Put the eggs in boiling water and let boil for three minutes. Take them from the fire, and let stand in the water one minute to set the whites. Another way is to put the eggs into cold water, and leave them over the fire until the water boils, when the whites will be set.
Take eight eggs, two ounces of butter, two small Spanish onions, six tomatoes, one-half teacupful of bread-crumbs, one-half pint of stock. Boil the eggs ten minutes, cut them into slices, chop the onions and tomatoes, season with pepper and salt, and fry them with the crumbs in the butter. Add the stock and stir for ten minutes after it boils. Place the slices of eggs in the liquid and warm them through. Mrs. Charlotte May.
Cut two dozen stalks into inch pieces, using care in removing all the hard part; boil until tender in salted water, drain and put into a baking-dish; pour over them one cupful of drawn butter, break six eggs on the top, put a piece of butter on each one, and a light sprinkle of salt and pepper, put in a quick oven and cook until the eggs are firm; serve at once.
Mrs. Alice Heaton.
Cut in two, crosswise, one dozen hard-boiled eggs. Remove the yolks carefully, mash them very fine and season sparely with mustard, vinegar, salt, pepper and a tablespoonful of melted butter. Chicken minced very fine may be added if desired. Be sure that the mixture is sufficiently moist and that it is not "lumpy." Fill the spaces in the whites of the eggs with the spiced yolks; smooth it even with top; sprinkle with chopped parsley; garnish with the same and serve cold. Excellent dish for picnic. Jane Bradley.
Butter the required number of cups, break an egg or two, as desired, into each one, salt to taste, then cover and place over the fire in a pan of boiling water. Let water boil until the eggs are sufficiently cooked. Serve in same cup. Teacups will answer the place of regular poachers if one has not the poachers at hand. Mrs. L. H. Roether.
To three well-beaten eggs add one pint of molasses, Orleans or sorghum. Boil until it thickens. Excellent. Harriet Malott.
Mix equal quantities of water and good meat gravy, two tablespoon-fuls of each with a teaspoonful of vinegar and a seasoning of pepper and salt; put it into a stew-pan and stir in gradually two well-beaten yolks of eggs. When it thickens, and before it boils, have ready half a dozen nicely-poached eggs, and pour the sauce over them. Garnish with parsley. It takes ten minutes. Hannah Reynolds.
Have the water in the saucepan boiling hard. Break gently the eggs, one at a time, into it, being very careful not to injure the yolks. With a spoon dip the hot water over them till a skin or crust has formed. Take them out with a skimmer, lay on a flat dish, slightly salting them, and garnish the platter with parsley. Mary A. Wheeler.
Slice and fry Spanish onions in butter, but do not let them brown. Add a little flour, hot milk, chopped parsley, salt, and white pepper, and let the sauce thicken. Cut eggs that have been boiled for ten minutes into quarters, lay them in the sauce, when hot, arrange the eggs neatly in a dish and pour the sauce over them. Aunt Polly.
Beat six eggs, add three tablespoonfuls of cheese and one tablespoonful of butter and mix well together. Warm the mixture in a stew-pan over a gentle fire and stir until it is thick. Serve on buttered toast.
Six eggs, two tablespoonfuls of thick cream or rich gravy, one teacup-ful of cauliflower. Cook the cauliflower till tender; break the eggs into a pan with the cream, season with salt and pepper and place over a gentle fire; add the cauliflower and stir the mixture till it thickens. Serve with sippets of fried bread. Mushrooms, asparagus or other vegetables can be used instead of cauliflower. Mrs. Lettie Holly.
Remove the skin from one dozen tomatoes, medium size, cut them up in a saucepan, add a little butter, pepper and salt; when sufficiently boiled, beat up five or six eggs and just before served turn into the saucepan, with the tomato, and stir one way for two minutes, allowing them time to be well done. Eliza Martin.
Place a very little beef drippings in the pan, get it quite hot; break in the eggs as if for frying. Salt them and set in hot oven a few minutes, when they will be done. Eat with buttered toast. E. Farrar.
A piece of butter the size of a walnut, small onion chopped fine, one pint of tomatoes strained, one-half pound of mild cheese, three eggs, salt, cayenne to suit taste. Place the butter in a pan (after having the water boil to heat the pan), let it melt, add onion and cook until soft. (If one does not care for the onion, only the flavor, it can be removed before adding the tomato.) Now add the tomato, let it come to a boil, add cheese cut fine,stir until it is smooth; now break in the eggs and stir hard until the eggs are done; care should be taken to break the yolk in stirring, or it will result in a hard lump; serve on crackers or buttered toast.