Indian chieftain. [volume] (Vinita, Indian Territory [Okla.]) 1882-1902, 1895-02-21
TEN EGG RECIPES.

Showing How some PaIatable Breakfast
Dishes May Be Prepared.
Omelet with Smoked Beef Beat six
eggs light, the whites and yolSs sepa-
rately. Put a tablespoonful of butter
into frying pan aui cook in it for a
couple of minutes two tablespoonfuls
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 cupiul OF canned or cooked
green peas. Season with salt and pep
per, put a tablespoonful of butter into
the frying pan, pour in the omelet and
cook as above directed
Sausage Omelet-Make a plain ONE
let Of six eggs and fry il in tablespoon
ful Of butter. just before folding the
omelet, 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,
cook for two minutes and then stir in
the beaten eggs Let the omelet brown
on the under side. fold over and serve.
Eggs a la Creme Heat a half pint
of new milk in pudding dish on the
top Of the stove, melt ia tablespoon
full of butter, and when the milk boils
break into 1t 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. Heat
pint of consomme or clear beef soup
TO boiling. Poach six eggs in II, 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 it will
quickly reduce one half While it boils
sprinkle a tablespoonful of grated
cheese over the eggs, and set them in
a hot oven Thiclken the soup with a
tablespoonful Of Drowned -four, lSneaded
with half as much butter, and when IL
is smooth and thick pour II around the
eggs
Eggs la Lyonnaise. Boil six eggs
hard. and cut them into slices Fry a
small onion. sliced in a tablespoonful
of butter, stir in half pint Of milk, in
which has been mixed tablespoonful
of -four. Cook this 10 a smooth sauce
add pepper and salt 10 taste put in the
sliced eggs cook two minutes longer,
and serve in small squares OF buttered
toast
Savory Eggs-Boil six eggs hard and
slice them. Br wn 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 10
half the original quantity. Season
with salt pepper and a 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
Eggs for Breakfast-Boil six eggs
hard. Chop the whites coarsely aud
rub the yolhs through a sieve Make a
white sauce by cooking together a
tablespoonful OF butter and one OF
flour, 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 a hot dish
Strew the yolSs over them and set in
the oven for two minutes
Scrambled Eggs With Cheese-Heat
a tablespoonful OF butter in frying
pan, and break into this six eggs. Stir
constantly, and as soon as they are
well mixed add a tablespoonful OF
grated cheese Season TO taste with
salt and pepper, and serve on very hot
plates. This makes an excellent lunch
con disk. N Y. World.
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