Food recipes
Clipped Eggs
Clipped Eggs
Ingredients:
6 pieces toast
3 Tb. butter
6 eggs
1/2 tsp. salt
1/8 tsp. pepper
Directions:
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
Ingredients:
6 pieces toast
3 Tb. butter
6 eggs
1/2 tsp. salt
1/8 tsp. pepper
Directions:
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
Printed from https://recipe.bluelayer.org/recipe/65492/clipped-eggs