Stevenson Memorial Cook Book Part 57

POACHED EGGS ON RICE TOAST

Put one quart of rice into one quart of boiling water, to which has been added one teaspoonful salt, boil rapidly for fifteen minutes, then place on back of stove and steam twenty minutes. When the rice has absorbed all of the water press into a square mold or bread pan and set aside to cool. When cold cut into slices, place in wire broiler and toast over hot fire. Poach as many eggs as you have slices of toast and place an egg on each slice. Sprinkle with pepper and salt and serve very hot.

EGGS DELICIOUS

Alice Clock

Six hard boiled eggs; one pint milk; one tablespoonful (heaping) b.u.t.ter; two tablespoonfuls flour; one tin sifted peas. Mix the b.u.t.ter and flour smoothly; slowly add milk while stirring constantly over slow fire, until white sauce is nicely smooth. Season sauce to taste, with paprika and salt; and add hard-boiled eggs, cut in halves. Pour over the whole the sifted peas, and as soon as the peas are heated, being careful not to stir, serve on rounds of toast. This amount will serve six people.

EGG RELISH

Mrs. A. Donald Campbell

One cupful of bread crumbs; one cup cream and five eggs. When the cream has been absorbed by the crumbs and the eggs well beaten add pepper and salt with a teaspoonful of chopped parsley. Fry as an omelet.

EGG GARNISH

Boil six eggs. Cut them into halves, and remove yolks. Fill the whites with chopped cuc.u.mbers, over which a French dressing has been poured.

Serve these upon shredded lettuce.

A LUNCHEON DISH

Mrs. William E. Mason

b.u.t.ter baking dish; drop in six eggs, whole; grate American cheese, thickly. Sprinkle a little salt, pepper and small pieces of b.u.t.ter over them and bake slowly. Serve in baking dish.

EGGS A LA BUCKINGHAM

Make five slices milk toast, and arrange on platter. Use receipe for scrambled eggs, having the eggs slightly under-done. Pour eggs over toast, sprinkle with four tablespoonfuls grated mild cheese. Put in oven to melt cheese, and finish cooking eggs.

EGGS A LA GOLDENROD

Charlotte V. Thearle

Three hard boiled eggs, one tablespoonful b.u.t.ter, one tablespoonful flour, one cup milk, one-half teaspoonful salt, one-third teaspoonful pepper, five slices toast, parsley. Make a thin white sauce with b.u.t.ter, flour, milk and seasonings. Separate yolks from whites of eggs. Chop whites finely and add them to the sauce. Cut four slices of toast in halves lengthwise. Arrange on platter and pour over the sauce. Force the yolks through a potato ricer or strainer, sprinkling over the top.

Garnish with parsley and remaining toast cut in points.

EGGS A LA MARTIN

One cup white sauce, six eggs, one-fourth pound grated cheese. Break eggs carefully into a well b.u.t.tered pudding dish, cover with white sauce and sprinkle cheese over all. Bake fifteen minutes in moderate oven.

EGGS A LA LEE

Mrs. Harry F. Atwood

Cover circular pieces of toasted bread with thin slices cold boiled ham.

Arrange on each a dropped egg, and pour around mushroom sauce.

Sauce: Clean one-fourth pound mushrooms, break cap in pieces, and saute five minutes in one tablespoonful b.u.t.ter. Add one cup chicken stock and simmer five minutes. Rub through a sieve and thicken with one tablespoonful each b.u.t.ter and flour cooked together. Season with salt and pepper.

EGGS A LA FRANCOISE

Poach two eggs in boiling water acidulated with lemon juice and slightly salted. Arrange the eggs on rounds of toasted bread, pour over a tomato sauce made as follows, and garnish with toast points.

Sauce: Put one large tablespoonful b.u.t.ter in the chafing dish (or skillet), one teaspoonful minced onion, one tablespoonful minced carrot and fry. With this blend two level tablespoonfuls flour and add one cup of canned tomatoes sifted, and one-third teaspoonful beef extract.

Dissolve in one tablespoonful hot water, simmer and strain.

TO BOIL EGGS FOR AN INVALID

Have water boiling, pour over eggs and cover tightly; put on back of stove and stand five minutes. The whites of the eggs will be firmly set and the yolks soft.

CHEESE DISHES

"_Wilt, please, your honor, taste of these._"

--SHAKESPEARE.

CHEESE b.a.l.l.s

Mrs. W. H. Hart

One and one-half cupfuls cream cheese; one-half teaspoonful salt; one-fourth teaspoonful paprika; three eggs, whites beaten firm; cracker crumbs. Add salt and paprika to cheese, then fold in whites and roll into small b.a.l.l.s; roll in cracker crumbs and fry in deep fat.

CHEESE SOUFFLE

Mrs. Max Mauerman

Two tablespoonfuls flour; two tablespoonfuls b.u.t.ter; one-half cup grated cheese; four eggs; one pint of milk.

Method: Rub b.u.t.ter and flour together over fire; when they bubble, add gradually hot milk. Remove from fire; add the beaten yolks; cool the mixture; then add the beaten whites, stirring all together thoroughly.

Put in baking dish well b.u.t.tered, bake in moderately hot oven for fifteen or twenty minutes or until it sets like custard. Serve at once.

CHEESE SOUFFLE