TX745 LIBRARY OF CONGRESS DDDDESllSa? ' *V^*'^ • ^^^..-L-^'/'^c y XXC., NO. ^ ' copy V I • Copyright 1907 by Sarah Tyson Rorer All Rights Reserved Printed by George H Buchanan Company Philadelphia CONTENTS Sauces .... English Drawn Butter Sauce Hollandaise . Anchovy Sauce . Plain Ravigotte Sauce Sauce Bechamel . Tarragon Sauce Horseradish Sauce Cream or White Sauce Brown Butter Sauce Sauce Perigueux Tomato Sauce Paprika Sauce Curry Sauce Spanish Sauce Cooking of Eggs To Preserve Eggs Shirred Eggs Eggs Mexicana Eggs on a Plate Eggs De Lesseps Eggs Meyerbeer Egg Timbales Eggs Coquillicot Eggs Suzette . Eggs Steamed in the Shell 5 6 6 7 7 8 8 8 9 9 lo II II 11 12 13 i6 17 17 i8 19 19 2o 21 21 22 %& CONTENTS Cooking of Eggs — Continued To Poach Eggs Eggs Mirabeau . Eggs Norwegian Eggs Prescourt . Eggs Louisiana Eggs Richmond . Hungarian Eggs Eggs Nova Scotia Eggs Lakme . Eggs Malikoff Eggs Virginia Japanese Eggs To Hard-boil Eggs Eggs Creole Curried Eggs Eggs Beauregard Eggs Lafayette Eggs Jefferson Eggs Washington Eggs a la Martin Eggs au Gratin Devilled Eggs Eggs a la Tripe Eggs a r Aurora Eggs a la Suisse Eggs a la Dauphin Eggs with Nut-brown Butter Eggs Broulli CONTENTS 3 Cooking of Eggs — Continued PAGE Plain Scrambled Eggs • 43 Birds' Nests .... 44 Egg Flip . 45 Eggs a la Rorer .... 45 EggsB^n^dict . ; . . 46 Eggs en Cocotte 47 Omelet . 47 Omelet with Asparagus Tips SO Omelet with Green Peas . • 50 Havana Omelet .... 51 Omelet with Tomato Sauce . 52 Omelet with Oysters 51 Omelet with Sweetbreads . 53 Omelet with Tomatoes 53 Omelet with Ham . . 54 Omelet with Cheese . 54 Omelet with Fine Herbs . • 55 Spanish Omelet .... 55 Omelet Jardiniere . . 56 Omelet with Fresh Mushrooms . 56 Omelet O'Brien . 57 Sweet Omelets .... . 58 Omelet a la Washington . . 58 Omelet with Rum 59 Swiss Souffle .... . 60 Omelet Souffle .... 61 Sauces There is a certain philosophy of the sauces, which, when understood, en- ables one to make quite a variety from the materials usually found in every household. The measurements, as given here, are rounded as much above as below the spoon. If, however, level meas- urements are easier, allow two tea- spoonfuls or two tablespoonfuls for each one given in these recipes. O MANY WAYS FOR ENGLISH DRAWN BUTTER 2 tablespoonfuls of butter Yi. pint of boiling water I tablespoonful of flour Yz teaspoonful of salt A dash of pepper Rub one tablespoonful of butter and the flour together, add the boiling water, slowly stir until boiling, add the salt and pepper; take from the fire, add the remaining tablespoonful of butter and it is ready for use. It must not be boiled after the last butter is added. SAUCE HOLLANDAISE Make English Drawn Butter and add to it, when done, the yolks of two eggs beaten with two tablespoonfuls of water; cook until thick and jelly- COOKING EGGS 7 like, take from the fire and add one tablespoonfiil of tarragon vinegar or the juice of half a lemon. ANCHOVY SAUCE Rub two teaspoonfuls of anchovy essence with the butter and flour and then finish the same as English Drawn Butter. PLAIN RAVIGOTTE SAUCE I Chili, chopped I tablespoon ful of tarragon vinegar I teaspoonful of Worcestershire sauce I tablespoonful of chopped parsley- Make English Drawn Butter and then add the above ingredients. » MANY WAYS FOR SAUCE BECHAMEL I tablespoonful of butter The yolk of one egg Yz cup of milk I saltspoonful of pepper I tablespoonful of flour Yz cup of stock Yz teaspoonful of salt Rub the butter and flour together, add the stock and the milk and stir until boiling; add the salt and pepper, take from the fire and add the beaten yolk of the tgg, heat for a moment over hot water, and it is ready for use. TARRAGON SAUCE Add two tablespoonfuls of tarragon vinegar to an English Drawn Butter Sauce. HORSERADISH SAUCE Make an English Drawn Butter, and, just at serving time, add a half cupful COOKING EGGS 9 of freshly grated horseradish. If you are obliged to use that preserved in vinegar, press it perfectly dry before adding. CREAM OR WHITE SAUCE I tablespoonful of butter ^ pint of milk I tablespoonful of flour Yz teaspoonful of salt I saltspoonful of pepper Rub the butter and flour together, add the milk cold and stir until boil- ing; add the pepper and salt and it is ready for use. BROWN BUTTER SAUCE 6 tablespoonfuls of butter I teaspoonful of mushroom catsup I tablespoonful of vinegar 4 tablespoonfuls of stock Melt the butter, brown it and then skim; pour it carefully into a clean lO MANY WAYS FOR saucepan, add the vinegar, catsup and stock, boil a minute, and it is ready for use. SAUCE PERIGUEUX 4 tablespoonfuls of butter Yz pint of stock I glass of white wine Yz teaspoonful of salt I tablespoonful of flour 1 bay leaf 2 chopped truffles I saltspoonful of pepper I teaspoonful of kitchen bouquet Chop the truffles and put them with the bay leaf and wine in a saucepan on the back of the stove. Rub half the butter and flour together, add the stock, stir until boiling and add one teaspoonful of Kitchen Bouquet, the salt and pepper, and then the truffles; cook ten minutes, add the remaining quantity of butter and use at once. COOKING EGGS II TOMATO SAUCE Rub together two level tablespoon- fuls of flour and two of butter. Add a half pint of strained tomatoes. Stir until boiling. Add a teaspoonful of onion juice, a half teaspoonful of salt and a saltspoonful of pepper. Strain and use. PAPRIKA SAUCE Rub together two level tablespoon- fuls of flour and two of butter, vv^ith a tablespoonful of paprika. Add a half pint of chicken stock. Stir until boil- ing. Add a half teaspoonful of salt, and strain. This sauce may be used over chicken as well as eggs. CURRY SAUCE Chop fine one onion. Cook it with two level tablespoonfuls of butter until soft. Do not brown. Add two level 12 MANY WAYS FOR teaspoonfuls of curry powder and a half teaspoonful of salt. Mix and add a half pint of boiling water. Stir until boiling, and strain. SPANISH SAUCE Chop sufficient carrot to make a tablespoonful. Add it to one chopped onion. Place them in a saucepan with three level tablespoonfuls of butter, a bay leaf and a blade of mace. Shake the pan over the fire until the vegeta- bles are slightly browned. Drain off the butter and add to it two level table- spoonfuls of flour, a half cupful of good stock, a half cupful of strained tomatoes, and bring to a boil. Add a half teaspoonful of salt and a dash of Cayenne. Strain. Stir until boiling, strain again and add four tablespoon- fuls of Sherry. Cooking of Eggs Any single food containing all the elements necessary to supply the re- quirements of the body is called a complete or typical food. Milk and eggs are frequently so called, because they sustain the young animals of their kind during a period of rapid growth. Nevertheless, neither of these foods forms a perfect diet for the human adult. Both are highly nutritious, but incomplete. Served with bread or rice, they form an admirable meal and one that is nutritious and easily digested. The white of eggs, almost pure albumin, is nutritious, and, when cooked in water at 170° Fahrenheit, requires 14 MANY WAYS FOR less time for perfect digestion than a raw egg. The white of a hard-boiled egg is tough and quite insoluble. The yolk, however, if the boiling has been done carefully for twenty minutes, is mealy and easily digested. Fried eggs, no matter what fat is used, are hard, tough and insoluble. The yolk of an egg cooks at a lower tempera- ture than the white, and for this reason an egg should not be boiled unless the yolk alone is to be used. Ten eggs are supposed to weigh a pound, and, unless they are unusually large or small, this is quite correct. Eggs contain from 72 to 84 per cent, of water, about 12 to 14 per cent, of albuminates. The yolk is quite rich in fat; the white deficient. They also contain mineral matter and extractives. COOKING EGGS 1 5 To ascertain the freshness of an egg without breaking it, hold your hand around the egg toward a bright light or the sun and look through it. If the yolk appears quite round and the white clear, it is fresh. Or, if you put it in a bucket of water and it falls on its side, it is fresh. If it sort of topples in the water, standing on its end, it is fairly fresh, but, if it floats, beware of it. The shell of a fresh egg looks dull and porous. As it begins to age, the shell takes on a shiny appear- ance. If an egg is kept any length of time, a portion of its water evaporates, which leaves a space in the shell, and the egg will "rattle." An egg that rattles may be perfectly good, and still not absolutely fresh. 1 6 MANY WAYS FOR TO PRESERVE EGGS To preserve eggs it is only neces- sary to close the pores of the shells. This may be done by dipping them in melted paraffine, or packing them in salt, small ends down; or pack them in a keg and cover them with brine; or pack them in a keg, small ends down and cover them with lime water ; this not only protects them from the air, but acts as a germicide. Eggs should not be packed for win- ter use later than the middle of May or earlier than the first of April. Where large quantities of the yolks are used, the whites may be evaporated and kept in glass bottles or jars. Spread them out on a stoneware or granite plate and allow them to evapor- ate at the mouth of a cool oven. When COOKING EGGS 1 7 the mixture is perfectly dry, put it away. This powder is capable of tak- ing up the same amount of water that has been evaporated from it, and may then be used the same as fresh whites. SHIRRED EGGS Cover the bottoms of individual dishes with a little butter and a few fresh bread crumbs; drop into each dish two fresh eggs; stand this dish in a pan of hot water and cook in the oven until the whites are set. Put a tiny bit of butter in the middle of each, and a dusting of salt and pepper. EGGS MEXICANA Put two tablespoonfuls of butter in a saucepan. Add four tablespoonfuls of finely chopped onion and shake until l8 MANY WAYS FOR the onion is soft, but not brown. Then add four Spanish peppers cut in strips, a dash of red pepper and a half pint of tomatoes; the tomatoes should be in rather solid pieces. Add a seasoning of pepper and salt. Let this cook slowly while you shir the desired quantity of eggs. When the eggs are ready to serve, put two table- spoonfuls of this sauce at each side of the dish, and send at once to the table. EGGS ON A PLATE Rub the bottom of a baking dish with butter. Dust it lightly with salt and pepper. Break in as many fresh eggs as required. Stand the dish in a basin of water and cook in the oven five minutes, or until the whites are set. While these are cooking, put two COOKING EGGS I9 tablespoonfuls of butter in a pan and shake over the fire until it browns. When the eggs are done, baste them with the browned butter, and send to the table. EGGS DE LESSEPS Shir the eggs as directed. Have ready, carefully boiled, two sets of calves' brains; cut them into slices; put two or three slices between the eggs, and then pour over browned but- ter. EGGS MEYERBEER To each half dozen eggs allow three lambs' kidneys. Broil the kidneys. Shir the eggs as directed in the first recipe. When done, put half a kidney on each side of the plate, and pour over Sauce Perigueux. 20 MANY WAYS FOR EGG TIMBALES Butter small timbale moulds or cus- tard cups, dust the bottoms and sides with chopped tongue and finely chopped mushrooms. Break into each mould one fresh egg. Stand the mould in a baking-pan half filled with boiling water, and cook in the oven until the eggs are set. Have ready nicely toasted rounds of bread, one for each cup, and a well-made tomato or cream sauce. Loosen the eggs from the cups with a knife, turn each out onto a round of toast, arrange neatly on a heated platter, fill the bottom of the platter with cream or tomato sauce, garnish the dish with nicely seasoned green peas and serve at once. COOKING EGGS 21 EGGS COQUILLICOT Grease small custard or timbale cups and put inside of each a cooked Span- ish pepper. Drop in the pepper one egg. Dust it lightly with salt, stand the cups in a pan of boiling water and cook in the oven until the eggs are set. Toast one round of bread for each cup and make a half pint of cream sauce. When the eggs are set, fill the bottom of the serving platter with cream sauce, loosen the peppers from the cups and turn them out on the rounds of toast. Stand them in the cream sauce, dust on top of each a little chopped parsley and send to the table. EGGS SUZETTE Bake as many potatoes as you have persons to serve. When done, cut off the sides, scoop out a portion of the 22 MANY WAYS FOR potato, leaving a wall about a half inch thick. Mash the scooped-out portion, add to it a little hot milk, salt and pepper, and put it into a pastry bag. Put a little salt, pepper and butter into each potato and break in a fresh egg. Press the potato from the pastry bag through a star tube around the edge of the potato, forming a border. Stand these in a baking-pan and bake until the eggs are set. Put a tablespoonful of cream sauce in the centre of each, and send to the table. EGGS STEAMED IN THE SHELL Eggs put into hot water and kept away from the fire are much better than eggs actually boiled for only a short time. The greater the number of eggs to be cooked, the greater the COOKING EGGS 2^ amount of water that must be used. To cook four eggs, put them into a kettle, pour over them two quarts of water, cover the kettle and allow them to stand for ten minutes. Lift them from the water, put them into a large bowl, cover with boiling water, and send at once to the table. The whites will be coagulated, but should be soft and creamy, while the yolks will be perfectly cooked. If you should add six eggs to this volume of water, lengthen the time of standing. A single egg, dropped into a quart of water, must stand eight minutes. TO POACH EGGS Take for this a shallow frying pan, and partly fill it with boiling water. The eggs must be perfectly fresh. The 24 MANY WAYS FOR white of an egg is sealed in a mem- brane which seems to lose its tenacity after the egg is three days old. Such ^^ ^SSy when dropped into boiling water, spreads out; that is, it does not retain its shape. When ready to poach eggs, take the required number to the stove. The water must be boiling hot, but not actually bubbling. Break an egg into a saucer, slide it quickly into the water, and then another and an- other. Pull the pan to the side of the stove, where the water cannot possibly boil. With a tablespoon, baste the water over the yolks of the eggs, if they happen to be exposed. They must be entirely covered with a thin veil of the white. Have ready the de- sired quantity of toast on a heated plat- ter, lift each egg with a slice or skim- COOKING EGGS 25 mer, trim off the ragged edges and slide them at once on the toast. Dust with salt and pepper and send to the table. EGGS MIRABEAU Cut a sufficient number of rounds of bread, toast them carefully and cover them with pate de foie gras, put on top of each a poached tgg, pour over Sauce Perigueux, and send to the table. EGGS NORWEGIAN Cover rounds of toasted bread first with butter and then with anchovy- paste, put on top of each a poached egg, pour over Anchovy Sauce, and send at once to the table. 26 MANY WAYS FOR EGGS PRESCOURT Toast slices of bread, put thin slices of chicken on each, on top of this a poached egg, cover with Sauce Ber- naise, and serve at once. EGGS COURTLAND Mince sufficient cold chicken to make a half cupful. Make a half pint of cream sauce, add the minced chicken, a half teaspoonful of salt and a dash of red pepper. Toast a suffi- cient quantity of bread, put it on a heated platter, pour over a small quan- tity of the minced chicken and cream sauce, then put on each a poached egg, cover with the remaining sauce, dust with parsley and serve with a garnish of green peas. COOKING EGGS 27 EGGS LOUISIANA Make a half pint of tomato sauce, toast a sufficient quantity of bread, butter the bread and put on each slice a poached Qgg; cover with the tomato sauce. EGGS RICHMOND Chop sufficient cold chicken to make a half cupful, add an equal quantity of finely chopped mushrooms, add this to a half pint of cream sauce. Add one unbeaten egg to a pint of cold boiled rice, season it with salt and pepper, make into round, flat cakes, and fry in hot fat. Arrange these on a heated platter, put on top of each a poached egg, and pour over the cream sauce mixture. 28 MANY WAYS FOR HUNGARIAN EGGS Boil a cup of rice until tender and dry. Make a half pint of Paprika Sauce. Turn the rice into the centre of a platter, smooth it down, cover the top with poached eggs, pour over the Paprika Sauce and send at once to the table. EGGS NOVA SCOTIA Put a poached egg on top of a flat codfish cake, pour over cream or tomato sauce, and send to the table. EGGS LAKME Cut any cold chicken or turkey into very thin slices, and stand it in hot water, in a dish, until heated; toast a sufficient quantity of bread, butter the slices, put on each a slice of chicken or turkey, dust lightly with salt and COOKING EGGS 29 pepper. On top of each slice place a poached egg, cover with Tarragon Sauce, and send to the table. EGGS MALIKOFF Toast rounds of bread, cover them with caviar which has been seasoned with a little onion and pepper. Put on top of each a poached Qgg, cover with Horseradish Sauce, and send to the table. EGGS VIRGINIA Grate six ears of corn. Add half cupful of milk, a half cupful of flour and two eggs, beaten separately. Mix. Add a half teaspoonful of salt and a dash of pepper. Drop the mixture in large tablespoonfuls in hot fat. When brown on one side, turn and brown on the other. Drain and arrange neatly on 30 MANY WAYS FOR a large platter. Put a poached egg on the top of each cake, cover with cream sauce and send to the table. This dish, with green peas, makes quite a complete meal. JAPANESE EGGS Carefully boil one cup of rice, drain dry. Make a half pint of cream sauce, add to it a teaspoonful of grated onion and a teaspoonful of chopped celery. Poach the desired number of eggs. Put the rice in the centre of a platter, cover it with the eggs, pour over the sauce. Dust the dish with parsley, and send at once to the table. The edge of this dish may be garnished with broiled sardines or carefully broiled smoked salmon. COOKING EGGS 3 1 TO HARD-BOIL EGGS Put the eggs in warm water, bring the water quickly to the boiHng point, then push the kettle to the back of the stove, where the water will remain at 200° Fahrenheit, for twenty minutes. If these are to be used for made over dishes, throw them at once into cold water, remove the shells, or the yolks will lose their color. EGGS CREOLE Put two tablespoonfuls of butter and four of chopped onions into a sauce- pan, cook until the onion is soft, but not brown. Then add four peeled fresh tomatoes that have been cut into pieces, and three finely chopped green peppers. Cook this fifteen minutes, and add a level teaspoonful of 32 MANY WAYS FOR salt. Have the eggs hard-boiled, and cut into slices. Put them into a baking dish, pour over the sauce, re-heat in the oven, and serve with a dish of boiled rice. CURRIED EGGS Peel, and cut into slices, three large onions. Put them in a saucepan with two tablespoonfuls of butter. Stand over hot water and cook until the onions are soft. Add a teaspoonful of curry powder, a clove of garlic mashed, a saltspoonful of ground ginger, a half teaspoonful of salt and a table- spoonful of flour; mix thoroughly and add a half pint of water. Stir until boiling. Have ready six hard-boiled eggs, cut them into slices, arrange them over a dish of carefully boiled rice, on COOKING EGGS 33 a hot platter, strain over the sauce, and send at once to the table. This dish is made more attractive by a garnish with sweet Spanish peppers, cut mto strips. EGGS BEAUREGARD Hard-boil five eggs. Separate the whites from the yolks. Put the yolks through a sieve. Put the whites either through a vegetable press, or chop them very fine. Make a half pint of cream sauce, season it and add the whites. Have ready a sufficient amount of toast, carefully buttered. Put this on a heated platter, cover over the cream sauce and the whites, dust the tops with the yolks, then with salt and pepper. Garnish the edge of the dish with finely chopped parsley, and send at once to the table. 34 MANY WAYS FOR EGGS LAFAYETTE Hard-boil six eggs, chop them, but not fine. Make a haK pint of Curry Sauce. Put the chopped eggs over a bed of carefully boiled rice, cover with the Curry Sauce, garnish with strips of Spanish pepper and serve. This dish may be changed by using Tomato Sauce in place of the Curry Sauce. EGGS JEFFERSON Select the desired number of good- sized tomatoes, allowing one to each person. Cut off the blossom end, scoop out the seeds, stand the tomatoes in a baking pan in the oven until they are partly cooked. Put a half tea- spoonful of butter and a dusting of salt and pepper into the bottom of each, and break in one egg. Put these back COOKING EGGS 35 in the oven until the eggs are set. Have ready a round of toasted bread for each tomato, stand the tomato in the centre of the bread, fill the bottom of the dish with cream, sauce, and send to the table. EGGS WASHINGTON Add a half pint of crab meat to a half pint of cream sauce. Season with salt and pepper. Have ready either bread pates or pates made from puff paste. Put a tablespoonful of the crab mixture in the bottom of each. Break in an egg. Stand in the oven until the egg is set. Or you may poach the eggs and slide them into the pate. Pour over the remaining quantity of crab- meat sauce, and send at once to the table. 36 MANY WAYS FOR EGGS A LA MARTIN Make a half pint of cream sauce. Put half of it in the bottom of a baking dish or into the bottom of ramekin dishes or individual cups. Break fresh eggs on top of the cream sauce, dust with a little salt and pepper, put on each a tiny bit of butter, pour over the remaining cream sauce, sprinkle the top with grated cheese, and bake in a moderate oven until the cheese is browned. Serve in the dish or dishes in which they are cooked. EGGS AU GRATIN Make a pint of cream sauce. Hard- boil six eggs. Cut them into slices. Put them in the baking-dish and cover with the cream sauce. Dust thickly with cheese, and brown quickly in the oven. COOKING EGGS 37 DEVILLED EGGS Hard-boil twelve eggs. Remove the shells. Cut the eggs into halves, cross- wise. Take out the yolks without breaking the whites. Press the yolks through a sieve. Add four tablespoon- fuls of finely chopped chicken, tongue or ham. Add a half teaspoonful of salt, a saltspoonful of pepper and two tablespoonfuls of melted butter. Rub the mixture. Form it into balls the size of the yolks and put them into the places in the whites from which the yolks were taken. Put two halves together, roll them in tissue paper that has been fringed at the ends, giving each a twist. If these balls are made the size of the yolk, and put back into the whites, they may be placed on a 38 MANY WAYS FOR platter, heated, and served on toast, with Cream Sauce ; then they are very much Hke the eggs Bernhardt. EGGS A LA TRIPE Hard-boil eight eggs. Remove the shells, cut eggs cross-wise in rather thick sHces. Cut three small onions into very thin sHces. Separate them into rings, cover them with boiling water and boil rapidly ten minutes; drain, then cover them with fresh water and boil until they are tender; drain again, but save the water. Now mix the eggs and onions carefully, without breaking. Put two level table- spoonfuls of butter and two of flour into a saucepan. Mix. Add a grat- ing of nutmeg, a saltspoon of black pepper, the juice of a lemon, and a half- COOKING EGGS 39 pint of the water in which the onions were boiled. Bring to the boiHng point, add two tablespoonfuls of cream ; then add the eggs and onions. When thoroughly hot, dish them in a conical form, garnish with triangular pieces of toast, and serve. EGGS A LA AURORE Hard-boil six eggs, cut them into halves length-wise, take out the yolks, keeping them whole. Cut the whites into fine strips. Make a cream sauce. Add to it two tablespoonfuls of finely chopped sardines or finely chopped lob- ster or crab, a tablespoonful of tarra- gon vinegar. Add the whites of the eggs, and, when quite hot, add the yolks, without breaking them. Turn this at once into a heated dish, garnish 40 MANY WAYS FOR the dish with triangular pieces of toast, and send to the table. Or, if you like, make the sauce, season it and put a layer into the bottom of the baking- dish, then a layer of Parmesan cheese, then a layer of the yolks, pressed through a sieve, and so on, alternating, having the last layer of the yolks of the eggs. Dust over a few bread crumbs, put here and there bits of butter, and brown quickly in the oven. EGGS A LA SUISSE Cover the bottom of a baking-dish with about two tablespoonfuls of butter cut into bits. On top of this, very thin slices of Swiss cheese. Break over some fresh eggs. Dust with salt and pepper. To each half dozen eggs, pour over a half cup of cream. Then cover the COOKING EGGS 4I top with grated Swiss cheese and bake in the oven until the cheese is melted and the eggs set. Send this to the table with a plate of dry toast. EGGS A LA DAUPHIN Remove the shells from six hard- boiled eggs, cut them into halves, lengthwise, take out the yolks, press them through a sieve. Add four level tablespoonfuls of melted butter, and half a teaspoonful of salt, a grating of nutmeg and two tablespoonfuls of Par- mesan cheese. Add half a cupful of cream to a half cupful of sifted bread- crumbs. Mix this with the yolks, rub until smooth, then add one well-beaten egg, and the yolk of one egg. Cover the bottom of the baking dish with the remaining preparation, raising the 42 MANY WAYS FOR whites of the eggs In sort of tiers in pyramid form and have an egg crown the whole. Have ready two extra hard-boiled eggs, take out the yolks, press them through a sieve, all over the top. Garnish the edges of the dish with triangular pieces of toasted bread, cover the whole with Cream Sauce, brown in the oven, and serve at once. EGGS WITH NUT-BROWN BUTTER These eggs may be shirred or poached and served on toast. Put two tablespoon fuls of butter in a saute or frying pan. As soon as it begins to heat, break into it the eggs and cook slightly until the yolks are set; dish them at once on toast or thin slices of broiled ham. Now put two more table- spoonfuls of butter in the pan, let it COOKING EGGS 43 brown, and add two tablespoonfuls of vinegar; boil it up once and pour over the eggs. EGGS BROULLI Beat four eggs. Add to them four tablespoonfuls of stock, four table- spoonfuls of cream, a saltspoonful of salt and half a saltspoonful of pepper. Turn them into a saucepan, stand in a pan of hot water, stir with an egg- beater until they are thick and jelly- like. Turn at once into heated dish, garnish with toast and send to the table. PLAIN SCRAMBLED EGGS Put two tablespoonfuls of butter in a shallow frying pan. Add a table- spoonful of water to each tgg. Six eggs are quite enough for four people. Add a half teaspoonful of salt, and a Z^4 MANY WAYS FOR saltspoonful of pepper. Give two or three beats — enough to break the eggs ; turn them into the frying pan, into the hot butter. Constantly scrape from the bottom of the pan with a fork, while they are cooking. Serve with a garnish of broiled bacon and toast. BIRDS' NESTS Separate the eggs, allowing one to each person. Beat the whites to a stiff froth. Heap them into individual dishes, make a nest, or hole, in the centre. Drop into this a whole yolk. Stand the dish in a pan of water, cover, and cook in the oven about two or three minutes. Dust lightly with salt and pepper, put a tiny bit of butter in the centre of each, and send at once to the table. This is one of the most sightly of all egg dishes. COOKING EGGS 45 EGG FLIP This dish is exceedingly nice for a child or an invalid. Separate one tgg, beat the white to a stiff froth, add the yolk and beat again. Heap this in a pretty saucer, dust lightly with pow- dered sugar, put in the centre a tea- spoonful of brandy, and serve at once. Sherry or Madeira may be substituted for the brandy. EGGS A LA RORER Toast rounds of bread, one for each person. Butter them. Heat, in boiling water, the choke of a French artichoke, one for each slice of bread. Make Sauce Hollandaise, and put one artichoke bot- tom on each slice of bread on a heated platter. Put in the centre a poached tgg and pour over the Sauce Holland- 46 MANY WAYS FOR aise. Garnish the dish with nicely cooked French or fresh green peas. EGGS BENEblCT Separate two eggs. Break the yolks, add a cupful of milk, a half tea- spoonful of salt, one and a half cupfuls of flour and a tablespoonful of melted butter. Beat well, add two level tea- spoonfuls of baking powder and fold in the well beaten whites. Bake on a griddle in large muffin rings. Broil thin slices of ham. Make a Sauce Hol- landaise. Chop a truffle. Poach the required number of eggs. Dish the muffins, put a square of ham on each, then a poached egg and cover each egg nicely with Sauce Hollandaise. Dust with truffle and serve at once. COOKING EGGS 47 EGGS EN COCOTTE Chop fine one good-sized onion. Cook it, over hot water, in two level tablespoon fuls of butter. When the onion is soft add a quarter of a can of mushrooms, chopped fine, two level tablespoonfuls of flour and one cupful of stock. Stir until boiling. Add a tablespoonful of chopped parsley, a half teaspoonful of salt and a saltspoonful of pepper. Put a tablespoonful of this sauce in the bottom of individual cups. Break into each cup one egg. Pour over the remaining mixture. Stand the cups in a pan of hot water and" bake in a moderate oven about five minutes. OMELET A plain French omelet is, perhaps, one of the most difficult of all things to make ; that is, it is the most difficult 48 MANY WAYS FOR to have well made in the ordinary pri- vate house. Failures come from beat- ing the eggs until they are too light, or having the butter too hot, or cook- ing the omelet too long before serving. In large families, where it is neces- sary to use a dozen eggs, the omelet will be better if made in two. A six egg omelet is quite easily handled. Do not use milk for an omelet ; it toughens the eggs while cooking. An omelet pan is a shallow frying pan. It 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 butter in the middle of the pan. Let it heat slowly. Break the eggs in a bowl, add a tablespoonful COOKING EGGS 49 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 tgg 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. 50 MANY WAYS FOR 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, preserv- ing the lower portions for another dish. When the omelet is turned on 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 COOKING EGGS 5 1 butter. Just before folding the omelet put a tablespoonful of peas in the centre, fold, and turn out on a heated platter. Pour the remaining quantity 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 butter 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 52 MANY WAYS FOR 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 tablespoon fuls of flour and two of butter. Drain the oysters, put the liquor into a half-pint cup, add sufficient milk to fill the cup. Add this to the butter and flour. When boiling, add the oysters, a level tea- spoonful of salt and a dash of red pep- per. Make a six tgg omelet, turn it COOKING EGGS 53 onto a heated dish, arrange the oysters around the omelet, pour over the Cream Sauce, and send to the table. OMELET WITH SWEETBREADS This is a very good way to make sweetbreads do double duty. Boil a pair of sweetbreads until they are ten- der. Remove the membrane, cut them into slices; make a Cream Sauce. Add the sweetbreads, and, if you like, a half can of chopped mushrooms. Make a six Qgg omelet, arrange the slices of sweetbread around the omelet and pour over the Cream Sauce. OMELET WITH TOMATOES Beat six eggs. Add a half pint of rather thick stewed tomatoes, a level teaspoonful of salt and a saltspoonful of pepper. Beat the eggs and toma- 54 MANY WAYS FOR toes together, and make precisely the same as a plain omelet. Do not, how- ever, add water, as the tomatoes answer the purpose. OMELET WITH HAM Mix a half cup of chopped ham with the eggs after they have been beaten with the water, and finish the same as a plain omelet. OMELET WITH CHEESE Beat six eggs until they are thor- oughly mixed. Add a half cupful of thick cream, four tablespoonfuls of grated cheese, a saltspoonful of black pepper and a half teaspoonful of salt. Mix and finish the same as plain omelet. COOKING EGGS 55 OMELET WITH FINE HERBS Beat six eggs until thoroughly mixed. Add a half cupful of cream, a tablespoonful of finely chopped pars- ley, a saltspoonful of pepper and a half teaspoonful of salt. Finish the same as a plain omelet. Serve on a heated platter and put over a little thin Spanish Sauce. SPANISH OMELET Beat six eggs. Add six tablespoon- fuls of water. Add a saltspoonful of pepper, a tablespoonful of finely chopped parsley, a teaspoonful of onion juice. Put six thin slices of bacon in the omelet pan. Cook slowly until all the fat is tried out. Remove the bacon, add a tablespoonful of chopped onion. Cook until the onion is slightly 56 MANY WAYS FOR brown, turn in the eggs and finish the same as a plain omelet. Turn onto a heated platter, garnish with red and green peppers, and, if you like, add two tablespoonfuls of stewed tomatoes, one at each end of the omelet. OMELET JARDINIERE Chop sufficient chives to make a tablespoonful. Add a tablespoonful of parsley, a tablespoonful of finely chopped onion, and, if you have it, a little of the green tops of celery. Mix this with six eggs, add six tablespoon- fuls of water and beat. Make the same as a plain omelet. OMELET WITH FRESH MUSHROOMS This is one of the most delicious of all the luncheon dishes. Put two tablespoonfuls of butter, a pound of COOKING EGGS '57 mushrooms, sliced, a half cup of milk and a teaspoonful of salt into a sauce- pan. Cover and cook slightly for twenty minutes. Make two six egg omelets. Turn them, side by side, on a large heated platter, pour over the fresh mushrooms and serve at once. OMELET O'BRIEN Put two tablespoonfuls of butter in a saucepan with four tablespoonfuls of chopped onion. Cook until the onion is tender. Then add four chopped Spanish peppers, two tablespoonfuls of thick tomato, or one whole raw tomato cut into bits, four sliced cooked okra, a teaspoonful of salt, a dash of pepper. Let these cook twenty minutes. Make a six egg plain omelet, using bacon fat instead of butter for the cooking. Re- 58 MANY WAYS FOR move the slices of bacon before they are too hard, as they must be used for a garnish. Turn the omelet onto a heated platter, pour around it the pep- per mixture, garnish with the bacon, and send to the table. Canned mush- rooms may be added, if desired. SWEET OMELETS OMELET A LA WASHINGTON Put three eggs into a bowl, and three into another bowl. Add three table- spoonfuls of water to each, and beat. Have two omelet pans, in which you have melted butter. Grate an apple into one bowl, and into the other put a little salt and pepper. Stand two tablespoonfuls of jelly in a dish over hot water while you make the omelet. Proceed as for plain omelets. The COOKING EGGS 59 one to which you have added the apple, turn out on a plate. Before folding the other, put in the centre the softened currant jelly, then fold it and turn it out by the side of the other omelet. Dust both with powdered sugar, and send at once to the table. OMELET WITH RUM Make a plain omelet with six eggs, turn it on a heated platter. Dust it with powdered sugar, and score it across the top wath a red-hot poker. Dip four lumps of sugar into Jamaica rum and put them on the platter. Put over the omelet four tablespoon fuls of rum; touch a match to it, and carry it to the table, burning. Baste the omelet with the rum until the alcohol is en- tirely burned off. 66 MANY WAYS FOR SWISS SOUFFLE Allow one egg to each person. Have everything in readiness. The maras- chino cherries must be drained from the liquor. Separate the eggs. Beat the whites until they are stiff. Add a level tablespoonful of powdered sugar to each white, and beat until dry and glossy. Add the yolks of three eggs. Mix quickly. Add the grated rind of one lemon and a tablespoonful of lemon juice. Heap this into individual dishes. Make a tiny little hole in the centre and put in a maraschino cherry, leaving the hole large enough to also hold a tablespoonful of the liquor when the omelet is ready to serve; dust it with powdered sugar, bake in a quick oven about three minutes, take it from the oven, pour in the maraschino juice and COOKING EGGS 6 1 send at once to the table. These will fall if baked too much; they will not stand a moment, but, when well made and served quickly, are one of the daintiest of desserts. OMELET SOUFFLE This is, perhaps, one of the most difficult of all dishes to make. Like the preceding recipe, it must be made at the last moment and sent from the oven directly to the table. The eggs must be beaten to just the right point and the oven must be very hot. Get every- thing in readiness before beginning to make the souffle. When, however, you have accomplished this art, you have one of the most satisfactory desserts. Select a bowl, perfectly clean, and arrange the star tube and pastry bag, 62 MANY WAYS FOR if you are going to use one. If not, get out a baking dish. Sift six table- spoonfuls of powdered sugar. Sepa- rate six eggs. Put three of the yolks aside (as you will only use three), and beat the other three until creamy. Beat the whites until they are very stiff but not dry or broken. Now add three tablespoonfuls of the sifted pow- dered sugar. Beat for fully ten min- utes. Then add the beaten yolks, the grated rind of a lemon and at the last a tablespoonful of lemon juice. Mix carefully and quickly, but thoroughly. Put four or five tablespoonfuls of this in the bottom of a platter, or baking dish. Put the remaining quantity quickly in the pastry bag, and press it out into roses. It is easier to make it in small rosettes all over the foundation. COOKING EGGS 63 Dust quickly with the remaining three tablespoonfuls of sugar. Bake in a quick oven until golden brown. This will take about five minutes. Serve immediately. To be just right, this must be hot to the very centre, crisp on top, moist underneath. If baked too long, the moment the top is touched it will fall, becoming stringy and unpalatable. Omelet souffles are frequently flavored with rum, which must be mixed with the sugar. Sometimes they are sprayed with sherry just as they are taken from the oven. They may be built up into different forms, and gar- nished with candied or maraschino cher- ries, or chopped nuts. A List of Mrs. Rorer^s Cookery Books Published by Arnold and Company 420 Sansom Street, Philadelphia Mrs. Rarer'* s NEJV Cook Book This book marks the highest point of develop- ment in Domestic Science, and represents the results of hard work of the best years of Mrs. Rorer's hfe. It is not a mere recipe book, but tells of those things one needs to know concerning cooking, living, health and best way of house- keeping. At the same time, each department has an abundance of new and good recipes, given in Mrs, Rorer's clear and lucid style, so that no one can possibly make mistakes. A magnificent department on vegetables will make the book welcome to the growing cult of vegetarians. The scientific division of the vegetables into groups, giving their con- stituents, will prove of great value to invalids afflicted with diabetes, kidney disease, etc. This New Cook Book of Mrs. Rorer's has no connection whatever with her other Cook Book. It is not a new edition of the old book. It is entirely dissimilar, and constructed along different lines. The two do not in any way conflict with each other. The new book is an advance in many particulars because Domestic Science has advanced with rapid strides during the past ten years. This book is Domestic Science at its best. It covers all departments of cookery thoroughly and well. For instance, the department of Vege- tables covers 163 pages, and is divided into groups, according to their constituent qualities. This will prove of inestimable value to the growing cult of vegetarians, invalids afflicted with diabetes, kidney disease, etc. The illustrations are practical and serve to make clear the methods employed. There is one set of pictures that shows the proper dress- ing of the table during a course dinner. This is a highly important matter, and one not always under- stood. Then there is a complete set showing the proper method of carving meats, poultry, game, etc.; and many others illustrating special features of the book. Mrs. Rovers Philadelphia Cook Book A Manual of Home Economies. By Mrs. Sarah Tyson Rorer. i2mo, nearly 600 pages, with portrait of the author; water- proof and grease-proof covers, ^1.75. This is the cook book that has been the friend and guide of thousands of housewives for years past. There is no better book extant. It is an original book, not a compilation from other sources. It Is as good to-day in its treatment of household cook- ery as the day it was first issued. The fact that 120,000 have been sold is a sure proof of its good- ness. It in no way conflicts with Mrs. Rorer' s New Cook Book. You can use both advantageously. The recipes are original and practical. You are never in doubt about the results of your cooking. Everything has been proved, and is bound to come out right if you follow directions. Mrs. Rorer^s Every Day Menu Book By Mrs. Sarah Tyson Rorer, author of Mrs, Rorer's New Cook Book, etc. i2mo, cloth, handsomely illustrated, |5i.5o net; by mail ;^i.62. In the course of her teach- ing and editorial work there have come to Mrs. Rorer frequent re- quests for a book that will provide a daily bill of fare, one that will be rational, its directions easy of accomplishment, and give an ex- cellent variety. Hence this Menu Book. It contains a menu for every meal in the year arranged by months and days ; menus for special occasions ; illustrations of decorated tables for various social events, with appropriate menus ; a department of menus without meats. It will be found a great help in the everyday affairs of the household. Mrs. Rorer^s Cakes Icings and Fillings By Mrs. Sarah Tyson Rorer, author of Mrs. Rorer' s New Cook Book, etc. Bound in cloth, 50 cents net; by mail, 55 cents. A good cake is a test of a woman's skill in baking. So many fail because they do not work by rule, but do everything by guess. If a recipe is properly put together, it must be followed to the letter to achieve success. Then ideas are necessarily limited, and people want and need variety. Here is where this book comes in to help. It is full of recipes for making all kinds of cakes, and if these recipes are strictly followed there cannot be any failure. To this are added directions for icing and filling those that need such attention. Canning and Preserving By Mrs. S. T. Rorer, author of Mrs. Rorer's Cook Book, Hot Weather Dishes, etc. i2mo., with index, cloth covers, 50 cents. In this volume Mrs. Rorer dis- cusses at greater length than is allowed in the limits of her work on cooking in general, the canning and preserving of fruits and vege- tables, with the kindred subjects of marmalades, butters, fruit j^Uies and syrups, drying and pickling. As in her Cook Book, the recipes are clearly and simply given, while an exhaustive index affords easy reference to every subject. "A useful little volume for the preserving season. Mrs. Rorer's exhaustive information on the sub- jects of preserves, pickles, jeUies, syrups, and canned goods gener- ally, is here placed at the service of the public in a cheap and convenient ioxva..'" -^Philadelphia Inquirer. Bread and Bread-Making By Mrs. S. T. Rorer, author of Mrs. Rorer's Cook Book, Salads, etc. Long i6mo, with Index ; cloth, 50 cents. Bread forms such an impor- tant part of the daily fare, that a book like this ought to be warmly welcomed by housewives every- where. It contains a chapter on wheat and how to properly select flour ; then follows directions for mixing, kneading, moulding and baking, with a chapter on yeast. The recipes cover the ground of bread-making completely. In the list we find white wheat bread, whole-wheat bread, French and Graham bread, 19th Century, Gol- den Loaf, Swedish, etc. Then there are the Small Breads, such as Vienna Rolls, Pocket Book Rolls, Crumpets, Muffins, German Horns, Nuns' Puffs, etc. A chap- ter on Second Cooking of Bread gives us Zwieback, Toasts, Pulled Bread, etc., followed by Quick Breads, Steamed Breads and Sweet Breads, W 289 <' ^J. • • • • .^^ ' J •" %,^^ /^ .^^... ^^0^ =5^^ -^ ,4< C^ •• ^ " ^ WERT SpOKBINOrNC Gfanrviiie, Pa Sept-Oct 1988 « A^^*^ "r^». •