How We Cook in Tennessee

Ingredients

• one cup sweet milk in saucepan over the fire
• two tablespoons butter
• one tablespoon flour rubbed into
• one cup milk
• one tablespoonful of butter
• one tablespoon butter
• one tablespoonful of melted butter
• a tablespoon of vinegar put into the water keeps the egg from spreading
• a good piece of butter in a frying pan
• a cup of milk last
• a tablespoonful of but- ter in a frying pan
• seven eggs
• twelve eggs
• one teacup of milk
• 60 how we cook in tennessee
• eight good-sized tomatoes
• two red
• four large onions
• four well beaten eggs
• six eggs light
• two eggs
• butter half the size of an egg in hot frying pan
• salt
• pepper
• parsley

Directions

1. the white is firm and lift out with a perforated skimmer ; place on toasted bread. A tablespoon of vinegar put into the water keeps the egg from spreading.

2. Fried Eggs. — Break eggs, one at a time, in a saucer, slide carefully into a frying pan of hot lard. As soon as the white has set turn over with griddle cake turner and take up at once. Sprinkle with salt.

3. Scrambled Eggs. — Put tablespoon of butter in hot frying pan, tip around so that it will touch all sides of the pan. Have ready half a dozen eggs broken in a dish, salted and peppered, turn them (without beating) into hot butter; stir them briskly for five or six minutes until they are mixed. Be careful that they do not get too hard.

4. To Scramble Eggs. — Break the eggs into a bowl, and stir in salt and pepper. Put a good piece of butter in a frying pan, and when it is hot pour in the eggs, stirring all the time ; a few minutes will be sufficient. Grated ham is an improvement.

5. Egg Scramble. — Put one cup sweet milk in saucepan over the fire, add two tablespoons butter, with one tablespoon flour rubbed into it, and gradually stir till it thickens; then put in seven eggs and cook until done; season with salt and pepper and serve hot or on toast.

6. Scalloped Eggs. — Hard boil twelve eggs or less. In the bottom of a well buttered dish place layer of bread or cracker crumbs, then one of eggs, bits of butter, pepper and salt. Con- tinue thus until the dish is full, using crumbs on top. Over the whole pour one cup milk; set in oven and brown nicely. — Mrs. C. C. McCall.

7. Egg Toast. — Boil one teacup of milk, thickened with a little flour or corn starch, and one tablespoonful of butter; stir in your eggs that have been seasoned with salt and pepper, cook until the whites are set. Pour over buttered toast while hot.

8. Eggs on Toast. — Dip well toasted bread quickly in hot salted water, then turn over it a poached egg.

9. Omelets. — Put a lump of butter half the size of an egg in hot frying pan ; just as it begins to simmer pour in the omelet made as follows : Beat the whites to a stiff froth, with pinch of -salt added. Beat yolks very little in another bowl; add the whites, and lightly beat together, adding nearly a cup of milk last. Set in a moderately hot oven and allow to remain a very few minutes. It will be tough if it remains too long. Should be served at once. Grated ham may be added to the omelet for a change.

10. Mexican Omelet. — Take about eight good-sized tomatoes, two red and two green peppers, four large onions; peppers and onions to be well chopped; season with one tablespoon butter, a little salt and red pepper; cook all together. About ten minutes before serving stir in four well beaten eggs. Whole to be cooked one and one-half hours in an iron skillet over a slow fire. Very fine. — Mrs. Alf. Ryley.

11. Ham Omelet. — Beat six eggs light, white and yolks sepa- rately, then stir lightly together. Melt a tablespoonful of but- ter in a frying pan, season the eggs with salt and pepper and turn into the hot pan. Cook the omelet, shaking gently, that it may not stick, until "set." Spread with minced ham, fold over upon itself and transfer to a hot platter.

12. Shirred Eggs. — Set in the stove till quite hot a baking dish. Melt in dish enough butter to cover the bottom. Break eggs in dish carefully, one at a time, sprinkle over with salt and pepper, and add tablespoon of cream for every two eggs. Cook five minutes. A very dainty dish. — Mrs. Sam Lancaster.

13. Shirred Eggs. — Warm and butter well the muffin rings. Drop an egg into each cell, being careful not to break the yolk. Sprinkle a little salt and pepper on each, and cook in a moder- ately hot oven fifteen minutes.

14. Deviled Eggs. — Chop sufficient cold cooked chicken to make half a pint; put it in a bowl, rub with a spoon and add one tablespoonful of melted butter, one of chopped parsley, a level

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.