Eggs
"Twelve studies in white and gold,
Oh, egg, within thy oval shell,
What palate tickling joys do dwell."
STUFFED EGGS.—Cook eggs twenty minutes just below boiling point. Remove shells, cut in half lengthwise. Take out yolks and mash them. Add one half quantity finely minced ham or chicken, moisten with one tablespoon of butter softened and seasoned with salt, pepper and mustard. Fill whites with this mixture and press halves together. Roll in fine bread crumbs, then into beaten egg and again in crumbs. Fry brown in very hot fat. Serve garnished with parsley.—Mrs. H. C. Windel.
EGGS LYONNAISE.—Boil eight eggs twenty minutes and throw in cold water and remove shells. Separate yolks and whites and chop whites fine. Put whole yolks in a dish over boiling water to keep warm. Peel and chop two medium sized onions and fry golden brown in two tablespoons of butter. Season with salt, pepper and nutmeg and add a cupful of white sauce. Stir gently to boiling point, then add chopped whites and cook two minutes. Pour over hot whole yolks, sprinkle with minced parsley and serve.—Mrs. H. C. Windel.
HAM AND EGG ON TOAST.—A good way to use small pieces of left over ham or other cooked meat is to chop them fine. Toast several slices of bread and lay on a platter. Beat three eggs slightly, pour in a little milk, cook over the fire a few minutes, but not till it is thick, stir in the chopped meat and pour over the toast.—Mrs. Geo. Farries.
ONION EGGS.—Boil six eggs hard, slice three of the eggs, cut three onions in slices, fry in butter, lay them on a platter; place the sliced eggs over them, cover to keep hot, grate the other three eggs, season with salt and pepper, boil up in a little cream and pour over the eggs and onions.—Mrs. Geo. Farries.
SHIRRED EGG.—Grease a shallow pan and break eggs carefully into it. Sprinkle with salt and pepper and heat with butter. Steam or bake until the whites are set and serve. Shirred eggs are usually served in the individual dishes they are baked in. A little minced parsley is often sprinkled over the top of each plate.