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The 1918 Fanny Farmer Cookbook
Buttered Eggs
Heat omelet pan. Put in one tablespoon butter; when melted, slip in an egg, and cook until the
white is firm. Turn it over once while cooking. Add more butter as needed, using just enough
to
keep egg from sticking.
3
5
Buttered Eggs with Tomatoes
Cut tomatoes in one−third inch slices. Sprinkle with salt and pepper, dredge with flour, and
sauté
in butter. Serve a buttered egg on each slice of tomato.
3
6
Planked Eggs
Finely chop cold cooked corned beef or corned tongue; there should be two−thirds cup. Add
an
equal quantity of fine bread crumbs, moisten with cream and season with salt and pepper.
Spread mixture on plank, and make nests and border of duchess potatoes, using rose tube. Put
a buttered or poached egg in each nest and put in oven to brown potato. Garnish with
tomatoes
cut in halves and broiled, and parsley. Eggs may be sprinkled with buttered cracker crumbs,
just
before sending to oven, if preferred.
3
3
7
8
Fried Eggs
Fried eggs are cooked as Buttered Eggs, without being turned. In this case the fat is taken by
spoonfuls and poured over the eggs. Lard, crisco, pork, ham, or bacon fat are usually
employed,−a considerable amount being used.
Eggs à la Goldenrod
3
1
“hard−boiled” eggs
1
/2 teaspoon salt
tablespoon butter
1
/8 teaspoon
pepper
1
1
tablespoon flour
5
slices toast
cup milk
Parsley
Chapter VII − EGGS
119
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