EGGS.
Reading edition
SCRAMBLED EGGS.
Contributed by Mr. Francis Rawle, Philadelphia, Pa.
Use only a silver chafing dish, and stir with a silver spoon. Let the eggs be broken in the chafing dish, but do not beat or stir them until they begin to get warm. Respect their integrity until the last. Do not put any butter in the dish until eggs have become heated. Use only best butter, one tablespoonful. Pepper and salt can be added at the beginning, or with the butter.
FRICASSEED EGGS AND ONIONS.
Goderich, Lake Huron.
Contributed by Mrs. W. A. Glasgow, Jr., Philadelphia.
Slice 6 hard boiled eggs. Cut a large onion (mild) in thin slices. Put them in a frying pan with 3 tablespoonsful of butter, and stir until delicately brown. Add 2 tablespoonsful flour; pepper, salt, and nutmeg if desired; cup rich milk. Stir and boil in a few minutes. Now add egg and set saucepan over hot water until eggs are reheated. Serve.
A LARGE OMELET.
For Mrs. Burd, from Her Affectionate Eliza Powel, October 13, 1810.
Contributed by Mr. and Mrs. John Cadwalader, Philadelphia, Pa.
Beat 12 eggs, yolks and whites, to a froth, add 2 middling sized onions, handful of fresh parsley, chop very fine and mince. Beat these ingredients into the eggs, pepper and salt to your taste. Fry it in boiling hot butter, five minutes is long enough over a brisk fire. The eggs will form into a pancake in the frying pan; when done, double it lightly in half, and dish it up hot to your table. (The French frequently add a little garlic, or fresh leeks.)
CHEESE AND EGGS.
Margaret Cameron, Goderich, Lake Huron.
Contributed by Mrs. W. A. Glasgow, Jr., Philadelphia, Pa.
Soak 1 cup of dried bread crumbs in fresh milk. Beat into this 3 eggs, add 1 tablespoonful of butter and ½ lb. of grated cheese. Strew upon the top sifted bread crumbs, and bake in the oven a delicate brown.
EGGS DIVORCON.
Made by the Chef of the Arlington Hotel, Washington, D. C.
Contributed by Mrs. James Anders, Philadelphia, Pa.
Have in a deep saucepan boiling water, with a pinch of salt, and have at hand one fresh egg, crack carefully not to break the yolk, and after poaching one minute and a half, lift off with a skimmer and lay on puree of onions, and spread over a tablespoon of Bearnaise sauce; the other egg must be fried, but with a knife see that you will fold the white right over the yolk. Cook for a minute, then remove and place on puree of spinach, spreading some tomato sauce over, and serve, so you have two different kinds of eggs.