Food recipes
Cooked Cold Scalloped Eggs
Cooked Cold Scalloped Eggs
Ingredients:
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
Directions:
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
Ingredients:
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
Directions:
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
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