This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
The fresher laid the eggs are, the better. Put them in boiling water; if you like the white set, about two minutes' boiling is enough. A new-laid egg will take three minutes, if you wish the yolk set. To boil hard, for salads or made dishes, will take ten minutes.
1 tablespoonful of flour
1 slice of onion
Boil the eggs for fifteen minutes. Remove the shells, take out the yolks, being careful not to break them; cut the whites and the mushrooms into dice. Put the butter on to melt, add the flour, mix until smooth; add the stock and cream, stir continually until it boils; add the salt and pepper, the whites of the eggs, and the mushrooms, stir over the fire until it comes again to a boil, throw in the yolks and let it stand over the tea kettle for one or two minutes until the yolks are heated. Serve in a small shallow dish.
1 tablespoonful of flour 1/2 teaspoonful of salt
1 tablespoonful of butter 1/2 pint of milk Pepper to taste
Boil the eggs fifteen minutes, remove the shells, and cut them in halves crosswise. Slice a little bit off the bottom to make them stand. Put the butter in a frying-pan to melt, then add the flour, mix until smooth, add the milk and stir continually until it boils, add the salt and pepper. Stand the eggs on a heated platter, pour the sauce over and around them. Serve very hot.
Cover the eggs with warm water, and boil fifteen minutes, then throw them into cold water for half an hour; this prevents the whites from turning dark. Remove the shells, and cut the eggs in halves lengthwise. Take out the yolks carefully without breaking the whites. Rub the yolks to a smooth paste with the mustard and oil, then add the ham or tongue finely chopped, the salt and pepper, and mix thoroughly. Fill the hollowed whites with this mixture, and serve on a bed of water-cress or salad.
For picnics or garden parties, put the two corresponding halves together and press them closely. Cut white tissue paper into pieces six inches square, fringe the opposite sides, roll one egg in each paper, twist the fringed ends same as the candied secrets. Serve on a napkin, in a pretty little basket, garnished with smilax or myrtle.
2 heaping tablespoonfuls of Parmesan 1/4 teaspoonful of salt 1 dash of cayenne
Beat the eggs with a fork until light, add the salt, pepper and Parmesan. Put a tablespoonful of butter in a frying-pan; when hot, turn in the eggs, and stir until thoroughly cooked and smooth. Serve on squares of buttered toast.
Cut a nice piece of bacon into squares, put these in a frying-pan, and set over a gentle fire, that they may lose their fat. When as much as will freely come out is melted from them, lay them on a warm dish. Break the eggs gently into a saucer, and then slide them into the fat. Fry gently until the yolk is set. Take out with a slice, place on the warm dish, and garnish with the bacon.