Egg Cheese Cakes

Boil half a dozen eggs hard and lay them in cold water for a few minutes, and then peel them. Rub them, with six ounces of butter, through a fine wire-sieve, and mix in four ounces of well-washed and dried currants, two crumbled, stale sponge cakes, one teacupful of moist sugar, and a small quantity of grated nutmeg, moistening with the beaten yolks of two or three eggs and three-quarters of a wineglassful of brandy. Butter some small pattypans, line them with puff paste, trim, fill them with the mixture and bake in a quick oven. When cooked, turn them out of the pans, and serve either hot or cold.

Eggs, Duchess Style

Pour into a saucepan with half a pint of water, four ounces of powdered sugar, a little lemon peel and a small stick of cinnamon, adding half a teaspoonful of orange-flower water and mix together. Beat the yolks of twelve eggs with one pint of milk or cream; add this to the syrup with a very little salt; transfer the whole to a baking-dish, place it on a hot stove, and cook the contents for ten minutes, stirring briskly. When it forms a cream, stir in the juice of a lemon, remove the dish from the fire, place it on another dish, and serve.

Egg Snow With Coffee Cream

Whip the whites of five eggs to a firm froth and mix in five tablespoonfuls of caster sugar and one tablespoonful of coffee extract. Put in a stewpan one quart of milk, add three tablespoonfuls of sugar and boil; then add the beaten whites, one tablespoonful at a time, and stand the pan at the side of the fire. When the whites are done, take them out, drain and let cool. Put the yolks of six eggs, beaten up with one teacupful of the sweetened milk in which the whites were cooked, into a stewpan, and stir over the fire until thick, but without boiling; strain, and when cool, mix in one tablespoonful more of the extract. Arrange the poached whites in a circle on a dish, pour the coffee-cream over, and serve.

Eggs, Turkish Style

Blanch and pound four ounces of pistachio nuts in a mortar, adding occasionally a few drops of milk to keep them from oiling, and put them into a lined saucepan with one dessertspoonful of ground rice and the yolks of eight eggs, adding also half a pound of sugar and a piece of stick cinnamon; beat all until well mixed and pour in gradually one quart of cream and stir over the fire until thickened. Pour some syrup into a flat stewpan, and break carefully one dozen new-laid eggs into it, to poach. Take the cinnamon out of the mixture, pour it on a dish, place the poached eggs around it, garnish with macaroons soaked in brandy, and serve very hot.