111 EGG Recipes Cook Book by Mrs. S.T. Rorer

By Mrs. S.T. Rorer

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Extra info for 111 EGG Recipes Cook Book

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Put it into a saucepan with two level tablespoonfuls of butter, four eggs, beaten until they are well mixed, and a dash of pepper. " 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 Page 34 111 EGG Recipes teaspoonful of salt, a half saltspoonful of pepper and the shredded lettuce.

Now add three tablespoonfuls of the sifted powdered sugar. Beat for fully ten minutes. Then add the beaten yolks, the grated rind of a lemon and at the last a tablespoonful of lemon juice. Mix carefully and quickly, but thoroughly. Put four or five tablespoonfuls 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 the remaining three tablespoonfuls of sugar.

Sherry or Madeira may be substituted for the brandy. OMELETS A plain French omelet 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 are too light, or having the butter too hot, or cooking the omelet too long before serving. Page 36 111 EGG Recipes In large families, where it is necessary to use a dozen eggs, two omelets will be better than one. A six-egg omelet is quite easily handled.

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