 Section 1 of Many Ways for Cooking Eggs. This is a LibraVox recording. All LibraVox recordings are in the public domain. For more information or to volunteer, please visit LibraVox.org. Recording by Betty B. Many Ways for Cooking Eggs by Sarah Tyson Heston Roar. Saucers. The philosophy of a sauce, when understood, enables even an untrained cook to make a great variety of everyday sauces for materials usually found in every household. To have them uniform, however, flavorings must be correctly blended and measurements must be rigidly observed. Two level tablespoons of butter or other fat, two level tablespoons of flour, must be used to each half pint of liquid. If the yolks of eggs are added, omit one tablespoon full of flour or the sauce will be too thick. Tomato sauce should be flavored with onion, a little mace, and a suspicion of curry. Brown sauce may be simply seasoned with salt and pepper, flavored and colored with kitchen bouquet. Spanish sauce should also be flavored with mushrooms, or if you can afford it, a truffle, a little chopped ham, a tablespoon full of chives, shallot, and garlic. Water sauce, drawn butter, and simple sauce hollandaise, when they are served with fish, must be flavored with a dash of tarragon vinegar, salt, and pepper. English, drawn butter, three tablespoons of butter, one half pint of boiling water, two tablespoons of flour, one half teaspoon full of salt, one dash of pepper. Rub two tablespoons of butter and the flour together. Add the boiling water, stir until boiling, add the salt and pepper, take from the fire, add the remaining tablespoon full of butter, and it is ready to use. It must not be boiled after the last butter is added. Plain sauce hollandaise. Make English, drawn butter, and add to it, when done, the yolks of two eggs beaten with two tablespoons of water. Cook until thick and jelly-like, take from the fire, and add one tablespoon full of tarragon vinegar, or the juice of half a lemon. Anchovy sauce, rub two teaspoon fulls of anchovy essence with the butter and flour, and then finish the same as English, drawn butter. Sauce, bechamel, two tablespoons full of butter, one yolk of an egg, one half cup of milk, one salt spoon full of pepper, one tablespoon full of flour, one half cup of stock, one half teaspoon full of salt. Rub the butter and flour together, add the stock, and the milk, and stir until boiling. Add the salt and pepper, take from the fire, and add the beaten yolk of the egg. Heat for a moment over hot water, and it is ready for use. Tarragon sauce, add two tablespoon fulls of tarragon vinegar to an English, drawn butter. Horse radish sauce, make an English, drawn butter, and just at serving time, add a half cup full of freshly grated horse radish. If you are obliged to use that preserved in vinegar, press it perfectly dry before using it. Cream or white sauce, two tablespoon fulls of butter, one half pint of milk, two tablespoon fulls of flour, one half teaspoon full of salt, one salt spoon full of pepper. Rub the butter and flour together, add the milk, cold, and stir until boiling. Add the pepper and salt, and it is ready for use. Brown butter sauce, six tablespoon fulls of butter, one teaspoon full of mushroom ketchup, one tablespoon full of vinegar, four tablespoon fulls of stock. Melt the butter, brown it, and then skim. Pour it carefully into a clean saucepan, add the vinegar, ketchup, and stock. Oil a minute, and it is ready for use. Sauce Parago, four tablespoon fulls of butter, one half pint of stock, one glass of white wine, one half teaspoon full of salt, two tablespoon fulls of flour, one bay leaf, two chopped truffles, one salt spoon full of pepper, one teaspoon full of kitchen bouquet. Chop the truffles and put them with the bay leaf and wine in a saucepan on the back of the stove. Rub half the butter and flour together, add the stock, stir until boiling, and add one teaspoon full of kitchen bouquet, the salt and pepper, and then the truffles. Cook ten minutes, add the remaining quantity of butter and use at once. Tomato sauce, rub together two level tablespoon fulls of flour and two of butter. Add a half pint of strained tomatoes, stir until boiling. Add a teaspoon full of onion juice, a half teaspoon full of salt, and a salt spoon full of pepper, strain and use. Paprika sauce, rub together two level tablespoon fulls of flour and two of butter with a tablespoon full of paprika. Add a half pint of chicken stock, stir until boiling. Add a half teaspoon full of salt and strain. This sauce may be used over chicken as well as eggs. Curry sauce, chop fine one onion, cook it with two level tablespoon fulls of butter until soft, do not brown. Add two level tablespoon fulls of flour, one teaspoon full of curry powder, and a half teaspoon full of salt. Mix and add a half a pint of boiling water, stir until boiling and strain. Italian sauce, chop sufficient carrot to make a tablespoon full, chop one onion. Place them in a saucepan with three level tablespoon fulls of butter, a bay leaf and a blade of mace. Shake the pan over the fire until the vegetables are slightly browned. Bring off the butter and add to a two level tablespoon fulls of flour, a half cup full of good stock, a half cup full of strained tomatoes and bring to a boil. Add a half teaspoon full of salt and a dash of cayenne. Strain, stir until boiling, strain again and add four tablespoon fulls of sherry. End of section one. Section two of Many Ways for Cooking Eggs. This is a LibraVox recording. All LibraVox recordings are in the public domain. For more information or to volunteer, please visit LibraVox.org. Recording by Betty B. Many Ways for Cooking Eggs by Sarah Tyson Heston Moorer. Cooking of Eggs Part One. Any single food containing all the elements necessary to supply the requirements of the body is called a complete or typical food. Milk and eggs are frequently so-called because they sustain the young animals of their kind during a period of rapid growth. Nevertheless, neither of these foods forms a perfect diet for the human adult. Both are highly nutritious but incomplete. Served with bread or rice, they form an admirable meal and one that is nutritious and easily digested. The white of eggs, almost pure albumin, is nutritious. And when cooked in water at 170 degrees Fahrenheit requires less time for perfect digestion than a raw egg. The white of a hard-boiled egg is tough and quite insoluble. The yolk, however, if the boiling has been done carefully for 20 minutes, is mealy and easily digested. Fried eggs, no matter what fat is used, are hard, tough, and insoluble. The yolk of an egg cooks at a lower temperature than the white and for this reason an egg should not be boiled unless the yolk alone is to be used. 10 eggs are supposed to weigh a pound and unless they are unusually large or small, this is quite correct. Eggs contain from 72 to 84 percent of water, about 12 to 14 percent of albuminoids. The yolk is quite rich in fat, the white deficient. They also contain mineral matter and extractives. To ascertain the freshness of an egg without breaking it, hold your hand around the egg toward a bright light or the sun and look through it. If the yolk appears quite round and the white clear, it is fresh. Or if you put it in a bucket of water and it falls on its side, it is fresh. If it sort of topples in the water, standing on its end, it is fairly fresh. But if it floats, beware of it. The shell of a fresh egg looks dull and porous. As it begins to age, the shell takes on a shiny appearance. If an egg is kept any length of time, a portion of its water evaporates, which leaves a space in the shell and the egg will rattle. An egg that rattles may be perfectly good and still not absolutely fresh. To preserve eggs. To preserve eggs it is only necessary to close the pores of the shells. This may be done by dipping them in melted paraffin or packing them in salt, small ends down. Or pack them in a keg and cover them with brine. Or pack them in a keg, small ends down, and cover them with lime water. This not only protects them from the air, but acts as a germicide. Eggs should not be packed for winter use later than the middle of May or earlier than the first of April. Where large quantities of the yolks are used, the whites may be evaporated and kept in glass bottles or jars. Spread them out on a stoneware or granite plate and allow them to evaporate at the mouth of a cool oven. When the mixture is perfectly dry, put it away. This powder is capable of taking up the same amount of water that has been evaporated from it and may then be used the same as fresh whites. Eggs and crumbing. To do this successfully one must prepare a mixture and not use the egg alone. If an egg mixture or a croquette is dipped in beaten egg and rolled in cracker crumbs and dropped into fat, it always has a greasy covering. This is the wrong way. To do it successfully and have the articles handsome, beat the egg until well mixed. Add a teaspoon full of olive oil, a tablespoon full of water, and a dash of pepper. Dip the articles into this mixture and then drop them on quite a thick bed of either sifted dry breadcrumbs or soft white breadcrumbs. I prefer sifted dry breadcrumbs for croquettes and soft white crumbs for lobster cutlets and deviled crabs. Sheared eggs. Cover the bottoms of individual dishes with a little butter and a few fresh breadcrumbs. Drop into each dish two fresh eggs. Stand this dish in a pan of hot water and cook in the oven until the whites are set. Put a tiny bit of butter in the middle of each and a dusting of salt and pepper. Eggs, Mexicana. Put two tablespoons full of butter in a saucepan. Add four tablespoons full of finely chopped onion and shake until the onion is soft but not brown. Then add four Spanish peppers cut in strips, a dash of red pepper, and a half pint of tomatoes. The tomatoes should be in rather solid pieces. Add a seasoning of pepper and salt. Let this cook slowly while you shear the desired quantity of eggs. When the eggs are ready to serve, put two tablespoons full of the sauce at each side of the dish and send at once to the table. Eggs on a plate. Rub the bottom of a baking dish with butter. Dust it lightly with salt and pepper. Break in as many fresh eggs as required. Stand the dish in a basin of water and cook in the oven five minutes or until the whites are set. While these are cooking, put two tablespoons full of butter in a pan and shake over the fire until it browns. When the eggs are done, base them with the brown butter and send to the table. Eggs de lesseps. Sheer the eggs as directed. Have ready, carefully boiled, two sets of calves brains. Cut them into slices. Put two or three slices between the eggs and then pour over browned butter sauce. Eggs Meyerbeer. To each half dozen eggs, allow three lamb's kidneys. Boil the kidneys. Sheer the eggs as directed in the first recipe. When done, put half a kidney on each side of the plate and pour over sauce Paragu. Eggs a la ren. Six eggs. One half pint of chopped cold cooked chicken. One half can of mushrooms. Two tablespoons full of butter. Two tablespoons full of flour. One half pint of milk. One half teaspoon full of salt. A teaspoon full of pepper. Use ordinary shearing dishes for the eggs. Butter them, break into each one egg. Stand these in a pan of boiling water and in the oven until they are set. Rub the butter and flour together. Add the milk, stir until boiling. Add the salt, pepper, chopped chicken and mushrooms. And put one tablespoon full of this on top of each egg and send it once to the table. This is also nice if you put a tablespoon full of the mixture in the bottom of the dish. Break the egg into it and then at serving time, put another tablespoon full over the top. Eggs a la ren. Cover the bottom of a granite ware or silver platter with fresh breadcrumbs. Break in as many eggs as are needed for the number of persons to be served. Put bits of butter here and there. Stand the platter over a baking pan of hot water in the oven until the eggs are set. Dust them with salt and pepper and send to the table. Eggs a la peisson. Six eggs. One half cup full of cream. Two tablespoons of grated onion. One clove of garlic. One half teaspoon full of salt. One teaspoon full of pepper. Add the onion and the garlic mashed to the cream. Pour it in the bottom of a baking dish. Break on top the eggs. Dust with salt and pepper. Stand the baking dish in a pan of water and cook in the oven until the eggs are set. Serve in the dish in which they are cooked. Eggs a la trinidad. Six eggs. Two lambs kidneys. One cup full of fresh breadcrumbs. Two level tablespoons of butter. Two level tablespoons of flour. One half pint of stock. One teaspoon full of kitchen bouquet. One half teaspoon full of salt. One teaspoon full of pepper. Split the kidneys. Cut out the tubes. Skull them drain and cut them into thin slices. Put the butter into a saucepan. Add the kidneys. Toss until the kidneys are cooked. Then add the flour. Stock. Kitchen bouquet. Salt and pepper. Stir until boiling. Grease a shallow granite or silver platter. Break into the eggs. Sprinkle over the breadcrumbs. And stand them in the oven until the eggs are set. Then pour over the sauce. Arrange the kidneys around the edge of the dish. And send it once to the table. Eggs rosini. Six eggs. Four chicken livers. 12 nice mushrooms. One half cup full of stock. One half teaspoon full of salt. One dash of pepper. Put the stock in a saucepan. And boil rapidly until reduced one half. Add a drop or two of browning. Throw the chicken livers into boiling water. And let them simmer gently for 10 minutes. Drain. Slice the mushrooms and put them with the livers into the stock. Let them stand until you have cooked the eggs. Put a tablespoon full of butter in the bottom of a shallow platter. When melted, break in the eggs. Stand them in the oven until set. Garnish with the livers and mushrooms. And pour over the sauce. Eggs baked in tomato sauce. Make a tomato sauce. Pour one half in the bottom of a baking dish or granite platter. Break in from four to six fresh eggs. Cover with the other half of the sauce. Dust the top with grated cheese. And bake in a moderate oven until set. About 15 or 20 minutes. Serve for supper in the place of meat. Eggs a la Martin. Make a half pint of cream sauce. Put half of it in the bottom of a baking dish. Or into the bottom of ramekin dishes. Or individual cups. Break fresh eggs on top of the cream sauce. Dust with a little salt and pepper. Pour over the remaining cream sauce. Sprinkle the top with grated cheese. And bake in a moderate oven. Until the cheese is browned. And eggs are set. Serve in the dish or dishes in which they are cooked. Eggs a la Valencian. Six eggs. One pint of dry boiled rice. One half pint of strained tomato. Two mushrooms. Two tablespoons full of grated Parmesan cheese. Two tablespoons full of butter. Two tablespoons full of flour. One half teaspoon full of grated nutmeg. One half teaspoon full of paprika. One teaspoon full of salt. One half teaspoon full of pepper. Rub the butter and flour together. Add the strained tomato. Stir until boiling. Add the mushrooms. Sliced. Salt, paprika, nutmeg, and pepper. Take a granite or silver platter. Put in two tablespoons full of butter. Extra. Let the butter melt and heat. Break into this the eggs. Being very careful not to break the yolks. Let the eggs cook in the oven until set. And put around the edge of the dish as a garnish. The boiled rice. Pour over the eggs the tomato sauce. Dust the top with the Parmesan cheese. And send at once to the table. Fillets of eggs. Six eggs. Four tablespoons full of good stock. One half teaspoon full of salt. One half teaspoon full of salt. One teaspoon full of pepper. Beat the eggs with the stock. Add the salt and pepper. Turn them into a buttered square pan. Stand this in another of boiling water. And cook in the oven until the eggs are thoroughly set. Cut the preparation into thin fillets or slices. Dip in either a thin batter made from an egg. A half cup full of milk. And flour to thicken. Or they may be dipped in beaten egg. And deep pot fat. Arrange the fillets in a platter on a napkin. One overlapping the other. Garnish with parsley. And send to the table with a boat of tomato or white sauce. Eggs a la suisse. Cover the bottom of a baking dish with about two tablespoons full of butter. Cut into bits. On top of this, very thin slices of Swiss cheese. Break over some fresh eggs. Dust with salt and pepper. Pour over a half cup of cream. Then cover the top with grated Swiss cheese. And bake in the oven until the cheese is melted and the eggs set. Send this to the table with a plate of dry toast. Egg with nut brown butter. These eggs may be stirred or poached and served on toast. Put two tablespoons full of butter in a saute or frying pan. As soon as it begins to heat, break into it the eggs and cook slightly until the yolks are set. Dish them at once on toast. Or thin slices of boiled ham. Put two more tablespoons full of butter in the pan. Let it brown. And add two tablespoons full of vinegar. Boil it up once and pour over the eggs. Egg timbales. Butter small timbal molds or custard cups. Dust the bottoms and sides with chopped tongue and finely chopped mushrooms. Break into each mold one fresh egg. In a baking pan, have filled with boiling water and cook in the oven until the eggs are set. Have ready nicely toasted rounds of bread one for each cup. And a well made tomato or cream sauce. Loosen the eggs from the cups with a knife. Turn each out onto a round of toast. Arrange neatly on a heated platter. Fill the bottom of the platter with cream or tomato sauce. Garnish the dish with nicely seasoned green peas at once. Eggs coclico. Grease small custard or timbal cups and put inside of each a cooked Spanish pepper. Drop in the pepper one egg. Dust it lightly with salt. Stand the cups in a pan of boiling water and cook in the oven until the eggs are set. Toast one round of bread for each cup and make a half pint of cream sauce. When the eggs are set, fill the bottom of the serving platter with cream sauce. Take the eggs from the cups and turn them out on the rounds of toast. Stand them in the cream sauce. Dust on top of each a little chopped parsley and send to the table. Eggs sousette. Bake as many potatoes as you have persons to serve. When done, cut off the sides. Scoop out a portion of the potato. Leaving a wall about half an inch thick. Mash the scooped out portion. Add to it a little hot milk. Salt and pepper and put it in a pastry bag. Put a little salt, pepper and butter into each potato and break in a fresh egg. Press the potato from the pastry bag through a star tube around the edge of the potato forming a border. Stand these in a baking pan and bake until the eggs are set. Put a tablespoon full of cream sauce in the center of each and send to the table. Eggs on cocotte. Put a tablespoon full of water in two level tablespoons of butter. When the onion is soft, add a quarter of a can of mushrooms. Chopped fine. Two level tablespoons of flour and one cup full of stock. Stir until boiling. Add a tablespoon full of chopped parsley, a half teaspoon full of salt and a salt spoonful of pepper. Put a tablespoon full of this sauce in the bottom of individual cups. Break into each cup one egg. Put a tablespoon full of butter. Stand the cups in a pan of hot water and bake in a moderate oven about five minutes. Eggs steamed in the shell. Eggs put into hot water and kept away from the fire are much better than eggs actually boiled for only a short time. The greater the number of eggs to be cooked, the greater the amount of water that must be used. To cook four eggs, put them into a kettle or over them to stand for ten minutes. Lift them from the water, put them into a large bowl, cover with boiling water and send it once to the table. The whites will be coagulated but should be soft and creamy while the yolks will be perfectly cooked. If you should add six eggs to this volume of water, lengthen the time of standing. A single egg dropped into a quart of water must stand five minutes. Birds nests separate the eggs allowing one to each person. Beat the whites to a stiff froth beat them into individual dishes make a nest or hole in the center. Drop into this a whole yolk. Stand the dish in a pan of water, cover and cook in the oven about two or three minutes. Thus lightly with salt and pepper put a tiny bit of butter in the center of each and send it once to the table. This is one of the most sightly of all egg dishes. Eggs on Panade two eggs, six slices of bread, one half cupful of milk or cream, four tablespoonfuls of olive oil, one tablespoonful of chopped parsley, one half teaspoonful of salt, one salt spoonful of pepper. Trim the crusts from the bread. Beat the eggs until well mixed then add the milk or cream, salt and pepper. Put the oil in a shallow frying pan dip the slices of bread in the beaten egg and drop them into a bowl. When brown on one side turn and brown the other. Fish on a hot platter, dust with the chopped parsley and send it once to the table. Egg pudding, six eggs, six slices of bread, one tablespoonful of chopped parsley, two tablespoonfuls of chopped chives, two tablespoonfuls of butter, one tablespoonful of flour, one half pint of milk, one half teaspoonful of salt, one salt spoonful of pepper. Break the eggs into a bowl at all the seasoning. Rub the butter and flour together add the milk, stir until boiling and then add this to the eggs. Beat together until thoroughly mixed. Crumb the bread removing the crusts. Stir this in at last. Turn into a buttered baking dish cover with grated cheese and bake in the oven until thoroughly set and a nice brown. It makes an exceedingly good easily baked bread. Eggs a la bone thumb, one Spanish or two Bermuda onions, two level tablespoonfuls of butter, two level tablespoonfuls of flour, one half pint of milk, six eggs, one teaspoonful of salt, one salt spoonful of pepper, one half salt spoonful of grated nutmeg. Separate the whites and yolks of the eggs. Put the butter into a saucepan. Add the onions into thin slices. Shake until the onions are soft but not brown. Then dust over the flour mix and add the milk, salt, pepper and nutmeg. Stir carefully until this reaches boiling point and stand it on the back part of the stove where it will keep hot for at least ten minutes. Beat the yolks of the eggs until very creamy then stir them into the sauce. Take from the fire and fold in the well beaten whites of the eggs. Turn into a baking dish or pan and bake in a hot oven 15 minutes. Serve at once. End of section two. Section three of Many ways for cooking eggs. This is a LibraVox recording. All LibraVox recordings are in the public domain. For more information or to volunteer please visit LibraVox.org Recording by Betty B. Many ways of cooking eggs by Sarah Tyson Heston Moore. Cooking of eggs. Part two. To poach eggs. Use a shallow frying pan partly filled with boiling water. The eggs must be perfectly fresh. The white of an egg is held in a membrane which seems to lose its tenacity after the egg is three days old. Such an egg when dropped into boiling water spreads out. That is it does not retain its shape. When ready to poach eggs bake the required number to the stove. The water must be boiling hot but not actually bubbling. Break an egg into a saucer slide it quickly into the water and then another and another. Pull the pan to the side of the stove where the water cannot possibly boil. With a tablespoon base the water over the yolks of the eggs if they happen to be exposed. They must be entirely covered with a thin veil of the white. Have ready the desired quantity of toast on a heated platter. Lift each egg with a slice or skimmer trim off the ragged edges and slide them at once on the toast. Dust with salt and pepper based with melted butter and send to the table. Eggs mirror bow. Cut a sufficient number of rounds of bread. Toast them carefully and cover them with pate de foie gras. Put on top of each a poached egg pour over sauce perigo and send to the table. Eggs Norwegian. Cover rounds of toasted bread first with butter and then with anchovy paste. Put on top of each a poached egg pour over anchovy sauce and send it once to the table. Eggs press quart. Toast slices of bread but thin slices of chicken on each on top of this poached egg cover with sauce mayonnaise and serve at once. Eggs chicken. Minced sufficient cold chicken to make a half cupful. Make a half pint of cream sauce. Add the minced chicken a half teaspoon full of salt and a dash of red pepper. Toast a sufficient quantity of bread put it on a heated platter or over a small quantity of the minced chicken and cream sauce put on each a poached egg cover with the remaining sauce dust with parsley and serve with a varnish of green peas. Make a half pint of tomato sauce toast a sufficient quantity of bread. Butter the bread and put on each slice a poached egg. Cover with the tomato sauce. Eggs Richmond. Chop sufficient cold chicken to make a half cupful. Add an equal quantity of finely chopped mushrooms. Add this to a half pint of cream sauce. Add one unbeaten egg to a pint of cold boiled rice. Season it with salt and pepper making to round flat cakes and fry in hot fat. Arrange these on a heated platter or over the cream sauce mixture and put on top of each a poached egg. Hungarian eggs boil a cup of rice until tender and dry. Make a half pint of paprika sauce. Turn the rice into the center of a platter, smooth it down, cover the top with poached eggs or over the paprika sauce and send it once to the table. Eggs Lakmi. Cut cold chicken or turkey into very thin slices and stand over hot water in a dish until heated. Toast a sufficient quantity of bread. Butter the slices. Put on each a slice of chicken or turkey, thus lightly with salt and pepper. On top of these place a poached egg. Cover with tarragon sauce and put on top of each slice of chicken or turkey. Put on top of each slice of poached egg. Cover with tarragon sauce and send to the table. Eggs Malakoff. Toast rounds of bread. Cover them with caviar which has been seasoned with a little onion and pepper. Put on top of each a poached egg. Cover with horseradish sauce and send to the table. Eggs Virginia. Grate six years of corn. Add half cup full of milk, a half cup full of flour and two eggs beaten separately and a dash of pepper. Drop the mixture in large tablespoon fulls and hot fat. When brown on one side, turn and brown on the other. Drain and arrange neatly on a large platter. Put a poached egg on the top of each cake. Cover with cream sauce and send to the table. This dish with green peas makes quite a complete meal. Japanese eggs. Carefully boil one cup of rice, drain dry. Make a half pint of cream sauce. Add to a teaspoon full of grated onion and a teaspoon full of chopped celery. Coach the desired number of eggs. Put the rice in the center of a platter. Cover it with the eggs or over the sauce. Dust the dish with parsley and send it once to the table. The edge of this dish may be garnished with broiled sardines or carefully broiled smoked salmon. Eggs a la Windsor. Six eggs. Six rounds of toast. Two level tablespoon fulls of butter. Two level tablespoon fulls of flour. One half pint of chicken stock. One tablespoon full of chopped parsley. One tablespoon full of chopped olive. One tablespoon full of chopped Spanish pepper. One half teaspoon full of salt. One salt spoonful of black pepper. Rub the butter and flour together and add the stock. Stir until boiling and add the salt and pepper. Toast the bread. Boat the eggs. Put them on the toast or over carefully the sauce. Keep the chopped vegetables mixed in the center of each egg and send to the table. Eggs bucking ham. Allow one egg to each person that is to be served. Cut either a dry or a Virginia ham into very thin slices. Allow one thin square to each person. Toast squares of bread. Remove the crust. Boil the ham quickly. Put each square of ham on a square of toast. Put on top a poached egg. Dust lightly with pepper and send to the table. Poached eggs on fried tomatoes. Cut solid tomatoes into slices a quarter of an inch thick. Dust them with salt and pepper. Dip them into egg beaten with a tablespoon full of water. Roll them thickly with breadcrumbs. Dip them again in the egg. Dust again with breadcrumbs and fry in deep pot fat. Drain on brown paper. Dish on a heated platter. Put a poached egg in the center of each slice. Dust with salt and pepper. Put a tablespoon full of tomato sauce over each egg and send it once to the table. Cream sauce may be used in the place of tomato sauce. Eggs a la finnoise. Six eggs. Two level tablespoons of butter. Two level tablespoons of flour. One half pint of strained tomato. One tablespoon full of chopped chives. Two green peppers. Rub the butter and flour together. The tomatoes and the peppers chopped very fine. Stir until this reaches boiling point and stand it over hot water. Poach the eggs in deep water. Toast six rounds of bread. Arrange the toast on a platter. Put one egg on each slice. Pour around the tomato sauce. Dust thickly with the chives and send to the table. Eggs a la gretna. Six eggs. Two heads of celery. Two level tablespoons of butter. Two level tablespoons of flour. One half pint of milk. One teaspoon full of salt. One salt spoonful of pepper. Cut the celery into inch lengths. Wash thoroughly. Cover with boiling water and simmer gently 30 minutes until the celery is tender. Drain saving the water in which the celery was cooked for another purpose. Rub the butter and flour together. Add the milk, salt and pepper. When boiling add the celery. Pour hot water while you poach the eggs and toast six squares of bread. Butter the toast. Put on each slice one egg. Put these around the edge of a large platter. Turn the celery into the middle of the dish and send it once to the table. To increase the beauty of this dish and to give it a greater food value, you may garnish between the toast and celery with carefully boiled rice. This then makes an exceedingly nice supper dish. Put the toast on top of a slice of paté de foie gras and on top of this a hot poached egg. Based with a little melted butter, dust with salt and pepper and send it once to the table. This is one of the most elegant of all the egg dishes. Eggs with chestnuts. This is an exceedingly nice dish to serve in the fall when chestnuts are fresh. Shell a quart of chestnuts, blanch them and boil them. Until tender. Grain and press through a colander. Add a half cupful of hot milk, a tablespoon full of butter, a teaspoon full of salt and a salt spoon full of pepper. Beat until light and stand over a kettle of hot water while you poach six or eight eggs. Dish the chestnut puree in a small platter. Cover the poached eggs over the top. Dust them with salt, pepper and chopped parsley. Add a half cupful of chopped, cold cooked ham, one grated onion, one half can of chopped mushrooms, two tablespoon full of butter, two tablespoon full of flour, one half pint of chicken stock, one half teaspoon full of salt, one salt spoon full of pepper. Stand the ham over hot water until thoroughly heated. Rub the butter and flour together. Add the stock. Stir until boiling. The mushrooms sliced. The salt, pepper and the onion. Stand this over hot water while you poach the eggs. Dish the eggs. Cover them with the sauce, strain and cover with the chopped ham. Garnish the dish with mashed potatoes or boiled rice and send at once to the table. Eggs a la living stone, six squares of toast, one terrine of pate de foie gras, six eggs, one teaspoon full of cherry, one teaspoon full of kitchen bouquet, one half teaspoon full of salt, one dash of pepper. Toast the bread, butter it and put on top of each slice of toast, a slice of pate de foie gras. Put this on a heated dish, stand it at the mouth of the oven door while you poach the eggs. Put into a saucepan all the other ingredients, ring to a boil, put one poached egg on each slice of pate de foie gras and send at once to the table. Eggs mornay, six eggs, two tablespoon fulls of butter, two tablespoon fulls of flour, one half pint of milk, one half teaspoon full of salt, one half teaspoon full of paprika or tablespoon fulls of grated parmesan cheese. Rub the butter and flour together, add the milk, stir until boiling, add the salt and paprika and if you have it, a teaspoon of soy. Pour half of the sauce in a shallow granite platter or baking dish, poach the eggs, drain them carefully and put them over the top of the sauce. Cover with the remaining sauce, dust with parmesan cheese and run in the oven a moment to brown. Eggs zanzibar, one small eggplant, one thin slice of ham, six eggs, two tablespoon fulls of sherry, two tablespoon fulls of tomato ketchup, two tablespoon fulls of butter, one dash of pepper. Cut the eggplant into slices seasoned with salt and pepper. Dip an egg in breadcrumbs and fry carefully in depot fat. Put this on brown paper in the oven to dry. Boil the ham, cut it into squares sufficiently small to go neatly on top of each slice of eggplant. Poach the eggs and heat the other ingredients for the sauce. Fish the eggplant on a platter, put a piece of ham and egg based with sauce and sent to the table. Eggs montabello, six eggs, two level tablespoon fulls of butter, two level tablespoon fulls of flour, one half pint of strained tomato, one teaspoon full of onion juice, one half teaspoon full of salt, one teaspoon full of pepper. Put about two quarts of water into a small deep saucepan. When boiling very hard, drop in one at a time the eggs. When dropping them in, the white will fold over the yolk and make the eggs round. Push them to the back of the stove to stand for two minutes. Lift them with a skimmer, dip them in an egg beaten with a tablespoon full of water, dust them with breadcrumbs and fry them in depot fat. You cannot use a frying basket. Just drop them in the fat and as they are browned, lift them out onto soft paper to drain. When boiling, dish the eggs on a heated platter, pour tomato sauce and send to the table. Eggs à la bourbon, six eggs, one half pint of stock, one tablespoon full of butter, six tablespoon fulls of grated Parmesan cheese, one half teaspoon full of salt, one dash of pepper. Put the stock in a small saucepan, poach the eggs in it two at a time, lift them carefully and lay them on a hot granite dish. When all are poached, dust over the cheese and stand them in the hot oven for just a moment until the cheese is melted. In the meantime, boil the stock until it has reduced one half. Add the butter, baste it over the eggs and send to the table. This dish may be garnished with triangular pieces of toast. Eggs Bernays, six whole eggs, four yolks of eggs or tablespoon fulls of stock or tablespoon fulls of olive oil, one tablespoon full of chopped parsley, one tablespoon full of tarragon vinegar, one tablespoon full of butter, one tablespoon full of flour, one half cup full of strained tomato, one teaspoon full of onion juice, one half teaspoon full of salt. Put the stock, yolks of eggs and olive oil into a saucepan. Stir over hot water until you have a thick smooth sauce like mayonnaise. Take from the fire and when slightly cool, stir the tarragon vinegar and parsley. Rub the butter and flour together. Add the tomato and when boiling, add a palatable seasoning of salt and pepper. Toast six halves of English muffins or squares of bread. Heat a platter, butter the toast, put it on the hot platter and poach the eggs. Put one poached egg on each slice of toast. Fill the bottom of the dish with tomato sauce and put a tablespoon full of Bernays sauce on top of each egg. You may be garnished with a little chop truffle or a little chop parsley. Eggs a la roar. Toast rounds of bread, one for each person. Butter them. Heat in boiling water the choke of a French artichoke. One for each slice of bread. Make sauce hollandaise and put one artichoke bottom on each slice of bread on a heated platter. Put in the center a poached egg and pour over the sauce hollandaise. Garnish the dish with nicely cooked French or fresh green peas. Eggs benedict. Separate two eggs, break the yolks, add a cup full of milk, a half teaspoon full of salt, one and a half cup full of flour and a tablespoon full of melted butter. Beat well. Add two level teaspoonfuls of baking powder and fold in the well beaten whites. Bake on a griddle in large muffin rings. Boil thin slices of bread. Make a sauce hollandaise, chop a truffle, poach the required number of eggs. Dish the muffins but a square of ham on each then a poached egg and cover each egg nicely with sauce hollandaise. Dust with truffle and serve at once. To hard boil eggs, put the eggs in warm water, bring the water quickly to the boiling point then push the kettle to the back of the stove where the water will remain at 200 degrees Fahrenheit for 20 minutes. If these are to be used for made-over dishes, throw them at once into cold water, remove the shells or the yolks will lose their color. Eggs Creole, put two tablespoonfuls of butter and four of chopped onions into a saucepan. Cook until the onion is soft but not brown. Then add four peeled fresh tomatoes that have been cut into pieces and three finely chopped green peppers. Cook this 15 minutes and add a level teaspoonful of salt. Have the eggs hard boiled and cut into slices. Put them into a baking dish, pour over the sauce, reheat in the oven and serve with a dish of boiled rice. Curried eggs. Peel and cut into slices, three large onions. Put them in a saucepan with two tablespoonfuls of butter. Stand over hot water and cook until the onions are soft. Add a teaspoonful of curry powder, a clove of garlic mashed, a salt spoonful of ground ginger, a half teaspoonful of salt and a tablespoonful of flour. Mix thoroughly and add a half pint of water. Stir until boiling. Have ready six hard boiled eggs. Cut them into slices. Arrange them over a dish of carefully boiled rice on a hot platter. Strain over the sauce and send it once to the table. This dish is made more attractive by a garnish with sweet Spanish peppers cut into strips. Eggs Boregaard. Hard boiled five eggs. Separate the whites from the yolks. Put the yolks through a sieve with the whites either through a vegetable press or chop them very fine. Make a half pint of cream sauce, season it and add the whites. Have ready a sufficient amount of toast, carefully butter. Put this on a heated platter. Cover over the cream sauce and the whites. Dust the tops with the yolks then with salt and pepper. Garnish the edge of the dish with finely chopped parsley and send at once to the table. Eggs Lafayette. Hard boiled six eggs. Chop them but not fine. Make a half pint of curry sauce. Put the chopped eggs over a bed of carefully boiled rice. Cover with the curry sauce. Garnish with strips of Spanish pepper and serve. This dish may be changed by using tomato sauce in place of the curry sauce. Eggs Jefferson. Select the desired number of good sized tomatoes allowing one to each person. Cut off the blossom end, scoop out the seeds, stand the tomatoes in a baking pan in the oven until they are partly cooked. Put a half teaspoon full of butter and a dusting of salt and pepper into the bottom of each and break in one egg. Put these back in the oven until the eggs are set. Have ready a round of toasted bread for each tomato. Stand the tomato in the center of the bread, fill the bottom of the dish with cream sauce and send to the table. Eggs Washington. Add a half pint of crab meat to a half pint of cream sauce. Season with salt and pepper. Have ready either bread pâtés or pâtés made from puff paste. Put a tablespoon full of the crab mixture into the bottom of each. Break in an egg. Stand in the oven until the egg is set or you may poach the eggs and slide them into the pâté or the remaining quantity of crab meat sauce and send at once to the table. Eggs au gratin. Make a pint of cream sauce. Hard boil six eggs. Cut them into slices. Put them in the baking dish and cover with the cream sauce. Dust thickly with cheese and brown quickly in the oven. End of Chapter 3 Section 4 of Many Ways for Cooking Eggs This is a LibraVox recording. All LibraVox recordings are in the public domain. For more information or to volunteer please visit LibraVox.org Recording by Betty B. Many Ways for Cooking Eggs by Sarah Tyson Heston Rohr. Cooking of Eggs. Part 3 Deviled Eggs. Hard boil 12 eggs. Remove the shells. Cut the eggs into halves crosswise. Take out the yolks without breaking the whites. Press the yolks through a sieve. Add 4 tablespoonfuls of finely chopped chicken, tongue or ham. Add a half teaspoonful of salt, a salt spoonful of pepper and two tablespoonfuls of melted butter. Rub the mixture. Form it into balls the size of the yolks and put them into the places in the whites from which the yolks were taken. Put two halves together. Roll them in tissue paper that has been fringed at the ends giving each a twist. If these balls are made the size of the yolk and put back into the whites they may be placed on a platter heated and served on toast with cream sauce. Then they are very much like the eggs burn heart. Eggs a la tripe. Hard boil 8 eggs. Remove the shells. Cut eggs crosswise in rather thick slices. Cut 3 small onions into very thin slices. Separate them into rings. Cover them with boiling water and boil rapidly 10 minutes. Drain then cover them with fresh water and boil until they are tender. Drain again but save the water. Now mix the eggs and onions carefully without breaking. Put two level tablespoonfuls of butter and two a flour into a saucepan. Mix. Add a grating of nutmeg, a salt spoonful of black pepper, the juice of a lemon and a half pint of the water in which the eggs were boiled. Bring to the boiling point, add two tablespoonfuls of cream then add the eggs and onions. When thoroughly hot dish them in a conical form, garnish with triangular pieces of toast and serve. Eggs a la la la la la la la la la la la la la hard boil 6 eggs cut them into halves length wise. Take out the yolks keeping them whole. Cut the whites into fine strips make a cream sauce, A tablespoonfuls of finely chopped sardines or finely chopped lobster or crab. A tablespoonful of tarragon vinegar. Add the whites of the eggs and when quite hot, add the yolks without breaking them. Turn this at once into a heated dish, garnish the dish with triangular pieces of toast and send to the table. Or if you like, make the sauce, season it and put a layer into the bottom of the baking dish. Add a layer of Parmesan cheese, then a layer of the yolks pressed through a sieve and so on, alternating having the last layer of the yolks of the eggs. Dust over a few breadcrumbs, put here and there bits of butter and brown quickly in the oven. Eggs à la dauphin. Remove the shells from six hard-boiled eggs, cut them into halves lengthwise. Take out the yolks, press them through a sieve. Add four level tablespoonfuls of melted butter and half a teaspoonful of salt, a grating of nutmeg and two tablespoonfuls of Parmesan cheese. Add half a cupful of cream to a half cupful of sifted breadcrumbs. Mix this with the yolks, rub until smooth, then add one well beaten egg and the yolk of one egg. Cover the bottom of the baking dish with a mixture, forming it into a pyramid and cover with the chopped whites. Have ready two extra hard-boiled eggs. Take out the yolks, press them through a sieve all over the top. Garnish the edges of the dish with triangular pieces of toasted bread. Cover the hole with cream sauce, brown in the oven and serve at once. Eggs à la Bennet. Six hard-boiled eggs, two tablespoonfuls of butter, one teaspoonful of anchovy sauce, one tablespoonful of finely chopped chives or onion, one half cupful of breadcrumbs, one half teaspoonful of salt. Cut the eggs into halves, lengthwise remove the yolks, rub them with half the butter, salt, onion and anchovy paste. Fill these back into the whites, cover the bottom of a baking dish with ordinary white sauce, stand in the eggs, put over the breadcrumbs, base them with the remaining butter, melt it and stand in the oven long enough to brown. Eggs brulee. Beat four eggs, add to them four tablespoonfuls of stock, four tablespoonfuls of cream, a salt spoonful of salt and half a salt spoonful of pepper. Turn them into a saucepan, stand in a pan of hot water, stir with an egg beater until they are thick and jelly-like. Turn at once into a heated dish, garnish with toast and send to the table. Scalloped eggs, four hard-boiled eggs, two tablespoonfuls of butter, two level tablespoonfuls of flour, one half pint of milk, one cupful of finely chopped cold cooked chicken or fish, one teaspoonful of salt, one salt spoonful of pepper. Chop the eggs rather fine, rub the butter and flour together, add the milk, stir until boiling, add the salt and pepper, put a layer of eggs in the bottom of a casserole or baking dish, then a layer of the fish or chicken, then a little white sauce and so continue until the ingredients are used. Dust the top thickly with breadcrumbs and bake in a moderate oven until nicely browned. Egg far-sea. Six hard-boiled eggs, two cupfuls of mashed potatoes, one cupful of finely chopped cold cooked meat, one tablespoonful of chopped parsley, one tablespoonful of butter, one tablespoonful of flour, one gill, a half cupful of milk, one level teaspoonful of salt, one teaspoonful of onion juice, one salt spoonful of pepper. Hard-boil the eggs, chop them fine, mix them with the meat, add the salt, pepper and parsley, rub the butter and flour together, add the milk, stir until boiling, add this gradually to the potatoes. Then smooth, add the hard-boiled eggs, meat and parsley. Fill into small custard cups or into shearing dishes, brush with milk and brown in the oven. These make a nice supper or luncheon dish. Egg balls. These are used for soup and for garnishing of vegetable dishes. Hard-boil four eggs, throw them at once into cold water. Remove the shells. Put the yolks through a sieve, then add a half teaspoonful of salt, a dash of white pepper and the yolk of one raw egg, or you may take a part of the white of one egg. Mix thoroughly and make into balls the size of a marble, using enough flour to prevent sticking to the hands. Drop these into a kettle of boiling stock or into hot fat. Drain on brown paper. Deviled egg salad. Six eggs, one head of lettuce, one pimento, one teaspoonful of onion juice, one half teaspoonful of paprika, one half cupful of chopped boiled tongue, one salt spoonful of salt, one salt spoonful of pepper. Hard-boil the eggs. Throw them into cold water. Remove the shells. Cut them lengthwise. Take out the yolks without breaking the whites. Rub the yolks through a sieve into a bowl. Then add the tongue and all the seasoning. If the mixture is dry, add a tablespoonful or two of cream or olive oil. Roll the mixture into balls that will fit the spaces from which they were taken in the whites, making each ball round. Arrange the lettuce over a platter, stand the whites in the lettuce, and it's serving time based thoroughly with French dressing. Japanese hard eggs. One cupful of rice, one half pint of white sauce, six eggs, one tablespoonful of chopped parsley, if you have it, and a suspicion of onion juice. Put the eggs into a saucepan of cold water, bring to boiling point, and simmer gently 20 minutes. Wash the rice through several cold waters, sprinkle it into a kettle of boiling water, and boil it for 30 minutes. 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 on marinade. One dozen eggs, three very red beets, one quart of cider vinegar, 24 whole cloves, one teaspoonful of mustard seed, one teaspoonful of celery seed, one teaspoonful of salt, two teaspoonfuls of pepper. Hard boil the eggs, plunge them into cold water and remove the shells. Stick the cloves into the eggs. Pair the beets, cut them into blocks, and boil them in about a pint of water. Do this water at the vinegar. Bring it to boiling point, add salt, pepper, and the celery and mustard seed. Put the eggs into a glass jar and pour over the boiling vinegar. Put on the tops and stand them aside for three weeks. A tablespoonful of grated horseradish or a half cupful of nestersham seeds will improve the flavor and prevent mold. Eggs a la polonaise. Six eggs, two level tablespoonfuls of butter, one tablespoonful of chopped parsley, one teaspoonful of salt, one teaspoonful of pepper. Hard boil four of the eggs, when done remove the shells, cut the eggs into halves lengthwise and take out the yolks without breaking the whites. Press the yolks through a sieve into a bowl and add the raw yolks of the remaining two eggs with the parsley, salt, and pepper. Beat the white of the raw eggs until light, not stiff, then work them into the yolk mixture. Cover the bottom of a shallow baking pan with part of this mixture. Then fill the spaces in the whites with some of the remaining mixture. Put the whites of the eggs together, making them look like whole eggs. Arrange these in the center of the dish. If you have any of the yolk mixture left, put it around in a sort of a border. Pour over a little melted butter, dust thickly with soft breadcrumbs and bake in a quick oven until slightly brown. Serve plain or with cream sauce. Eggs a la hide. Six eggs, one half can of mushrooms, one tablespoonful of grated onion, two tablespoonfuls of chopped parsley, one half cupful of sweet cream, two level tablespoonfuls of butter, two level tablespoonfuls of flour, one half pint of chicken stock or coconut milk, one teaspoonful of salt, one teaspoonful of pepper. Hard boil the eggs and when done, remove the shells and cut the eggs in halves, lengthwise, keeping the whites whole. Remove the yolks, press them through a sieve, add to them the cream, half the salt, and a dash of cayenne. Mix thoroughly and fill into the whites and arrange them neatly on a granite or silver platter. Put the butter into a saucepan, add the onion and flour, then the stock or coconut milk and the mushrooms. Stir until it boils, add the remaining salt and pepper, take from the fire and add the parsley. Pour this over the eggs on the platter, dust thickly with breadcrumbs, run into a quick oven until brown. Eggs a la vinaigrette. Six eggs, one head of lettuce, eight tablespoonfuls of olive oil, one tablespoonful of chopped parsley, four tablespoonfuls of vinegar, one tablespoonful of chopped berkin, one tablespoonful of chopped olives, one tablespoonful of grated onion. Hard boil the eggs, throw them into cold water, remove the shells and cut them into slices lengthwise. Wash and dry the lettuce, arrange it on a small meat platter, put over the top slices of hard boiled eggs, letting one slice overlap the other. Fill the center of the dish with sliced peeled tomatoes, put a half teaspoonful of salt in a soup plate, add a salt spoonful of pepper and the oil. Put in a piece of ice and stir until the salt is dissolved. Remove the ice and all the other ingredients, but the parsley, mix thoroughly, pour this over the eggs, dust with parsley and serve as a supper dish. Eggs a la ruse. Six eggs, one small can of caviar, two tablespoonfuls, one half pint of stock, one teaspoonful of onion juice, one dash of pepper. Hard boil the eggs, remove the shells, cut them into halves lengthwise, take out the yolks without breaking the whites and pass them through a sieve. Then add the caviar, onion juice and pepper. Heat these back into the whites, boil the stock until reduced one half, baste the eggs carefully, run them into the oven until hot. Pour over the remaining hot stock and send to the table. Eggs, leonese, six eggs, one onion, two level tablespoonfuls of butter, two level tablespoonfuls of flour, one half pint of milk, one half teaspoonful of salt, one dash of pepper. Hard boil the eggs, remove the shells, throw them in cold water, cut the onion into thin slices, put it with the butter into a saucepan, shake until the onion is tender, then add the flour, milk and seasoning, stir until boiling. At serving time, cut the eggs into slices crosswise, put them in a shallow baking dish, cover with cream sauce and run in the oven just a moment until they are very hot. Egg, croquettes, six eggs, one half pint of milk, two level tablespoonfuls of butter, three level tablespoonfuls of flour, one teaspoonful of onion juice, one tablespoonful of chopped parsley, one half teaspoonful of grated nutmeg, one teaspoonful of salt, one teaspoonful of pepper. Hard boil the eggs and chop them fine. Rub the butter and flour together, add the milk, stir until you have a thick smooth paste. Add all the seasoning to the egg, mix the eggs into the white sauce and turn out to cool. When cold, form into cylinders, dip an egg beaten with a tablespoonful of water, roll in breadcrumbs and fry in deep pot fat. Serve with cream sauce. Egg, chops, six hard boiled eggs, one half pint of finely chopped cooked ham, one half pint of milk, two level tablespoonfuls of butter, four level tablespoonfuls of flour, one tablespoonful of chopped parsley, one teaspoonful of onion juice, one half teaspoonful of salt, one dash of cayenne, one dash of white pepper. Chop the eggs very fine, mix them with the ham, add the parsley, onion juice and pepper. Rub the butter and flour together and add the milk. Stir until you have a smooth, thick sauce, then add the salt. Mix this with the other ingredients and turn it out to cool. When cold, form into a chop about the size of an ordinary mutton chop. Dip first an egg beaten with a tablespoonful of water, then cover carefully with breadcrumbs and fry in deep pot fat. Serve with either tomato or brown sauce. Plain scrambled eggs. Put two tablespoonfuls of butter in a shallow frying pan. Add a tablespoonful of water to each egg. Six eggs are quite enough for four people. Add a half teaspoonful of salt and a salt spoonful of pepper. Give two or three beets enough to break the eggs. Turn them into the frying pan on the hot butter. Constantly scrape from the bottom of the pan with the fork while they're cooking. 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 10 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. Stir with a fork until the eggs are set. 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. Put a tablespoonful of butter into a saucepan. Add the onion, shake until the onion is soft then add six eggs beaten without separating until well mixed but not light. Add a half teaspoonful of salt, a half salt spoonful of pepper and the shredded lettuce. Stir with a fork until the eggs are set. Turn it once onto a heated platter. Garnish with triangular pieces of toast and send to the table. Scrambled eggs with shrimps. Six eggs, one can of shrimps or it's equivalent in fresh shrimps, one green pepper, one half pint of strained tomato, one half teaspoonful of salt. Beat the eggs until well mixed without separating. Put the butter in a saucepan, add the pepper chopped, shake until the pepper is soft, add the tomato and all the seasoning and the shrimps. Bring to boiling point, push to the back of the stove where it will simmer while you scramble the eggs. Put the scrambled eggs on toast in the center of a platter pour over and around the shrimp mixture and send to the table. Eggs scrambled with fresh tomatoes. Three tomatoes, four eggs, one teaspoonful of onion juice, one level teaspoonful of salt, one salt spoonful of pepper, two tablespoonfuls of butter. Peel the tomatoes, cut them into halves and squeeze out the seeds. Cut the tomatoes into small bits and put them into a saucepan with the salt, pepper and butter. When these are hot, add the eggs beaten until well mixed, stir until the eggs are set, turn into a heated dish, garnish with toast and send to the table. Eggs scrambled with rice and tomato. This is an exceedingly nice dish for supper where one does not care for meat. Four or six eggs can be used to each half pint of cold boiled rice in either three fresh tomatoes chopped or two thirds of a cup full of solid strained tomato. Put a tablespoonful of butter, a half teaspoonful of salt, a salt spoonful of pepper and the tomatoes into a saucepan. When hot, add the rice and when the rice is hot, add the eggs beaten without being very light. As soon as the eggs are set, serve this in a vegetable dish covered with squares of toasted bread. This recipe is also nice with hard boiled eggs. Proceed as directed and at last add the hard boiled eggs sliced. Scrambled eggs with asparagus tips. One small can of asparagus tips, six eggs, one tablespoonful of butter, one half teaspoonful of salt, one dash of pepper. Beat the eggs, add the salt, pepper and butter. Put them into a saucepan, add it once the asparagus tips and stir with a fork until the mixture is set. Egg flip. This dish is exceedingly nice for a child or an invalid. Separate one egg, beat the white to a stiff froth, add the yolk and beat again. Keep this in a pretty saucer, dust lightly with powdered sugar, put in the center a teaspoonful of brandy and serve it once. Sherry or Madeira may be substituted for the brandy. End of section four. Section five. Of many ways for cooking eggs, this is a LibriVox recording. All LibriVox recordings are in the public domain. For more information or to volunteer, please visit LibriVox.org. Many ways for cooking eggs by Sarah Tyson-Heston Rower. Omelettes. A plain French omelette is perhaps one of the most difficult of all things to make. That is, it is the most difficult to have well-made in the ordinary private house. Failures come from beating the eggs until they're too light or having the butter too hot or cooking the omelette too long before serving. In large families where it is necessary to use a dozen eggs, two omelettes will be better than one. A six-egg omelette is quite easily handled. Do not use milk. It toughens the eggs and gives an unpleasant flavor to the omelette. An omelette pan, a shallow frying pan, should be kept especially for omelettes. Each time it is used, rub until dry, but do not wash. Dust it with salt and rub it with brown paper until perfectly clean. To make an omelette, first, put a tablespoon full of butter in the middle of the pan. Let it heat slowly. Break the eggs in a bowl, add a tablespoon full of water to each egg and give 12 good vigorous beats. To each six eggs, allow a salt spoonful of pepper and if you like, a tablespoon full of finely chopped parsley. Take the eggs. A limber knife and a salt to the stove. Draw the pan over the hottest part of the fire, turning the eggs and dust over half two spoonful of salt. Shake the pan so that the omelette moves and folds itself over each time you draw the pan towards you. Lift the edge of the omelette, allowing the thin uncooked portion of the egg to run underneath. Shake again until the omelette is set. Have ready heated a platter, fold over the omelette and turn it out. Garnish with parsley and send to the table. If one can make a plain French omelette, it may be converted into many, many kinds. Omelette with asparagus tips. Make a plain omelette from six eggs. Have ready a half pint of cream sauce and either a can or a bundle of cooked asparagus. Cut off the tips, preserving the lower portions for another dish. When the omelette is turned into the heated platter, put the asparagus tips at the ends, cover them with cream sauce, pour the rest of the cream sauce in the platter, not over the omelette. Omelette with green peas. Make a six egg omelette. Have ready one pint of cooked peas or a can of peas seasoned with salt, pepper and butter. Just before folding the omelette, put a tablespoon full of peas in the center, fold and turn out on a heated platter. Pour the remaining quantity of peas around the omelette and send it once to the table. If you like, you may pour over also a half pint of cream sauce. Havana omelette. Put two tablespoons of butter and two chopped onions over hot water until the onion is soft and thoroughly cooked. Peel four tomatoes, cut them into halves and press out the seeds. Then cut each half into quarters. Add four Spanish peppers cut in strips, a level teaspoonful of salt and a dash of red pepper. Cook until the tomato is soft. Make a six egg omelette. Turn it into a heated platter. Put the tomato mixture at the ends and send it once to the table. Omelette with tomato sauce. Make a plain omelette with six eggs. Pour over a half pint of tomato sauce and send to the table. Omelette with oysters. Drain, wash and drain again 25 oysters. Throw them into a hot saucepan and shake until the gills curl. Rub together two level tablespoons of flour and two of butter. Drain the oysters. Put the liquor into a half a pint cup. Add sufficient milk to fill the cup. Add this to the butter and flour. When boiling, add the oysters, a level teaspoonful of salt and a dash of red pepper. Make a six egg omelette. Turn it on to a heated dish. Arrange the oysters around the omelette. Pour over the cream sauce and send to the table. Omelette with sweet breads. This is a very good way to make sweet breads. Do WD. Boil a pair of sweet breads until they are tender. Remove the membrane, cut them into slices, make a cream sauce. Add the sweet breads and if you like, a half can of chopped mushrooms. Make a six egg omelette. Arrange the slices of sweet bread around the omelette and pour over the cream sauce. Omelette with tomatoes. Beat six eggs. Add a half pint of rather thick stewed tomatoes, a level teaspoonful of salt and a salt spoonful of pepper. Beat the eggs and tomatoes together and make precisely the same as a plain omelette. Do not, however, add water as the tomatoes answer the purpose. Omelette with ham. Mix a half cup of trapped ham with eggs after they have been beaten with the water and finished the same as a plain omelette. Omelette with cheese. Beat six eggs until they are thoroughly mixed. Add a half cup full of thick cream, four tablespoons of grated cheese, a salt spoonful of black pepper and a half teaspoonful of salt. Mix and finish the same as plain omelette. Omelette with fine herbs. Beat six eggs until thoroughly mixed. Add a half cup full of cream, a tablespoonful of finely chopped parsley, a salt spoonful of pepper and a half teaspoonful of salt. Finish the same as a plain omelette. Serve on a heated platter and put over a little thin Spanish sauce. Spanish omelette. Beat six eggs. Add six tablespoons of water. Add a salt spoonful of pepper, a tablespoonful of finely chopped parsley, a teaspoonful of onion juice. Put six thin slices of bacon in the omelette pan. Cook slowly until all the fat is tried out. Remove the bacon, add a tablespoonful of chopped onion. Cook until the onion is slightly brown. Turn in the eggs and finish the same as a plain omelette. Turn on to a heated platter. Garnish with red and green peppers and if you like, put two tablespoonsfuls of stewed tomatoes at each end of the omelette. Omelette hard in here. Chop sufficient chives to make a tablespoonful. Add a tablespoonful of parsley, a tablespoonful of finely chopped onion and if you have it, a little of the green tops of celery. Mix this with six eggs, add six tablespoonsfuls of water and beat. Make the same as a plain omelette. Omelette with fresh mushrooms. This is one of the most delicious of all the luncheon dishes. Put two tablespoonsfuls of butter, a pound of mushrooms, sliced, a half cup of milk and a teaspoonful of salt into a saucepan. Cover and cook slowly for 20 minutes. Make two six egg omelettes. Turn them side by side on a large heated platter. Pour over the fresh mushrooms and serve at once. Omelette or brine. Put two tablespoonsfuls of butter in a saucepan with four tablespoonsfuls of chopped onion. Cook until the onion is tender. Then add four chopped Spanish peppers, two tablespoonsfuls of thick tomato or one whole raw tomato cut into bits. Four sliced cooked okra, a teaspoonful of salt, a dash of pepper. Let these cook 20 minutes. Make a six side plain omelette using bacon fat instead of butter for the cooking. Remove the slices of bacon before they're too hard as they must be used for garnish. Turn the omelette onto a heated platter. Pour around it the pepper mixture, garnish with the bacon and send to the table. Can mushrooms may be added if desired. Omelette with potatoes. Four eggs. One cupful of mashed potatoes, two level tablespoonsfuls of butter, one tablespoonful of chopped parsley, one level teaspoonful of salt, one tablespoonful of pepper. Beat the eggs without separating until thoroughly mixed. Add them gradually to the mashed potato, beating all the while, add the salt and pepper. Put the butter into a good size, saute your omelette pan. When hot, turn the ingredients into the pan and smooth it down with a palette knife. Let this cook slowly until nicely browned. Fold it over as you would a plain omelette and turn onto a heated dish. The parsley may be sprinkled over the top or add it to the mixture. End of section five. Section six of many ways for cooking eggs. This is a LibriVox recording. While LibriVox recordings are in the public domain, for more information or to volunteer, please visit LibriVox.org. Recording by Betty B. Many ways for cooking eggs by Sarah Tyson Heston Rohrer. Sweet omelettes. Omelettes a la Washington. Put three eggs into a bowl and three into another bowl. Add three tablespoons of water to each and beat. Have two omelette pans in which you have melted butter. Grate an apple into one bowl and into the other put a little salt and pepper. Stand two tablespoons of jelly in a dish over hot water while you cook the omelettes. Proceed as for plain omelette. The one to which you have added the apple turn out on a plate. Before folding the other, put in the center the softened current jelly. Then fold it and turn it out by the side of the other omelette. Dust both with powdered sugar and send it once to the table. Serve a portion of each. Omelette with rum. Make a plain omelette with six eggs, turn it on a heated platter. Dust it with powdered sugar and score it across the top with a red hot poker. Dip four lumps of sugar into Jamaican rum and put them on the platter. Put over the omelette four tablespoons of rum. Touch a lighted match to the rum and carry the omelette to the table, burning. Based it with the burning rum until the alcohol is entirely burned off. Swiss souffle. Allow one egg to each person. Have everything in readiness. The miraschino cherries must be drained free from the liquor. Separate the eggs. Beat the whites until they are stiff. Add a level tablespoon full of powdered sugar to each white and beat until dry and glossy. Add the yolks of three eggs. Mix quickly. Add the grated rind of one lemon and a tablespoon full of lemon juice. Keep this into individual dishes. Make a tiny little hole in the center and put in a miraschino cherry, leaving the hole large enough to hold a tablespoon full of the liquor when the omelette is ready to serve. Dust it with powdered sugar, bake in a quick oven about three minutes, take it from the oven, pour in the miraschino juice and send at once to the table. These will fall if baked too much, but when well-made and served quickly is one of the daintiest of desserts. Omelette à la Duchesse. This is a sweet baked omelette and is served the same as one would serve an omelette souffle. Six eggs, one half cupful of water, one half a lemon's yellow rind grated, one half cupful of thick cream, one half cupful of granulated sugar, one teaspoonful of vanilla or orange flour water, one small bit of cinnamon. Put the sugar, water, cinnamon and lemon rind over the fire. Boil it until it spins a thread and stand aside to cool. Separate the eggs, beat the yolks until creamy and add the cream, then the strained syrup. Add the vanilla and when cool, fold in the well-beaten whites. Turn it once into a shallow silver or granite dish. Dust thickly with powdered sugar and bake in a quick oven until brown. Omelette souffle. This is perhaps one of the most difficult of all dishes to make. When, however, you have accomplished the art, you have one of the most satisfactory desserts. Like the preceding recipe, it must be made at the last moment and sent from the oven directly to the table. The eggs must be beaten to just the right point and the oven must be very hot. Add everything in readiness before beginning to make the souffle. Select the bowl, perfectly clean and arrange the star tube and pastry bag if you are going to use one. If not, get out a baking dish. Sift six tablespoons of powdered sugar. Separate six eggs with three of the yolks aside as you will only use three and beat the other three until creamy. Beat the whites until they are very stiff but not dry or broken. Now add three tablespoons of the sifted powdered sugar. Beat for fully 10 minutes. Then add the beaten yolks, the grated rind of a lemon and at the last a tablespoon full of lemon juice. Mix carefully and quickly but thoroughly but four or five tablespoons of this in the bottom of a platter or baking dish. Put the remaining quantity quickly in the pastry bag and press it out into roses. It is easier to make it in small rosettes all over the foundation. Dust quickly with remaining three tablespoon fulls of sugar. Bake in a quick oven until golden brown. This will take about five minutes. Serve immediately. To be just right, this must be hot to the very center, crisp on top, moist underneath. If baked too long, the moment the top is touched it will fall becoming stringy and unpalatable. Almonds souffles are frequently flavored with rum which must be mixed with the sugar. Sometimes they are sprayed with sherry just as they are taken from the oven. They may be built up into different forms and garnished with candied or maraschino cherries or chopped nuts. End of section six. End of many ways for cooking eggs by Sarah Tyson Heston Roar.