Barton County democrat. [volume] (Great Bend, Kan.) 1885-1915, 1894-04-19
TEN EGG RECIPES.
Showing How Some PaIatable Breakfast
Dishes MAY BE Prepared.

Dishes May BE Prepared.
Omelet with Smoked Beef-Beat six
eggs light, the whites and yolks sepa-
rately. Put a tablespoonful of butter
into frying pan and cook in It for a
couple of minutes two tablespoonful
of finely chopped smoked beef. Mix
the whites and the yolks of the eggs
lightly together, turn them into the
pan upon the beef and proceed as with
a plain omelet
Omelet with Green Peas-Beat up
six eggs for omelet as in preceding
recipe, mix whites and yolks and stir
into half cupful of canned or cooked
green peas Season with salt and pep
per, put tablespoonful of butter into
the frying pan, pour in the ouelet and
cook as above directed
Sausage Omelet-Make a plain ONE
let of six eggs and fry it in a tablespoon
full of butter. Just before folding the
1omelet, lay on it three cooked saUsages,
which have been skinned. minced fine
and heated Fold the omelet and serve
Tomato Omelet-Beat together the
whites and yolks of six eggs, season
with salt and pepper. Heat two table
spoonfuls of butter in a frying pan,
turn into it a cupful of stewed tomatoes
from which the liquor has been drained.
the beaten eggs Let the omelet brown
| on the under side. fold over and serve.
Eggs a La Creme--Heat half pint
of new milk in a pudding dish on the
top of the stove, melt in tablespoon
full of butter, and when the milk boils
break into it six eggs Season with salt
and pepper, cook for three minutes
more. Serve in the dish in which they
were cooked
Eggs Poached in Consomme--Eeat
a pint of consomme or clear beef soup
to boiling. Poach six eggs in it, two
at time, lay them in a dish that will
stand the heat, and put the soup on
| the hot part of the stove where il will
quickly reduce one half While il boi1s
sprinkle a tablespoonful of grated
cheese over the eggs, and set them in
hot oven Thicker the soup with a
tablespoonful of Drowned -four, kneaded
with half as much butter, and when it
/ is smooth and thick pour il GROUND the
eggs
Eggs a la Lyonnaise.-Bons six eggs
hard and cut them into slices Fry
small onion. sliced in tablespoonful
of butter, stir in half pint of milk. in
which has been mixed a tablespoonful
of -four. Cook this to SMOOTH sauce.
add pepper and salt to taste put in the
! sliced eggs, cook two minutes longer.
and serve in small squares of 5buttered
toast O
Savory Eggs-Boil six eggs hard and
slice them Brown half small onion
| in tablespoonful of butter. add a cup
| full of broth or gravy, and boil for ten
| minutes, until the sauce is reduced to
half the original quantity. Season
| with salt, pepper and small teaspoon
| full of Worcestershire sauce. lay in the
sliced eggs, and let them get heated
/ through The sauce must not boil
after the eggs go in e
Eggs for Breakfast-Boil six eggs
| hard. Chop the whites coarseiy and
rub the yoII1s through a sieve. Make q
white sauce by cooking together q
| tablespoonful of butter and one OF
| -four, in a saucepan until they bubble.
| add half pint of milk. and stir until
thick and smooth Season with salt
| and white pepper. stir in the minced
| whites, and when these are heated
through, turn them upon q hot dish
Strew the yolks over them and set in
| the oven for two minutes
Scrambled Eggs With Cheese-Heat
| tablespoonful of butter in q frying
pan, and break into this six eggs Stir
constantly. and as soon as they are
| well mixed add q tablespoonful OF
grated cheese Season to taste with
salt and pepper, and serve on veEyehoe
| plates. This makes an excellent luucnH
con dish-N Y.%orld