Open main menu

Page:The White House Cook Book.djvu/253

This page needs to be proofread.


EGGS AND OMELETS. 229

EGGS IN CASES.

MAKE little paper cases of buttered writing paper; put a small piece of butter in each, and a little chopped parsley or onion, pepper and salt. Place the cases upon a gridiron over a moderate fire of bright coals, and when the butter melts, break a fresh egg into each case. Strew in upon them a few seasoned bread crumbs, and when nearly done, glaze the tops with a hot shovel. Serve in the paper cases.

MINCED EGGS.

CHOP up four or five hard-boiled eggs ; do not mince them too fine. Put over the fire in a suitable dish a cupful of milk, a tablespoonful of butter, salt and pepper, and some savory chopped small. When this comes to a boil stir into it a tablespoonful of flour, dissolved in a little cold 1 milk. When it cooks thick like cream put in the minced eggs. Stir it gently around and around for a few moments and serve, gar- nished with sippets of toast. Any particular flavor may be given to this dish, such as that of mushrooms, truffles, catsup, essence of shrimps, etc., or some shred anchovy may be added to the mince.

MIXED EGGS AND BACON.

TAKE a nice rasher of mild bacon ; cut it into squares no larger than dice ; fry it quickly until nicely browned ; but on no account burn it. Break half a dozen eggs into a basin, strain and season them with pepper, add them to the bacon, stir the whole about and, when suffi- ciently firm, turn it out into a dish. Decorate with hot pickles.

MIXED EGGS GENERALLY SAVORY OR SWEET.

MUCH the same method is followed in mixed eggs generally, what- ever may be added to them ; really it is nothing more than an omelet which is stirred about in the pan while it is being dresed, instead of being allowed to set as a pancake. Chopped tongue, oysters, shrimps, sardines, dried salmon, anchovies, herbs, may be used.

COLD EGGS FOR A PICNIC.

THIS novel way of preparing cold egg for the lunch-basket fully re- pays one for the extra time required. Boil hard several eggs, halve them lengthwise; remove the yolks and chop them fine with cold chicken, lamb, veal or any tender, roasted meat ; or with bread soaked

�� �