Panned Eggs

Make a minced meat of chopped ham, fine bread crumbs, pepper, salt, and some melted butter. Moisten with milk to a soft paste, and half fill some patty-pans with the mixture. Break an egg carefully upon the top of each. Dust with pepper and salt, and sprinkle some finely-powdered cracker over all. Set in the oven and bake about 8 minutes.

Eat hot.

Scalloped Eggs

Prepare a cup of thick drawn-butter gravy, and a dozen hard-boiled eggs. Butter a pudding-dish and place in it a layer of fine bread crumbs moistened with milk or broth. Add 2 beaten eggs to the drawn butter. Cut the boiled eggs in slices, dip each slice in gravy and place in layers upon the bread crumbs. Sprinkle these with cold meat or fowl minced fine. Repeat the layers and put over all a covering of sifted bread crumbs. Heat well through in a moderate oven.

Curried Eggs

Boil 6 eggs hard. Set aside to cool. Mix in a saucepan 2 tablespoons butter and 1 of curry powder, over a moderate fire. Put in a couple of chopped onions and fry soft. Add a cup or more of broth or rich gravy and simmer till the onion is reduced to pulp. Add to this a cup of cream, mixed smoothly with a tablespoon of flour. Let boil up and add to it the eggs cut in slices. Heat through and serve very hot.

Egg Chowder

Fry the pork, cook onions, potatoes, etc., just the same as for fish chowder. After everything is done, just before you take it off, break in as many eggs as there are persons to eat, and let it boil up sufficiently to cook them through. I think those who try it will like it, and no danger of choking children with bones.

Stuffed Eggs

Boil eggs hard. Cut a piece from one end and take out the yolk. Chop some ham or veal very fine, season it with salt and pepper, mix it with part of the yolk made smooth, and fill the egg with it. Replace the cut white part. A very palatable picnic dish. Boneless sardine with the skin removed and minced very fine, is a good stuffing.

Pickled Eggs

Boil eggs very hard and remove the shell. Take I teaspoon each of cinnamon, allspice, and mace, put in a little muslin bag in cold water, boil well, and if it boils away, add enough to make 1/2 pint when the spices are taken out. Add I pint of strong vinegar, pour over the eggs. If you want them colored, put in some beet juice.

Plain Omelet

4 eggs. 1/2 cup milk. 1 teaspoon flour. Beat the flour with a little of the milk, and fill the cup with milk till half full. Then put this mixture and the four eggs together, just sufficiently to break the yolks, but not to beat them. Pour this into a hot and well-buttered frying-pan and cover it. When it begins to cook, roll it over and over like a jelly-roll, and as soon as cooked, turn it out on a hot platter with as little handling as possible.

Omelet Souffle

Beat the yolks of 6 eggs light, add 1/2 teaspoon of lemon juice, a bit of grated peel, some nutmeg, and 1/2 teaspoon of sugar. Beat well and add lightly 5 tablespoons of cream. Butter the omelet pan, heat, pour in the mixture, and stir in lightly with a fork the well-beaten whites. Cook 5 or 6 minutes in a quick oven. Turn upside down or a hot plate and serve instantly.

Note

If possible, keep one pan for omelets alone.

Omelet Saccharine

To the yolks of 6 eggs add a tablespoon of powdered sugar, and a teaspoon or more of some agreeable essence. Mix and add carefully to the well-beaten whites. Pour into a hot, buttered frying-pan. As it cooks at the edges, lift it with a fork and toss to the center. Take up on a hot dish, and dust with powdered sugar.

Omelet Celestine

Miss Juliet Corson.

The same as saccharine, by adding 2 spoons of currant jelly before taking up.

Egg And Orange Omelet

Three eggs, a teaspoon of orange juice, and a teaspoon of grated rind of orange. Beat the yolks and whites separately, then add them carefully together and proceed as for plain omelet.