Egg Croquettes

From a
1946
cook book
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.l

2 c. chopped Hard Cooked Eggs
1 c. Thick White Sauce
1/2 tsp. Salt
1/8 tsp. Pepper
1 Dash Cayenne
Some Crumbs
1 Egg
.

Chop Eggs fine
and moisten with Sauce
until as soft as can be handled.
Season and chill thoroughly.
Shape,
roll in Crumbs,
then in Egg,
and again in Crumbs
and fry in hot Deep Fat (380 F.)
for 3 to 5 minutes.
Drain.

.

Makes 6 Croquettes
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Stuffed Eggs Royal Salad

From a
1928
cook book
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.

Shell 3 hard-cooked Eggs.
Cut in halves cross-wise.
Remove the Yolk
and mix with
4 Tbsp. Chopped Ham,
and
4 Tbsp. Mayonnaise Dressing,
and a little Cayenne to taste.
Fill the Egg Whites with this Mixture,
and place on slices of Tomato
arranged on a bed of Water Cress
which has been washed and chilled.
Garnish with Mayonnaise,
and strips of Pimento.
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Shirred Eggs

From an
1897
cook book
^^^^^^^^

.

Grease small muffin pans
and heat in the oven.
When hot,
drop an Egg into each place,
and bake in the oven
until the Whites are set.

.

Serve on a hot platter
or
on Toast.
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Egg Chops

From a
1923
cook book
() () () ()

.

4 Eggs
1 Tbsp. Butter
2 Tbsp.Flour
1 c. Milk
some Salt
some Pepper
some Onion Juice
.

Hard cook 4 Eggs.
Make a thick White Sauce of the other Ingredients;
add the Eggs, chopped up.
Shape into eight patties with the hands,
set in the ice box to stand for several hours.
Then fry them in Deep Fat,
or,
saute in Lard,
or in Butter.
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Scalloped Eggs

From a
1923
cook book
`````````

.

6 hard cooked Eggs

1 pt. Cream Sauce, * >>> .................... * 4 Tbsp. Butter
.....................................................4 Tbsp. Flour
.....................................................2 c. Milk

.

1 c. chopped cooked Ham
1 c. Cracker Crumbs
1/4 c. Butter, {melted
Make White Sauce
.

Moisten Cracker Crumbs with the melted Butter.
Remove Yolks of Eggs
and put through a potato ricer.
Chop the Egg Whites fine.
Into a Buttered baking dish
put layers of Cracker Crumbs,
chopped Egg Whites,
Cream Sauce,
Ham,
and Egg Yolks,
continue until the dish is filled.
Cover top with Crumbs
and bake in a moderate oven until brown.

Creamed Eggs

From an
1897
cook book
~~~~~~~~~

.

Make a Cream
of
1 Tbsp. of Flour
mixed smoothly with
1 Tbsp. of Butter;
stir it into
1 c. of boiling Milk;
stir into this
4 or 5 hard boiled Eggs, chopped, not too fine,
season with Salt & Pepper
and finely chopped Parsley.
Serve with a garnish of circles and diamonds of Toast.

.

Other flavors may be given to this dish by the addition of
Mushrooms,
Catsup,
Shrimps,
or Anchovy.
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Eggs Baked in Green Peppers

From a
1909
cook book
``````````

.

Cut off the stems of Green Peppers,
scoop out the seeds and ribs,
and parboil until tender.
Break an Egg into each one.
Set them in a baking pan with
1/2 c. boiling water poured around.
In 15 minutes the Eggs should be firm.
Set each one on a slice of buttered toast,
and if you wish,
pour White Sauce, or Tomato sauce about them.
==================================

Eggs with Maple Syrup

From an
1897
cook book
''''''''''''''''''''''''''

.

The French people have a way of
cooking Eggs with Maple Syrup:

.

Pour your Syrup into the frying pan and heat it hot;
then drop an Egg into it and cook it exactly the same
as you would if dropping it in water.

.

A dish of Eggs cooked in this way for dessert
not only tastes good, but looks tempting.
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Ox Eyes

From an
1897
cook book
.................

.

(Don't let the name fool you)

.

Cut slices of Bread into rounds
with a large cutter,
then cut out the centre.
Toast them an even golden brown.
Butter a round, shallow baking dish,
or large pie plate.
Put the rings of Toast on the plate,
break Eggs carefully and pour
one into each cavity in the Toast.
Sprinkle with Salt and Pepper,
Pour a little Cream in between the Toasts,
and set in the oven until the Egg White is firm.
If the oven is very hot on the bottom,
set the dish over hot water,
so that the Egg may not be overcooked.
ooooooooooooooooooooooooooooooo
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Deviled Eggs

From a
1925
cook book
vvvvvvvv

.

Boil fresh Eggs for 20 minutes, until hard,
carefully remove shells,
cut Eggs into halves lengthwise,
remove Yolks and mash very fine.
Season with melted Butter,
Pepper, Salt, Sugar,
and a little Vinegar or prepared Salad Dressing
may be used, if preferred.
Stuff the Eggs,
and in the center of each put a stuffed Olive.
..........................................................................

Eggs with Tomato Sauce

From a
1912
cook book
::::::::::::::::::

.

Poach six Eggs,
put each one on a slice of Buttered Toast,
have 1/2 cup of boiling hot Tomato Sauce,
turn around Eggs and serve.
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