48 Blue Ribbon Cook Book

VARIOUS METHODS of COOKING
EGGS

Eggs are a very valuable food, containing as they do both protein and
fat in an easily digested form. Their high iron content makes them especially
valuable for children and invalids.

Newly laid eggs may be preserved by cold storage or water glass. Other
methods practised to some extent, and more or less successfully, are packing
the eggs in sawdust, salt, lime or coating the shell with lard, paraffin or wax.
Cold storage and use of water glass are best methods.

Always wash eggs before using them. Keep in a cold place.

The yolk of an egg may be kept from hardening, by covering the bowl in
_which it is placed, with a cloth wrung out of cold water, or by covering it
with paraffin paper.

Soft Cooked !::s-—Place eggsin saucepan and cover with boiling water.
Cover saucepan und let stand in warm place from 6 to 8 minutes. Another
method is to cover the eggs with cold water and bring to boiling point.

_ Hard Cooked Eggs—Prepare as for soft-cooked eggs but allow to remain
in water 45 minutes. Another method is to boil for 15 minutes. Plunge
at once into cold water to prevent further cooking and discoloration of yolk.

Baked Egg—-Butter a ramekin dish, add a layer of buttered bread
crumbs, break the egg carefully into this, cover with crumbs and bake in a
pan of water in the oven until the white is firm.

Eggs may be baked in small tomatoes. Cut a slice from stem end of
tomato, scoop out the pulp, slip in an egg, sprinkle with salt and Blue
Ribbon pepper, cover with buttered crumbs, and bake.

Eggs in Casseroles—Chop cooked spinach and season with butter and
salt. Put one tablespoon spinach in each buttered individual casserole,
sprinkle with 1 tablespoon grated cheese, and slip into each an egg. Cover
each egg with } tablespoon cheese. Bake until eggs are set and serve
immediately.

Eggs a la Goldenrod—3 hard-cooked eggs, 1 tablespoon butter, 1 table-
spoon flour, 1 cup milk, 3 teaspoon salt, 4g teaspoon Blue Ribbon pepper,
5 slices of toast, parsley.

Make a thin white sauce with butter, flour, milk and seasonings.
Separate yolks from whites of eggs. Chop whites finely and add them to
the sauce. Cut 4 slices of toast in halves lengthwise. Arrange on platter,
and pour over the sauce. Force the yolks through a potato ricer or strainer,
sprinkling over the top. Garnish with parsley and remaining toast, cut
in points. |

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