The Myrtle Reed Cook Book Part 16

BAKED EGGS WITH CHEESE

Make toast and hollow the slices slightly in the centre. Mix grated cheese to a paste with milk and spread over the toast. Arrange on a stoneware platter or in a baking-dish, break an egg over each slice, sprinkle with more cheese, and place in a hot oven till the eggs are set.

BAKED EGGS WITH HAM

Make the cream sauce and add to it one cupful of cold cooked ham, finely minced. b.u.t.ter custard cups, break an egg into each, and stand in a pan of hot water in the oven till the eggs are firm. Spread the minced ham on a platter or on slices of toast, and turn the eggs on to it. Sprinkle with salt, pepper, and minced parsley.

CODDLED EGGS

Allow four tablespoonfuls of milk for each egg. Beat together thoroughly, cook in a double boiler till creamy, and serve on toast.

EGGS AND MUSHROOMS

(_May Irwin's Recipe_)

One pound of fresh mushrooms cleaned well in several waters, and wiped dry. Put into a saucepan with two ounces of b.u.t.ter, half a teaspoonful of salt, and a dash of white pepper. Set over the fire till thoroughly hot, then turn into a shallow baking-dish, and break over them six eggs. Sprinkle with stale bread crumbs, dot with b.u.t.ter, dust with salt and pepper, and bake in a hot oven till the eggs are set. Serve on b.u.t.tered toast.

EGGS IN AMBUSH

Scoop out the crumb from stale rolls, first cutting an even slice off the top. Toast or fry the sh.e.l.ls thus made, or rub freely with b.u.t.ter and set into a piping hot oven until crisp and brown. Drop a fresh egg into each sh.e.l.l, add a little minced parsley or a teaspoonful of cream, if desired, or any preferred seasoning of minced fish, or meat, or vegetable. (See Eggs in Ramekins.) Bake in a hot oven till the eggs set, put on the covers, and serve. A pleasant surprise for the person who expects to find only a roll.

EGGS a LA MAiTRE D'HoTEL

Make a sauce of half a cupful of melted b.u.t.ter, the juice of half a lemon, and a teaspoonful of minced parsley. Cut hard-boiled eggs in slices lengthwise, arrange on b.u.t.tered toast, and pour the sauce over the eggs, or, pour over poached eggs on toast just before serving.

POACHED EGGS ON ANCHOVY TOAST

Work a teaspoonful of anchovy paste, or more, if desired, into half a cupful of b.u.t.ter. Spread on thin slices of crisp toast and lay a poached egg on each slice.

EGGS SUR LE PLAT

Beat the whites of eggs to a stiff froth, spread on a b.u.t.tered platter, and make hollows in the froth with a spoon. In these hollows drop carefully the unbroken yolks. Sprinkle with salt and pepper and place in a hot oven until the eggs are set.

BIRDS' NESTS

Use recipe for Eggs sur le Plat. Arrange in ramekins or on slices of toast.

EGGS BAKED IN TOMATOES

Cut off a slice from the top (blossom end), of a small, ripe, well-shaped tomato. With a silver spoon scoop out the pulp carefully, sprinkle the inside with salt and drain for a few moments, upside down. Put a tablespoonful of seasoned bread crumbs in the bottom of the tomato, break a fresh egg into it, sprinkle with salt and pepper, and place in a hot oven until the egg is set. Prepare one tomato for each person.

SWISS EGGS

Rub a stoneware platter thickly with b.u.t.ter, cover it with very thin slices of fresh Gruyere cheese, break fresh eggs upon the cheese, sprinkle with grated nutmeg, pepper, and salt, pour half a cupful of cream over the eggs, sprinkle with the cheese, grated, and bake about a quarter of an hour in a hot oven. Serve on the same platter on which the eggs were baked.

CHICKEN SCRAMBLE

Use one cupful of cold cooked chicken, shredded or chopped, to seven well-beaten eggs, and prepare like other scrambles. A bit of green pepper or of chopped pimento is an agreeable addition.

EGGS a LA BONNE FEMME

Fry two sliced onions brown in b.u.t.ter, then add a tablespoonful of vinegar. b.u.t.ter a platter, spread the fried onions over it, break upon it six fresh eggs, sprinkle with crumbs, dot with b.u.t.ter, and bake in a hot oven until the eggs are set.

EGGS a LA BOURGEOISE

Cut slices of bread half an inch thick and trim off the crust, lay on a b.u.t.tered platter, and sprinkle with grated cheese. Beat eggs enough to cover the bread, season with salt and pepper and grated nutmeg, pour over the bread and bake in a moderate oven until the eggs are set.

EGGS a LA ST. CATHERINE

Select smooth, shapely potatoes and bake until soft. Cut in halves lengthwise and scoop out a part of the pulp. Break an egg into each half, sprinkle with salt and pepper, add a teaspoonful of cream to each egg and bake in a moderate oven until the eggs are set. In the meantime, beat the white of an egg to a stiff froth, and work gradually into it the potato pulp which has been scooped out. Heap roughly over the baked eggs and keep in the oven till well puffed and brown. A little grated cheese or minced parsley may be sprinkled over the top.

EGGS IN PEPPERS

Cut a thin slice from the stem end of a green pepper and take out the seeds. Cut a slice from the smaller end, so that the pepper may stand straight, and put on a slice of b.u.t.tered toast. Make a small hollow in the toast under the pepper and break an egg into each one. Bake until the eggs are set.

EGGS POACHED IN MILK

b.u.t.ter a frying-pan, add a pint of milk, and bring the milk to a boil.

Slip in fresh eggs, one at a time, and poach as usual. Skim out, season with salt and pepper, and put each egg on a slice of b.u.t.tered toast. Pour the milk over and serve immediately.

EGGS a LA WAs.h.i.+NGTON

Lay a slice of fresh fried tomato on each slice of b.u.t.tered toast. On each slice of tomato arrange some shredded sweet pepper, fried. Lay a poached egg on each slice, and sprinkle with parsley and sweet pepper minced together.

PIMENTO SCRAMBLE

Use the scarlet pimentos which come in cans. Chop rather coa.r.s.ely and use half a cupful to each four eggs. Prepare like other scrambles.