,,many ,,ways ,,for ,,cooking ,,eggs    
,by ,mrs4 ,s4,t4 ,rorer  ,author of     
,mrs4 ,rorer's ,new ,cook ,book1        
,philadelphia ,cook ,book1 ,bread and   
,bread-,making1 and other ,valuable     
,works on ,cookery4     ,,contents      
,,sauces  ,english ,drawn ,butter1      
,plain ,hollandaise2 ,anchovy1          
,bechamel1 ,tarragon1 ,horseradish1     
,cream or ,white1 ,brown ,butter1       
,perigueux1 ,tomato1 ,paprika1 ,curry1  
,italian  ,,cooking ,,of ,,eggs  ,to    
,preserve ,eggs1 ,egging and ,crumbing1 
,shirred ,eggs1 ,mexicana1 ,on a ,plate1
 de ,lesseps1 ,meyerbeer1 a la ,reine1  
au ,miroir1 a la ,paysanne1 a la        
,trinidad1 ,rossini1 ,baked in ,tomato  
,sauce1 a la ,martin1 a la              
,valenciennes1 ,fillets1 a la ,suisse1  
with ,nut-,brown ,butter1 ,timbales1    
,coquelicot1 ,suzette1 en ,cocotte4     
,steamed in the ,shell1 ,birds' ,nests1 
,eggs en ,panade1 ,egg ,pudding1 a la   
,bonne ,femme1 ,to ,poach ,eggs1 ,eggs  
,mirabeau1 ,norwegian1 ,prescourt1      

,courtland1 ,louisiana1 ,richmond1      
,hungarian1 ,nova ,scotia1 ,lakme1      
,malikoff1 ,virginia1 ,japanese1 a la   
,windsor1 ,buckingham1 ,poached on      
,fried ,tomatoes1 a la ,finnois1 a la   
,gretna1 a l',imperatrice1 with         
,chestnuts1 a la ,regence1 a la         
,livingstone1 ,mornay1 ,zanzibar1 ,monte
 ,bello1 a la ,bourbon1 ,bernaise1 a la 
,rorer1 ,benedict1 ,to ,hard-boil1      
,creole1 ,curried1 ,beauregard1         
,lafayette1 ,jefferson1 ,washington1 au 
,gratin1 ,deviled1 a la ,tripe1 a       
l',aurore1 a la ,dauphin1 a la ,bennett1
 ,brouilli1 ,scalloped1 ,farci1 ,balls1 
,deviled ,salad1 ,japanese ,hard1 en    
,marinade1 a la ,polonnaise1 a la ,hyde1
 a la ,vinaigrette1 a la ,russe1        
,lyonnaise1 ,croquettes1 ,chops1 ,plain 
,scrambled1 ,scrambled with ,chipped    
,beef1 ,scrambled with ,lettuce1        
,scrambled with ,shrimps1 ,scrambled    
with ,fresh ,tomatoes1 ,scrambled with  
,rice and ,tomato1 ,scrambled with      
,asparagus ,tips1 ,egg ,flip  ,,omelets 

,omelet with ,asparagus ,tips1 with     
,green ,peas1 ,havana1 with ,tomato     
,sauce1 with ,oysters1 with             
,sweetbreads1 with ,tomatoes1 with ,ham1
 with ,cheese1 with ,fine ,herbs1       
,spanish1 ,jardiniere1 with ,fresh      
,mushrooms1 ,o',brien1 with ,potatoes   
,,sweet ,,omelets  ,omelet a la         
,washington1 with ,rum1 ,swiss ,souffle1
 a la ,duchesse1 ,souffle     ,,sauces  
,the philosophy of a sauce1 when        
understood1 enables even an untrained   
cook to make a great variety of every   
day sauces from materials usually found 
in every household2 to have them        
uniform1 however1 flavorings must be    
correctly blended1 and measurements must
 be rigidly observed4 ,two level        
tablespoonfuls of butter or other fat1  
two level tablespoonfuls of flour1 must 
be used to each half pint of liquid4 ,if
 the yolks of eggs are added1 omit one  
tablespoonful of flour or the sauce will
 be too thick4 ,tomato sauce should be  
flavored with onion1 a little mace1 and 

a suspicion of curry4 ,brown sauce may  
be simply seasoned with salt and pepper1
 flavored and colored with kitchen      
bouquet4 ,spanish sauce should also be  
flavored with mushrooms1 or if you can  
afford it1 a truffle1 a little chopped  
ham1 a tablespoonful of chives1 shallot 
and garlic4 ,water sauce1 drawn butter  
and simple sauce ,hollandaise1 when they
 are served with fish1 must be flavored 
with a dash of tarragon vinegar1 salt   
and pepper4   ,,english ,,drawn ,,butter
      #c tablespoonfuls of butter       
#a_/b pint of boiling water     #b      
tablespoonfuls of flour   #a_/b         
teaspoonful of salt     #a dash of      
pepper  ,rub two tablespoonfuls of      
butter and the flour together1 add the  
boiling water1 stir until boiling1 add  
the salt and pepper2 take from the fire1
 add the remaining tablespoonful of     
butter and it is ready for use4 ,it must
 not be boiled after the last butter is 
added4   ,,plain ,,sauce ,,hollandaise  
,make ,english drawn butter and add to  

it1 when done1 the yolks of two eggs    
beaten with two tablespoonfuls of water2
 cook until thick and jelly-like1 take  
from the fire and add one tablespoonful 
of tarragon vinegar or the juice of half
 a lemon4   ,,anchovy ,,sauce  ,rub two 
teaspoonfuls of anchovy essence with the
 butter and flour and then finish the   
same as ,english drawn butter4   ,,sauce
 ,,bechamel      #b tablespoonfuls of   
butter     #a yolk of an egg   #a_/b cup
 of milk     #a saltspoonful of pepper  
#a tablespoonful of flour   #a_/b cup of
 stock   #a_/b teaspoonful of salt  ,rub
 the butter and flour together1 add the 
stock and the milk and stir until       
boiling2 add the salt and pepper1 take  
from the fire and add the beaten yolk of
 the egg1 heat for a moment over hot    
water1 and it is ready for use4         
,,tarragon ,,sauce  ,add two            
tablespoonfuls of tarragon vinegar to an
 ,english drawn butter4   ,,horseradish 
,,sauce  ,make an ,english drawn butter1
 and1 just at serving time1 add a half  

cupful of freshly grated horseradish4   
,if you are obliged to use that         
preserved in vinegar1 press it perfectly
 dry before using it4   ,,cream ,,or    
,,white ,,sauce      #b tablespoonfuls  
of butter   #a_/b pint of milk     #b   
tablespoonfuls of flour   #a_/b         
teaspoonful of salt     #a saltspoonful 
of pepper  ,rub the butter and flour    
together1 add the milk cold and stir    
until boiling2 add the pepper and salt  
and it is ready for use4   ,,brown      
,,butter ,,sauce      #f tablespoonfuls 
of butter     #a teaspoonful of mushroom
 catsup     #a tablespoonful of vinegar 
#d tablespoonfuls of stock  ,melt the   
butter1 brown it and then skim2 pour it 
carefully into a clean saucepan1 add the
 vinegar1 catsup and stock1 boil a      
minute1 and it is ready for use4        
,,sauce ,,perigueux      #d             
tablespoonfuls of butter   #a_/b pint of
 stock     #a glass of white wine       
#a_/b teaspoonful of salt     #b        
tablespoonfuls of flour     #a bay leaf 

#b chopped truffles     #a saltspoonful 
of pepper     #a teaspoonful of kitchen 
bouquet  ,chop the truffles and put them
 with the bay leaf and wine in a        
saucepan on the back of the stove4 ,rub 
half the butter and flour together1 add 
the stock1 stir until boiling and add   
one teaspoonful of kitchen bouquet1 the 
salt and pepper1 and then the truffles2 
cook ten minutes1 add the remaining     
quantity of butter and use at once4     
,,tomato ,,sauce  ,rub together two     
level tablespoonfuls of flour and two of
 butter4 ,add a half pint of strained   
tomatoes4 ,stir until boiling4 ,add a   
teaspoonful of onion juice1 a half      
teaspoonful of salt and a saltspoonful  
of pepper4 ,strain and use4   ,,paprika 
,,sauce  ,rub together two level        
tablespoonfuls of flour and two of      
butter1 with a tablespoonful of paprika4
 ,add a half pint of chicken stock4     
,stir until boiling4 ,add a half        
teaspoonful of salt1 and strain4 ,this  
sauce may be used over chicken as well  

as eggs4   ,,curry ,,sauce  ,chop fine  
one onion4 ,cook it with two level      
tablespoonfuls of butter until soft4 ,do
 not brown4 ,add two level              
tablespoonfuls of flour1 one teaspoonful
 of curry powder and a half teaspoonful 
of salt4 ,mix and add a half pint of    
boiling water4 ,stir until boiling1 and 
strain4   ,,italian ,,sauce  ,chop      
sufficient carrot to make a             
tablespoonful2 chop one onion4 ,place   
them in a saucepan with three level     
tablespoonfuls of butter1 a bay leaf and
 a blade of mace4 ,shake the pan over   
the fire until the vegetables are       
slightly browned4 ,drain off the butter 
and add to it two level tablespoonfuls  
of flour1 a half cupful of good stock1 a
 half cupful of strained tomatoes1 and  
bring to a boil4 ,add a half teaspoonful
 of salt and a dash of cayenne4 ,strain4
 ,stir until boiling1 strain again and  
add four tablespoonfuls of sherry4      
,,cooking ,,of ,,eggs   ,any single food
 containing all the elements necessary  

to supply the requirements of the body  
is called a complete or typical food4   
,milk and eggs are frequently so called1
 because they sustain the young animals 
of their kind during a period of rapid  
growth4 ,nevertheless1 neither of these 
foods forms a perfect diet for the human
 adult4 ,both are highly nutritious1 but
 incomplete4  ,served with bread or     
rice1 they form an admirable meal and   
one that is nutritious and easily       
digested4 ,the white of eggs1 almost    
pure albumin1 is nutritious1 and1 when  
cooked in water at #agj degrees         
,fahrenheit1 requires less time for     
perfect digestion than a raw egg4 ,the  
white of a hard-boiled egg is tough and 
quite insoluble4 ,the yolk1 however1 if 
the boiling has been done carefully for 
twenty minutes1 is mealy and easily     
digested4 ,fried eggs1 no matter what   
fat is used1 are hard1 tough and        
insoluble4 ,the yolk of an egg cooks at 
a lower temperature than the white1 and 
for this reason an egg should not be    

boiled unless the yolk alone is to be   
used4  ,ten eggs are supposed to weigh a
 pound1 and1 unless they are unusually  
large or small1 this is quite correct4  
,eggs contain from #gb to #hd per cent4 
of water1 about #ab to #ad per cent4 of 
albuminoids4 ,the yolk is quite rich in 
fat2 the white deficient4 ,they also    
contain mineral matter and extractives4 
,to ascertain the freshness of an egg   
without breaking it1 hold your hand     
around the egg toward a bright light or 
the sun and look through it4 ,if the    
yolk appears quite round and the white  
clear1 it is fresh4 ,or1 if you put it  
in a bucket of water and it falls on its
 side1 it is fresh4 ,if it sort of      
topples in the water1 standing on its   
end1 it is fairly fresh1 but1 if it     
floats1 beware of it4 ,the shell of a   
fresh egg looks dull and porous4 ,as it 
begins to age1 the shell takes on a     
shiny appearance4 ,if an egg is kept any
 length of time1 a portion of its water 
evaporates1 which leaves a space in the 

shell1 and the egg will rattle4 ,an egg 
that rattles may be perfectly good1 and 
still not absolutely fresh4   ,,to      
,,preserve ,,eggs  ,to preserve eggs it 
is only necessary to close the pores of 
the shells4 ,this may be done by dipping
 them in melted paraffine1 or packing   
them in salt1 small ends down2 or pack  
them in a keg and cover them with brine2
 or pack them in a keg1 small ends down 
and cover them with lime water2 this not
 only protects them from the air1 but   
acts as a germicide4  ,eggs should not  
be packed for winter use later than the 
middle of ,may or earlier than the first
 of ,april4 ,where large quantities of  
the yolks are used1 the whites may be   
evaporated and kept in glass bottles or 
jars4 ,spread them out on a stoneware or
 granite plate and allow them to        
evaporate at the mouth of a cool oven4  
,when the mixture is perfectly dry1 put 
it away4 ,this powder is capable of     
taking up the same amount of water that 
has been evaporated from it1 and may    

then be used the same as fresh whites4  
,,eggs ,,and ,,crumbing  ,to do this    
successfully one must prepare a mixture1
 and not use the egg alone4 ,if an egg  
mixture or a croquette is dipped in     
beaten egg and rolled in cracker crumbs 
and dropped into fat1 it always has a   
greasy covering4 ,this is the wrong way4
 ,to do it successfully and have the    
articles handsome1 beat the egg until   
well mixed1 add a teaspoonful of olive  
oil1 a tablespoonful of water and a dash
 of pepper4 ,dip the articles into this 
mixture1 and then drop them on quite a  
thick bed of either sifted dry bread    
crumbs or soft white bread crumbs4  ,i  
prefer sifted dry bread crumbs for      
croquettes1 and soft white crumbs for   
lobster cutlets and deviled crabs4      
,,shirred ,,eggs  ,cover the bottoms of 
individual dishes with a little butter  
and a few fresh bread crumbs2 drop into 
each dish two fresh eggs2 stand this    
dish in a pan of hot water and cook in  
the oven until the whites are set4 ,put 

a tiny bit of butter in the middle of   
each1 and a dusting of salt and pepper4 
,,eggs ,,mexicana  ,put two             
tablespoonfuls of butter in a saucepan4 
,add four tablespoonfuls of finely      
chopped onion and shake until the onion 
is soft1 but not brown4 ,then add four  
,spanish peppers cut in strips1 a dash  
of red pepper and a half pint of        
tomatoes2 the tomatoes should be in     
rather solid pieces4 ,add a seasoning of
 pepper and salt4 ,let this cook slowly 
while you shir the desired quantity of  
eggs4 ,when the eggs are ready to serve1
 put two tablespoonfuls of this sauce at
 each side of the dish1 and send at once
 to the table4   ,,eggs ,,on ,a ,,plate 
,rub the bottom of a baking dish with   
butter4 ,dust it lightly with salt and  
pepper4 ,break in as many fresh eggs as 
required4 ,stand the dish in a basin of 
water and cook in the oven five minutes1
 or until the whites are set4 ,while    
these are cooking1 put two              
tablespoonfuls of butter in a pan and   

shake over the fire until it browns4    
,when the eggs are done1 baste them with
 the browned butter1 and send to the    
table4   ,,eggs ,,de ,,lesseps  ,shir   
the eggs as directed4 ,have ready1      
carefully boiled1 two sets of calves'   
brains2 cut them into slices2 put two or
 three slices between the eggs1 and then
 pour over browned butter sauce4        
,,eggs ,,meyerbeer  ,to each half dozen 
eggs allow three lambs' kidneys4 ,broil 
the kidneys4 ,shir the eggs as directed 
in the first recipe4 ,when done1 put    
half a kidney on each side of the plate 
and pour over sauce ,perigueux4   ,,eggs
 ,a ,,la ,,reine      #f eggs   #a_/b   
pint of chopped cold cooked chicken     
#a_/b can of mushrooms     #b           
tablespoonfuls of butter     #b         
tablespoonfuls of flour   #a_/b pint of 
milk   #a_/b teaspoonful of salt     #a 
saltspoonful of pepper  ,use ordinary   
shirring dishes for the eggs2 butter    
them1 break into each one egg1 stand    
these in a pan of boiling water and in  

the oven until they are set4 ,rub the   
butter and flour together1 add the milk1
 stir until boiling1 add the salt1      
pepper1 chopped chicken and mushrooms1  
and put one tablespoonful of this on top
 of each egg and send at once to the    
table4 ,this is also nice if you put a  
tablespoonful of the mixture in the     
bottom of the dish1 break the egg into  
it1 and then at serving time put another
 tablespoonful over the top4   ,,eggs   
,,au ,,miroir  ,cover the bottom of a   
graniteware or silver platter with fresh
 bread crumbs1 break in as many eggs as 
are needed for the number of persons to 
be served4 ,put bits of butter here and 
there1 stand the platter over a baking  
pan of hot water in the oven until the  
eggs are set1 dust them with salt and   
pepper and send them to the table4      
,,eggs ,a ,,la ,,paysanne      #f eggs  
#a_/b cupful of cream     #b            
tablespoonfuls of grated onion     #a   
clove of garlic   #a_/b teaspoonful of  
salt     #a saltspoonful of pepper  ,add

 the onion and the garlic1 mashed1 to   
the cream2 pour it in the bottom of a   
baking dish1 break on top the eggs1 dust
 with salt and pepper1 stand the baking 
dish in a pan of water and cook in the  
oven until the eggs are set4 ,serve in  
the dish in which they are cooked4      
,,eggs ,a ,,la ,,trinidad      #f eggs  
#b lamb's kidneys     #a cupful of fresh
 bread crumbs     #b level              
tablespoonfuls of butter     #b level   
tablespoonfuls of flour   #a_/b pint of 
stock     #a teaspoonful of kitchen     
bouquet   #a_/b teaspoonful of salt     
#a saltspoonful of pepper  ,split the   
kidneys1 cut out the tubes2 scald them1 
drain1 and cut them into thin slices4   
,put the butter into a saucepan1 add the
 kidneys1 toss until the kidneys are    
cooked1 then add the flour1 stock1      
kitchen bouquet1 salt and pepper2 stir  
until boiling4 ,grease a shallow granite
 or silver platter1 break into it the   
eggs1 sprinkle over the bread crumbs and
 stand them in the oven until the eggs  

are set1 then pour over the sauce1      
arrange the kidneys around the edge of  
the dish and send at once to the table4 
,,eggs ,,rossini      #f eggs     #d    
chicken livers    #ab nice mushrooms    
#a_/b cupful of stock   #a_/b           
teaspoonful of salt     #a dash of      
pepper  ,put the stock in a saucepan and
 boil rapidly until reduced one-half1   
add a drop or two of browning4 ,throw   
the chicken livers into boiling water   
and let them simmer gently for ten      
minutes2 drain4 ,slice the mushrooms and
 put them1 with the livers1 into the    
stock2 let them stand until you have    
cooked the eggs4 ,put a tablespoonful of
 butter in the bottom of a shallow      
platter2 when melted break in the eggs1 
stand them in the oven until set1       
garnish with the livers and mushrooms   
and pour over the sauce4   ,,eggs       
,,baked ,,in ,,tomato ,,sauce  ,make a  
tomato sauce4 ,pour one-half in the     
bottom of a baking dish or granite      
platter1 break in from four to six fresh

 eggs1 cover with the other half of the 
sauce1 dust the top with grated cheese1 
and bake in a moderate oven until set1  
about fifteen or twenty minutes4 ,serve 
for supper in the place of meat4        
,,eggs ,a ,,la ,,martin  ,make a half   
pint of cream sauce4 ,put half of it in 
the bottom of a baking dish or into the 
bottom of ramekin dishes or individual  
cups4 ,break fresh eggs on top of the   
cream sauce1 dust with a little salt and
 pepper1 pour over the remaining cream  
sauce1 sprinkle the top with grated     
cheese1 and bake in a moderate oven     
until the cheese is browned and eggs are
 set4 ,serve in the dish or dishes in   
which they are cooked4   ,,eggs ,a ,,la 
,,valencienne      #f eggs     #a pint  
of dry boiled rice   #a_/b pint of      
strained tomato     #b mushrooms     #b 
tablespoonfuls of grated ,parmesan      
cheese     #b level tablespoonfuls of   
butter     #b level tablespoonfuls of   
flour   #a_/b saltspoonful of grated    
nutmeg   #a_/b teaspoonful of paprika   

#a teaspoonful of salt   #a_/b          
saltspoonful of pepper  ,rub the butter 
and flour together1 add the strained    
tomato1 stir until boiling1 add the     
mushrooms1 sliced1 salt1 paprika1 nutmeg
 and pepper4 ,take a granite or silver  
platter1 put in two tablespoonfuls of   
butter extra1 let the butter melt and   
heat2 break into this the eggs1 being   
very careful not to break the yolks4    
,let the eggs cook in the oven until    
set4 ,then put around the edge of the   
dish as a garnish the boiled rice1 pour 
over the eggs the tomato sauce1 dust the
 top with the ,parmesan cheese and send 
at once to the table4   ,,fillets ,,of  
,,eggs      #f eggs     #d              
tablespoonfuls of good stock   #a_/b    
teaspoonful of salt     #a saltspoonful 
of pepper  ,beat the eggs with the      
stock1 add the salt and pepper4 ,turn   
them into a buttered square pan1 stand  
this in another of boiling water1 and   
cook in the oven until the eggs are     
thoroughly set4 ,cut the preparation    

into thin fillets or slices1 dip in     
either a thin batter made from one egg1 
a half cupful of milk and flour to      
thicken1 or they may be dipped in beaten
 egg1 rolled in bread crumbs and fried  
in deep hot fat4 ,arrange the fillets in
 a platter on a napkin1 one overlapping 
the other2 garnish with parsley and send
 to the table with a boat of tomato or  
white sauce4   ,,eggs ,a ,,la ,,suisse  
,cover the bottom of a baking dish with 
about two tablespoonfuls of butter cut  
into bits4 ,on top of this1 very thin   
slices of ,swiss cheese4 ,break over    
some fresh eggs4 ,dust with salt and    
pepper4 ,to each half dozen eggs1 pour  
over a half cup of cream4 ,then cover   
the top with grated ,swiss cheese and   
bake in the oven until the cheese is    
melted and the eggs set4 ,send this to  
the table with a plate of dry toast4    
,,eggs ,,with ,,nut-,,brown ,,butter    
,these eggs may be shirred or poached   
and served on toast4 ,put two           
tablespoonfuls of butter in a saute or  

frying pan4 ,as soon as it begins to    
heat1 break into it the eggs and cook   
slightly until the yolks are set2 dish  
them at once on toast or thin slices of 
broiled ham4 ,put two more              
tablespoonfuls of butter in the pan1 let
 it brown1 and add two tablespoonfuls of
 vinegar2 boil it up once and pour over 
the eggs4   ,,egg ,,timbales  ,butter   
small timbale molds or custard cups1    
dust the bottoms and sides with chopped 
tongue and finely chopped mushrooms4    
,break into each mold one fresh egg4    
,stand the mold in a baking pan half    
filled with boiling water1 and cook in  
the oven1 until the eggs are set4 ,have 
ready nicely toasted rounds of bread1   
one for each cup1 and a well-made tomato
 or cream sauce4 ,loosen the eggs from  
the cups with a knife1 turn each out    
onto a round of toast1 arrange neatly on
 a heated platter1 fill the bottom of   
the platter with cream or tomato sauce1 
garnish the dish with nicely seasoned   
green peas and serve at once4   ,,eggs  

,,coquelicot  ,grease small custard or  
timbale cups and put inside of each a   
cooked ,spanish pepper4 ,drop in the    
pepper one egg4 ,dust it lightly with   
salt1 stand the cups in a pan of boiling
 water and cook in the oven until the   
eggs are set4 ,toast one round of bread 
for each cup and make a half pint of    
cream sauce4 ,when the eggs are set1    
fill the bottom of the serving platter  
with cream sauce1 loosen the peppers    
from the cups and turn them out on the  
rounds of toast4 ,stand them in the     
cream sauce1 dust on top of each a      
little chopped parsley and send to the  
table4   ,,eggs ,,suzette  ,bake as many
 potatoes as you have persons to serve4 
,when done1 cut off the sides1 scoop out
 a portion of the potato1 leaving a wall
 about a half inch thick4 ,mash the     
scooped-out portion1 add to it a little 
hot milk1 salt and pepper1 and put it   
into a pastry bag4 ,put a little salt1  
pepper and butter into each potato and  
break in a fresh egg4 ,press the potato 

from the pastry bag through a star tube 
around the edge of the potato1 forming a
 border4 ,stand these in a baking pan   
and bake until the eggs are set4 ,put a 
tablespoonful of cream sauce in the     
center of each1 and send to the table4  
,,eggs ,,en ,,cocotte  ,chop fine one   
good-sized onion4 ,cook it1 over hot    
water1 in two level tablespoonfuls of   
butter4 ,when the onion is soft add a   
quarter of a can of mushrooms1 chopped  
fine1 two level tablespoonfuls of flour 
and one cupful of stock4 ,stir until    
boiling4 ,add a tablespoonful of chopped
 parsley1 a half teaspoonful of salt and
 a saltspoonful of pepper4 ,put a       
tablespoonful of this sauce in the      
bottom of individual cups4 ,break into  
each cup one egg4 ,pour over the        
remaining mixture4 ,stand the cups in a 
pan of hot water and bake in a moderate 
oven about five minutes4   ,,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 time4 ,the      
greater the number of eggs to be cooked1
 the greater the amount of water that   
must be used4 ,to cook four eggs1 put   
them into a kettle1 pour over them two  
quarts of water1 cover the kettle and   
allow them to stand for ten minutes4    
,lift them from the water1 put them into
 a large bowl1 cover with boiling water1
 and send at once to the table4 ,the    
whites will be coagulated1 but should be
 soft and creamy1 while the yolks will  
be perfectly cooked4 ,if you should add 
six eggs to this volume of water1       
lengthen the time of standing4 ,a single
 egg1 dropped into a quart of water1    
must stand five minutes4   ,,birds'     
,,nests  ,separate the eggs1 allowing   
one to each person4 ,beat the whites to 
a stiff froth4 ,heap them into          
individual dishes1 make a nest1 or hole1
 in the center4 ,drop into this a whole 
yolk4 ,stand the dish in a pan of water1
 cover1 and cook in the oven about two  
or three minutes4 ,dust lightly with    

salt and pepper1 put a tiny bit of      
butter in the center of each1 and send  
at once to the table4 ,this is one of   
the most sightly of all egg dishes4     
,,eggs ,,en ,,panade      #b eggs     #f
 slices of bread   #a_/b cupful of milk 
or cream     #d tablespoonfuls of olive 
oil     #a tablespoonful of chopped     
parsley   #a_/b teaspoonful of salt     
#a saltspoonful of pepper  ,trim the    
crusts from the bread4 ,beat the eggs   
until well mixed1 but not light1 then   
add the milk or cream1 salt and pepper4 
,put the oil in a shallow frying pan1   
dip the slices of bread in the beaten   
egg and drop them into the hot oil2 when
 brown on one side1 turn and brown the  
other4 ,dish on a hot platter1 dust with
 the chopped parsley and send at once to
 the table4   ,,egg ,,pudding      #f   
eggs     #f slices of bread     #a      
tablespoonful of chopped parsley     #b 
tablespoonfuls of chopped chives     #b 
tablespoonfuls of butter     #a         
tablespoonful of flour   #a_/b pint of  

milk   #a_/b teaspoonful of salt     #a 
saltspoonful of white pepper  ,break the
 eggs in a bowl1 add all the seasoning4 
,rub the butter and flour together1 add 
the milk1 stir until boiling1 and then  
add this to the eggs2 beat together     
until thoroughly mixed4 ,crumb the      
bread1 removing the crusts2 stir this in
 at last4 ,turn into a buttered baking  
dish1 cover with grated cheese1 and bake
 in the oven until thoroughly set and a 
nice brown4 ,it makes an exceedingly    
good1 easily digested luncheon or supper
 dish for children4   ,,eggs ,a ,,la    
,,bonne ,,femme      #a ,spanish or #b  
,bermuda onions     #b level            
tablespoonfuls of butter     #b level   
tablespoonfuls of flour   #a_/b pint of 
milk     #f eggs     #a teaspoonful of  
salt     #a saltspoonful of pepper      
#a_/b saltspoonful of grated nutmeg     
,separate the whites and yolks of the   
eggs4 ,put the butter into a saucepan1  
add the onions1 cut into very thin      
slices2 shake until the onions are soft1

 but not brown1 then dust over the      
flour1 mix1 and add the milk1 salt1     
pepper and nutmeg4 ,stir carefully until
 this reaches boiling point1 then stand 
it on the back part of the stove where  
it will keep hot for at least ten       
minutes4 ,beat the yolks of the eggs    
until very creamy1 then stir them into  
the sauce1 take from the fire1 and fold 
in the well-beaten whites of the eggs4  
,turn into a baking dish or casserole   
and bake in a hot oven fifteen minutes2 
serve at once4   ,,to ,,poach ,,eggs    
,use a shallow frying pan partly filled 
with boiling water4 ,the eggs must be   
perfectly fresh4 ,the white of an egg is
 held in a membrane which seems to lose 
its tenacity after the egg is three days
 old4 ,such an egg1 when dropped into   
boiling water1 spreads out2 that is1 it 
does not retain its shape4 ,when ready  
to poach eggs1 take the required number 
to the stove4 ,the water must be boiling
 hot1 but not actually bubbling4 ,break 
an egg into a saucer1 slide it quickly  

into the water1 and then another and    
another4 ,pull the pan to the side of   
the stove1 where the water cannot       
possibly boil4 ,with a tablespoon1 baste
 the water over the yolks of the eggs1  
if they happen to be exposed4 ,they must
 be entirely covered with a thin veil of
 the white4 ,have ready the desired     
quantity of toast on a heated platter1  
lift each egg with a slice or skimmer1  
trim off the ragged edges and slide them
 at once on the toast4 ,dust with salt  
and pepper1 baste with melted butter1   
and send to the table4   ,,eggs         
,,mirabeau  ,cut a sufficient number of 
rounds of bread1 toast them carefully   
and cover them with pate de foie gras1  
put on top of each a poached egg1 pour  
over sauce ,perigueux1 and send to the  
table4   ,,eggs ,,norwegian  ,cover     
rounds of toasted bread first with      
butter and then with anchovy paste1 put 
on top of each a poached egg1 pour over 
anchovy sauce1 and send at once to the  
table4   ,,eggs ,,prescourt  ,toast     

slices of bread1 put thin slices of     
chicken on each1 on top of this a       
poached egg1 cover with sauce ,bernaise1
 and serve at once4   ,,eggs ,,courtland
  ,mince sufficient cold chicken to make
 a half cupful4 ,make a half pint of    
cream sauce1 add the minced chicken1 a  
half teaspoonful of salt and a dash of  
red pepper4 ,toast a sufficient quantity
 of bread1 put it on a heated platter1  
pour over a small quantity of the minced
 chicken and cream sauce1 put on each a 
poached egg1 cover with the remaining   
sauce1 dust with parsley and serve with 
a garnish of green peas4   ,,eggs       
,,louisiana  ,make a half pint of tomato
 sauce1 toast a sufficient quantity of  
bread1 butter the bread and put on each 
slice a poached egg2 cover with the     
tomato sauce4   ,,eggs ,,richmond  ,chop
 sufficient cold chicken to make a half 
cupful1 add an equal quantity of        
finely-chopped mushrooms1 add this to a 
half pint of cream sauce4 ,add one      
unbeaten egg to a pint of cold boiled   

rice1 season it with salt and pepper1   
make into round1 flat cakes1 and fry in 
hot fat4 ,arrange these on a heated     
platter1 pour over the cream sauce      
mixture1 and put on top of each a       
poached egg4   ,,hungarian ,,eggs  ,boil
 a cup of rice until tender and dry4    
,make a half pint of paprika sauce4     
,turn the rice into the center of a     
platter1 smooth it down1 cover the top  
with poached eggs1 pour over the paprika
 sauce and send at once to the table4   
,,eggs ,,nova ,,scotia  ,put a poached  
egg on top of a flat codfish cake1 pour 
over cream or tomato sauce1 and send to 
the table4   ,,eggs ,,lakme  ,cut cold  
chicken or turkey into very thin slices1
 and stand over hot water1 in a dish1   
until heated2 toast a sufficient        
quantity of bread1 butter the slices1   
put on each a slice of chicken or       
turkey1 dust lightly with salt and      
pepper4 ,on top of these place a poached
 egg1 cover with tarragon sauce1 and    
send to the table4   ,,eggs ,,malikoff  

,toast rounds of bread1 cover them with 
caviar which has been seasoned with a   
little onion and pepper4 ,put on top of 
each a poached egg1 cover with          
horseradish sauce1 and send to the      
table4   ,,eggs ,,virginia  ,grate six  
ears of corn4 ,add half cupful of milk1 
a half cupful of flour and two eggs1    
beaten separately1 and a half           
teaspoonful of salt and a dash of       
pepper4 ,drop the mixture in large      
tablespoonfuls in hot fat4 ,when brown  
on one side1 turn and brown on the      
other4 ,drain and arrange neatly on a   
large platter4 ,put a poached egg on the
 top of each cake1 cover with cream     
sauce and send to the table4 ,this dish1
 with green peas1 makes quite a complete
 meal4   ,,japanese ,,eggs  ,carefully  
boil one cup of rice1 drain dry4 ,make a
 half pint of cream sauce1 add to it a  
teaspoonful of grated onion and a       
teaspoonful of chopped celery4 ,poach   
the desired number of eggs4 ,put the    
rice in the center of a platter1 cover  

it with the eggs1 pour over the sauce4  
,dust the dish with parsley1 and send at
 once to the table4 ,the edge of this   
dish may be garnished with broiled      
sardines or carefully broiled smoked    
salmon4   ,,eggs ,a ,,la ,,windsor      
#f eggs     #f rounds of toast     #b   
level tablespoonfuls of butter     #b   
level tablespoonfuls of flour   #a_/b   
pint of chicken stock     #a            
tablespoonful of chopped parsley     #a 
tablespoonful of chopped olive     #a   
tablespoonful of chopped ,spanish pepper
   #a_/b teaspoonful of salt     #a     
saltspoonful of black pepper  ,rub the  
butter and flour together and add the   
stock2 stir until boiling1 and add the  
salt and pepper4 ,toast the bread4      
,poach the eggs1 put them on the toast1 
pour over carefully the sauce1 heap the 
chopped vegetables1 mixed1 in the center
 of each egg and send to the table4     
,,eggs ,,buckingham  ,allow one egg to  
each person that is to be served4 ,cut  
either a dry or a ,virginia ham into    

very thin slices2 allow one thin square 
to each person4 ,toast squares of bread1
 remove the crust4 ,broil the ham       
quickly2 put each square of ham on a    
square of toast1 put on top a poached   
egg1 dust lightly with pepper and send  
to the table4   ,,poached ,,eggs ,,on   
,,fried ,,tomatoes  ,cut solid tomatoes 
into slices a quarter of an inch thick1 
dust them with salt and pepper1 dip them
 in egg beaten with a tablespoonful of  
water1 roll them thickly with bread     
crumbs1 dip them again in the egg1 dust 
again with bread crumbs1 and fry in deep
 hot fat4 ,drain on brown paper1 dish on
 a heated platter1 put a poached egg in 
the center of each slice1 dust with salt
 and pepper1 put a tablespoonful of     
tomato sauce over each egg and send at  
once to the table4 ,cream sauce may be  
used in the place of tomato sauce4      
,,eggs ,a ,,la ,,finnois      #f eggs   
#b level tablespoonfuls of butter     #b
 level tablespoonfuls of flour   #a_/b  
pint of strained tomato     #a          

tablespoonful of chopped chives     #b  
green peppers  ,rub the butter and flour
 together1 add the tomatoes1 and the    
peppers1 chopped very fine4 ,stir until 
this reaches boiling point1 and stand it
 over hot water4 ,poach the eggs in deep
 water4 ,toast six rounds of bread2     
arrange the toast on a platter1 put one 
egg on each slice1 pour around the      
tomato sauce1 dust thickly with the     
chives and send to the table4   ,,eggs  
,a ,,la ,,gretna      #f eggs     #b    
heads of celery     #b level            
tablespoonfuls of butter     #b level   
tablespoonfuls of flour   #a_/b pint of 
milk     #a teaspoonful of salt     #a  
saltspoonful of pepper  ,cut the celery 
into inch lengths1 wash thoroughly1     
cover with boiling water and simmer     
gently thirty minutes until the celery  
is tender2 drain1 saving the water in   
which the celery was cooked for another 
purpose4 ,rub the butter and flour      
together1 add the milk1 salt and pepper2
 when boiling add the celery2 stand this

 over hot water while you poach the eggs
 and toast six squares of bread4 ,butter
 the toast1 put on each slice one egg2  
put these around the edge of a large    
platter1 turn the celery into the middle
 of the dish and send at once to the    
table4 ,to increase the beauty of this  
dish1 and to give it a greater food     
value1 you may garnish between the toast
 and celery with carefully boiled rice2 
this then makes an exceedingly nice     
supper dish4   ,,eggs ,a                
,l',,imperatrice  ,toast six slices of  
bread2 butter them1 put on top a thin   
slice of pate de foie gras1 and on top  
of this a hot poached egg4 ,baste with a
 little melted butter1 dust with salt   
and pepper and send at once to the      
table4 ,this is one of the most elegant 
of all the egg dishes4   ,,eggs ,,with  
,,chestnuts  ,this is an exceedingly    
nice dish to serve in the ,fall when    
chestnuts are fresh4 ,shell a quart of  
chestnuts1 blanch them1 then boil them  
until tender2 drain and press through a 

colander4 ,add a half cupful of hot     
milk1 a tablespoonful of butter1 a      
teaspoonful of salt and a saltspoonful  
of pepper4 ,beat until light and stand  
over a kettle of hot water while you    
poach six or eight eggs4 ,dish the      
chestnut puree in a small platter1 cover
 the poached eggs over the top1 dust    
them with salt1 pepper and chopped      
parsley4   ,,eggs ,a ,,la ,,regence     
#f eggs   #a_/b cupful of chopped cold  
cooked ham     #a grated onion   #a_/b  
can of chopped mushrooms     #b         
tablespoonfuls of butter     #b         
tablespoonfuls of flour   #a_/b pint of 
chicken stock   #a_/b teaspoonful of    
salt     #a saltspoonful of pepper      
,stand the ham over hot water until     
thoroughly heated4 ,rub the butter and  
flour together1 add the stock1 stir     
until boiling1 add the mushrooms1       
sliced1 the salt1 pepper and the onion2 
stand this over hot water while you     
poach the eggs4 ,dish the eggs1 cover   
them with the sauce1 strained1 and cover

 with the chopped ham4 ,garnish the dish
 with mashed potatoes or boiled rice1   
and send at once to the table4   ,,eggs 
,a ,,la ,,livingstone      #f squares of
 toast     #a tureen of                 
pate-de-foie-gras     #f eggs   #a_/b   
cupful of good stock     #b             
tablespoonfuls of sherry     #a         
teaspoonful of kitchen bouquet   #a_/b  
teaspoonful of salt     #a dash of      
pepper  ,toast the bread1 butter it and 
put on top of each slice of toast a     
slice of pate de foie gras2 put this on 
a heated dish1 stand it at the mouth of 
the oven door while you poach the eggs4 
,put into a saucepan all the other      
ingredients1 bring to a boil1 put one   
poached egg on each slice of pate de    
foie gras2 baste with the sauce and send
 at once to the table4   ,,eggs ,,mornay
      #f eggs     #b tablespoonfuls of  
butter     #b tablespoonfuls of flour   
#a_/b pint of milk   #a_/b teaspoonful  
of salt   #a_/b teaspoonful of paprika  
#d tablespoonfuls of grated ,parmesan   

cheese  ,rub the butter and flour       
together1 add the milk1 stir until      
boiling1 add the salt and paprika1 and  
if you have it1 a teaspoonful of soy2   
pour half of this sauce in a shallow    
granite platter or baking dish4 ,poach  
the eggs1 drain them carefully1 and put 
them over the top of the sauce1 cover   
with the remaining sauce1 dust with     
,parmesan cheese and run in the oven a  
moment to brown4   ,,eggs ,,zanzibar    
#a small egg plant     #a thin slice of 
ham     #f eggs     #b tablespoonfuls of
 sherry     #b tablespoonfuls of tomato 
catsup     #b level tablespoonfuls of   
butter     #a dash of pepper  ,cut the  
egg plant into slices1 season it with   
salt and pepper1 dip in egg and bread   
crumbs and fry carefully in deep hot    
fat2 put this on brown paper in the oven
 to dry4 ,broil the ham1 cut it into    
squares sufficiently small to go neatly 
on top of each slice of egg plant4      
,poach the eggs1 and heat the other     
ingredients for the sauce4 ,dish the egg

 plant on a platter1 put on the ham1 and
 on each piece of ham an egg2 baste with
 sauce and send to the table4   ,,eggs  
,,monte ,,bello      #f eggs     #b     
level tablespoonfuls of butter     #b   
level tablespoonfuls of flour   #a_/b   
pint of strained tomato     #a          
teaspoonful of onion juice   #a_/b      
teaspoonful of salt     #a saltspoonful 
of pepper  ,put about two quarts of     
water into a small deep saucepan2 when  
boiling very hard drop in1 one at a     
time1 the eggs4 ,in dropping them in1   
the white will fold over the yolk and   
make the eggs round4 ,push them to the  
back of the stove to stand for two      
minutes4 ,lift them with a skimmer1 dip 
them in an egg beaten with a            
tablespoonful of water1 dust them with  
bread crumbs and fry them in deep hot   
fat4 ,you cannot use a frying basket4   
,just drop them in the fat1 and as they 
are browned lift them out onto soft     
paper to drain4 ,rub the butter and     
flour together1 add the tomato and      

seasoning2 when boiling dish the eggs on
 a heated platter1 pour around tomato   
sauce and send to the table4   ,,eggs ,a
 ,,la ,,bourbon      #f eggs   #a_/b    
pint of stock     #a tablespoonful of   
butter     #f tablespoonfuls of grated  
,parmesan cheese   #a_/b teaspoonful of 
salt     #a dash of pepper  ,put the    
stock in a small saucepan1 poach the    
eggs in it1 two at a time2 lift them    
carefully and lay them on a hot granite 
or silver dish4 ,when all are poached1  
dust over the cheese and stand them in  
the hot oven for just a moment until the
 cheese is melted4 ,in the meantime boil
 the stock until it is reduced one-half1
 add the butter1 baste it over the eggs 
and send to the table4 ,this dish may be
 garnished with triangular pieces of    
toast4   ,,eggs ,,bernaise      #f whole
 eggs     #d yolks of eggs     #d       
tablespoonfuls of stock     #d          
tablespoonfuls of olive oil     #a      
tablespoonful of chopped parsley     #a 
tablespoonful of tarragon vinegar     #a

 tablespoonful of butter     #a         
tablespoonful of flour   #a_/b cupful of
 strained tomato     #a teaspoonful of  
onion juice   #a_/b teaspoonful of salt 
,put the stock1 yolks of eggs and olive 
oil into a saucepan1 stir over hot water
 until you have a thick1 smooth sauce   
like mayonnaise2 take from the fire1 and
 when slightly cool stir in the tarragon
 vinegar and parsley4 ,rub the butter   
and flour together1 add the tomato1 and 
when boiling add a palatable seasoning  
of salt and pepper4 ,toast six halves of
 ,english muffins or squares of bread4  
,heat a platter1 butter the toast1 put  
it on the hot platter1 and poach the    
eggs4 ,put one poached egg on each slice
 of toast1 fill the bottom of the dish  
with tomato sauce and put a             
tablespoonful of ,bernaise sauce on top 
of each egg4 ,these may be garnished    
with a little chopped truffle1 or a     
little chopped parsley4   ,,eggs ,a ,,la
 ,,rorer  ,toast rounds of bread1 one   
for each person4 ,butter them4 ,heat1 in

 boiling water1 the choke of a ,french  
artichoke1 one for each slice of bread4 
,make sauce ,hollandaise1 and put one   
artichoke bottom on each slice of bread 
on a heated platter4 ,put in the center 
a poached egg and pour over the sauce   
,hollandaise4 ,garnish the dish with    
nicely cooked ,french or fresh green    
peas4   ,,eggs ,,benedict  ,separate two
 eggs4 ,break the yolks1 add a cupful of
 milk1 a half teaspoonful of salt1 one  
and a half cupfuls of flour and a       
tablespoonful of melted butter4 ,beat   
well1 add two level teaspoonfuls of     
baking powder and fold in the           
well-beaten whites4 ,bake on a griddle  
in large muffin rings4 ,broil thin      
slices of ham4 ,make a sauce            
,hollandaise4 ,chop a truffle4 ,poach   
the required number of eggs4 ,dish the  
muffins1 put a square of ham on each1   
then a poached egg and cover each egg   
nicely with sauce ,hollandaise4 ,dust   
with truffle and serve at once4   ,,to  
,,hard-,,boil ,,eggs  ,put the eggs in  

warm water1 bring the water quickly to  
the boiling point1 then push the kettle 
to the back of the stove1 where the     
water will remain at #bjj degrees       
,fahrenheit1 for twenty minutes4 ,if    
these are to be used for made-over      
dishes1 throw them at once into cold    
water1 remove the shells1 or the yolks  
will lose their color4   ,,eggs ,,creole
  ,put two tablespoonfuls of butter and 
four of chopped onions into a saucepan1 
cook until the onion is soft1 but not   
brown4 ,then add four peeled fresh      
tomatoes that have been cut into pieces1
 and three finely chopped green peppers4
 ,cook this fifteen minutes1 and add a  
level teaspoonful of salt4 ,have the    
eggs hard-boiled1 and cut into slices4  
,put them into a baking dish1 pour over 
the sauce1 re-heat in the oven1 and     
serve with a dish of boiled rice4       
,,curried ,,eggs  ,peel1 and cut into   
slices1 three large onions4 ,put them in
 a saucepan with two tablespoonfuls of  
butter4 ,stand over hot water and cook  

until the onions are soft4 ,add a       
teaspoonful of curry powder1 a clove of 
garlic mashed1 a saltspoonful of ground 
ginger1 a half teaspoonful of salt and a
 tablespoonful of flour2 mix thoroughly 
and add a half pint of water4 ,stir     
until boiling4 ,have ready six          
hard-boiled eggs1 cut them into slices1 
arrange them over a dish of carefully   
boiled rice1 on a hot platter1 strain   
over the sauce1 and send at once to the 
table4 ,this dish is made more          
attractive by a garnish with sweet      
,spanish peppers1 cut into strips4      
,,eggs ,,beauregard  ,hard-boil five    
eggs4 ,separate the whites from the     
yolks4 ,put the yolks through a sieve4  
,put the whites either through a        
vegetable press1 or chop them very fine4
 ,make a half pint of cream sauce1      
season it and add the whites4 ,have     
ready a sufficient amount of toast1     
carefully buttered4 ,put this on a      
heated platter1 cover over the cream    
sauce and the whites1 dust the tops with

 the yolks1 then with salt and pepper4  
,garnish the edge of the dish with      
finely chopped parsley1 and send at once
 to the table4   ,,eggs ,,lafayette     
,hard-boil six eggs1 chop them1 but not 
fine4 ,make a half pint of curry sauce4 
,put the chopped eggs over a bed of     
carefully boiled rice1 cover with the   
curry sauce1 garnish with strips of     
,spanish pepper and serve4 ,this dish   
may be changed by using tomato sauce in 
place of the curry sauce4   ,,eggs      
,,jefferson  ,select the desired number 
of good-sized tomatoes1 allowing one to 
each person4 ,cut off the blossom end1  
scoop out the seeds1 stand the tomatoes 
in a baking pan in the oven until they  
are partly cooked4 ,put a half          
teaspoonful of butter and a dusting of  
salt and pepper into the bottom of each1
 and break in one egg4 ,put these back  
in the oven until the eggs are set4     
,have ready a round of toasted bread for
 each tomato1 stand the tomato in the   
center of the bread1 fill the bottom of 

the dish with cream sauce1 and send to  
the table4   ,,eggs ,,washington  ,add a
 half pint of crab meat to a half pint  
of cream sauce4 ,season with salt and   
pepper4 ,have ready either bread pates  
or pates made from puff paste4 ,put a   
tablespoonful of the crab mixture in the
 bottom of each4 ,break in an egg4      
,stand in the oven until the egg is set4
 ,or you may poach the eggs and slide   
them into the pate4 ,pour over the      
remaining quantity of crabmeat sauce1   
and send at once to the table4   ,,eggs 
,,au ,,gratin  ,make a pint of cream    
sauce4 ,hard-boil six eggs4 ,cut them   
into slices4 ,put them in the baking    
dish and cover with the cream sauce4    
,dust thickly with cheese1 and brown    
quickly in the oven4   ,,deviled ,,eggs 
,hard-boil twelve eggs4 ,remove the     
shells4 ,cut the eggs into halves1      
crosswise4 ,take out the yolks without  
breaking the whites4 ,press the yolks   
through a sieve4 ,add four              
tablespoonfuls of finely chopped        

chicken1 tongue or ham4 ,add a half     
teaspoonful of salt1 a saltspoonful of  
pepper and two tablespoonfuls of melted 
butter4 ,rub the mixture4 ,form it into 
balls the size of the yolks and put them
 into the places in the whites from     
which the yolks were taken4 ,put two    
halves together1 roll them in tissue    
paper that has been fringed at the ends1
 giving each a twist4 ,if these balls   
are made the size of the yolk1 and put  
back into the whites1 they may be placed
 on a platter1 heated1 and served on    
toast1 with cream sauce2 then they are  
very much like the eggs ,bernhardt4     
,,eggs ,a ,,la ,,tripe  ,hard-boil eight
 eggs4 ,remove the shells1 cut eggs     
crosswise in rather thick slices4 ,cut  
three small onions into very thin       
slices4 ,separate them into rings1 cover
 them with boiling water and boil       
rapidly ten minutes2 drain1 then cover  
them with fresh water and boil until    
they are tender2 drain again1 but save  
the water4 ,now mix the eggs and onions 

carefully1 without breaking4 ,put two   
level tablespoonfuls of butter and two  
of flour into a saucepan4 ,mix4 ,add a  
grating of nutmeg1 a saltspoonful of    
black pepper1 the juice of a lemon1 and 
a half-pint of the water in which the   
onions were boiled4 ,bring to the       
boiling point1 add two tablespoonfuls of
 cream2 then add the eggs and onions4   
,when thoroughly hot1 dish them in a    
conical form1 garnish with triangular   
pieces of toast1 and serve4   ,,eggs ,a 
,l',,aurore  ,hard-boil six eggs1 cut   
them into halves lengthwise1 take out   
the yolks1 keeping them whole4 ,cut the 
whites into fine strips4 ,make a cream  
sauce4 ,add to it two tablespoonfuls of 
finely chopped sardines or finely       
chopped lobster or crab1 a tablespoonful
 of tarragon vinegar4 ,add the whites of
 the eggs1 and1 when quite hot1 add the 
yolks1 without breaking them4 ,turn this
 at once into a heated dish1 garnish the
 dish with triangular pieces of toast1  
and send to the table4 ,or1 if you like1

 make the sauce1 season it and put a    
layer into the bottom of the            
baking-dish1 then a layer of ,parmesan  
cheese1 then a layer of the yolks1      
pressed through a sieve1 and so on1     
alternating1 having the last layer of   
the yolks of the eggs4 ,dust over a few 
bread crumbs1 put here and there bits of
 butter1 and brown quickly in the oven4 
,,eggs ,a ,,la ,,dauphin  ,remove the   
shells from six hard-boiled eggs1 cut   
them into halves1 lengthwise1 take out  
the yolks1 press them through a sieve4  
,add four level tablespoonfuls of melted
 butter1 and half a teaspoonful of salt1
 a grating of nutmeg and two            
tablespoonfuls of ,parmesan cheese4 ,add
 half a cupful of cream to a half cupful
 of sifted bread crumbs4 ,mix this with 
the yolks1 rub until smooth1 then add   
one well-beaten egg1 and the yolk of one
 egg4 ,cover the bottom of the baking   
dish with the mixture forming it in a   
pyramid and cover with the chopped      
whites4 ,have ready two extra           

hard-boiled eggs1 take out the yolks1   
press them through a sieve1 all over the
 top4 ,garnish the edges of the dish    
with triangular pieces of toasted bread1
 cover the whole with cream sauce1 brown
 in the oven1 and serve at once4        
,,eggs ,a ,,la ,,bennett      #f        
hard-boiled eggs     #b tablespoonfuls  
of butter     #a teaspoonful of anchovy 
sauce     #a tablespoonful of finely    
chopped chives or onion   #a_/b cupful  
of bread crumbs   #a_/b teaspoonful of  
salt  ,cut the eggs into halves         
lengthwise2 remove the yolks1 rub them  
with half the butter1 salt1 onion and   
anchovy paste4 ,fill these back into the
 whites4 ,cover the bottom of a baking  
dish with ordinary white sauce1 stand in
 the eggs1 put over the bread crumbs1   
baste them with the remaining butter1   
melted1 and stand in the oven long      
enough to brown4   ,,eggs ,,broulli     
,beat four eggs4 ,add to them four      
tablespoonfuls of stock1 four           
tablespoonfuls of cream1 a saltspoonful 

of salt and half a saltspoonful of      
pepper4 ,turn them into a saucepan1     
stand in a pan of hot water1 stir with  
an egg-beater until they are thick and  
jelly-like4 ,turn at once into a heated 
dish1 garnish with toast and send to the
 table4   ,,scalloped ,,eggs      #d    
hard-boiled eggs     #b tablespoonfuls  
of butter     #b level tablespoonfuls of
 flour   #a_/b pint of milk     #a      
cupful of finely chopped cold cooked    
chicken or fish     #a teaspoonful of   
salt     #a saltspoonful of pepper      
,chop the eggs rather fine4 ,rub the    
butter and flour together1 add the milk1
 stir until boiling1 add the salt and   
pepper4 ,put a layer of eggs in the     
bottom of a casserole1 or baking dish1  
then a layer of the fish or chicken1    
then a little white sauce1 and so       
continue until the ingredients are used4
 ,dust the top thickly with bread crumbs
 and bake in a moderate oven until      
nicely browned4   ,,egg ,,farci      #f 
hard-boiled eggs     #b cupfuls of      

mashed potatoes     #a cupful of finely 
chopped cold cooked meat     #a         
tablespoonful of chopped parsley     #a 
tablespoonful of butter     #a          
tablespoonful of flour     #a gill 7a   
half cupful7 of milk     #a level       
teaspoonful of salt     #a teaspoonful  
of onion juice     #a saltspoonful of   
pepper  ,hard-boil the eggs1 chop them  
fine1 mix them with the meat1 add the   
salt1 pepper and parsley4 ,rub the      
butter and flour together1 add the milk1
 stir until boiling2 add this gradually 
to the potatoes4 ,when smooth add the   
hard-boiled eggs1 meat and parsley4     
,fill into small custard cups or into   
shirring dishes1 brush with milk and    
brown in the oven4 ,these make a nice   
supper or luncheon dish4   ,,egg ,,balls
  ,these are used for soup and for      
garnishing of vegetable dishes4         
,hard-boil four eggs1 throw them at once
 into cold water1 remove the shells4    
,put the yolks through a sieve1 then add
 a half teaspoonful of salt1 a dash of  

white pepper and the yolk of one raw    
egg1 or you may take a part of the white
 of one egg4 ,mix thoroughly and make   
into balls the size of a marble1 using  
enough flour to prevent sticking to the 
hands4 ,drop these into a kettle of     
boiling stock1 or into hot fat4 ,drain  
on brown paper4   ,,deviled ,,egg       
,,salad      #f eggs     #a head of     
lettuce     #a pimiento     #a          
teaspoonful of onion juice   #a_/b      
teaspoonful of paprika   #a_/b cupful of
 chopped boiled tongue     #a           
saltspoonful of salt     #a saltspoonful
 of pepper  ,hard-boil the eggs1 throw  
them into cold water1 remove the shells1
 cut them lengthwise4 ,take out the     
yolks without breaking the whites4 ,rub 
the yolks through a sieve into a bowl1  
then add the tongue and all the         
seasoning4 ,if the mixture is dry add a 
tablespoonful or two of cream or olive  
oil4 ,roll the mixture into balls that  
will fit the spaces from which they were
 taken in the whites1 making each ball  

round4 ,arrange the lettuce over a      
platter1 stand the whites in the        
lettuce1 and at serving time baste      
thoroughly with ,french dressing4       
,,japanese ,,hard ,,eggs      #a cupful 
of rice   #a_/b pint of white sauce     
#f eggs     #a tablespoonful of chopped 
parsley1 if you have it1 and a          
suspicion of onion juice  ,put the eggs 
into a saucepan of cold water1 bring to 
boiling point1 and simmer gently twenty 
minutes4 ,wash the rice through several 
cold waters1 sprinkle it into a kettle  
of boiling water and boil it for thirty 
minutes4 ,remove the shells1 break the  
eggs while they are hot1 cut them into  
halves crosswise4 ,make the cream sauce1
 and add the onion juice4 ,when the rice
 is done1 drain1 sprinkle it in the     
center of a large platter1 press the    
halves of the eggs down into it1 and    
pour over the cream sauce4 ,garnish with
 the chopped parsley4 ,this takes the   
place of both meat and starchy          
vegetables for either luncheon or       

supper4   ,,eggs ,,en ,,marinade      #a
 dozen eggs     #c very red beets     #a
 quart of cider vinegar    #bd whole    
cloves     #a teaspoonful of mustard    
seed     #a saltspoonful of celery seed 
#a teaspoonful of salt     #b           
saltspoonfuls of pepper  ,hard-boil the 
eggs2 plunge them into cold water and   
remove the shells4 ,stick the cloves    
into the eggs4 ,pare the beets1 cut them
 into blocks and boil them in about a   
pint of water4 ,to this water add the   
vinegar1 bring it to boiling point1 add 
salt1 pepper and the celery and mustard 
seed4 ,put the eggs into a glass jar and
 pour over the boiling vinegar2 put on  
the tops and stand them aside for three 
weeks4 ,a tablespoonful of grated       
horseradish or a half cupful of         
nasturtium seeds will improve the flavor
 and prevent mold4   ,,eggs ,a ,,la     
,,polonaise      #f eggs     #b level   
tablespoonfuls of butter     #a         
tablespoonful of chopped parsley     #a 
teaspoonful of salt     #a saltspoonful 

of pepper  ,hard-boil four of the eggs2 
when done remove the shells1 cut the    
eggs into halves lengthwise and take out
 the yolks1 without breaking the whites4
 ,press the yolks through a sieve into a
 bowl1 and add the raw yolks of the     
remaining two eggs1 with the parsley1   
salt and pepper4 ,beat the white of the 
raw eggs until light1 not stiff1 then   
work them into the yolk mixture4 ,cover 
the bottom of a shallow baking pan with 
part of this mixture1 then fill the     
spaces in the whites with some of the   
remaining mixture4 ,put the whites of   
the eggs together1 making them look like
 whole eggs4 ,arrange these in the      
center of the dish4 ,if you have any of 
the yolk mixture left1 put it around in 
a sort of a border4 ,pour over a little 
melted butter1 dust thickly with soft   
bread crumbs and bake in a quick oven   
until slightly brown4 ,serve plain or   
with cream sauce4   ,,eggs ,a ,,la      
,,hyde      #f eggs   #a_/b can of      
mushrooms     #a tablespoonful of grated

 onion     #b tablespoonfuls of chopped 
parsley   #a_/b cupful of sweet cream   
#b level tablespoonfuls of butter     #b
 level tablespoonfuls of flour   #a_/b  
pint of chicken stock or cocoanut milk  
#a teaspoonful of salt     #a           
saltspoonful of pepper  ,hard-boil the  
eggs1 and when done remove the shells   
and cut the eggs into halves lengthwise1
 keeping the whites whole4 ,remove the  
yolks1 press them through a sieve1 add  
to them the cream1 half the salt and a  
dash of cayenne4 ,mix thoroughly and    
fill into the whites and arrange them   
neatly on a granite or silver platter4  
,put the butter into a saucepan1 add the
 onion and flour1 then the stock or     
cocoanut milk1 and the mushrooms2 stir1 
until it boils1 add the remaining salt  
and pepper2 take from the fire and add  
the parsley4 ,pour this over the eggs on
 the platter1 dust thickly with bread   
crumbs1 run into a quick oven until     
brown4   ,,eggs ,a ,,la ,,vinaigrette   
#f eggs     #a head of lettuce     #h   

tablespoonfuls of olive oil     #a      
tablespoonful of chopped parsley     #d 
tablespoonfuls of vinegar     #a        
tablespoonful of chopped gherkin     #a 
tablespoonful of chopped olives     #a  
tablespoonful of grated onion           
,hard-boil the eggs1 throw them into    
cold water2 remove the shells and cut   
them into slices lengthwise4 ,wash and  
dry the lettuce1 arrange it on a small  
meat platter1 put over the top slices of
 hard-boiled eggs1 letting one slice    
overlap the other4 ,fill the center of  
the dish with sliced1 peeled tomatoes4  
,put a half teaspoonful of salt in a    
soup plate1 add a saltspoonful of pepper
 and the oil2 put in a piece of ice and 
stir until the salt is dissolved4       
,remove the ice1 add all the other      
ingredients but the parsley1 mix        
thoroughly1 pour this over the eggs1    
dust with parsley and serve as a supper 
dish4   ,,eggs ,a ,,la ,,russe      #f  
eggs     #a small can of caviar 7#b     
tablespoonfuls7   #a_/b pint of stock   

#a teaspoonful of onion juice     #a    
dash of pepper  ,hard-boil the eggs1    
remove the shells1 cut them into halves 
lengthwise2 take out the yolks without  
breaking the whites1 and press them     
through a sieve1 then add the caviar1   
onion juice and pepper4 ,heap these back
 into the whites4 ,boil the stock until 
reduced one-half1 baste the eggs        
carefully1 run them into the oven until 
hot1 pour over the remaining hot stock  
and send to the table4   ,,eggs         
,,lyonnaise      #f eggs     #a onion   
#b level tablespoonfuls of butter     #b
 level tablespoonfuls of flour   #a_/b  
pint of milk   #a_/b teaspoonful of salt
     #a dash of pepper  ,hard-boil the  
eggs1 remove the shells1 throw them in  
cold water4 ,cut the onion into thin    
slices2 put it1 with the butter1 into a 
saucepan1 shake until the onion is      
tender1 then add the flour1 milk and    
seasoning2 stir until boiling4 ,at      
serving time cut the eggs into slices   
crosswise1 put them in a shallow baking 

dish1 cover with cream sauce and run in 
the oven just a moment until they are   
very hot4   ,,egg ,,croquettes      #f  
eggs   #a_/b pint of milk     #b level  
tablespoonfuls of butter     #c level   
tablespoonfuls of flour     #a          
teaspoonful of onion juice     #a       
tablespoonful of chopped parsley   #a_/b
 saltspoonful of grated nutmeg     #a   
teaspoonful of salt     #a saltspoonful 
of pepper  ,hard-boil the eggs and chop 
them fine4 ,rub the butter and flour    
together1 add the milk1 stir until you  
have a thick1 smooth paste4 ,add all the
 seasoning to the egg1 mix the eggs into
 the white sauce and turn out to cool4  
,when cold form into cylinders1 dip in  
egg beaten with a tablespoonful of      
water1 roll in bread crumbs and fry in  
deep hot fat4 ,serve with cream sauce4  
,,egg ,,chops      #f hard-boiled eggs  
#a_/b pint of finely chopped cooked ham 
#a_/b pint of milk     #b level         
tablespoonfuls of butter     #d level   
tablespoonfuls of flour     #a          

tablespoonful of chopped parsley     #a 
teaspoonful of onion juice   #a_/b      
teaspoonful of salt     #a dash of      
cayenne     #a dash of white pepper     
,chop the eggs very fine1 mix them with 
the ham2 add the parsley1 onion juice   
and pepper4 ,rub the butter and flour   
together and add the milk4 ,stir until  
you have a smooth1 thick sauce1 then add
 the salt2 mix this with the other      
ingredients and turn it out to cool4    
,when cold form into a chop about the   
size of an ordinary mutton chop4 ,dip   
first in egg beaten with a tablespoonful
 of water1 then cover carefully with    
bread crumbs and fry in deep hot fat4   
,serve with either tomato or brown      
sauce4   ,,plain ,,scrambled ,,eggs     
,put two tablespoonfuls of butter in a  
shallow frying pan4 ,add a tablespoonful
 of water to each egg4 ,six eggs are    
quite enough for four people4 ,add a    
half teaspoonful of salt1 and a         
saltspoonful of pepper4 ,give two or    
three beats--enough to break the eggs2  

turn them into the frying pan1 on the   
hot butter4 ,constantly scrape from the 
bottom of the pan with a fork1 while    
they are cooking4 ,serve with a garnish 
of broiled bacon and toast4             
,,scrambled ,,eggs ,,with ,,chipped     
,,beef  ,pull apart a quarter of a pound
 of chipped beef1 cover with boiling    
water1 let it stand ten minutes1 drain  
and dry4 ,put it into a saucepan with   
two level tablespoonfuls of butter1 four
 eggs1 beaten until they are well mixed1
 and a dash of pepper4 ,stir with a fork
 until the eggs are set4   ,,eggs       
,,scrambled ,,with ,,lettuce  ,remove   
the outside leaves from one head of     
lettuce2 wash1 dry1 and with a very     
sharp knife cut them into shreds4 ,chop 
sufficient onion to make a              
tablespoonful4 ,put a tablespoonful of  
butter into a saucepan1 add the onion1  
shake until the onion is soft1 then add 
six eggs1 beaten without separating     
until well mixed1 but not light4 ,add a 
half teaspoonful of salt1 a half        

saltspoonful of pepper and the shredded 
lettuce4 ,stir with a fork until the    
eggs are set1 turn at once onto a heated
 platter1 garnish with triangular pieces
 of toast and send to the table4        
,,scrambled ,,eggs ,,with ,,shrimps     
#f eggs     #a can of shrimps or its    
equivalent in fresh shrimps     #a green
 pepper   #a_/b pint of strained tomato 
#a_/b teaspoonful of salt  ,beat the    
eggs until well mixed1 without          
separating4 ,put the butter in a        
saucepan1 add the pepper1 chopped2 shake
 until the pepper is soft1 add the      
tomato and all the seasoning1 and the   
shrimps4 ,bring to boiling point1 push  
to the back of the stove where it will  
simmer while you scramble the eggs4 ,put
 the scrambled eggs on toast in the     
center of a platter1 pour over and      
around the shrimp mixture and send to   
the table4   ,,eggs ,,scrambled ,,with  
,,fresh ,,tomatoes      #c tomatoes     
#d eggs     #a teaspoonful of onion     
juice     #a level teaspoonful of salt  

#a saltspoonful of pepper     #b        
tablespoonfuls of butter  ,peel the     
tomatoes1 cut them into halves and      
squeeze out the seeds4 ,cut the tomatoes
 into small bits1 put them into a       
saucepan with the salt1 pepper and      
butter2 when these are hot add the eggs1
 beaten until well mixed1 stir until the
 eggs are set1 turn into a heated dish1 
garnish with toast and send to the      
table4   ,,eggs ,,scrambled ,,with      
,,rice ,,and ,,tomato  ,this is an      
exceedingly nice dish for supper where  
one does not care for meat4 ,four or six
 eggs can be used to each half-pint of  
cold boiled rice1 and either three fresh
 tomatoes1 chopped1 or two-thirds of a  
cupful of solid strained tomato4 ,put a 
tablespoonful of butter1 a half         
teaspoonful of salt1 a saltspoonful of  
pepper and the tomatoes into a saucepan2
 when hot add the rice1 and when the    
rice is hot add the eggs1 beaten without
 being very light4 ,as soon as the eggs 
are set serve this in a vegetable dish  

covered with squares of toasted bread4  
,this recipe is also nice with          
hard-boiled eggs2 proceed as directed1  
and at last add the hard-boiled eggs1   
sliced4   ,,scrambled ,,eggs ,,with     
,,asparagus ,,tips      #a small can of 
asparagus tips     #f eggs     #a       
tablespoonful of butter   #a_/b         
teaspoonful of salt     #a dash of      
pepper  ,beat the eggs1 add the salt1   
pepper and butter4 ,put them into a     
saucepan1 add at once the asparagus tips
 and stir with a fork until the mixture 
is set4   ,,egg ,,flip  ,this dish is   
exceedingly nice for a child or an      
invalid4 ,separate one egg1 beat the    
white to a stiff froth1 add the yolk and
 beat again4 ,heap this in a pretty     
saucer1 dust lightly with powdered      
sugar1 put in the center a teaspoonful  
of brandy1 and serve at once4 ,sherry or
 ,madeira may be substituted for the    
brandy4     ,,omelets   ,a plain ,french
 omelet is1 perhaps1 one of the most    
difficult of all things to make2 that   

is1 it is the most difficult to have    
well made in the ordinary private house4
 ,failures come from beating the eggs   
until they are too light1 or having the 
butter too hot1 or cooking the omelet   
too long before serving4  ,in large     
families1 where it is necessary to use a
 dozen eggs1 two omelets will be better 
than one4 ,a six-egg omelet is quite    
easily handled4 ,do not use milk2 it    
toughens the eggs and gives an          
unpleasant flavor to the omelet4 ,an    
omelet pan1 a shallow frying pan1 should
 be kept especially for omelets4 ,each  
time it is used rub until dry1 but do   
not wash4 ,dust it with salt and rub it 
with brown paper until perfectly clean4 
,to make an omelet3 ,first1 put a       
tablespoonful of butter in the middle of
 the pan4 ,let it heat slowly4 ,break   
the eggs in a bowl1 add a tablespoonful 
of water to each egg and give twelve    
good1 vigorous beats4 ,to each six eggs 
allow a saltspoonful of pepper1 and1 if 
you like1 a tablespoonful of finely     

chopped parsley4 ,take the eggs1 a      
limber knife and the salt to the stove4 
,draw the pan over the hottest part of  
the fire1 turn in the eggs1 and dust    
over a half teaspoonful of salt4 ,shake 
the pan so that the omelet moves and    
folds itself over each time you draw the
 pan towards you4 ,lift the edge of the 
omelet1 allowing the thin1 uncooked     
portion of the egg to run underneath4   
,shake again1 until the omelet is set4  
,have ready heated a platter1 fold over 
the omelet and turn it out4 ,garnish    
with parsley1 and send to the table4    
,if one can make a plain ,french omelet1
 it may be converted into many1 many    
kinds4   ,,omelet ,,with ,,asparagus    
,,tips  ,make a plain omelet from six   
eggs1 have ready a half pint of cream   
sauce1 and either a can or a bundle of  
cooked asparagus4 ,cut off the tips1    
preserving the lower portions for       
another dish4 ,when the omelet is turned
 onto the heated platter1 put the       
asparagus tips at the ends1 cover them  

with cream sauce1 pour the rest of the  
cream sauce in the platter1 not over the
 omelet4   ,,omelet ,,with ,,green      
,,peas  ,make a six-egg omelet4 ,have   
ready one pint of cooked peas1 or a can 
of peas1 seasoned with salt1 pepper and 
butter4 ,just before folding the omelet 
put a tablespoonful of peas in the      
center1 fold1 and turn out on a heated  
platter4 ,pour the remaining quantity of
 peas around the omelet1 and send at    
once to the table4 ,if you like1 you may
 pour over1 also1 a half pint of cream  
sauce4   ,,havana ,,omelet  ,put two    
tablespoonfuls of butter and two chopped
 onions over hot water until the onion  
is soft and thoroughly cooked4 ,peel    
four tomatoes1 cut them into halves and 
press out the seeds4 ,then cut each half
 into quarters1 add four ,spanish       
peppers cut in strips1 a level          
teaspoonful of salt and a dash of red   
pepper4 ,cook until the tomato is soft4 
,make a six-egg omelet4 ,turn it onto a 
heated platter1 put the tomato mixture  

at the ends1 and send at once to the    
table4   ,,omelet ,,with ,,tomato       
,,sauce  ,make a plain omelet with six  
eggs4 ,pour over a half pint of tomato  
sauce1 and send to the table4   ,,omelet
 ,,with ,,oysters  ,drain1 wash1 and    
drain again twenty-five oysters4 ,throw 
them into a hot saucepan and shake until
 the gills curl4 ,rub together two level
 tablespoonfuls of flour and two of     
butter4 ,drain the oysters1 put the     
liquor into a half-pint cup1 add        
sufficient milk to fill the cup4 ,add   
this to the butter and flour4 ,when     
boiling1 add the oysters1 a level       
teaspoonful of salt and a dash of red   
pepper4 ,make a six-egg omelet1 turn it 
onto a heated dish1 arrange the oysters 
around the omelet1 pour over the cream  
sauce1 and send to the table4   ,,omelet
 ,,with ,,sweetbreads  ,this is a very  
good way to make sweetbreads do double  
duty4 ,boil a pair of sweetbreads until 
they are tender4 ,remove the membrane1  
cut them into slices2 make a cream      

sauce4 ,add the sweetbreads1 and1 if you
 like1 a half can of chopped mushrooms4 
,make a six-egg omelet1 arrange the     
slices of sweetbread around the omelet  
and pour over the cream sauce4          
,,omelet ,,with ,,tomatoes  ,beat six   
eggs4 ,add a half pint of rather thick  
stewed tomatoes1 a level teaspoonful of 
salt and a saltspoonful of pepper4 ,beat
 the eggs and tomatoes together1 and    
make precisely the same as a plain      
omelet4 ,do not1 however1 add water1 as 
the tomatoes answer the purpose4        
,,omelet ,,with ,,ham  ,mix a half cup  
of chopped ham with the eggs after they 
have been beaten with the water1 and    
finish the same as a plain omelet4      
,,omelet ,,with ,,cheese  ,beat six eggs
 until they are thoroughly mixed4 ,add a
 half cupful of thick cream1 four       
tablespoonfuls of grated cheese1 a      
saltspoonful of black pepper and a half 
teaspoonful of salt4 ,mix and finish the
 same as plain omelet4   ,,omelet ,,with
 ,,fine ,,herbs  ,beat six eggs until   

thoroughly mixed4 ,add a half cupful of 
cream1 a tablespoonful of finely chopped
 parsley1 a saltspoonful of pepper and a
 half teaspoonful of salt4 ,finish the  
same as a plain omelet4 ,serve on a     
heated platter and put over a little    
thin ,spanish sauce4   ,,spanish        
,,omelet  ,beat six eggs4 ,add six      
tablespoonfuls of water4 ,add a         
saltspoonful of pepper1 a tablespoonful 
of finely chopped parsley1 a teaspoonful
 of onion juice4 ,put six thin slices of
 bacon in the omelet pan4 ,cook slowly  
until all the fat is tried out4 ,remove 
the bacon1 add a tablespoonful of       
chopped onion4 ,cook until the onion is 
slightly brown1 turn in the eggs and    
finish the same as a plain omelet4 ,turn
 onto a heated platter1 garnish with red
 and green peppers1 and1 if you like1   
put two tablespoonfuls of stewed        
tomatoes at each end of the omelet4     
,,omelet ,,jardiniere  ,chop sufficient 
chives to make a tablespoonful4 ,add a  
tablespoonful of parsley1 a             

tablespoonful of finely chopped onion1  
and1 if you have it1 a little of the    
green tops of celery4 ,mix this with six
 eggs1 add six tablespoonfuls of water  
and beat4 ,make the same as a plain     
omelet4   ,,omelet ,,with ,,fresh       
,,mushrooms  ,this is one of the most   
delicious of all the luncheon dishes4   
,put two tablespoonfuls of butter1 a    
pound of mushrooms1 sliced1 a half cup  
of milk and a teaspoonful of salt into a
 saucepan4 ,cover and cook slowly for   
twenty minutes4 ,make two six-egg       
omelets4 ,turn them1 side by side1 on a 
large heated platter1 pour over the     
fresh mushrooms and serve at once4      
,,omelet ,o',,brien  ,put two           
tablespoonfuls of butter in a saucepan  
with four tablespoonfuls of chopped     
onion4 ,cook until the onion is tender4 
,then add four chopped ,spanish peppers1
 two tablespoonfuls of thick tomato1 or 
one whole raw tomato cut into bits1 four
 sliced cooked okra1 a teaspoonful of   
salt1 a dash of pepper4 ,let these cook 

twenty minutes4 ,make a six-egg plain   
omelet1 using bacon fat instead of      
butter for the cooking4 ,remove the     
slices of bacon before they are too     
hard1 as they must be used for a        
garnish4 ,turn the omelet onto a heated 
platter1 pour around it the pepper      
mixture1 garnish with the bacon1 and    
send to the table4 ,canned mushrooms may
 be added1 if desired4   ,,omelet ,,with
 ,,potatoes      #d eggs     #a cupful  
of mashed potatoes     #b level         
tablespoonfuls of butter     #a         
tablespoonful of chopped parsley     #a 
level teaspoonful of salt     #a        
saltspoonful of pepper  ,beat the eggs1 
without separating1 until thoroughly    
mixed2 add them gradually to the mashed 
potato1 beating all the while2 add the  
salt and pepper4 ,put the butter into a 
good-sized saute or omelet pan2 when    
hot1 turn the ingredients into the pan1 
and smooth it down with a pallet knife4 
,let this cook slowly until nicely      
browned2 fold it over as you would a    

plain omelet1 and turn onto a heated    
dish4 ,the parsley may be sprinkled over
 the top1 or added to the mixture4      
,,sweet ,,omelets   ,,omelet ,a ,,la    
,,washington  ,put three eggs into a    
bowl1 and three into another bowl4 ,add 
three tablespoonfuls of water to each1  
and beat4 ,have two omelet pans1 in     
which you have melted butter4 ,grate an 
apple into one bowl1 and into the other 
put a little salt and pepper4 ,stand two
 tablespoonfuls of jelly in a dish over 
hot water while you cook the omelets4   
,proceed as for plain omelet4 ,the one  
to which you have added the apple1 turn 
out on a plate4 ,before folding the     
other1 put in the center the softened   
currant jelly1 then fold it and turn it 
out by the side of the other omelet4    
,dust both with powdered sugar1 and send
 at once to the table4 ,serve a portion 
of each4   ,,omelet ,,with ,,rum  ,make 
a plain omelet with six eggs1 turn it on
 a heated platter4 ,dust it with        
powdered sugar1 and score it across the 

top with a red-hot poker4 ,dip four     
lumps of sugar into ,jamaica rum and put
 them on the platter4 ,put over the     
omelet four tablespoonfuls of rum2 touch
 a lighted match to the rum1 and carry  
the omelet to the table1 burning4 ,baste
 it with the burning rum until the      
alcohol is entirely burned off4         
,,swiss ,,souffle  ,allow one egg to    
each person4 ,have everything in        
readiness4 ,the maraschino cherries must
 be drained free from the liquor4       
,separate the eggs4 ,beat the whites    
until they are stiff4 ,add a level      
tablespoonful of powdered sugar to each 
white1 and beat until dry and glossy4   
,add the yolks of three eggs4 ,mix      
quickly4 ,add the grated rind of one    
lemon and a tablespoonful of lemon      
juice4 ,heap this into individual       
dishes4 ,make a tiny little hole in the 
center and put in a maraschino cherry1  
leaving the hole large enough to hold a 
tablespoonful of the liquor when the    
omelet is ready to serve2 dust it with  

powdered sugar1 bake in a quick oven    
about three minutes1 take it from the   
oven1 pour in the maraschino juice and  
send at once to the table4 ,these will  
fall if baked too much1 but when well   
made and served quickly1 is one of the  
daintiest of desserts4   ,,omelet ,a    
,,la ,,duchesse  ,this is a sweet baked 
omelet1 and is served the same as one   
would serve an omelet souffle4      #f  
eggs   #a_/b cupful of water   #a_/b a  
lemon's yellow rind1 grated   #a_/b     
cupful of thick cream   #a_/b cupful of 
granulated sugar     #a teaspoonful of  
vanilla or orange flower water     #a   
small bit of cinnamon  ,put the sugar1  
water1 cinnamon and lemon rind over the 
fire1 boil until it spins a thread and  
stand aside to cool4 ,separate the eggs2
 beat the yolks until creamy1 and add   
the cream1 then the strained syrup4 ,add
 the vanilla1 and when cool fold in the 
well-beaten whites4 ,turn at once into a
 shallow silver or granite dish1 dust   
thickly with powdered sugar and bake in 

a quick oven until brown4   ,,omelet    
,,souffle  ,this is1 perhaps1 one of the
 most difficult of all dishes to make4  
,when1 however1 you have accomplished   
the art1 you have one of the most       
satisfactory desserts4 ,like the        
preceding recipe1 it must be made at the
 last moment and sent from the oven     
directly to the table4 ,the eggs must be
 beaten to just the right point and the 
oven must be very hot4 ,get everything  
in readiness before beginning to make   
the souffle4  ,select a bowl1 perfectly 
clean1 and arrange the star tube and    
pastry bag1 if you are going to use one4
 ,if not1 get out a baking dish4 ,sift  
six tablespoonfuls of powdered sugar4   
,separate six eggs4 ,put three of the   
yolks aside 7as you will only use       
three71 and beat the other three until  
creamy4 ,beat the whites until they are 
very stiff but not dry or broken4 ,now  
add three tablespoonfuls of the sifted  
powdered sugar4 ,beat for fully ten     
minutes4 ,then add the beaten yolks1 the

 grated rind of a lemon and at the last 
a tablespoonful of lemon juice4 ,mix    
carefully and quickly1 but thoroughly4  
,put four or five tablespoonfuls of this
 in the bottom of a platter1 or baking  
dish4 ,put the remaining quantity       
quickly in the pastry bag1 and press it 
out into roses4 ,it is easier to make it
 in small rosettes all over the         
foundation4 ,dust quickly with the      
remaining three tablespoonfuls of sugar4
 ,bake in a quick oven until golden     
brown4 ,this will take about five       
minutes4 ,serve immediately4 ,to be just
 right1 this must be hot to the very    
center1 crisp on top1 moist underneath4 
,if baked too long1 the moment the top  
is touched it will fall1 becoming       
stringy and unpalatable4  ,omelet       
souffles are frequently flavored with   
rum1 which must be mixed with the sugar4
 ,sometimes they are sprayed with sherry
 just as they are taken from the oven4  
,they may be built up into different    
forms1 and garnished with candied or    

maraschino cherries1 or chopped nuts4