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.
1 pint of vinegar 1/2 teaspoonful of salt
24 whole cloves 1/2 teaspoonful of ground mustard
1/2 teaspoonful of pepper
Boil the eggs fifteen minutes. Take off the shells and stick four cloves into each egg. Put the vinegar on to boil. Rub the mustard, salt, and pepper with a little cold vinegar, to a smooth paste, and add to the vinegar when boiling. Stir over the fire one minute. Put the eggs in a glass fruit jar, pour over them the boiling vinegar, cover, and let stand two weeks.
These are nice to serve as an accompaniment to broiled steak.
Butter the bottom of little egg basins or one large tin dish. Break one egg into each of the basins, being careful not to break the yolk, or six eggs may be broken in the large dish. Sprinkle with salt and pepper, and bake in a quick oven until the yolks are set. Serve in the dish in which they are cooked.
Strictly fresh eggs only are fit to poach. The beauty of a poached egg is for the yolk to be seen blushing through the white, which should be just sufficiently hardened to form a veil for the yolk. Have some fresh boiling water in a stew-pan, break the egg into a saucer, remove the pan from the fire and gently slip the egg into it. Now break another, and so on until the bottom of the pan is covered. Now put it over a moderate fire, and as soon as the water boils the eggs are ready; take them up with a slice, and neatly round off the ragged edges of the whites. Serve on buttered toast.
Break six eggs in a bowl and beat them gently until all the yolks are broken. Put a piece of butter the size of a walnut in a frying-pan and put over the fire to melt; as soon as it is hot, turn in the eggs and stir continually until they are set. Serve immediately.
1 tablespoonful of tongue or ham
1 tablespoonful of melted butter Salt and pepper to taste
Boil the eggs fifteen minutes. Cut them in halves lengthwise, take out the yolks carefully, mash them fine, add the butter, the tongue or ham finely chopped, salt and pepper. Rub together until smooth. Fill the hollowed whites with this, and press the corresponding halves together. Dip them first in egg, then in bread crumbs, then again in egg and again in bread crumbs. Fry in boiling fat. Serve hot with Cream Sauce poured around them. These are delicious but are difficult to make.