Hard-boil the eggs and chop them fine. Rub the b.u.t.ter and flour together, add the milk, stir until you have a thick, smooth paste. Add all the seasoning to the egg, mix the eggs into the white sauce and turn out to cool. When cold form into cylinders, dip in egg beaten with a tablespoonful of water, roll in bread crumbs and fry in deep hot fat. Serve with cream sauce.
EGG CHOPS
6 hard-boiled eggs 1/2 pint of finely chopped cooked ham 1/2 pint of milk 2 level tablespoonfuls of b.u.t.ter 4 level tablespoonfuls of flour 1 tablespoonful of chopped parsley 1 teaspoonful of onion juice 1/2 teaspoonful of salt 1 dash of cayenne 1 dash of white pepper
Chop the eggs very fine, mix them with the ham; add the parsley, onion juice and pepper. Rub the b.u.t.ter and flour together and add the milk.
Stir until you have a smooth, thick sauce, then add the salt; mix this with the other ingredients and turn it out to cool. When cold form into a chop about the size of an ordinary mutton chop. Dip first in egg beaten with a tablespoonful of water, then cover carefully with bread crumbs and fry in deep hot fat. Serve with either tomato or brown sauce.
PLAIN SCRAMBLED EGGS
Put two tablespoonfuls of b.u.t.ter in a shallow frying pan. Add a tablespoonful of water to each egg. Six eggs are quite enough for four people. Add a half teaspoonful of salt, and a saltspoonful of pepper.
Give two or three beats--enough to break the eggs; turn them into the frying pan, on the hot b.u.t.ter. Constantly sc.r.a.pe from the bottom of the pan with a fork, while they are cooking. Serve with a garnish of broiled bacon and toast.
SCRAMBLED EGGS WITH CHIPPED BEEF
Pull apart a quarter of a pound of chipped beef, cover with boiling water, let it stand ten minutes, drain and dry. Put it into a saucepan with two level tablespoonfuls of b.u.t.ter, four eggs, beaten until they are well mixed, and a dash of pepper. Stir with a fork until the eggs are "set."
EGGS SCRAMBLED WITH LETTUCE
Remove the outside leaves from one head of lettuce; wash, dry, and with a very sharp knife cut them into shreds. Chop sufficient onion to make a tablespoonful. Put a tablespoonful of b.u.t.ter into a saucepan, add the onion, shake until the onion is soft, then add six eggs, beaten without separating until well mixed, but not light. Add a half teaspoonful of salt, a half saltspoonful of pepper and the shredded lettuce. Stir with a fork until the eggs are "set," turn at once onto a heated platter, garnish with triangular pieces of toast and send to the table.
SCRAMBLED EGGS WITH SHRIMPS
6 eggs 1 can of shrimps or its equivalent in fresh shrimps 1 green pepper 1/2 pint of strained tomato 1/2 teaspoonful of salt
Beat the eggs until well mixed, without separating. Put the b.u.t.ter in a saucepan, add the pepper, chopped; shake until the pepper is soft, add the tomato and all the seasoning, and the shrimps. Bring to boiling point, push to the back of the stove where it will simmer while you scramble the eggs. Put the scrambled eggs on toast in the center of a platter, pour over and around the shrimp mixture and send to the table.
EGGS SCRAMBLED WITH FRESH TOMATOES
3 tomatoes 4 eggs 1 teaspoonful of onion juice 1 level teaspoonful of salt 1 saltspoonful of pepper 2 tablespoonfuls of b.u.t.ter
Peel the tomatoes, cut them into halves and squeeze out the seeds. Cut the tomatoes into small bits, put them into a saucepan with the salt, pepper and b.u.t.ter; when these are hot add the eggs, beaten until well mixed, stir until the eggs are "set," turn into a heated dish, garnish with toast and send to the table.
EGGS SCRAMBLED WITH RICE AND TOMATO
This is an exceedingly nice dish for supper where one does not care for meat. Four or six eggs can be used to each half-pint of cold boiled rice, and either three fresh tomatoes, chopped, or two-thirds of a cupful of solid strained tomato. Put a tablespoonful of b.u.t.ter, a half teaspoonful of salt, a saltspoonful of pepper and the tomatoes into a saucepan; when hot add the rice, and when the rice is hot add the eggs, beaten without being very light. As soon as the eggs are "set" serve this in a vegetable dish covered with squares of toasted bread. This recipe is also nice with hard-boiled eggs; proceed as directed, and at last add the hard-boiled eggs, sliced.
SCRAMBLED EGGS WITH ASPARAGUS TIPS
1 small can of asparagus tips 6 eggs 1 tablespoonful of b.u.t.ter 1/2 teaspoonful of salt 1 dash of pepper
Beat the eggs, add the salt, pepper and b.u.t.ter. Put them into a saucepan, add at once the asparagus tips and stir with a fork until the mixture is "set."
EGG FLIP
This dish is exceedingly nice for a child or an invalid. Separate one egg, beat the white to a stiff froth, add the yolk and beat again.
Heap this in a pretty saucer, dust lightly with powdered sugar, put in the center a teaspoonful of brandy, and serve at once. Sherry or Madeira may be subst.i.tuted for the brandy.
OMELETS
A plain French omelet is, perhaps, one of the most difficult of all things to make; that is, it is the most difficult to have well made in the ordinary private house. Failures come from beating the eggs until they are too light, or having the b.u.t.ter too hot, or cooking the omelet too long before serving.
In large families, where it is necessary to use a dozen eggs, two omelets will be better than one. A six-egg omelet is quite easily handled. Do not use milk; it toughens the eggs and gives an unpleasant flavor to the omelet. An "omelet pan," a shallow frying pan, should be kept especially for omelets. Each time it is used rub until dry, but do not wash. Dust it with salt and rub it with brown paper until perfectly clean.
To make an omelet: First, put a tablespoonful of b.u.t.ter in the middle of the pan. Let it heat slowly. Break the eggs in a bowl, add a tablespoonful of water to each egg and give twelve good, vigorous beats. To each six eggs allow a saltspoonful of pepper, and, if you like, a tablespoonful of finely chopped parsley. Take the eggs, a limber knife and the salt to the stove. Draw the pan over the hottest part of the fire, turn in the eggs, and dust over a half teaspoonful of salt. Shake the pan so that the omelet moves and folds itself over each time you draw the pan towards you. Lift the edge of the omelet, allowing the thin, uncooked portion of the egg to run underneath.
Shake again, until the omelet is "set." Have ready heated a platter, fold over the omelet and turn it out. Garnish with parsley, and send to the table.
If one can make a plain French omelet, it may be converted into many, many kinds.
OMELET WITH ASPARAGUS TIPS
Make a plain omelet from six eggs, have ready a half pint of cream sauce, and either a can or a bundle of cooked asparagus. Cut off the tips, preserving the lower portions for another dish. When the omelet is turned onto the heated platter, put the asparagus tips at the ends, cover them with cream sauce, pour the rest of the cream sauce in the platter, not over the omelet.
OMELET WITH GREEN PEAS
Make a six-egg omelet. Have ready one pint of cooked peas, or a can of peas, seasoned with salt, pepper and b.u.t.ter. Just before folding the omelet put a tablespoonful of peas in the center, fold, and turn out on a heated platter. Pour the remaining quant.i.ty of peas around the omelet, and send at once to the table. If you like, you may pour over, also, a half pint of cream sauce.
HAVANA OMELET
Put two tablespoonfuls of b.u.t.ter and two chopped onions over hot water until the onion is soft and thoroughly cooked. Peel four tomatoes, cut them into halves and press out the seeds. Then cut each half into quarters, add four Spanish peppers cut in strips, a level teaspoonful of salt and a dash of red pepper. Cook until the tomato is soft. Make a six-egg omelet. Turn it onto a heated platter, put the tomato mixture at the ends, and send at once to the table.
OMELET WITH TOMATO SAUCE
Make a plain omelet with six eggs. Pour over a half pint of tomato sauce, and send to the table.
OMELET WITH OYSTERS
Drain, wash, and drain again twenty-five oysters. Throw them into a hot saucepan and shake until the gills curl. Rub together two level tablespoonfuls of flour and two of b.u.t.ter. Drain the oysters, put the liquor into a half-pint cup, add sufficient milk to fill the cup. Add this to the b.u.t.ter and flour. When boiling, add the oysters, a level teaspoonful of salt and a dash of red pepper. Make a six-egg omelet, turn it onto a heated dish, arrange the oysters around the omelet, pour over the cream sauce, and send to the table.
OMELET WITH SWEETBREADS