Egg As a Beverage

Beat one egg very light, not separating the yolk and white. Add two or three tablespoons of rich milk, a little nutmeg if preferred, and one tablespoon of sherry wine, or whiskey, but preferably no flavoring at all. There is said to be as much nourishment in one egg taken in this way as there is in one pound of beef.

Egg Cocktail

Make each cocktail separately. Use a few drops of wine or cider vinegar, a tablespoon of lemonjuice, a pinch of horseradish, and a teaspoon of tomato ketchup, mixing all. togetherBeat a perfectly fresh egg and pour it over the mixture. Two or three drops of Tabasco sauce may be added, but it is best not to drive the appetite.

Egg Croquettes

Boil four eggs till they are perfectly hard. Then rub through a fine sieve, add three tablespoons of cream, a dash of pepper, a saltspoon of salt, and stir well all together. Add also a teaspoon of butter. Stir thoroughly and thicken with pulverized cracker stiff enough to form into balls. Make up in little balls, roll each ball in cracker dust and drop into deep, hot fat. When the croquettes are brown, take out with a perforated or wire spoon and drain. Serve with crisp, hot bacon, or cold with a lettuce salad.

Curried Eggs

Wet two large spoons of flour with half a cup of milk which you take from a scant quart. Add half a teaspoon of salt and mix in two teaspoons of curry powder. Put the rest of the scant quart of milk in a flat saucepan over a moderate fire. When it becomes hot stir in your flour and curry mixture and cook till the milk thickens. Carefully break half a dozen eggs so that neither yolk nor white is broken to break them into a saucer is the surest way. Slip the broken eggs into the bubbling milk and let them cook till the white sets. It will take two and a half or three minutes. Carefully remove the eggs with a large spoon or ladle, lay each egg on a piece of golden brown toast, just toasted, pour over the toast enough of the curried milk to soften the toast, and serve at once.

Fried Eggs

Eggs fried in lard are more delicate than those fried in bacon fat. Put just enough lard in a granite fryingpan to keep the eggs from sticking. Break the eggs in a saucer, sprinkle a little salt over each one separately, and when the lard is hot pour them in to cook. Cook slowly over a moderate fire. They should be white on the underside, and not brown, when done. If preferred folded, use a broad knife, and fold them over from both sides when half set, holding with the knife a second to prevent their turning back. Sprinkle no pepper over them. Serve on a hot platter.

Eggs And Onions

Boil six eggs for twenty minutes, then drop in cold water. When cool enough to handle, peel, and slice four and the whites of the other two. Set to fry in a tablespoon of butter or drippings six white onions of average size, sliced. Let the onions fry slowly, keeping in their steam with a tight cover.

When they are browned, salt, and put on a flat hot dish. Lay the sliced eggs over them. Mix the two hardboiled yolks you reserved, mashing with three tablespoons of cream. Mix slowly. Boil up the cream, add a dash of cayenne, pour over the onions and eggs, and serve.

Eggs As Pancakes

Have the griddle used in cooking pancakes and flapjacks heated to a smooth, gentle heat. Rub it with a swab of suet fat or of salt pork, and slip from a saucer one by one the eggs you wish to cook. When the whites of the eggs cook to a golden brown underneath, turn them with a broad knife or pancake turner, and let the white brown on the other side. Sprinkle with salt and serve on a hot dish.

Muffin rings may be oiled and set on the griddle, and the eggs dropped within them are kept from spreading.

Pickled Eggs

First boil the eggs half an hour. Drop them in cold water to cool, remove the shells and put the eggs in an earthen or glass jar. Cover them with hot vinegar. Or if you wish to give them a spiced flavor pour over them vinegar in which peppers, allspice, cardamom seeds, and cloves have been boiled. But the plain pickled eggs are to most tastes the best. Let them stand twentyfour hours before serving.

Poached Eggs

Cook in a utensil that comes for poaching eggs (which keep the shape better), or in a granite saucepan. Break the eggs, one at a time, in a small saucer, and slip them carefully into the poacher. Then set the poacher in a pan of salted water which has come to boil. Boil gently until the eggs are set, which will be about three minutes.

If you poach in a saucepan, salt the water, let it boil, and keep it hot. Break the eggs in a saucer, and slip them carefully in the water. Then set the saucepan forward, and boil gently until done. Take the eggs out with a perforated ladle. Have ready toast that has been browned, buttered, and covered for a short time with a pan so that it will be moist. Lay each egg on a slice of toast. Pour melted butter over the eggs. Serve on separate plates, or all on one dish, very hot.

A Perforated Ladle.

How To Make Scrambled Eggs

Beat six eggs very light. When beaten add about onequarter of an even teaspoon of salt and onethird of a cup of sweet milk. Stir together. Melt butter enough in a granite saucepan to prevent the egg sticking. When hot pour in the eggs. When they are set about the edge and begin to cook, take an iron spoon (it requires a large spoon), slip it under and pile up the egg toward the middle. Never stir the eggs, and break them as little as possible. Cook to look soft on the top, and cook over a very moderate fire. When done, slip a cake turner under the eggs, and slide them into a hot vegetable dish. Serve hot and immediately, as they become heavy by standing.