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PIONEER COOKING RECIPES HOME PAGE
PART  1   BREADMAKING
PART  2   SANDWICHES, COOKIES, FRITTERS, DOUGHNUTS, ETC.
PART 3
CAKE MAKING
PART 4  CAKE RECIPES
PART 5  MEATS, POULTRY, GAME, FISH, OYSTERS & CROQUETTES
PART 6   SOUPS & VEGETABLE DISHES

PART 7   EGGS & OMLETES
PART 8  PICKLING
PART 9   CANNING

PIONEER HOUSEHOLD TIPS   236 TIPS INCLUDING RECIPES OF ALL KINDS


EGGS & OMLETES:
Including 37 Recipes for All Kinds of Eggs.
Plus Omlete Recipes, fixed the the old fashioned way.


 

The fresher the eggs are, the better and more wholesome they will be. Eggs over a week old may be fried but should not be boiled. To tell good from bad eggs they should be put into water. The good ones will lay on their sides while those that turn with the large end upward are bad and should be rejected.

When eggs are plentiful and cheap they may be preserved for future use by packing in salt, being careful not to let them touch. It seems to be a disputed question whether the large or small ends should be put down. To keep eggs for one’s own use they may be dipped in melted wax or in flax seed oil or rubbed with lard, then packed in oats or bran.

The eggs of ducks and geese are too coarse to be eaten alone, though they are often used in cooking. In breaking eggs they should be broken separately over a cup, to be sure they are perfect. The shells, washed, may be saved for settling coffee.

In poaching eggs the hot water should be salted and if a little vinegar is added it will aid in setting the whites.

Three minutes will boil an egg soft; five minutes will cook the white hard but not the yolk; eight to ten minutes will cook it hard clear through; ten to fifteen minutes will cook it hard enough to slice or to serve with salads.

While boiling an egg eight or ten minutes renders it tough and harder to digest, if it be boiled for half an hour it will become tender and mealy and will be more easily digested than either raw or soft boiled eggs. When boiled for half an hour eggs may often be eaten by sick people when they cannot eat them if prepared in any other way. For this reason many doctors now recommend them for convalescents.

1.Creamed Eggs — Have a pan of the size that eggs cannot spread much. Butter it thoroughly and break eggs into it carefully. Put small pieces of butter, and a tablespoonful of cream, over each egg; salt and pepper; bake for about five minutes to have the eggs done; to have them hard and eat cold, bake longer.

2.Egg Gems — Mix together 1 pint of bread crumbs and 1 pint of chopped meat; season with pepper, salt and a little butter; moisten with a little milk or water; heat this mixture thoroughly; fill gem or patty pans with the mixture; break an egg on the top of each and bake until the eggs are cooked. Cold roast beef or pork that is very lean will be especially nice for this dish.

3.Eyes — Cut off two-inch pieces from a long, round loaf of bread; carefully cut the crust and scoop a portion out of the center of each piece; then place in a deep buttered dish; for three pieces, beat well together two eggs and add a inch of salt and 3/4 cup of milk; baste this over the bread, adding more until all the liquid is absorbed; carefully break an egg into the cavity in each piece and bake in a hot oven.

4.Baked Eggs with Cheese — Butter and place a thin piece of cheese in the bottom of each egg dish; then break carefully an egg into each; for each egg take a tablespoonful of bread crumbs and grated cheese, a dash of paprika and salt sprinkled over each egg; and on top place a bit of butter and set in a hot oven until eggs are set; serve at once.

5.Eggs In Tomatoes — Take fine tomatoes, one for each person to be served, and cut off top of each; scoop out the seeds and break an egg into each tomato; season with salt, pepper and butter; sprinkle top with bread crumbs and bake in hot oven.

6.Egg Nest Toast — Toast as many slices of bread as desired; dip quickly in salted water; butter and put into a baking pan in the warming oven. Take as many eggs as you have slices of bread; beat whites to a stiff froth; place a spoonful on each slice of toast, making a little dent in the center in which to place the yolk, and set all in oven to brown lightly; be very careful not to break any of the yolks as they look very pretty in each nest.

7.Deviled Eggs — Cut open 6 hard boiled eggs and make the filling of the yolks. Mash fine with fork; add 1 teaspoonful of butter, 1/2 spoonful of sugar, pinch of salt and pepper and mustard to taste; add enough vinegar
to moisten, and fill the whites; a little chopped ham or lettuce or parsley or cheese may be added if wished. Served on lettuce leaves.

8.Eggs a la Creole — Butter the molds well ( muffin pans will do ), scatter finely chopped parsley in the bottom and sides; break an egg into each mold and steam or bake until the white is set. have rice thoroughly boiled and piled in the center of an oblong dish, with eggs arranged around the edge. Pour the following tomato sauce over all: Two cups strained tomatoes, 1 tablespoonful of onion juice, 4 whole cloves, 4 whole peppers and one tablespoonful each of parsley, cornstarch, butter and sugar; let boil 15 minutes, then add 1 tablespoonful of capers. This is good to look
upon as well as to eat and the sauce is delicious on deviled fish of all kinds

9.Shirred Eggs — Put 1 teaspoonful of cream into each baking cup, or grease gem pans and break an egg into each. Sprinkle with salt and pepper and put a small bit of butter on top when no cream is used. Bake in hot oven ten minutes.

10.To Coddle an Egg — Put the egg into enough boiling water to cover it and at once remove the water from the stove so that the egg will cook slowly; leave it in the water 7 or 8 minutes When broken open the white should look like jelly.

11. _Baked Eggs — Break 8 eggs into a dish that has been well buttered; add 3 tablespoonfuls of cream, salt, pepper and bits of butter; bake in oven for about 20 minutes; serve while very hot.

12. _Bird’s Nest — After removing the shells from some hard-boiled eggs surround the eggs with forcemeat; bake or fry them until well browned; cut in halves and place in the dish with gravy.

13. _Curried Eggs — Fry two sliced onions in butter; add a pint of good stock or broth and a tablespoonful of curry powder; stew until onions are tender; add a cup of cream which has been thickened with rice flour or
arrowroot; simmer a few moments; add eight or ten hard-boiled eggs which have been cut in slices and beat them well, but do not boil.

14. _Escalloped Eggs — Place a layer of bread crumbs moistened with meat broth or milk into a well buttered dish; slice hard-boiled eggs and dip each slice in a thick drawn butter sauce to which has been added a well beaten egg; put a layer of these slices of egg upon the bread crumbs; upon the layer of eggs put a thin layer of minced veal, ham or chicken; then add another layer of bread, etc., finishing with dry, sifted bread crumbs; bake until thoroughly heated. Another way is to mix equal parts of fine bread crumbs and minced ham and season with pepper, salt and melted butter; moisten this with milk until quite soft; butter the gem pans and fill half full of this mixture; then carefully break an egg upon the top of each; dust with pepper and salt and sprinkle finely powdered
crackers over all; bake in the oven for eight minutes and serve at once.

15. _Frizzled Ham and Eggs — Prepare the skillet with butter or beef drippings and put into it some finely chopped, boiled or fried ham; pour over this from four to six well beaten eggs and after it is heated through, season with pepper and salt; stir all together; cook until brown and turn without stirring.

16. _Poached Eggs — Put water into a shallow stew pan over the fire and add salt and a tablespoonful of vinegar. The vinegar aids in "setting" the egg. When the water boils, carefully break the eggs into it one at a time, let them simmer two minutes, take them up carefully with a strainer and serve on toast cut into fancy shapes; garnish with parsley.

17. _Fried Eggs — The frying pan should be perfectly clean when frying eggs; butter, dripping or cottonseed oil may be used. As soon as the pan is hot break the eggs into a cup and put them one at a time into the pan. As they fry raise the eggs from the bottom and give them a slight shake. Dip some of the hot butter over the yolk. They will be done in two or three minutes and should be taken out and the grease allowed to drain off. Serve on slices of bacon.

18. _Scrambled Eggs — Melt a tablespoonful of butter over a hot fire, add four beaten eggs and stir quickly for one or two minutes. Salt and pepper to taste. Some increase the quantity by adding three-fourths of a cup of milk. The butter should be put in first and the other ingredients added and stirred until the whole thickens. When done it should be soft and creamy. Fine served on toast.

19. _Eggs a la Creme — Slice twelve hard-boiled eggs in thin rings. Spread bits of butter in the bottom of a deep baking dish and put in a layer of bread crumbs and then a layer of the sliced eggs; cover with bits of butter and dust on pepper and salt. Continue this until the dish is nearly full. Crumbs spread with bits of butter should cover all the eggs. Over the whole pour a pint of sweet milk or cream and bake in a moderate oven.

20. _Eggs, Newport Style — Soak a pint of bread crumbs in a pint of milk. Stir the soaked crumbs with eight eggs beaten very light, beating five minutes. Have ready a sauce pan containing two tablespoonfuls of butter which is very hot but not scorching; pour in the mixture of eggs and crumbs and season with salt and pepper as the mixture is stirred and scrambled. Stir quickly with the point of a knife for three minutes or until the mixture is thoroughly heated. This should be served on a hot platter.

21. _Stuffed Eggs — Cut six hard-boiled eggs in halves, take out the yolks and mash them fine; add one teaspoonful of cream, two of butter, two or three drops of onion juice, and pepper and salt to taste. Mix
thoroughly and fill the whites with the mixture and put them together. To the filling which is left add a well beaten egg. Cover the eggs with this mixture and roll in cracker crumbs. Put into boiling fat and fry a light brown.

22. _Cupped Eggs — Take the required number of cups and put into each a spoonful of highly seasoned brown gravy; have a sauce pan of boiling water on the stove and set the cups into it and when the gravy is heated
drop an egg into each cup; take the sauce pan off the stove and keep it covered close until the eggs are cooked tender; dredge with salt and nutmeg. Serve in a plate covered with a napkin.

23. _Eggs a la Mode — Peel a dozen medium sized tomatoes and cut them up in a sauce pan; add salt, pepper and a little butter; when sufficiently boiled add six beaten eggs just before serving and stir one way for two minutes.

24. _Buttered Eggs — Heat and grease the muffin irons; break an egg into each ring; put salt, pepper and a lump of butter on each; set in the oven until slightly browned; remove with a fork and serve hot.

25. _Egg Fricassee — Warm and butter well some individual vegetable dishes, break a couple of eggs into each, season with pepper and salt, bake till the whites are set, serve in the dishes they are baked in and garnish with watercress.

26. _Dropped Eggs — Lay the muffin rings in a pan of boiling salted water and carefully drop an egg into each ring. When the whites have set take the eggs up with care and lay each on a piece of buttered toast that has been moistened with hot water. Sprinkle each with salt and pepper.

27. _Steamed Eggs — Break the eggs into a buttered tin plate and set in a steamer over a kettle of boiling water and steam until the whites are cooked. They will keep their forms better if broke into patty tins. If cooked in this
way the whites will be light and tender and not leathery as when cooked other ways. Excellent for invalids.

28. _Frizzled Eggs — Put a pinch of salt and a little pepper into a teacup with a piece of butter the size of a hazelnut. Break in two eggs without stirring and set the cup into a pan of boiling water. When the whites are set, serve at once in the cup they were cooked in.

29. _Potted Eggs — Pound the yolks of a dozen hard-boiled eggs with anchovy sauce; mix to a paste with two ounces of fresh butter and season with two teaspoonfuls of salt and one teaspoonful of salt and one teaspoonful of white pepper. Have ready some small pots and while filling with the paste strew in the chopped whites of the eggs. Cover the tops with clarified butter. Can not be kept long.

30. _Eggs a la Suisse — Spread two ounces of fresh butter over the bottom of a dish, cover with grated cheese and break eight whole eggs upon the cheese without breaking the yolks. Season with red pepper and salt if needed; pour a little cream over the eggs; sprinkle about two ounces of grated cheese over the top and place in a moderate oven for about fifteen minutes. Brown by passing a hot salamander over the top.

31._ Eggs Brouille — Cut two mushrooms into dice and fry for a minute in a teaspoonful of butter. Beat together six eggs, 1/2 cup of milk or cream, 1 teaspoonful of salt and a little pepper and put them in a sauce pan. Add the mushrooms and two tablespoonfuls of butter and stir over a moderate fire until the mixture becomes thick and creamy. Heap the mixture on slices of toast on a hot dish, garnish with points of toast and serve at once.

32. _Pickled Eggs — Boil sixteen eggs for twelve minutes, dip into cold water and remove the shells. Into a stew pan put one quart of vinegar, one-half ounce of Jamaica pepper, one-half ounce of black pepper and one-half ounce of ginger; simmer for ten minutes. Put the eggs into a jar and pour the boiling vinegar over them and when cold tie a bladder over the jar to exclude the air. In a month they will be ready for use.

33. _Eggs a la Bonne Femme — Boil six large eggs for ten minutes and when cool carefully remove the shells; cut in halves and take out the yolks. Cut a small piece off the point of each of the whites that they may stand on end like cups. Make very small dice of cold chicken, ham, boiled beets and the eggs. Fill the whites to the brim with the dice and pile the dice high in the center - two of beets, two of ham and chicken and two of hard yolks. Put some lettuce on dish and arrange the eggs amongst it.

34. _Breaded Eggs —Cut some hard-boiled eggs into thick slices; salt and pepper each slice and dip it into beaten raw egg, then in powdered cracker crumbs or very fine bread crumbs and fry in very hot butter. Drain off all the grease and serve while hot.

35. _Lunch Eggs — Remove the shells from the desired number of hard-boiled eggs and cut the eggs lengthwise in halves. Remove the yolks and crumble in a bowl. Add pepper, salt, mustard and a little melted butter; mix thoroughly, fill the whites with the mixture and serve.

36. _Frothed Eggs — Mix a tablespoonful of water with the juice of a lemon and beat it up with the whites of four eggs and the yolks of eight. Add a pinch of salt and sweeten to taste. Fry carefully (about four minutes) in an omelet
pan. Have ready the remaining four whites whipped to a froth with a pound of fine sugar and flavored with lemon or vanilla. Put the omelet on a dish and heap the frothed egg over it. Brown lightly in the oven. For four persons.

37. _Eggs in Paper Cases — Make a seasoning with a cupful of fine bread crumbs, 1 clove of garlic, 1 teaspoonful of green onions, 1 teaspoonful of chopped parsley, pepper and salt. Paint thickly the inside of six small
paper cases with melted butter and sprinkle a little seasoning into each. Break an egg into each case and cover with more of the crumbs. Bake in a gentle oven until the eggs are set, then serve in the cases. The eggs may be baked in small molds if desired and then turned on a dish before serving.

OMELETS

The yolks should be beaten lightly. Much beating will make them too thin and it is said that twelve beats is the magic number. Add the milk, pepper, salt and flour if it is used, and lastly add the whites beaten to a stiff froth.
The skillet should be as hot as possible without scorching the butter; after putting in a tablespoonful of butter the omelet should be poured in and it should begin to bubble and rise in flakes at once. It should be raised from the bottom occasionally with a thin, broad-bladed knife to prevent burning. Fold over as soon as the under side is set enough to hold together. Shake the skillet so as to free the omelet, slide it carefully on a hot platter and serve at
once. It should be cooked in from three to five minutes.

  1. _Omelet — One cup of milk, 3 eggs, 1 heaping tablespoonful of flour, and a little salt. Beat the eggs separately; stir milk, flour and eggs together; turn into a hot frying pan. Cook with plenty of butter; cut in quarters and fold over the other.
  2. Potato Omelet — One cup of cold mashed potatoes, put again through the ricer; 1 eggs beaten separately; salt; drop from a spoon on a hot, well-buttered skillet; when brown turn and brown on the other side. Serve at once.
  3. French Omelet — Thoroughly beat 8 eggs separately; add to the yolks 8 tablespoonfuls of sweet milk, 1 tablespoonful of flour, 1 tablespoonful of good baking powder, pepper and salt; beat well together; then fold in lightly at the last, the beaten whites. Have ready a skillet with melted butter, smoking hot, and pour in the mixture; let cook on bottom, then put in oven from 5 to 10 minutes; serve at once.
  4. Baked Omelet — One cup of boiling milk, 6 eggs, 1 teaspoonful of cornstarch, mixed with a little cold milk; season with salt and pepper;
    beat the yolks of eggs light and pour upon them the boiling milk; stir in the cornstarch; whip in the beaten whites of eggs; have dish well buttered and hot; then pour in omelet and bake 12 minutes, or until set in the
    middle. Serve at once.
  5. Jelly or Marmalade Omelet — Make a plain omelet and just before turning one half over the other spread it with jelly or marmalade.
  6. Ham Omelet — Make a plain omelet and sprinkle on some finely chopped ham just before turning one half over the other. Garnish with small pieces of ham.
   PIONEER COOKING