Eggs
Beauregard Eggs (I tablespoonful of corn starch)
I tablespoonful of corn starch Lump of butter, size of a 5 squares of toast 1/2 pint of milk Lump of butter, size of a walnut Salt and…
Deviled Eggs
I large teaspoonful of French mustard 2 heaping tablespoonfuls of cold boiled ham or tongue I tablespoonful of olive oil Salt and cayenne…
Eggs in Marinade
6 eggs I pint of vinegar 1½ teaspoonful of salt 24 whole cloves 1½ teaspoonful of ground mustard 1½ teaspoonful of pepper Boil the eggs…
Eggs Poached in Tomatoes
Peel and cut into small pieces six medium sized tomatoes. Chop fine one small green onion. Put the onion and tomatoes in a stewing pan and…
Eggs with Minced Meat
(Mrs. Lincoln) Chop one pint of cold chicken, ham or veal fine and rub it to a smooth paste; add one tablespoonful of melted butter, one…
Omelette Soufflée
Whites of six eggs Yolks of three eggs Juice of half a lemon 3 tablespoonfuls powdered sugar First grease a quart baking dish with butter…
Apple Omelet
Steam two good sized apples and press them through a sieve, add to them two tablespoonfuls of powdered sugar, the well beaten yolks of…
Peach Omelet
Pare and stone three very mellow peaches, then press them through a sieve, add two tablespoonfuls of powdered sugar and the well beaten…
Raspberry Omelet
Mash and press through a sieve a half pint of large red raspberries and finish precisely the same as Peach Omelet.
Strawberry Omelet
Strawberry omelet is made precisely the same as Raspberry Omelet. EGGS a la TRIPE Boil eight fresh eggs for twenty minutes, then throw them…
Eggs with Parmesan
Cut eight hard boiled eggs into slices. Put two tablespoonfuls of butter in a frying pan, add two even tablespoonfuls of flour, mix until…
Eggs, Brouilles
Break four fresh eggs into a bowl, with a fork break the yolks and slightly mix them with the whites, do not beat; add two ounces of…
Anchovy Sandwiches
Chop four hard boiled eggs very fine, sprinkle over them a teaspoonful of onion juice, then add four tablespoonfuls of olive oil, one…
Corned Beef Sandwiches
Put thin slices of cold corned beef between slices of buttered bread, cut into either diamonds, squares or narrow strips.
Cheese Sandwiches
Chop a half pound of good English cheese quite fine, add to it one tablespoonful of French mustard and work the whole to a smooth paste…
Chicken Sandwiches
Take cold boiled or roast chicken and chop it very fine, white meat the best. To every cupful add two tablespoon. fuls of melted butter, a…
Egg Sandwiches
Powder and rub to a paste the hard boiled yolks of eight eggs, add two tablespoonfuls of melted butter, a saltspoonful of salt and a dash…
Ham Sandwiches
Cut the bread very thin, butter lightly, put on it a good layer of finely chopped cold boiled ham; lay another piece of buttered bread on…
Ham and Eggs Sandwiches
Mix the yolks of six hard boiled eggs with one tablespoonful of French mustard to a smooth paste, then add one cup of finely chopped cold…
Indian Sandwiches
Take the white meat of a cold boiled or baked chicken and chop it fine, add to it a half cup of chopped cold boiled ham or tongue, mix, and…
Sandwiches
anchovy, a tablespoonful of good stock, a dash of cayenne and the juice of half a lemon; mix and rub the whole to a smooth paste. Take a…
Sardine Sandwiches
Butter thin slices of bread, and trim off the crusts. Remove the sardines carefully from the box, split them open in the centre and remove…
Tongue Sandwiches
Chop very fine one pound of cold boiled tongue, spread between slices of buttered bread or tea biscuit.