The International Jewish Cook Book Part 49

EGGS PIQUANT

Set to boil the following mixture: Pour into the kettle water to the depth of about one inch, adding a little salt and half a cup of vinegar.

When this boils, break in as many fresh eggs, one at a time, as you desire to have. Do this carefully so as not to break the yolks. As soon as the whites of the eggs are boiled, take up carefully with a perforated skimmer and lay in cold water. Then remove to a large platter and pour over the following sauce: Strain the sauce the eggs were boiled in and set away until you have rubbed or grated two hard-boiled eggs, yolks only. Add a tablespoon of b.u.t.ter rubbed very hard and add also some sugar and part of the strained sauce. Boil up once and pour over the eggs. Garnish with parsley.

OMELET SOUFFLe

Yolks of six eggs and six tablespoons of powdered sugar, added gradually, and both beaten together until thick and smooth; juice of one lemon and a little grated rind; whites beaten as stiff as possible, stirred together. Put into a warm well-b.u.t.tered dish; bake in quick oven ten minutes.

WHITE SAUCE OMELET

Make a white sauce of one tablespoon of b.u.t.ter blended with two tablespoons of flour, one-half teaspoon of salt, pinch of pepper and one teaspoon of sugar, adding one-half cup each of milk and cream. Beat the yolks of five eggs and stir them into the sauce, then add the stiffly beaten whites of the eggs, folding them in carefully. Melt two tablespoons of b.u.t.ter in the omelet pan, when it is hot put in the mixture and let it stand in a moderate heat for two minutes, place in a hot oven and cook until set. Remove from the oven, turn on a hot platter and serve.

EGGS WITH CREAM DRESSING

Blend two tablespoons of b.u.t.ter with three tablespoons of flour. Place on range and stir until the b.u.t.ter is melted. Add one and one-half cups of milk, stirring all the time until the mixture is thick; season with one teaspoon of salt and a few grains of pepper. Separate the whites of six hard-boiled eggs from the yolks. Chop the whites fine and add to the dressing. Arrange slices of toast on a hot platter, pour the dressing over them; force the yolks through a ricer onto the toast and dressing; serve hot.

SCALLOPED EGGS

Use above recipe and mix one cup of bread crumbs with one tablespoon of b.u.t.ter, sprinkle this over dish and bake fifteen minutes in a hot oven.

EGGS a LA MEXICANA

Boil six dried Spanish peppers twenty minutes. Drain, remove the seeds, and chop fine. Fry in b.u.t.ter half an onion and one clove of garlic. Add one cup of uncooked rice, cover with one cup of water and cook till tender. Add a lump of b.u.t.ter, salt, and, when done, cover with six eggs; then scramble all together. Serve on a hot dish.

EGGS SPANISH

Boil eggs hard; after cooling, remove sh.e.l.ls and halve lengthwise. Cook for thirty minutes fresh or canned tomatoes with minced green onions, garlic, parsley, a laurel leaf, salt, pepper, and cayenne pepper to taste. Strain. Melt a slice of b.u.t.ter, add a little flour, and then add sauce gradually. Cook ten minutes; place eggs carefully in sauce and serve.

FRESH MUSHROOMS WITH EGGS

Peel nine good-sized mushrooms without using the stems and chop very fine; fry two tablespoons of b.u.t.ter and two finely chopped onions without browning. Add the mushrooms and steam them by covering the pan after seasoning with salt, pepper and paprika. Before serving, beat six whole eggs and scramble with the mushrooms. Serve on hot b.u.t.tered toast.

EGG RAREBIT

Make a cream sauce. Grate one-half pound American and Swiss cheese mixed, or American alone; add to the sauce. Chop three hard-boiled eggs, add to the sauce, season with salt and pepper, and serve on b.u.t.tered toast.

KROSPHADA

Place two sliced onions with two ounces each of sugar and spices, pepper and salt to taste, in a pint of pure malt vinegar and boil gently until the onions are nearly done. Let it cool a little and then stir in six beaten eggs and sufficient crumbled ginger-bread to make the whole quite thick. Place again over the fire for a few minutes, stirring frequently and mas.h.i.+ng the mixture into a uniform paste, but be very careful that it does not boil.

CURRIED EGGS

Melt four tablespoons of b.u.t.ter in a frying-pan, add one onion chopped fine and cook until straw colored. Then add one tablespoon of curry powder. Make a smooth paste of one-fourth of a cup of water and two tablespoons of flour; add one tablespoon of lemon juice and one-half teaspoon of salt. Add to the first mixture; boil five minutes. Arrange six hard-boiled eggs in a border of rice and pour the dressing over all.

FRICa.s.sEED EGGS

Take six hard-boiled eggs, remove sh.e.l.ls. Roll them in flour, then in egg to which has been added one-half teaspoon of oil, one-half teaspoon of vinegar, a few drops of onion juice, one teaspoon chopped parsley, a little nutmeg and salt. When quite covered, roll in vermicelli that has been broken into fine bits and fry in deep beef drippings. Serve with the following sauce: One tablespoon of fat; one tablespoon of flour, browned together; add one-half cup of white wine and a cup of bouillon.

Season with salt and cayenne and boil five minutes. Add one teaspoon each of chopped chives and parsley, some chopped olives and mushrooms; bring to a boil again and pour over the eggs.

EGGS EN MARINADE

Mix equal quant.i.ties of water and good meat gravy, two tablespoons each, with a teaspoon of vinegar and a seasoning of pepper and salt. Put in a stew-pan and stir in gradually two well-beaten, yolks of eggs. When it thickens and before it boils, have ready a half dozen nicely poached eggs and pour the sauce over them. Garnish with parsley.

SCALLOPED EGGS (FLEISCHIG)

Make a force-meat of chopped tongue, bread crumbs, pepper, salt, a little parsley, one tablespoon of melted fat, and soup stock enough to make a soft paste. Half fill patty-pans with the mixture. Break an egg carefully on the top of each, sprinkle with a little salt, pepper and cracker dust. Put in the oven and bake about ten minutes. Serve hot.

SCRAMBLED EGGS WITH BRAINS

Scald brains with hot water, clean and skin, and boil a few minutes in fresh water. Melt a little fat in skillet, put in brains, finely chopped, and stir well until dry and done. Add one teaspoon of chopped parsley, pinch of salt, and three eggs well-beaten. Stir with a fork until eggs are evenly cooked, put on hot platter, and serve immediately.

SCRAMBLED EGGS WITH SAUSAGE

Take one pound of cold, boiled sausage, skin and slice in half-inch pieces. Place in a frying-pan with two tablespoons of hot fat; brown on both sides a few minutes and just before serving add three eggs, beaten slightly; mix; and cook until the eggs are set and serve immediately.

Chopped tongue root may be used instead of sausage.

SMOKED BRISKET OF BEEF AND EGGS

Take slices of smoked breast of beef, brown in frying-pan; place on hot platter. Slip as many eggs as are needed in frying-pan and cook gently by dripping the hot fat over them until done. Place carefully on the beef slices and serve at once.

*CHEESE*

Cheese should not be tightly covered. When it becomes dry and hard, grate and keep covered until ready to use. It may be added to starchy foods.

Care should be exercised in planning meals in which cheese is employed as a subst.i.tute for meat. As cheese dishes are inclined to be somewhat "heavy," they should be offset by crisp, watery vegetables, water cress, celery, lettuce, fruit salads and light desserts, preferably fresh or cooked fruit. Another point, too, is to be considered. Whether raw or cooked, cheese seems to call for the harder kinds of bread--crusty rolls or biscuits, zwieback, toast, pulled bread or hard crackers.

A soft, crumbly cheese is best for cooking.