first introduced. It has always been a favorite book with the public, and now it will be doubly welcome. New Edition: revised and rewritten, with the addition of much new matter 12mo, cloth, 75 cents net; by mail, 80 cents Mrs. Rorer's My Best 250 Recipes It would be strange indeed if, out of the multitude of recipes Mrs. Rorer has invented and used during her long career as a teacher, writer and lecturer, she did not have some that appealed to her more strongly than others. She has gathered these together, classi- fying them under their different heads. There are Best 20 Soups; Best 20 Fish Recipes; Best 20 Meats; Best 20 Salads; Best 20 Desserts; Best 20 Sauces, Vegeta- bles, Fruit Preserves, Luncheon Dishes, Ices, Summer Recipes, Left Overs, Game and Poultry, Breads and Biscuits, etc. 12mo, cloth, 75 cents net; by mail, 80 cents Mrs, Rorer's New Salads For Dinners, Luncheons, Suppers and Receptions. With a group of Odd Salads and some Ceylon Salads. A salad made from a succulent green vegetable and French dressing, should be seen on the dinner table in every well-regulated household three hundred and sixty-five times a year. These green vegetables contain the salts necessary to the well being of our blood ; the oil is an easily-digested form of fatty matter ; the lemon juice gives us sufficient acid; therefore simple salads are exceedingly wholesome. During the summer, the dinner salad may be com- posed of any well-cooked green vegetable, served with a French dressing; string beans, cauliflower, a mixture of peas, turnips, carrots and new beets, boiled radishes, cucumbers, tomatoes, uncooked cabbage, and cooked spinach. In the winter serve celery, lettuce, endive and chicory. New Edition : revised and rewritten, with the addition of much new matter 12mo, cloth, 75 cents net; by mail, 80 cents Mrs. Rorer's Dainties Possibly no part of the daily bill of fare so taxes the ingenuity of the housewife as the dessert, that final touch to the meal that lingers in the palate like a bene- diction. We tire of constant repetitions of familiar things. We want variety. Why not have it when there are so many ways and means of gratifying our tastes. Mrs. Rorer has given here a number of choice things covering quite a range of possibilities. New Edition: revised and rewritten, with the addition of much new matter 12mo, cloth, 75 cents net; by mail, 80 cents Mrs. Rorer's Many Ways for Cooking Eggs Did you ever reflect what an important part eggs play in our domestic economy ? When from any reason other things fail, the perplexed housewife knows she can do something to tide over her difficulties by the use of eggs. But how many know the great possibilities that lie in an egg — the very many ways of cooking and preparing them for the table? To many, boiled, fried, poached and scrambled form the limit of their knowl- edge. But get this book and you'll be surprised at the feast in store for you. You'll also find recipes for delectable Egg Sauces. 12mo, cloth, 50 cents net ; by mail, 55 cents Mrs. Rorer's Made-Over Dishes How to transform the left overs into palatable and wholesome dishes. With many new and valuable recipes. We quote from the author's introduction : "Economical marketing does not mean the purchase of inferior articles at a cheap price, but of a small quantity of the best materials found in the market; these materials to be wisely and economically used. Small quantity and no waste, just enough and not a piece too much, is a good rule to remember. In roasts and steaks, however, there will be, in spite of careful buying, bits left over, that if economically used, may be converted into palatable, sightly and wholesome dishes for the next day's lunch or supper. 12mo, cloth, 50 cents net; by mail, 55 cents Mrs. Rorer's How to Use a Chafing Dish Of all the useful and dependable articles of food, commend us to the Sandwich. Nothing in the whole range of foods presents such a wonderful opportunity for variety. The sandwich is the handy thing for suppers, teas, social calls, school lunch baskets, picnics — but where can you not use it to advantage and enjoy- ment? In this book Mrs. Rorer has given a lot of new, original recipes, with some very odd ones. She has drawn upon her wonderful knowledge and inventive faculty and the result is a bewildering array of delect- able sandwiches. New Edition : revised and rewritten, with the addition of much new matter 12mo, cloth, 50 cents net ; by mail, 55 cents Mrs. Rorer's Sandwiches It is wonderful the amount of pleasure and satis- faction that can be had with a Chafing Dish. Few people know how to use one successfully, although the art is easily acquired. This book, for instance, gives the proper directions for making hosts of good things, and if they are followed implicitly, the most inexperi- enced person can be sure of results. It is a handy thing in an emergency, and it forms a delightful adjunct to a supper or dinner. Guests are always interested in watching the evolution of some delectable dish, and the head of the table has a chance to show his or her skill. New Edition : revised and rewritten, with the addition of much new matter 12mo, cloth, 50 cents net ; by mail, 55 cents Mrs. Rorer's Hot Weather Dishes Its name tells the whole story. It is the only book of the kind published. Hot weather seems to suspend the inventive faculty of even the best housekeepers, and at a season when the appetite needs every help and encouragement, this book will be found of the greatest use. 12mo, cloth, 50 cents net ; by mail, 55 cents Mrs. Rorer's Home Candy Making A veritable book of sweets, full of choice recipes, with complete instructions for making the many deli- cacies that delight both young and old. It is the result of careful practice in teaching beginners how to make attractive and wholesome varieties of home-made candies. The excellence of the recipes consists in their simplicity and faithfulness to details. 12mo, cloth, 50 cents net; by mail, 55 cents Mrs. Rorer's Bread and Bread-Making The object of this book is two-fold. First, to give in a concise and easily-managed form a set of recipes used in every household every day. Secondly, to point out the reasons why failures so often occur, even with perfect recipes, and how to guard against them. 12mo, cloth, 50 cents net ; by mail, 55 cents Mrs. Rorer's Quick Soups New Ways for Oysters These two books were written in response to requests for information on the subjects. Designed to meet the special wants of a numerous class of house- keepers who are given to entertaining, and are so often at loss to know what and how to prepare for their guests. The housekeeper will find them very handy 24mo, cloth, 25 cents net ; by mail, 30 cents Household Accounts A simple method of recording the daily expenses of the family. The book contains ruled pages, syste- matically and simply divided into spaces in which are kept the purchases for each day of milk, butter, eggs, meat, groceries, vegetables, etc. The daily expenses total up for the months, and the months for the year. There are other forms for recording expenses of help, light, heat and general household expenditures in table and bed linens, china and kitchen utensils, etc. Manilla boards, 25 cents net ; by mail 30 cents Cakes, Cake Decorations and Desserts By Charles H. King. The author tells his meth- ods in his own practical way, and gives abundant recipes. The book is illustrated by engravings of numerous decorated pieces, and has a silhouette chart 12mo, cloth, $1.00 net ; by mail, $1.15 Mf 289 \* v^* .£* n •^ W v.^ .vaSftfc V./ •*»* ^ WERT BOOKBINDING Crantvilte. Pa Sept -Oct 1988 W«>* Quality Sou" , , V "•To