The Modern Housewife or, MenagEre / Comprising Nearly One Thousand Receipts, for the Economic and Judicious Preparation of Every Meal of the Day, with those of The Nursery and Sick Room, and Minute Directions for Family Management in All its Branches.

Eggs.

537. Plain Baked Eggs.—Butter with one ounce a plated dish, or common tart-dish, that will bear the heat of the oven; break carefully six eggs on it, season with one pinch of pepper, half a spoonful of salt, and add half an ounce of butter in small pieces over, put them in a slack oven until set, and serve.

538. Baked Eggs with Asparagus.—Cut twenty heads of sprue into small pieces, keeping only the tender part, boil them for fifteen minutes, put them into a stewpan, with half an ounce of butter, set them on the fire for three minutes, season with a little pepper, salt, and sugar; when done, put them in the dish you intend to serve it in, break six eggs over, which season as above, put it into the oven until it sets, and serve; in case the oven is not sufficiently hot, place a salamander over the eggs.

539. Mashed Eggs.—Break four eggs into a stewpan, with one ounce of butter, half a teaspoonful of salt, and a pinch of pepper, put it on the fire, stir continually, and as soon as delicately set, serve.

These can be served with either green peas, sprue grass, or mushrooms, which must be stewed and prepared as if ready to serve; put some in the stewpan with the eggs, and proceed as before. If meagre, use cream instead of butter.

540. Eggs with Burnt Butter.—Put into a frying-pan two ounces of butter, which melt; as soon as it is on the point of browning, put in the eggs, which have been previously broken in a basin, and seasoned with pepper and salt; when well set, serve, with a teaspoonful of vinegar over the eggs.

541. Eggs À la Tripe.—Cut about two onions each into thin slices, put them in a stewpan, with half an ounce of fresh butter, and set them on a slow fire; when warmed through, put half a teaspoonful of salt, quarter ditto of pepper, a teaspoonful of flour, a gill of milk, and a little sugar; let it boil, put in six hard eggs cut in quarters, and serve, after a little ebullition.

542. Snow Eggs.—Take half a pint of milk and a little sugar, and flavor it with orange-flower water, or any other essence, and put it in a stewpan on the fire, having previously beaten up the whites of six eggs to a stiff froth; if very hot weather, you must place the basin they are in on ice, or in cold water; whilst beating, add some powdered sugar lightly; when the milk is boiling, take the white up with a tablespoon, and drop it, one tablespoonful at a time, in the stewpan to poach, keeping the shape of an egg, which turn over when set; when done, remove with a colander on to a sieve, and dress them in a crown on the dish you intend to serve them on; when all done, beat up the yolks of four of the eggs in a stewpan, with a little sugar and a few drops of orange-flower water, pour part of the boiling milk out of the stewpan into it, sufficient to make a good stiff custard, put it on the fire until rather thick, and pour over the white, and serve either hot or cold: the last is preferable.

543. Eggs with Cheese.—Put into a stewpan about two ounces of grated Parmesan, or GruyÈre, or old Cheshire, with one ounce of butter, two sprigs of parsley, two spring onions chopped up, a little grated nutmeg, and half a glass of sherry; put it on the fire, and keep stirring until the cheese is well melted; break six eggs in a basin, put them in the stewpan, stir and cook them on a slow fire; when done, serve with fried sippets of bread round. Or,

Another way.

Put into a flat dish that will bear the oven a piece of butter the size of a walnut, the same of grated cheese, the yolks of two eggs, some grated cinnamon and nutmeg, mix these on the dish, put it either in the oven or in the hot plate, or, from want of either, before the fire, until it sets, then gently break six eggs on the dish, and cover with grated cheese, and salamander until a nice brown, or for want of one, keep it before the fire until it is so, and serve.

544. Eggs in Cases.—Cut up a sheet of paper into pieces of three inches square, turn up half an inch all around so as to form a kind of case, they will then remain but two inches square in the inside. Take a small piece of butter, a pinch of fine breadcrumbs, a little fine chopped parsley, spring onions, salt, and pepper, and mix them together, put a little into each case, then break one egg into each, put them on a gridiron over a slow fire, and do them gently, or place them in a dish in an oven; when well set, serve.

545. Omelette with Herbs.—Break six eggs in a basin or stewpan, and add to it a teaspoonful of chopped parsley, and one of chopped eschalot or spring onions, half ditto of salt, and a pinch of pepper, and beat it well up together. Put into an omelette-pan, that is, a small frying-pan six inches in diameter, two ounces of butter, which melt, then pour in the eggs, stir round with a spoon; as soon as it begins to set, lightly move it to that part of the pan opposite the handle, so that it occupies only one third, hold it so that that part of the pan is the lowest, move with a spoon the outside edges over, and let it remain half a minute, so that it obtains a good color, turn it over on to the dish so that the bottom is at the top. They must not be too much done, and served very hot. They may be served plain, or with the addition of any gravy.

Omelettes of ham, Parmesan, &c., are all made as the above, with the addition that these articles must have been properly cooked previously, and well chopped up, so as to mix well with the eggs, beat them up well together, and cook in a pan the same way, or a little grated cheese may be added. This I beg of you to practise; though simple, there is some art in making it.

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