Creole Eggs
| 3 tablespoonfuls Crisco 2 tablespoonfuls flour 8 hard-cooked eggs 2 cupfuls tomato pulp Salt, pepper, and paprika to taste 1 small chopped onion 1 bay leaf | 1 blade mace 2 cloves 2 tablespoonfuls chopped parsley Pinch of powdered thyme Slices of cooked ham Breadcrumbs |
Fry onion, pepper, and parsley in Crisco till tender; add cloves, thyme, bay leaf, and mace, cook three minutes, then stir in flour, and tomato pulp. Let mixture boil stirring all the time then strain. Quarter the hard-cooked eggs. Put layer of tomato sauce in Criscoed baking dish, then layer of ham, then eggs sprinkled with salt, pepper, and paprika, then sauce, ham, and eggs, last layer being sauce. Cover with breadcrumbs, dot with Crisco and bake ten minutes in moderate oven.
Curried Eggs
| 2 tablespoonfuls Crisco 6 hard-cooked eggs 1 small chopped onion 1 chopped sour apple 2 teaspoonfuls curry powder 1 lemon | 4 chopped butternuts, or 6 chopped almonds 3 tablespoonfuls cornstarch 2 cupfuls milk 1/2 teaspoonful salt Croutons |
Boil eggs till hard, peel and place in cold water until required. Fry onion in Crisco a few minutes, add curry powder, apple, nuts, and cornstarch moistened with milk. Simmer fifteen minutes. Stir from time to time. If too thick add a little white stock or water. Cut eggs in halves, and lay them in the sauce with the salt to get thoroughly hot through. Put eggs into deep hot dish, strain sauce over them, garnish with croutons and lemon slices.
Egg Croquettes
| 2 tablespoonfuls Crisco 2 tablespoonfuls flour 3/4 cupful milk 6 hard-cooked eggs | 1 teaspoonful chopped parsley 1/2 cupful chopped cooked tongue or ham Salt, pepper, and grated nutmeg to taste 1 egg |
| Breadcrumbs | |
Chop eggs and mix them with ham, parsley, and seasonings. Melt Crisco, stir in flour, then add the milk and boil three minutes stirring all the time. Now add egg mixture and if required add more seasoning. Cool mixture then divide it into nine portions and make each into a neat croquette; brush over with the egg beaten with a tablespoonful of water, roll in breadcrumbs and fry in hot Crisco. Drain and garnish with fried parsley. Crisco should be hot enough to brown breadcrumb in forty seconds.