Vanilla Ice Cream

Ingredients

• 2 cups of milk
• 1 cup cream sauce
• 4 slices of toast
• 1 cup milk
• a cupful of grated cheese has been added
• 6 eggs hard
• 6 eggs boiled about 15 minutes
• 2 tbs
• 1 tbs
• 3 hard boiled eggs
• 3 eggs
• 2 eggs
• 1 tsp
• salt
• pepper
• parsley
• mustard
• lemon juice
• vinegar

Directions

1. Egg Dishes

2. "Oh! egg within thine oval shell What palate tickling joys do dwell."

3. EGG CUTLET. Boil and thicken 2 cups of milk with flour quite thick. Boil 6 eggs hard, chop fine, drop eggs into the thickened milk, season with salt, pepper and a little onion chopped very fine, a few parsley leaves broken fine adds to flavor. Then fry in a hot pan a large tbs. to a cutlet. Mrs. Albert Schaller.

4. EGG DISH FOR LUNCHEON. Boil eggs until hard, then cut into halves lengthwise. Make a cream sauce of melted butter and flour well cooked, then add milk and cook until thick. Put the halves of eggs into a pan then a layer of cream sauce, then a layer of mush- rooms, then a layer of eggs; and so on until the pan is filled or as many as you desire, sprinkle grated cheese over the top and brown in a hot oven. Mrs. W. A. Mather.

5. CREAMED EGGS. Take 6 eggs boiled about 15 minutes. Shell and cut into halves. Make a cream sauce of \ pt. milk, 2 tbs. flour rubbed smooth with 1 tbs. butter. Put in double boiler and cook until quite thick. A little pepper and salt and chopped parsley. Put in just enough vinegar to give it a tart taste. Put in the eggs and serve hot.

6. Mrs. J. B. Lambert.

7. PINK PICKLED EGGS. Shell hard boiled eggs, then drop into the vinegar in which beets have been pickled. Remove when colored a delicate pink. These are pretty for a picnic lunch.

8. Mrs. J. F. Willis.

9. EGG SAUCE. 1 cup cream sauce or drawn butter, 3 hard boiled eggs, chop whites fine and add to sauce, grate yolks over sauce, or the yolks may be chopped by themselves, or rubbed through a sieve.

10. STUFFED EGGS. Devil the eggs in usual way, add minced ham, tongue, chicken or other cold meat, mustard may be omitted if desired and lemon juice used instead of vinegar, minced sardines or grated cheese may be used the same as meat; parsley chopped fine, cress or any savory herb for seasoning.

11. Mrs. J. F. Willis.

12. EGG VERMICELLI. 3 eggs, 4 slices of toast, 1 cup milk, 1 tbs. butter, 1 tbs. flour, salt and pepper. Boil eggs hard and chop the whites. Make a thin white sauce of the milk and flour, butter and seasoning. Stir the chopped whites into the sauce and pour over toast. Put yolks through a sifter over the whole.

13. Mrs. E. P. Mather.

14. CHEESE OMELET. Melt 2 tbs. butter in a frying pan and add the regular omelet mixture, to which a cupful of grated cheese has been added. Fold and serve. Mrs. Frank T. Corriston.

15. 2 eggs, | tsp. salt, pepper, 2 tbs. milk, 1 tsp. butter. Beat the yolks of the eggs until light and creamy, add seasoning and milk; beat the whites until stiff but not dry, cut them into the yolks, heat an omelet pan and rub it all over with the butter, brown, turn in the omelet, spread it evenly on the pan. When the omelet is set put it into a hot oven for a few minutes to dry slightly on top, fold and serve immediately. Mrs. Charles H. Burwell.

Nutrition, whole recipe (rough)

Counts 10 of 11 ingredients. The other 1 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.