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Fluffy Egg Nests The Encyclopedia Of Cooking 1950
Ingredients: 6 eggs (chicken or duck) salt and pepper to taste 6 slices of hot toast Cooking Instructions Seperate eggs leaving the yolk in the shell until ready to use. Season whites with salt and pepper and beat until stiff enough for form sharp peaks. heap onto toast and make a hollow... -
Eggs New Orleans Encyclopedia Of Cooking 1950
Ingredients: 2 1/2 C tomatoes 1/2 green pepper chopped 1 small onion chopped 1/2 C chopped celery 1 teaspoon sugar 3/4 teaspoon salt 1/8th teaspoon pepper 1 bay leaf 3/4 cup bread crumbs 4 eggs 1/2 cup grated cheddar cheese Cooking Instructions Cook tomatoes, pepper onion, celery sugar, bay... -
Eggs Doremus Encyclopedia Of Cooking 1950
Ingredients: 4 tablespoons of butter 3 tablespoons of flour 3/4 teaspoon salt 1 teaspoon worchestershire sauce 2 cups milk 6 mushroom caps 6 tart shells (or one pie crust?) 1 1/2 cups minced chicken 6 eggs, poached Cooking Instructions make a white sauce of 3 tablespoons of butter, the... -
Egg Noodles Encyclopedia Of Cooking 1950
Ingredients: 2 eggs 2/4 teaspoon salt 1 1/3 cup of flour Cooking Instructions Beat egg slightly add salt and enough flour to make a stiff dough knead well, let stand covered 1/2 hour Roll out paper thin, spread on cloth to dry, must not be sticky or brittle. Roll into rectangle and slice...