The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-03-28
Egg Lore and Recipes
By Marion Harris Neil, M c. A. Principal OF Philadelphia
School of Cookery

+
yolks of seven eggs. Whisk the whites
very stiff, adding a pinch of salt. and
when stiff. TWO tablespoonfuls of sug-
ar. The eggs must be whisked stiff
| enough to bear the weight of a whole
| egg pat upon them. Take the vanilla
/ pod ont OF the milk. Drop in large,
| irregular spoonfuls the white of eggs
! into the milk, taking care not to put
| in too many at q time, so as to leave
! room for turning them around. Turn
+! them about in the milk with an egg
| slice for three minutes; take them out
| and put them to drain on an inverted
| sieve. Repeat the operation until the
| whole Of the snow is used. Strain the
! milk and make with it and the volks
! the following boiled custard: Beat up
| the yolks of eggs, add the milk grad
! ually; there should be one and three
! quarter pints, adding more milk if re-
! CURED. Then add four tablespoonfuls
| of sugar and one teaspoonful of va
| niila extract. Pour this mixture into
| pitcher and stand it in pan of
| boiling water and stir with an even,
| constant motion until the custard
| thickens and coats the spoon, which
| should be wooden one; do not allow
! it to boil Allow to cool Arrange the
snow eggs piled up high in glass dish
! and pour custard around. Sprinkle the
! top with chopped eocoanut. Keep in
a cool place till ready for serving.
Egg Farced and Tomato Sauce.
! Boil four eggs for fifteen minutes
and put them into cold water until
| cold. Shell them; cut them in halves
L., 4h,,rtc
them into a basin, add one tablespoon
/ full of butter and pound them together
with a wooden spoon; then add two
eggs, we'll beaten; one tablespoonful of
| fnelychopped parsleyy~a little salt,
pepper. papriza, CRATE Of nutmeg and
few drops of onion juice. Fill up
whites witheathis mixture. Butter a |
| pudding dish, arrange the eggs neatly
in and ponr&oveE them two tablespoon
fuls5 of melted Butter and put in the
| oven for five or six minutes. They
should only be slightly Drowned. Serve
hot with tomato sauce in a tureen.
Winfield Eggs.
Boil one quart of water and add one
tablespoonful of salt. Keep the water
boiling. stirring with a ladle or spoon
in one direction until it whirls rap
idly. Break the eggs one at time
into a cup and drop into the center
or vortex of the whirlpool, which must
be kept in motion until the egg is a
round ball. Remove carefully with a
perforated spoon, put on a slice of but |
tered toast and place the dish in the |
oven to keep warm. When a sufficient |
number of eggs have been cooked, add !
dash Of pepper, one tablespoonful of
butter and send hot to table.
Egg Brouillee.
Have pieces Of nicely frieds bread or
buttered toast. There shouldf be one
for each person. Chop up three cook
ed mushrooms Melt two heaping ia |
blespoonfuls of butter in a saucepan,
! break four eggs into it, add two ia
blespoonfuls of tomato catsup, mush- !
rooms and enough salt, pepper and pa i
prika to season. Stir constantly over
the FIRE till it gets a little set. then
, remove and stir a minute or two longer.
Serve on the toast and very hot. This
dish is spoiled if it is overlooked
Deviled Eggs. |
Boil three eggs for fifteen minutes. ]
Take off the shells and cut a small |
piece off each end to make them stand; |
emf them then in halves; remove the |
volks and mix them with one teaspoon-i
ful Of butter, little anchovy extract, |
. mich of CAYENNE. salt and pepper.
Fill the whites again, piling them neat
" to point sprinkle little chopped
parsley over and serve on rounds OF
hot buttered toast. Serve at once.
Canape Of Eggs.
Boil four eggs quite hard, which
takes fifteen minutes. Take off the
| shells and cut them in halves across.
j Take out the yolks and chop them up
! Chop six capers. three picked walnuts,
| two boned anchovies; mix well to-
gether. adding the yolks, salt, pepper
| and CAYENNE to taste and one teaspoon
+; ful of tarragon vinegar. With tins
stuff the whites of the eggs, put
| small piece of butter on the top. Have
eight rounds of fried bread, make the
eggs stand one on each, put them into
the oven to get thoroughly heated and
serve at once.
Eggs au Gratin.
Have ready some boiling water in
irving pan. add to it one tablespoonful
of vinegar and little salt. break four
eggs and add one at time to the
water: simmer slowly until the whites
are inst set; lift them out carefully |
with a fish slice and drain; put each
slice on smttered toast. Sprinkle each
egg with a little grated Parmesan
cheese. brown quickly in hot oven