Scrambled Eggs.
4 eggs, i teaspoonful salt, Dash pepper, 3 tablespoonfuls milk.
Whip the eggs just enough to break them up; they do not need to be light or frothy. Put the butter into an omelet pan, and when it is brown pour in the egg. Scrape the cooked eggs from the bottom of the pan, tipping it so the uncooked egg will run down on the hot iron. Dou ble it over before it begins to get brown, and serve very hot.
Deviled Eggs.
5 hard-boiled eggs, i cupful white sauce, Salt and pepper, Dash Mcllhenny's Tabasco Sauce, 2 tablespoonfuls grated cheese.
Chop the eggs coarsely, sprinkle the cheese through them, and toss the mixture together with a fork. Add the seasonings, then stir in the sauce. Put in a saucepan, simmer gently for a few minutes, and serve on slices of buttered toast.
Eggs Farci (French recipe).
6 hard-boiled eggs, i teaspoonful onion juice, Pepper and salt, 4 tablespoonfuls stale bread crumbs, 2 tablespoonfuls chopped par sley, . Dash McIlhenny's Tabasco Sauce.
Shell the eggs, cut them in halves lengthwise, remove the yolks and mash them. Add the bread crumbs, soften with a little milk, the season ings, and parsley. Mash the yolk and bread mixture together till pas ty, fdl it into the whites of the eggs, and with what is left make a small mound in a baking dish; set the stuffed eggs on top, pour a white sauce over them, and set in the oven till piping hot.
Curry of Eggs.
6 hard-boiled eggs, 1 tablespoonful flour, 1 tablespoonful butter, 1 tablespoonful curry powder, i teaspoonful onion juice, Pepper and salt, 1 cupful veal or chicken stock.
Melt the butter in a saucepan, blend with the flour, put in the stock and seasoning, and beat the sauce till creamy. Lay on eggs cut in slices, cook to the boiling point, and serve hot on buttered toast.
Eggs Lucanian (Italian recipe).
5 eggs, 1 cupful macaroni, i cupful grated cheese, 11 cupfuls white sauce.
Boil the eggs hard, cutting in eighths, lengthwise, then add the macaroni, cheese, and sauce; season with salt, paprika, onion juice, and anchovy essence. Turn into a but tered baking dish, cover with but tered crumbs, and set in the oven long enough to brown the crumbs.
Eggs a la Cuba (Spanish recipe).
4 tablespoonfuls sausage meat, 1 teaspoonful minced onion, 3 eggs.
Cook the sausage meat and minced onion for five minutes over a hot fire. Beat the eggs until light
and add to the meat and onion; sea son with salt and pepper; stir un til the eggs become thick. Serve on slices of hot, buttered toast.
Egg Croquettes.
6 eggs, i can mushrooms, 0 cupfuls milk, I tablespoonful butter, a tablespoonfuls flour.
Boil the eggs hard; chop the whites and add the mushrooms (which should be drained from liquor). Mash the yolks of the eggs through a press. Scald the milk; rub together until smooth the flour and butter; add to the milk and stir until it thickens; add the yolk of one raw egg, the whites and yolks of the boiled eggs, mushrooms, and salt and pepper to taste. Stir quickly, take from the fire, and put away to cool. When thoroughly cold, form into cro quettes; dip in egg and bread crumbs and fry in smoking hot fat. Garnish with parsley, and serve.
Omelet Rudolph (German recipe). 2 tablespoonfuls butter, 1 raw onion, 1 tablespoonful salt pork, 1 tablespoonful roast beef, 2 mushrooms, 1 tablespoonful tomato sauce, 1 tablespoonful grated bread crumbs, Dash McIlhenny's Tabasco Sauce.
Into a saucepan put the butter and raw onion chopped very fine; add the salt pork, which has been slightly cooked, the beef, mushrooms, a pinch of salt, chopped parsley and tabasco, then stir in the tomato sauce and bread crumbs. Make a plain omelet; when cooked, spread with the above mixture and turn over carefully.
Plain. Omelet.
4 eggs, 4 tablespoonfuls hot water, 1 tablespoonful butter, Pepper and salt.
Separate the whites from the yolks, beat the yolks with an egg beater till thick, and whip the whites on a platter with a wire whisk until you have a stiff froth. Add the season ings and hot water. Last of all blend in the beaten whites. Heat an omelet pan and grease with but ter, pour in the egg mixture, tip till the eggs set evenly, then set it where it will cook slowly, turning the pan around that it may brown all over. When puffed and delicately browned on the bottom, take it from the fire and set on the top grate of the oven for a few minutes to cook to the heart. Press it with your finger; if none of the egg mixture clings, it is cooked. Score lightly down the cen ter, and turn out on a hot platter.