To Serve Eggs

Ingredients

• two tablespoonfuls of milk
• half cupful of grated cheese
• one pint of cream sauce
• one-half cup of sweet milk
• one tablespoonful of butter
• three pounds brown sugar
• one cup milk
• one-fourth pound of butter
• three fourth pound of brown sugar
• two ounces of molasses
• one pound of light brown sugar
• one quart of good molasses
• one-half pound of butter
• six cups of sugar
• two cups of water
• one cup of vinegar
• two pounds of sugar add one tumbler of water
• one cup of light brown sugar in a half a cup of vinegar
• one quart of molasses
• one teaspoonful of soda
• half pound of confectioners sugar
• one pound english walnuts
• two cups sugar
• one quart of pul- verized sugar
• two cups of grated chocolate
• two cups of brown suger
• one cup of milk
• one cup of molasses
• one tablespoon of flour
• four cups of brown sugar
• one tablespoonful butler
• one-half cup of molasses
• three cups sugar
• one-half cup luke warm water
• two teaspoons peppermint
• four drops of the oil
• four cups granulated sugar
• two cups chopped ground nuts
• a small cup of cream
• a tablespoonful of butter
• a pint of parched
• a cup of vinegar
• a cup of cold water
• a piece of butter
• six eggs
• one tablespoon- ful of flour mixed
• four eggs
• 40 creamed
• six hard boiled eggs
• two six hard boiled eggs
• one cake baker's chocolate
• one heaping tablespoon of butter
• 41 taffy candy
• one grated cocoanut
• one tumbler of water
• one table- spoonful of butter
• one final stir
• one cocanut
• two eggs
• one cup- sweet milk
• eight story building is always crowded
• salt
• pepper
• parsley
• ginger
• nutmeg

Directions

1. Puffed Omelette*

2. Six eggs, yolks and whites beaten separately ; one tablespoon- ful of flour mixed with a small cup of cream or milk. Put salt and pepper to taste, pour the mixture into a very hot, buttered pan ; cook three or four minutes — fold and serve on a hot dish.

3. Cbeese Omelette.

4. Four eggs, two tablespoonfuls of milk, salt and pepper. When it begins to thicken add a half cupful of grated cheese. Ham, chicken, or jelly can be used as the cheese.

5. Poached Eggs^

6. Break and drop one at a time into salted, boiling water, taking care to keep the yolk whole. Serve on toasted squares of bread ; put melted butter on each slice, then the egg, and sprinkle with salt and pepper.

7. Creamed. £g'g^8.

8. Have six hard boiled eggs and one pint of cream sauce. Place

9. slices of toast on a hot dish, and over them pour one-half the sauce.

10. Slice then the whites and grate the yolks of the eggs ; place on the

11. toast, and pour over remainder of sauce ; put in oven a few

12. minutes ; garnish with parsley and serve. Should be in large

13. flakes of mingled white and yellow, and as delicate as baked

14. Boiled. £g°gs..

15. Put them on in cold water, and when it has boiled the eggs will

16. be done. To boil hard, cook twenty minutes.

17. Scrambled. Eg'gs;

18. Put one-half cup of sweet milk, one tablespoonful of butter, salt and pepper in a deep pan. When this is nearly to boiling point, drop in the eggs, (six). With a spoon gently scrape the mixture up from the bottom of the pan, as it cooks. Take from the stove before it has quite all thickened.

19. Stuffed Eggs,

20. Cut in two six hard boiled eggs; remove the yolks, mash fine; add some cold chicken, chopped fine, a tablespoonful of butter, a little minced parsley or onion, salt and pepper. Mix well, fill the eggs and put together ; roll in beaten egg and bread crumbs. Fry in boiling lard until brown.

21. Escaloped Eg^g^s.

22. Mix equal parts minced ham and fine bread crumbs, season with salt and pepper, and melted butter ; adding enough milk to make soft fluff; fill buttered gem-pans with this mixture ; break an Ggg upon the top of each, dust with salt and pepper. Spi inkle on fine cracker crumbs, and bake eight minutes. Serve immediately.

23. — CANDY. —

24. Chocolate Caramels.

25. Three pounds brown sugar, one cake Baker's chocolate, one cup milk. Let this boil till a little hardens when dropped into cold water. Remove from fire, and stir in one heaping tablespoon of butter; flavor to taste with vanilla. Keep up a constant stirring during the boiling.

26. One-fourth pound of butter, three fourth pound of brown sugar, two ounces of molasses ; flavor to taste, with ginger, nutmeg or lemon. Do notstirthis candy while boiUng.

27. Cocoanut Taffy.

28. One pound of light brown sugar, or white granulated sugar, one quart of good molasses, one-half pound of butter. Let this boil until it hardens in cold water. Then stir in one grated cocoanut. Grease your biscuit board or marble slab, and pour the taffy on. Then pour over it a small quantity of lemon essence. When nearly;cold cut into squares.

29. Sug^ar Candy.

30. Six cups of sugar (powdered or granulated). Two cups of water, one cup of vinegar, one tablespoonful of butter. Boil without stirring. When it hardens in cold water, pour into a but- tered dish. Begin pulling as soon as it can be handled ; using only the tips of fingers pull rapidly. Do not grease your hands.

31. Peanut Candy.

32. To two pounds of sugar add one tumbler of water, one table- spoonful of butter; boil, stirring constantly. Just before taking otT stir in a pint of parched and pounded peanuts, (measured after prepared). Drop with a spoon upon a buttered dish or a slab.

33. Jflolasses Candy.

34. Dissolve one cup of light brown sugar in a half a cup of vinegar; mix these with one quart of molasses, (not syrup). Boil until it hardens, when dropped from the spoon into a cup of cold water; then stir in a tablespoonful of butter and one teaspoonful of soda, dissolved in hot water. Give one final stir and pour into but- tered dishes ; pull until white, using only tips of fingers. After pulling spread on biscuit board, and when cold cut into small

35. Frenclk Candy.

36. Take the white of an egg, the same quantity of water as egg,

37. (measured in half an egg shell). Stir in one-and-a-half pound of

38. confectioners sugar ; cook well until it becomes like dough. Shell

39. one pound English Walnuts. Place a half of nut on each side of

40. a small piece of the dough, flavored to taste with vanilla. Dried

41. figs or dates may be used in the same way.

42. Cl&ocola.te Creams.

43. Boil two cups sugar with one of water, about ten minutes ; flavor with vanilla, and beat till cool ; melt three- fourth cake of chocolate in top of tea-kettle and dip the balls in it. Nug'a.tiiie Candy.

44. The filling for French candy is used for this, flavored with vanilla. Stir in nuts of all kinds, (chopped well). Flatten the mass and cut in squares.

45. Cocoanut Drops.

46. Grate the meat of one cocanut ; add to it one quart of pul- verized sugar, the frothed whites of two eggs, and the milk from the cocoanut, mix all together, and with the hands make into little drops. In a short time these will be dry and firm enough to eat. They require no cooking.

47. Ma,illa,rd's Cbocolate Caramels.

48. Two cups of grated chocolate, two cups of brown suger, one cup of milk, one cup of molasses, one tablespoon of flour, a piece of butter, the size of an egg. Boil one hour, then butter a pan and pour it in ; cut it to your liking.

49. Chocolate Caramels.

50. One cake baker's chocolate, four cups of brown sugar, one cup- sweet milk, one tablespoonful butler, one-half cup of molasses, vanilla, and a little vinegar. Boil, stirring all the time. Peppermint l>rops.

51. Three cups sugar (granulated), one-half cup luke warm water, two teaspoons peppermint, if the essence, or three or four drops of the oil. Put the sugar and water on to boil ; as soon as it reaches, the boiling point stir briskly. Remove one-half the quantity in a bowl, stir well, and diop on tins well buttered or a marble slab. Then take the rest and do the same way.

52. Oround. Nut Candy.

53. Four cups granulated sugar, two cups chopped ground nuts. Put the sugar in a saucepan over the fire, stirring constantly for fear of burning, as there is to be no water in it. Continue stirring till the sugar becomes syrup, immediately put in the nuts, stirring till tho_ roughly mixed, when at once pour out on a marble slab or a dish, previously buttered. It is better to pour as thin as possible, which is difficult, as is begins to harden so soon.

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Nutrition, whole recipe (rough)

Counts 17 of 22 ingredients. The other 5 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.