No. 8—BRINE EGGS IN CREAM SAUCE.
Quantity for 6 Persons.
- 6 eggs
- ¼ lb. of salt
- 2 qts. of water
- 2 tbsps. of butter
- 1½ tbsps. of flour
- 1 pt. cream
- Juice of ½ lemon, or 2 tbsps. of vinegar
- Salt to taste
- 1 pinch of pepper
Preparation: The eggs are boiled 15 minutes, the shells crushed and the eggs placed into strong salt water for 4 hours. The butter is heated, flour stirred in, cream, lemon juice, salt and pepper added and this cooked, stirring continually.
Shell the eggs, quarter them, heat them in the gravy and serve very hot.
No. 9—SCRAMBLED EGGS.
Quantity for 6 Persons.
- 10 eggs
- ¼ cup of milk
- ½ tsp. of salt
- 1 tbsp. of butter
Preparation: Beat the eggs well into milk and salt for 5 minutes. Heat the butter in a pan, pour in the mixture of egg and milk and slowly stirring them, let them get firm, then serve on a hot platter.
No. 10—SCRAMBLED EGG PANCAKE.