Whites Of Eggs

Like dew on the mountain, Like foam on the river.


Genoese Whites Of Eggs

Take four whites of eggs, hard boiled and chopped fine. Mix thoroughly with two tablespoons of boiled white rice, each grain dry and separate. Put into a saucepan with a bit of butter, and some finely chopped parsley, salt and pepper. Mix thoroughly, and when quite hot, serve on buttered toast.

Whites Of Eggs En Bate

Take some poached whites, not too hard, which have been poached in a poacher, and dredge with black pepper. Dip the white first in cream or lightly butter it. Then wrap it up in very thin light puff paste, and bake.

Egg Patties

Make the pastry first, and line some patty tins. Mix a spoonful of butter, one of chopped spring onions, one of fried bread crumbs, some chopped parsley, salt and pepper. Put a layer of this mixture in the bottom of each patty tin; then break white of egg into each. Put a little chili vinegar and parsley on top of each white, and cook gently in the oven. A slow oven is the best.

Whites Of Eggs A L'Italienne

Boil one-quarter of pound of spaghetti in water, adding some tomato puree or conserve, and spread it on a dish. Poach four whites of eggs, and lay them on the spaghetti, and sprinkle finely chopped parsley over the whites, and decorate with frill croutons.

Buck Rarebit

4 ounces cheese 4 whites of eggs

Cayenne and salt

4 rounds of hot buttered toast

Cut up the cheese, melt with the seasoning, poach whites of eggs, and pour the cheese on the toast; place the poached whites on the top of the cheese, and serve immediately.

Creamed Cheese And Eggs

3 whites of hard-boiled eggs 1 tablespoon flour I cup milk

Speck of cayenne

1/4 cup or 1 ounce grated cheese

4 slices toast

1/2 teaspoon salt

Make a thin, white sauce with the flour, milk and seasonings. Add the cheese, and stir until melted. Chop the whites, and add them to the sauce. Pour the sauce over the toast.

Baked Eggs With Cheese

4 whites of eggs

1 cup or four ounces grated cheese

1/4 teaspoon salt

A few grains cayenne

I cup fine, stale bread crumbs

Break whites of eggs into buttered baking dish, or into ramequins, and cook them in a hot oven until they begin to turn white around the edge. Cover with the mixture of crumbs, cheese, and seasonings. Brown in a very hot oven. In preparing this dish, it is essential that the oven be very hot or the egg will be too much cooked by the time the cheese is brown. To avoid this, cover the eggs with white sauce before adding the crumbs.

The food value of this dish is very close to that of a pound of beef of average composition.

For those who are particularly fond of cheese the amount of cheese in this recipe may be very much increased, thus making a much more nourishing dish. Or the amount may be reduced so as to give hardly more than a suggestion of the flavor of cheese.