Worldwide Cookbooks

The Consumer Viewpoint

SIMPLE ITALIAN COOKERY

American Woman's Home

Art of Living in Australia

Cooking Eggs

Elegant Art of Dining

Guide to Marketing and Cooking

Italian Recipes

Meal Preparation

School and Home Cooking

Physiology of Taste

Tried and True Recipes

Library of Cookery

Hans Christian Andersen . American Fairy Tales . Grimm's Fairy Tales

Aesop's Fables - Tales with Morals . Mother Goose . Mother Goose in Prose

64. CREAMED EGGS.--If a dish that will serve well for luncheon or a
light supper is desired, creamed eggs, as illustrated in Fig. 15, will
be found very satisfactory, for the cream sauce that is served on them
and the toast on which the eggs are placed add carbohydrate to an
otherwise high-protein dish. The eggs used in this dish must be
hard-cooked in water, so as not to be indigestible. Paprika sprinkled
over the top and parsley used as a garnish add colors that make the dish
very attractive.

CREAMED EGGS
(Sufficient to Serve Six)

1-1/2 c. milk
2 Tb. fat
2 Tb. flour
1/2 tsp. salt
1/8 tsp. paprika
6 hard-cooked eggs
6 slices of toast

Heat the milk. Put the fat in a saucepan and heat it until it is light
brown; then add the flour, salt, and paprika to the melted fat and mix
all thoroughly. Pour in the hot milk and stir the mixture constantly
until the sauce has become smooth and thick. Cut the hard-cooked eggs
into halves while they are hot, and place two halves with the cut sides
down on each piece of toast. Pour the white sauce over all, sprinkle
with paprika, and serve.

[Illustration: FIG. 16]

65. Eggs a la Goldenrod.--Closely resembling creamed eggs in composition
and food value, but differing from them somewhat in appearance, are eggs
a la goldenrod, which are illustrated in Fig. 16. This is, perhaps, even
a more attractive dish if it is nicely made than creamed eggs, and many
persons who do not like hard-cooked eggs find this dish agreeable and
are able to digest it.

EGGS A LA GOLDENROD
(Sufficient to Serve Six)

2 c. milk
2 Tb. fat
2 Tb. flour
1/2 tsp. salt
1/8 tsp. pepper
4 hard-cooked eggs
6 slices of toast

Heat the milk. Brown the fat in a saucepan, add the flour, salt, and
pepper, and mix well. Then add the hot milk and stir until the sauce
thickens. Chop the whites of the hard-cooked eggs into small pieces, and
mix them with the white sauce. Arrange the toast on a platter and pour
the sauce over it. Put the hard-cooked egg yolks through a sieve or a
ricer and sprinkle them on top of the white sauce. Serve hot.

66. SCALLOPED EGGS.--A quantity of carbohydrate is added to eggs when
they are scalloped, for the white sauce and the cracker crumbs that are
used in this dish supply this food substance. The cold meat that this
dish requires and that should be well chopped into small pieces may be
left-over from roasted, stewed, or even broiled meat. As this provides
an additional amount of protein, the dish on the whole serves as an
excellent substitute for meat with carbohydrate added.

SCALLOPED EGGS
(Sufficient to Serve Six)

2 c. milk
2 Tb. fat
1/2 tsp. salt
1/8 tsp. pepper
2 Tb. flour
1 c. cracker crumbs
4 hard-cooked eggs
1 c. chopped cold meat

Heat the milk. Brown the fat in a saucepan, add the salt, pepper, and
flour, and mix well. To this add the hot milk. Cook until the sauce
thickens, stirring constantly. Grease a baking dish and place in it 1/3
cupful of the cracker crumbs. Over the crumbs arrange two of the eggs
sliced thinly, and on the top of the eggs put half of the meat. Repeat
by adding a layer of 1/3 cupful of the crumbs, the remaining eggs
sliced, and the remainder of the meat. Pour the white sauce over all and
arrange the remaining 1/3 cupful of crumbs on top. Bake in a moderate
oven for 1/2 hour. Serve hot from the baking dish.

67. INDIVIDUAL BAKING DISHES FOR EGG RECIPES.--Although the directions
given in the preceding recipe for scalloped eggs state that this recipe
is baked in a baking dish, it is not necessary that one large dish of
this kind be used, for, if desired, individual baking dishes may be
substituted. In fact, any recipe for which a large baking dish would
ordinarily be used may be baked in the small dishes used for a single
serving, and eggs prepared in this way are especially attractive. Such
dishes are also used for the baking of custards or the molding of jelly
and blanc mange. Since they prove very useful and find so much favor,
it is advisable for every housewife to add a few of them to her supply
of utensils and to become familiar with the varieties that can be
secured and the proper way to use them.

Dishes of this kind may be purchased in both cheap and expensive
varieties and in plain or fancy styles, being made of white porcelain,
of glass, or of the brown ware so much used for large baking dishes and
casseroles and having a white glazing on the inside.

68. When such dishes are used as a means of adding variety to the
cooking and serving of eggs, they should be placed in the oven in a
shallow pan containing enough hot water to come nearly to the top of
them. The object of this plan is to keep the temperature uniform. As
long as the dishes are surrounded by water, the food to be cooked will
not attain a greater heat than 212 degrees Fahrenheit, because the
surrounding water cannot reach a higher temperature. Food cooked in this
way will be found to be baked much more evenly and to be of a better
consistency than food that is subjected to the high temperature of the
oven. Most of the recipes that follow, while they can be baked in large
baking dishes if desired and then served from the dish, are designed
particularly to be used in individual baking dishes.

69. BAKED EGGS IN CREAM.--A dish that is particularly desirable for
breakfast, but that may be served for luncheon, is made by baking eggs
in cream according to the accompanying recipe. Besides being very
appetizing, this dish is high in food value because of the addition of
the cream and fat. Crisp toast served with eggs prepared in this way is
very delightful.

BAKED EGGS IN CREAM
(Sufficient to Serve Six)

6 eggs
1 Tb. butter
1/2 tsp. salt
1/4 tsp. pepper
3/4 c. cream

Grease six individual baking dishes and break an egg into each. Put a
small piece of butter on top of each egg and season with salt and
pepper. Pour over each egg two tablespoonfuls of cream. Place the baking
dishes in a shallow pan of hot water and bake until the eggs are as hard
as desired. Serve hot.

70. SHIRRED EGGS WITH HAM.--An excellent way in which to utilize scraps
of ham is to combine them with eggs to make a dish that may be served
in place of meat. This dish, besides being high in food value, is very
tasty because of the flavor of the ham and the fact that it is quite
highly seasoned.

SHIRRED EGGS WITH HAM
(Sufficient to Serve Six)

1/2 tsp. prepared mustard
1/4 tsp. pepper
1 c. chopped ham
6 eggs
1/4 tsp. salt
1 Tb. butter

Grease six individual baking dishes. Mix the mustard and pepper with the
ham, and then divide this mixture as evenly as possible into the baking
dishes. Break an egg on top of the ham in each dish, season with salt,
and put a small piece of butter on each. Place the dishes in a shallow
pan of hot water and bake in a moderate oven until the eggs are well set
or hardened. Remove from the oven and serve at once.

71. EGG SOUFFLE.--If a delicate dish for children or invalids is
desired, egg souffle will answer the purpose very well. This dish is
light in character, but it is high in protein and to most persons is
very delightful. It is more attractive if baked in individual baking
dishes, but it may be baked in a large baking dish and served directly
from the dish. To improve the flavor of egg souffle and make it a more
appetizing dish, tomato sauce is often served with it.

EGG SOUFFLE
(Sufficient to Serve Eight)

1 c. milk
2 Tb. fat
2 Tb. flour
1/2 tsp. salt
1 Tb. chopped parsley
4 eggs

Heat the milk. Brown the fat in a saucepan, add to it the flour, salt,
and parsley, and mix well. Pour in the hot milk, stir constantly until
the sauce thickens, and then remove from the fire. Separate the eggs and
add the well-beaten yolks to the sauce, stirring rapidly so that the egg
will not curd. Beat the whites stiff and fold them carefully into the
sauce. Turn into well-greased individual baking dishes until they are
about two-thirds full, place in a shallow pan of hot water, and bake
until firm when touched with the finger. Serve at once in the dishes in
which they are baked, because they shrink when they are allowed to cool.

72. The tomato sauce that is often served with egg souffle is made as
follows:

TOMATO SAUCE

1 1/2 c. strained stewed tomatoes
2 Tb. fat
1/2 tsp. salt
1/8 tsp. pepper
2 Tb. flour

Force enough stewed tomatoes through a sieve to make 1 1/2 cupfuls of
strained tomato. Heat the strained tomato and to it add the fat, salt,
and pepper. Moisten the flour with a little cold water and add it to the
hot tomato. Cook for 5 minutes. Serve over the souffle.

[Illustration: FIG. 17]

73. Alpine Eggs.--It is rather unusual to combine cream or cottage
cheese with eggs, so that when this is done, as in the accompanying
recipe, a dish that is out of the ordinary is the result. If not a
sufficient amount of cottage cheese is in supply to serve for a meal, it
may very well be used for this dish. Otherwise, cream cheese
serves nicely.

ALPINE EGGS
(Sufficient to Serve Six)

2 10-cent pkgs. cream cheese or
1 c. cottage cheese
2 Tb. finely chopped parsley
1/8 tsp. paprika
6 eggs
1 Tb. butter
1 1/2 tsp. salt

Grease six individual baking dishes. Break up the cheese with a fork and
sprinkle a layer on the bottom of each dish. Break an egg in each dish
over the cheese. Season with salt. Sprinkle a layer of cheese on top of
the egg, and over that put chopped parsley, paprika, and a small piece
of butter. Place the baking dishes in a shallow pan of hot water and
bake in a moderate oven until the eggs are set. Remove from the oven and
serve at once.

74. Clipped Eggs.--The chief value of clipped eggs is their appearance,
which, as will be observed in Fig. 17, is very attractive. This dish
adds much to the breakfast tray of an invalid or will tempt the
appetite of a child who does not feel like eating. But in addition to
being attractive, this dish is high in food value, for in this respect
it is exactly equivalent to a poached egg on toast or a plain egg served
with a piece of toast to which is added a small amount of butter.

CLIPPED EGGS
(Sufficient to Serve Six)

6 pieces toast
3 Tb. butter
6 eggs
1/2 tsp. salt
1/8 tsp. pepper

Butter the toast with some of the butter. Separate the whites and yolks
of the eggs without breaking the yolks. Beat the whites stiff, and put a
mound of the beaten white on top of each piece of buttered toast. Make a
hole in the center of the mound of egg white and drop the unbroken yolk
into it. Season each with salt and pepper and bits of the remaining
butter. Place in a hot oven and bake until the yolk is set and the white
slightly browned. Serve hot.

75. LEFT-OVER EGGS.--It is not a difficult matter to utilize eggs in any
form in which they may be left over, for they combine readily with many
other foods. For instance, left-over hard-cooked eggs may be sliced or
chopped and used to garnish dishes of vegetables, meat, fish, or salads.
Eggs cooked in this way may also be stuffed according to the recipe
given in Art. 63, or they may be crushed and mixed with seasoning for
sandwiches. If any soft-cooked eggs remain after a meal, they should be
hard-cooked in order to be used to the best advantage. Left-over omelet
or scrambled, poached, or fried eggs may be chopped and added to soups,
sauces, or gravies, or combined with small pieces of meat or fish and
used with crumbs and white sauce to make a scalloped dish.

Even uncooked eggs that are taken from the shells, but that cannot be
used at once, need not be wasted if proper care is given to them to
prevent the formation of a hard crust over their surface. Such eggs
should be put into a dish that will allow as little of the surface as
possible to be exposed and should be covered with cold water and kept in
a cool place. When they are desired for use, the water should be poured
off carefully so as to prevent the loss of any of the egg.

 BREAKFAST MENU

76. So that a definite idea may be formed of the student's progress in
cookery, there is here presented a breakfast menu that is to be prepared
and reported on at the same time that the answers to the Examination
Questions are sent. This menu is practical and it may be easily
prepared, as all the dishes it contains have already been considered.

MENU

Sliced Bananas
Cream of Wheat
Graham Muffins
Butter
Puff Omelet
Coffee

In most homes, breakfast is a meal that is gathered together with as
little thought and preparation as possible. The reason for this is that
the housewife feels that she does not wish to rise early enough in the
morning to prepare an elaborate menu. Breakfast, however, should be the
most attractive meal in the day, because it is one that gives to each
member of the family the right start for the day and sustains him until
luncheon time. In most cases, a cup of coffee and a slice or two of
toast do not start one with a cheerful attitude, nor do they contain
sufficient food value to nourish the individual properly. With a little
forethought and planning, certain foods may be partly prepared for
breakfast the day before. If this is done, the time required for the
actual preparation of the breakfast need not be greatly increased. For
example, in the accompanying menu, the cream of wheat may be cooked the
evening before, the materials for the graham muffins measured, and even
the pan in which they are to be baked greased, and the materials for the
omelet collected and measured. If all this is done, the preparation
necessary in the morning will consist merely of slicing the bananas,
reheating the cream of wheat, preparing the coffee, baking the muffins,
and making the omelet. While the coffee and cream of wheat are heating
or cooking, the oven will be heating, so that when the muffins are mixed
it will be ready to bake them; and while these are baking the omelet may
be prepared. When this is done, all will be ready to serve.