Eggs: McIlhenny
Fry eggs in butter in a spider, lift them and keep hot over boiling water. If there is not enough gravy in the pan, put in a little more butter, 1 tablespoonful vinegar, a dash of onion juice, salt, pepper, and a few drops of McIlhenny's Tabasco.
Thicken slightly with flour, beat till creamy, and strain the brown gravy over eggs.
Baked Soufflé of Eggs. 6 eggs, 1 cupful milk, 1 tablespoonful butter, Pepper and salt.
Scald the milk in a double boiler, add to it the yolks of eggs, beaten till thick, also the butter and seasonings. When the mixture begins to thicken like a custard, stir in the whites of eggs, beaten to a stiff EGGS froth. Pour into a deep buttered baking dish and bake in a moderate oven till puffy and brown. Serve immediately.
Scrambled Eggs. 4 eggs, teaspoonful salt, Dash pepper, 3 tablespoonfuls milk.
Whip the eggs just enough to break them up; they do not need to be light or frothy. Put the butter into an omelet pan, and when it is brown pour in the egg. Scrape the cooked eggs from the bottom of the pan, tipping it so the uncooked egg will run down on the hot iron. Double it over before it begins to get brown, and serve very hot.
Deviled Eggs. 5 hard-boiled eggs, cupful white sauce, Salt and pepper, Dash McIlhenny's Tabasco Sauce, 2 tablespoonfuls grated cheese.
Chop the eggs coarsely, sprinkle the cheese through them, and toss the mixture together with a fork.
Add the seasonings, then stir in the sauce. Put in a saucepan, simmer gently for a few minutes, and serve on slices of buttered toast.
Eggs Farci (French recipe). 6 hard-boiled eggs, teaspoonful onion juice, Pepper and salt, 4 tablespoonfuls stale bread crumbs, 2 tablespoonfuls chopped parsley, Dash McIlhenny's Tabasco Sauce.
Shell the eggs, cut them in halves lengthwise, remove the yolks and mash them. Add the bread crumbs, soften with a little milk, the seasonings, and parsley. Mash the yolk and bread mixture together till pasty, fill it into the whites of the eggs, and with what is left make a small mound in a baking dish; set the stuffed eggs on top, pour a white sauce over them, and set in the oven till piping hot.
Curry of Eggs. 6 hard-boiled eggs, 1 tablespoonful flour, 1 tablespoonful butter, 1 tablespoonful curry powder, teaspoonful onion juice, Pepper and salt, 1 cupful veal or chicken stock.
Melt the butter in a saucepan, blend with the flour, put in the stock and seasoning, and beat the sauce till creamy. Lay on eggs cut in slices, cook to the boiling point, and serve hot on buttered toast.
Eggs Lucanian (Italian recipe). 5 eggs, 1 cupful macaroni, cupful grated cheese, 1½ cupfuls white sauce.
Boil the eggs hard, cutting in eighths, lengthwise, then add the macaroni, cheese, and sauce; season with salt, paprika, onion juice, and anchovy essence. Turn into a buttered baking dish, cover with buttered crumbs, and set in the oven long enough to brown the crumbs.
Eggs à la Cuba (Spanish recipe). 4 tablespoonfuls sausage meat, 1 teaspoonful minced onion, 8 eggs.
Cook the sausage meat and minced onion for five minutes over a hot fire. Beat the eggs until light and add to the meat and onion; season with salt and pepper; stir until the eggs become thick. Serve on slices of hot, buttered toast.
Egg Croquettes. 6 eggs, can mushrooms, 2 cupfuls milk, 1 tablespoonful butter, 2 tablespoonfuls flour.
MRS. CURTIS'S COOKBOOK Boil the eggs hard; chop the whites and add the mushrooms (which should be drained from liquor). Mash the yolks of the eggs through a press.
Scald the milk; rub together until smooth the flour and butter; add to the milk and stir until it thickens; add the yolk of one raw egg, the whites and yolks of the boiled eggs, mushrooms, and salt and pepper to taste. Stir quickly, take from the fire, and put away to cool. When thoroughly cold, form into quettes; dip in egg and bread crumbs and fry in smoking hot fat. Garnish with parsley, and serve. cro- Omelet Rudolph (German recipe). 2 tablespoonfuls butter, 1 raw onion, 1 tablespoonful salt pork, 1 tablespoonful roast beef, 2 mushrooms, 1 tablespoonful tomato sauce, 1 tablespoonful grated bread crumbs, Dash McIlhenny's Tabasco Sauce.
Into a saucepan put the butter and raw onion chopped very fine; add the salt pork, which has been slightly cooked, the beef, mushrooms, a pinch of salt, chopped parsley and tabasco, then stir in the tomato sauce and bread crumbs. Make a plain omelet; when cooked, spread with the above mixture and turn over carefully.