Curried Eggs

Boil six eggs twenty minutes. Remove the shells and cut into halves or slices. Fry one teaspoon-ful of chopped onion in one tablespoonful of butter, being careful not to burn it; add one heaping tablespoonful of flour or one even tablespoonful of cornstarch mixed with half a tablespoonful of curry powder. Pour on slowly one cup and a half of white stock or milk or cream; add salt and pepper to taste. Simmer till the onions are soft. Add the eggs, and when warmed through serve in a shallow dish; or arrange the eggs on hot toast, and pour the sauce over them; or cover with buttered crumbs and bake till the crumbs are brown.

Egg Vermicelli

Boil three eggs twenty minutes. Separate the yolks and chop the whites fine. Toast four slices of bread; cut half into small squares and half into points or triangles. Make one cup of thin white sauce with one cup of cream or milk, one teaspoonful of butter, one heaping teaspoonful of flour, half a teaspoonful of salt, and half a saltspoonful of pepper. Stir the whites into the sauce, and when hot pour it over the squares of toast. Rub the yolks through a fine strainer over the whole, and garnish with a border of toast points and a bit of parsley in the centre.

Or cut the bread into rounds before toasting. Pour the white sauce on the hot platter, and put the rounds of toast on the sauce some distance apart. Put a little of the chopped white on each slice, pile it high on the edge, rub the yolks through a fine strainer over the centre, and lay small sprigs of fine parsley between the toast.

Stuffed Eggs

Boil six eggs twenty minutes. Remove the shells and cut carefully lengthwise. Remove the yolks, and put the two whites of each egg together, that they may not become mixed. Mash the yolks, and add one teaspoonful of soft butter, a few drops of onion juice, and half the quantity of potted or devilled ham or tongue. Or, if minced chicken, lamb, or veal be used, season to taste with salt, pepper, mustard, and cayenne or chopped parsley. Fill the whites with the mixture, smooth them, and press the two halves together, being careful to fit them just as they were cut. Spread the remainder of the yolk mixture on a shallow dish and place the eggs on it. Cover with a thin white sauce, or any chicken or veal gravy; sprinkle buttered crumbs over the whole, and bake till the crumbs are a delicate brown.

Fig. 13. Stuffed Eggs garnished with Parsley.

Fig. 13. Stuffed Eggs garnished with Parsley.

No. 2. - After the eggs are filled with the mixture and put together as above, roll each egg in fine bread crumbs and beaten egg and in crumbs again, then repeat the process, and fry in smoking hot fat. Drain, and serve hot with tomato sauce or garnished with parsley.

Scotch Eggs

One cup of lean cooked ham chopped very fine; six hard-boiled eggs. Cook one third of a cup of stale bread crumbs in one third of a cup of milk to a smooth paste. Mix it with the ham; add half a teaspoonful of mixed mustard, half a saltspoonful of cayenne, and one raw egg. Mix well, remove the shells from the eggs, and cover with the mixture. Fry in hot fat two minutes. Drain, and serve hot or cold, for lunch or picnics. Cut them into halves lengthwise, and arrange each half on a bed of fine parsley. The contrast between the green, red, white, and yellow gives a very pretty effect.

No. 2.- Boil six eggs twenty minutes. Make a forcemeat with one cup of any kind of cold meat finely chopped, half a cup of soft bread crumbs cooked to a paste, in one third of a cup of milk and one raw egg, beaten light, using just enough of the egg to unite the mixture, being careful not to have it too soft.

If chicken be used, season with chopped parsley and a pinch of herbs; season ham with mustard and cayenne; veal, with lemon juice or horseradish; and salmon, with lemon and cayenne.

Divide the eggs crosswise or lengthwise, or leave them whole. Cover each half or whole egg thickly with the force-meat, and place them on a buttered tin pan and bake in a hot oven till slightly browned. Arrange on a hot platter with a white sauce poured around (not over) them.

Scalloped Eggs

Boil six eggs twenty minutes. Make one pint of white sauce with stock and cream or milk, and season to taste. Moisten one cup of fine cracker crumbs in one fourth of a cup of melted butter or cream. Chop fine one cup of ham, tongue, poultry, or fish. Remove the yolks of the eggs, and chop the whites fine. Put a layer of buttered crumbs in a buttered scallop dish, then a layer of chopped whites, white sauce, minced meat, yolks rubbed through a fine strainer, and so on, until the material is all used, having the buttered crumbs on the top. Bake till the crumbs are brown.

Egg Balls In Baskets

Boil three eggs twenty minutes. Remove the shells, cut off a thin slice at each end, that the eggs may stand upright, and cut in halves crosswise. Remove the yolks, and stand the cups or baskets thus made around the edge of a platter. Rub the yolks to a smooth paste; add an equal amount of cooked ham or tongue, chopped fine, one tablespoonful of melted butter, salt, pepper, and mustard to taste. Make into balls the size of the original yolks, and fill the cups. Make one cup of white sauce, with cream or milk and white stock, seasoned with salt and pepper. Pour it in the centre of the eggs. Set the platter in the oven a few minutes, and when ready to serve put a tiny bit of parsley on each ball.

In place of the meat, you may use, if you prefer, two tablespoonfuls of grated cheese, a speck of cayenne pepper, and moisten with vinegar and olive oil.