1 head of lettuce
8 tablespoonfuls of olive oil
1 tablespoonful of chopped parsley
4 tablespoonfuls of vinegar
1 tablespoonful of chopped gherkin
1 tablespoonful of chopped olives
1 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 saltspoonful of pepper and the oil; put in a piece of ice and stir until the salt is dissolved. Remove the ice, add all the other ingredients but the parsley, mix thoroughly, pour this over the eggs, dust with parsley and serve as a supper dish,
1 small can of caviar (2 tablespoonfuls) 1/2 pint of stock 1 teaspoonful of onion juice 1 dash of pepper
Hard boil the eggs, remove the shells, cut them into halves lengthwise; take out the yolks without breaking the whites, and press them through a sieve, then add the caviar, onion juice and pepper. Heap 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.
2 level tablespoonfuls of butter 2 level tablespoonfuls of flour
1/2 pint of milk 1/2 teaspoonful of salt 1 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.
6 eggs 1/2 pint of milk
2 level tablespoonfuls of butter
3 level tablespoonfuls of flour 1 teaspoonful of onion juice
1 tablespoonful of chopped parsley 1/2 saltspoonful of grated nutmeg 1 teaspoonful of salt 1 saltspoonful 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 in egg beaten with a tablespoonful of water, roll in bread crumbs and fry in deep hot fat, Serve with cream sauce.
6 hard boiled eggs
1/2 pint of finely chopped cooked ham 1/2 pint of milk
2 level tablespoonfuls of butter 4 level tablespoonfuls of flour 1 tablespoonful of chopped parsley 1 teaspoonful of onion juice 1/2 teaspoonful of salt 1 dash of cayenne 1 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 in egg beaten with a tablespoonful of water, then cover carefully with bread crumbs and fry in deep hot 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 saltspoonful of pepper. Give two or three beats—enough to break the eggs; turn them into the frying pan, on the hot butter. Constantly scrape from the bottom of the pan with a fork, while they are 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 ten minutes, drain and dry. Put it into a saucepan with two level tablespoonfuls of butter, four eggs, beaten until they are well mixed, and a dash of pepper. 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 saltspoonful of pepper and the shredded lettuce. Stir with a fork until the eggs are "set," turn at once onto a heated platter, garnish with triangular pieces of toast and send to the table.
1 can of shrimps or its equivalent in fresh shrimps
1green pepper 1/2 pint of strained tomato 1/2 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.
1 teaspoonful of onion juice 1 level teaspoonful of salt
1 saltspoonful of pepper
2 tablespoonfuls of butter
Peel the tomatoes, cut them into halves and squeeze out the seeds. Cut the tomatoes into small bits, 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.
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, and either three fresh tomatoes, chopped, or two thirds of a cupful of solid strained tomato. Put a tablespoonful of butter, a half teaspoonful of salt, a saltspoonful of pepper and the tomatoes into a sancepan; 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.
1 small can of asparagus tips 6 eggs
1 tablespoonful of butter 1/2 teaspoonful of salt 1dash of pepper
Beat the eggs, add the salt, pepper and butter. Put them into a saucepan, add at once the asparagus tips and stir with a fork until the mixture is "set."
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. Heap this in a pretty saucer, dust lightly with powdered sugar, put in the center a teaspoonful of brandy, and serve at once. Sherry or Madeira may be substituted for the brandy.