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No. 5—POACHED EGGS.
Quantity for 6 Persons.
- 12 eggs
- 1½ qts. of water
- 1 tsp. of vinegar
- 6 slices of toast
- Salt to taste
Preparation: Add salt and vinegar to the water, boil it and put each egg in on a ladle, hold it there until the white has become firm, then put it on a skimmer to let the water drip off, place it on the warm buttered toast and put into oven until all eggs are poached.
No. 6—FRIED EGGS IN TOMATO SAUCE.
Quantity for 6 Persons.
- 10–12 eggs
- 1 cup of fine oil
Tomato Sauce or Dressing.
- 6 very ripe tomatoes
- ¼ lb. of raw ham
- Salt to taste
- 1 pinch of pepper
- 1 tsp. of sugar
- 1 tbsp. of butter
- 1 tbsp. of flour
- ¼ medium sized onion
Preparation: The tomatoes are sliced and the ham cut into small pieces. Melt the butter, stew the sliced onion and ham in it for 10 minutes, then stir in the flour, 1 pt. of water, tomatoes, salt, pepper and sugar and cook ½ hour, then strain through a fine sieve. Sprinkle each egg with salt and pepper and fry in the salad oil, which should be very hot. Tip the pan or dish a little so the oil covers the egg. When the white of egg is firm, take it out and put it into the hot tomato dressing which is set where it will remain hot.
No. 7—BOILED EGGS IN BRINE.
Quantity for 6 Persons.
- 6 eggs
- ½ lb. of salt
- 2 qts. of water
Preparation: The eggs are boiled five minutes in boiling water. If you wish them hard, cook them 15 minutes, then crush the points of the egg shells and put the eggs into 2 qts. of salt water.
No. 8—BRINE EGGS IN CREAM SAUCE.
Quantity for 6 Persons.
- 6 eggs
- ¼ lb. of salt
- 2 qts. of water
- 2 tbsps. of butter
- 1½ tbsps. of flour
- 1 pt. cream
- Juice of ½ lemon, or
- 2 tbsps. of vinegar
- Salt to taste
- 1 pinch of pepper
Preparation: The eggs are boiled 15 minutes, the shells crushed and the eggs placed into strong salt water for 4 hours. The butter is heated, flour stirred in, cream, lemon juice, salt and pepper added and this cooked, stirring continually.
