Take six eggs, two tablespoonfuls of flour, one teacupful of milk, one tablespoonful of butter. Whip the whites of the eggs to a stiff froth; beat the yolks. Mix the flour smooth in a little milk and stir it into the remainder; add it with the butter to the yolks; mix the whites lightly with them. Pour into a well-greased omelet tin, and bake in a moderate oven for fifteen minutes. Sprinkle with powdered sugar and cinnamon, or with grated Parmesan cheese and serve immediately. Mrs. C. O. D.
One-half of a pound of ham or salt pork or bacon should be cut into small dice and fried gently until cooked. Break in six eggs and stir once or twice. When the eggs are sufficiently cooked, place on a dish, and serve very hot. Marian Somers.
Take six eggs, two ounces of butter, one teacupful of thick cream, one tablespoonful of chopped mushrooms, one lamb's sweetbread. Melt the butter in a stew-pan. Chop the sweetbreads and fry them white with the mushrooms in the butter. Beat the eggs, mix with the cream, and pour them into the stew-pan. Stir over a gentle fire until the mixture thickens. Serve with croutons of fried bread. Mrs. May Wharton.
Poach or fry as many eggs as you wish and place them on a flat dish. Pour over them plenty of brown butter sauce. L. P. J.
Melt three tablespoonfuls of butter, stir in a tablespoonful of flour and mix well. Add the yolks of four eggs and one-quarter of a pint of milk and let it simmer for two minutes, stirring all the while; then take it from the fire. Shred four ounces of cheese into thin slices and stir into the mixture; season with salt and pepper. Beat two of the whites of the eggs to a stiff froth and stir them in gently. Fill a shallow tin, sprinkle with bread-crumbs. Break over them the remainder of the butter in small pieces, and bake in a moderate oven for one-half hour.
Mrs. Frances Reed.
Melt a little butter in an omelet pan, sprinkle salt on it and break into it the number of eggs required. Fry these over the fire for two minutes till they are poached, and be careful to turn up the edges to keep them from spreading too far. Before sending them to the table sprinkle pepper over them, and cover them with tomato sauce. Eggs prepared in the same way and sprinkled over with grated cheese, are called moonshine eggs. Mrs. M. A. Burns.
Peel the shells from a dozen hard-boiled eggs and cut each egg in two around the center, cutting off also a little piece from one end so that they can stand on end as did the famous egg which Columbus handled; pulverize the yolks and mix with some finely minced chicken, smoked tongue or lean ham; moistening with a little fresh butter or vinegar and seasoning to the taste with salt, pepper and mustard. Fill with this the empty whites, taking care not to break them; press the two parts together and stand on a platter so that they will have the appearance of eggs that have not been dissected. The filling which remains over and above the capacity of the whites of the eggs to accommodate, may be made into a dressing by adding a little vinegar to it and pouring over the eggs.
E. J. C.
Boil for twenty minutes a teacupful of rice in two quarts of boiling water containing a tablespoonful of salt; drain through a colander and add a tablespoonful of butter; spread the rice thin on a hot platter and place on top of it six dropped eggs. Serve at once, D. A. V.
Cover the bottom of a dish with two ounces of fresh butter and on this scatter grated cheese; drop the eggs upon the cheese without breaking the yolks; season to taste. Pour over the eggs a little cream and sprinkle with about two ounces of grated cheese; set in a moderate oven for about fifteen minutes. M. B. C.
Break the eggs into a warm, buttered spider, being careful to avoid breaking the yolks; add a little salt and butter or cream; as soon as they begin to whiten stir carefully from the bottom until they are cooked as desired. L. S. M.
Heat an earthen pan slowly and melt in it a tablespoonful of butter; add a teaspoonful of salt, a smaller quantity of pepper and a small onion minced very fine; or, instead of the onion, use parsley and sweet herbs or a combination of all together. Drop in the eggs one at a time; do not stir, but let them brown a little; turn carefully and brown on the other side. In Spain and Mexico they are served in the dish in which they are cooked and as hot as possible.
Six eggs, one ounce of butter, one tablespoonful of cream or milk. Butter a deep dish, sprinkle with salt, and break the eggs carefully into it, keeping each separate. Melt the remainder of the butter and while it is hot stir it into the cream. Pour it over the eggs, cover closely, and bake in a moderate oven for ten minutes. B. T. Clifford.