EGGS AND CHEESE

"We may live without poetry, music and art; We may live without conscience and live without heart; We may hve without friends and live without books; But civilized man cannot live without cooks."

— Owen Meredith.

Fried Eggs. Drop eggs one by one into hot fat left from ham or bacon. Cook until the white is set. Sprinkle with salt and pepper and serve hot.

Baked Eggs.

Six eggs; 3^ teaspoon salt; dash of pepper; 1 tablespoon but- ter; 3 tablespoons cream. Break eggs into pan without separating. Add salt; pepper, butter and cream. Bake 20 minutes and serve hot.

Eggs Poached in Balls.

Put 3 pints boiling water into stew pan; set on hot stove or coals; stir water with a stick until it runs rapidly around, then hav- ing broken an egg into a cup, taking care not to break the yolk, drop into the whirling water, continue to stir until egg is cooked, then take into a dish with a skimmer and set it over a pot of boiling water; boil one at a time. These will remain soft for a long time.

Poached Eggs.

Break a strictly fresh egg into a saucer. Have ready a pan of boiling water. Stir the water until it is spinning and drop egg into the center. When the white forms a thin veil over the yolk the egg is sufficiently cooked. Dash with salt and serve on but- tered toast.

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Creamed Eggs I.

Pour a little cream sauce over hot buttered toast. Add the chopi3ed whites of hard-boiled eggs, then the yolks which have been rubbed through a sieve. Add salt and pepper and cover the whole with cream sauce. Garnish with parsley and serve.

Creamed Eggs II.

Boil 6 eggs 20 minutes. Make 1 pint of cream sauce. 6 slices of toast on hot dish. Put layer of sauce on each one, then part of the whites of the eggs, cut in thin strips; and rub part of the yolks through a sieve onto the toast. Repeat and finish with a third layer of sauce. Place in oven for 3 minutes. Garnish with parsley.

Scrambled Eggs.

Put a tablespoonful of butter and a little cream into a frying pan. When this is hot, break 6 eggs into it, and stir until slightly cooked. Serve immediately.

Steamed Eggs. Break eggs into buttered patty pans, placed in a wire basket. Cook over a kettle of boiling water until whites are set.

Curried Eggs.

One cupful stock; 6 eggs; 3^ teacup cream; salt and pepper; 1 teaspoon chopped onion; 3 tablespoons butter; 1 tablespoon flour; 1 teaspoon curry powder. Fry the onion in the butter. Add flour and curry powder and stir to smooth paste. Add cream and seasoning. Cook 10 minutes. Boil the eggs hard and quarter them. Pour the sauce over and simmer 2 minutes. Serve hot on toast.

Escalloped Eggs. Butter a pie plate and sprinkle over it a layer of bread crumbs. Break 5 eggs carefully, place on crumbs; sprinkle over them small half teaspoonful salt and one-eighth teaspoonful pepper; cover with another layer of crumbs; pour over top a tablespoonful melted butter. Bake in hot oven, 8 minutes.

Eggs a la Buckingham.

Dip freshly toasted bread into hot milk. Place on hot plat- ter. Pour scrambled eggs (slightly under done) over the toast. Sprinkle with grated cheese and put in oven to melt cheese. Serve

— Hertha Tjaden.

EGGS AND CHEESE. 145

Brown Buttered Eggs.

Put 2 tablespoonfuls of butter in small stew pan and let cook until very dark, almost black. Then drop in quickly 2 tablespoon- fuls of tarragon vinegar and let cook a moment longer; add 1 tea- spoonful chopped parsley, and set where it will keep warm. Drop 4 eggs in small buttered baking dish, sprinkle with saltspoonful of salt and set in oven to bake. When whites are set, remove from oven, pour sauce over the top and serve.

Eggs Broiiille.

Six eggs, Y2 cup milk, or better, cream; 2 mushrooms; tea- spoonful salt; a little pepper; 3 tablespoonfuls butter; slight grat- ing of nutmeg. Cut mushrooms into dice and fry 1 minute in 1 tablespoon of the butter. Beat eggs, salt, pepper and cream to- gether and put in a sauce pan. Add butter and mushrooms to these ingredients. Stir over moderate heat until mixture begins to thicken. Take from fire and beat rapidly into eggs until they become quite thick and creamy. Have slices of toast on hot dish. Heap mixture on these and garnish with points of toast. Serve immediately.

Columbus Eggs.

Select green peppers of uniform size. Plunge into boiling water and remove outer skin. Cut around stem and remove seeds and veins. Break a fresh egg into each pepper and bake in hot oven about 12 minutes. Have ready a square of hot buttered toast for each and serve with tomato sauce.

— Mrs. Dan Kimball.

Eggs and Tomatoes. Place 6 tomatoes, which have been peeled and shced, into a well buttered baking dish. Season with salt and pepper and cook over the fire 20 minutes. Then break and drop 6 eggs over the tomatoes and cook for 5 minutes more. Serve in same dish.

Eggs with Mushrooms.

Fry 4 chopped mushrooms in 2 tablespoons of butter for 2 minutes. Beat 6 eggs, 1^ cupful of cream, 1 teaspoon of salt and a little pepper together. Add the mushrooms and butter. Stir over moderate heat until it begins to thicken. Remove from fire and beat rapidly for 3 minutes. Serve on hot toast.

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A Spanish Delicacy.

Heat an earthen dish over a moderate fire and melt in it a piece of butter the size of an egg; add a small onion, minced fine; 3^ teaspoonful salt; a dash of pepper; a teaspoonful minced pars- ley, and as much minced chili pepper or a tablespoonful of sweet pepper; break 6 eggs, one by one, into the boiling butter and turn' as soon as they are set, using great care not to break yolks. Serve very hot in same dish.

Omlet— (Splendid).

Six eggs, whites and yolks beaten separately; Y^ pint of milk; 6 teaspoons cornstarch; 1 teaspoon baking powder, and a little salt; add whites, beaten to stiff froth, last; cook in a little butter.

Green Corn Omelet.

Take 4 good-sized ears of very tender sweet corn, score length- wise of kernels and press out pulp with back of a knife. Mix with 5 well-beaten eggs, add 4 tablespoonfuls rich milk, 3^ of a tea- spoonful of salt and 2 or 3 dashes of pepper. Have frying pan very hot, put in good teaspoonful of butter; when well melted, pour in omelet. ■ Cook with care, folding over as soon as it sets, and dish on a hot platter. Left-over corn may also be used.

Mrs. Langwell's Omelet. Four eggs, whites and yolks beaten separately; 3 tablespoons water; salt and pepper to taste; beat well together. Have 1 table- spoon melted butter hot in omelet pan. Pour in mixture and cook until top is dry. Fold and remove to hot platter and serve at once.

Omelet with Cheese.

Beat 4 eggs until very light. Add 1 teaspoon flour, 1 table- spoon chopped parsley, 3^ cup grated cheese and a dash of pep- per and salt. Pour into a pan in which there is a tablespoonful of melted butter. Shake the pan while cooking. When brown, fold over and serve on hot platter.

Potato Omelet.

One cupful mashed potatoes; 3 eggs, beaten separately; 1 tea- spoon salt; one-tenth teaspoon black pepper; 1 teaspoon flour; 3^ cup milk. Mix well and add a dash of nutmeg. Brown lightly in a well-buttered frying pan and serve hot.

EGGS AND CHEESE. 147

Egg Relish,

Beat 5 eggs, yolks and whites together; add salt and pepper; 1 cupful cream; 1 teaspoon chopped parsley and 1 cupful bread crumbs. Fry in hot butter.

Egg Chowder.

Beat 5 eggs together. Add 3^ cup cream and 1 cupful boiled ham, chopped fine. Fry in hot butter and stir. Serve with a garnish of parsley.

Swiss Eggs. Butter a stone china dish or crock. Shave into it 3^ pound cheese. Partly cover with bits of butter. Mix ]/^ cupful cream, 1 teaspoon mustard, 3^ teaspoon salt and one-tenth teaspoon Cayenne. Pour half the mixture over the cheese. Break 6 eggs into the dish and pour rest of the cream mixture over this. Bake 8 minutes and serve.

Eggs a la Swiss. Spread bottom of dish with 2 ounces of fresh butter; cover with grated cheese; break 6 eggs upon cheese without breaking yolks. Season with red pepper and salt, if necessary; pour a lit- tle cream on the surface^ strew about 2 ounces grated cheese on top and set eggs in moderate oven for about a quarter of an hour. Pass a hot salamander over the top to brown it.

Stuffed Eggs au Gratin. Boil hard 3^ dozen eggs. Remove shells and cut in two lengthwise. Take out yolks and beat to a paste; add salt, pepper and a little mustard, minced parsley, 2 tablespoons of bread crumbs and a large tablespoon of butter. Fill whites with this mixture and lay eggs, stuffed side uppermost, in a buttered baking dish. Cover with white cream sauce, sprinkle with bread crumbs, bits of butter and grated cheese. Put in oven and bake until brown on top. — Mrs. R. G. Root.

Cottage Cheese.

Set a dish of clabbered milk on the back of the range or in a gas oven after baking, leaving the door open. In half an hour pour into a coarse bag and let drain 3 hours. Put the cheese which remains in the bag in an ice cream freezer, add salt and rich cream and turn freezer until light and fluffy.

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Rice with Cheese.

Into a baking dish put layers of well-cooked rice, salt, pepper, butter and grated cheese. Sprinkle cracker crumbs on top and cover with milk. Bake % of an hour.

Cheese Omelet. Beat up 3 eggs and add 1 tablespoon of milk, 1 tablespoon of grated cheese, salt to taste. Cook like plain omelet, adding a lit- tle more cheese before folding. Turn out on a hot dish; grate cheese over it before serving.

Cheese Souffle.

Melt in a saucepan a large tablespoon butter, add a heaping tablespoon flour and stir smooth. Add to this 1 cup milk and cook until thick. Take from fire and add ^ cup of grated cheese, the older the better. Drop into this the yolks of 5 eggs and a good dust of red pepper. If cheese is fresh, add salt. Have oven hot, and butter baking dish. Beat the whites of the eggs very stiff, and add the mixture to the whites. Bake until firm, from 20 minutes to 1/^ hour. — Eleanor Holland.

Cheese Patty.

Melt 1 cup of grated cheese and 1 teaspoon of butter, over a steamer. To stiffly beaten whites of 2 eggs add the melted cheese, salt and paprika. Fill shells and bake brown in quick oven.

Take 1-inch thick slices of baker's bread; cut round with bis- cuit cutter and scoop out the inside to form cups. Put a table- spoon of milk in each before filling with cheese.

Baked Celery and Cheese.

Cut up and stew the celery. Put in a baking dish with layers of white sauce and grated cheese. Over the top put bread crumbs and cover with cheese. Bake brown.

Celery and Cheese Sticks.

Mix cream cheese and sweet cream; season with salt and pap- rika. Add 8 finely chopped olives and fill celery sticks with the mixture. Serve with salad.

EGGS AND CHEESE. 149

Cheese Fingers.

When pies are made take piece of pastry dough, roll out very thin, and cut into strips as long and wide as a finger; spread on each strip grated cheese sprinkled with salt and pepper. Lay on another strip, pinch together, brush with yolk of egg, bake in slow oven. If no pie crust is already made a half cupful flour, table- spoonful butter and a little ice water will make plenty.

Cheese Straws. Cheese straws are made by using the above recipe and cut- ting in strips 5 inches long and 34 inch wide. Bake 8 minutes in hot oven. Parmesan cheese may be used. Serve with salad.

Cheese Sandwiches.

To 1 package Blue Label cheese, add 1 tablespoonful chopped pimentos and 1 tablespoonful chopped walnut meats. Mix and spread between thin slices of bread and butter.

Welsh Rarebit.

Cut the crusts from 6 slices of bread. Toast and butter, and then dip quickly into hot water and place on hot platter. Stir 2 cups of grated cheese into 3^ cup of hot milk. When melted, add salt, Cayenne and the yolks of 2 eggs. Cook 1 minute and pour over the toasted bread.

Cheese Toast.

Mix 3 tablespoons of bread crumbs with 3 tablespoons cream and 3 tablespoons melted butter. Add 1 cupful grated cheese, 1 teaspoon mustard, salt and pepper (Cayenne). Spread evenly upon slices of toast and brown quickly in the oven.

Cheese Filling for Sandwiches.

One cream cheese, 1 bottle stuffed olives. Cream the cheese with enough cream so as to spread. Add olives, chopped fine. Nuts may be used in place of olives.

Potatoes with Cheese.

Make a white cream sauce; add Y^ pound grated cheese. Add sliced cold boiled potatoes. Season well with salt and pepper and bake in buttered baking dish until brown on top.

Cheese Strips. Make cheese sandwiches. Remove crusts and toast. Cut in strips and serve with salad.

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Macaroni and Cheese.

One cup macaroni, broken small, and boiled 1 hour in salted water. Make a cream sauce of 1 pint milk, 2 tablespoons flour, 1 tablespoon butter, salt and pepper. 1 cup grated cheese. Put all into a buttered baking dish and bake until nicely browned.

Cheese Salad I.

Make small balls of cheese and chopped nuts. Put several into a nest of head lettuce and serve with French or Mayonnaise dressing.

Cheese Salad II.

One pint whipping cream; 1 tablespoon gelatine, dissolved in a little cold water, then a little hot; 6 tablespoons grated cream cheese; 1 pinch of dry mustard; salt and paprika; Yi cup chopped walnuts. Put into small molds until hard, then serve on shredded lettuce with French dressing. — Mrs. Kimball.

Cheese Fondu I. Heat 1 tablespoon butter in frying pan or chafing dish. Add 1 cup milk, 1 cup fine bread crumbs, 2 cups of grated cheese and a teaspoon of dry mustard. Season with Cayenne. Stir constantly until perfectly smooth. Add 2 eggs, lightly beaten, and serve on toast.

Cheese Fondu.

Take as many eggs as there are guests. Beat them well and put in saucepan. Add ^ as much cheese by weight as eggs and 3^ as much butter as cheese. The cheese should be grated or broken in very small pieces. Put all over fire and stir until thick and soft, then add salt and pepper. Remove to baking dish and bake until brown on top. — Mrs. Fannie Moffatt.

Cheese Balls I.

Mix Blue Label cheese with a little cream and finely chopped pecan meats. Make into balls and roll in chopped pecans, which have been heated with butter, and salt in a frying pan or in the oven. — Mrs. Edwin St. John.

Cheese Balls II.

Use club cheese; moisten with a little cream until it is soft, and easily molded. Season with salt and a little Cayenne pepper; mold in small, flat balls about the size of a walnut and press 3^ of

EGGS AND CHEESE. 151

a pecan nut on the top; serve on a platter with parsley, forming little nests for the cheese balls. This can also be molded into the shape of little carrots, with a sprig of parsley at the large end.

— Mrs. Fannie C. Moffatt.

Cheese Balls III.

Mix 13^ cups grated American cheese with \i teaspoon each of salt and paprika; add whites of 3 eggs, beaten. Shape in small balls, roll in fine cracker crumbs and fry in deep fat. Serve w^ith salads.

Cheese Balls IV.

One cream cheese, 1 dozen olives, cut fine. Cream the cheese with enough cream to make it pliable. Add olives, and mold into balls the size of a walnut, garnish with chopped parsley.

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