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
|| 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
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 ones own use they may be dipped in melted wax or in
flax seed oil or rubbed with lard, then packed in oats or bran.
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
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
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
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
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
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.