Take four whites of eggs, fry in butter, and serve.
Cut some small carrots, turnips, onions or any other vegetables, such as Jerusalem artichokes, celery, leeks, etc., and cook them till very tender. Poach four whites of eggs, and have ready a cheese sauce. Put the vegetables in a hot dish, and lay on whites of egg, and cover with the cheese sauce, with sprinkled parsley on top.
Take as many scallops as required, and put in each a little butter and a tablespoon of cream; then drop in the white of an egg, pepper and salt, and sprinkle a few bread crumbs and chopped parsley on the top. Put into the oven for five minutes.
Another way is to put the white in the scallop shell as before, and cover with grated cheese and pepper, and cook five minutes.
1/4 cup butter 1/4 cup of flour 1/4 cup cornstarch
4 whites of eggs
3/4 cup grated cheese
2 cups milk
Melt the butter, cook the cornstarch thoroughly, and then the flour in the butter; add the milk gradually; cook three minutes, stirring constantly; add the whites and one-half cup of the cheese. Pour into a buttered shallow pan, and cool. Cut into squares; place them on a platter a little distance apart; sprinkle with remaining cheese, and brown in the oven.
2 tablespoons of butter
3 tablespoons flour
1/2 cup milk - scalded
A speck of cayenne 1/4 cup grated cheese 3 whites of eggs
1/2 teaspoon salt
Melt the butter; add the flour, and when well mixed, add gradually the scalded milk. Then add salt, cayenne and cheese. Remove from the fire. Cool the mixture, and fold into it the whites of the eggs, beaten until stiff. Pour into a buttered baking dish, and cook twenty minutes in a slow oven. Serve at once. Souffles must go directly to the table as they fall quickly when removed from the heat.
2 whites of eggs 2/3 cup thin cream 1 cup grated cheese
1/2 cup Swiss cheese cut into small pieces Salt, cayenne pepper and nutmeg
Add the eggs to the cream, and beat slightly, then add the cheese and seasoning. Bake fifteen minutes in a hot oven in patty tins lined with puff paste.
2 ounces of cheese
1/2 gill milk
1 ounce of butter
4 whites of eggs
4 fingers buttered toast
Melt the butter and cheese in a saucepan; do not let it cook. Add the whites of egg, seasoning and milk. Stir until it thickens, pour on hot toast, and serve at once.
Take fair-sized tomatoes, cut off the tops, and scoop out some of the pulp, which carefully put on one side. Put a little pepper and salt, and a bit of butter in the cavity, and then drop in a white of egg. Put in a greased dish, and bake for ten minutes. The scooped out pulp should be served as sauce around the tomatoes, after being seasoned and heated with some butter. Can either be served on rounds of toast or in the pie dish.