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111 EGG Recipes Cook Book by Mrs. S.T. Rorer

By Mrs. S.T. Rorer

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Extra info for 111 EGG Recipes Cook Book

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Remove the shells, break the eggs while they are hot, cut them into halves crosswise. Make the cream sauce, and add the onion juice. When the rice is done, drain, sprinkle it in the center of a large platter, press the halves of the eggs down into it, and pour over the cream sauce. Garnish with the chopped parsley. This takes the place of both meat and starchy vegetables for either luncheon or supper. EGGS EN MARINADE 1 dozen eggs 3 very red beets 1 quart of cider vinegar 24 whole cloves 1 teaspoonful of mustard seed 1 saltspoonful of celery seed 1 teaspoonful of salt 2 saltspoonfuls of pepper Hard-boil the eggs; plunge them into cold water and remove the shells.

Serve with a garnish of broiled bacon and toast. SCRAMBLED EGGS WITH CHIPPED BEEF Pull apart a quarter of a pound of chipped beef, cover with boiling water, let it stand ten minutes, drain and dry. Put it into a saucepan with two level tablespoonfuls of butter, four eggs, beaten until they are well mixed, and a dash of pepper. " EGGS SCRAMBLED WITH LETTUCE Remove the outside leaves from one head of lettuce; wash, dry, and with a very sharp knife cut them into shreds. Chop sufficient onion to make a tablespoonful.

OMELET WITH GREEN PEAS Make a six-egg omelet. Have ready one pint of cooked peas, or a can of peas, seasoned with salt, pepper and butter. Just before folding the omelet put a tablespoonful of peas in the center, fold, and turn out on a heated platter. Pour the remaining quantity of peas around the omelet, and send at once to the table. If you like, you may pour over, Page 37 111 EGG Recipes also, a half pint of cream sauce. HAVANA OMELET Put two tablespoonfuls of butter and two chopped onions over hot water until the onion is soft and thoroughly cooked.

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