Put into a tightly-corked bottle and use as required.
VIII.--EGG COOKERY.
Many vegetarians discard the use of eggs and milk for principle's sake,
but the majority still find them necessary as a half-way house. But no
eggs at all are infinitely to be preferred to any but real new-laid eggs.
The commercial "cooking-egg" is an unwholesome abomination.
1. BOILED EGGS FOR INVALIDS.
Put the egg on in cold water. As soon as it boils take the saucepan off
the fire and stand on one side for 5 minutes. At the end of this time the
egg will be found to be very lightly, but thoroughly, cooked.
2. BUTTERED EGGS.
3 eggs, 1 tablespoon milk, 1/2 oz. fresh butter.
Beat up the eggs and add the milk. Melt the butter in a small stew-pan.
When hot, pour in the eggs and stir until they begin to set. Have ready
some buttered toast. Pile on eggs and serve.
3. EGG ON TOMATO.
1 egg, 2 medium tomatoes, butter.
Skin the tomatoes. Break into halves and put them, with a very small piece
of butter, into a small stew-pan. Close tightly, and cook slowly until
reduced to a pulp. Break the egg into a cup and slide gently on to the
tomato. Put on the stew-pan lid. The egg will poach in the steam arising
from the tomato.
4. DEVILLED EGGS.
Boil eggs for 20 minutes. Remove shells. Cut in halves and take out the
yolks. Well mash yolks with a very little fresh butter, melted, and curry
powder to taste.
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