The Centennial Cook book And General Guide
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170 CENTENNIAL COOK BOOK Scrambled Eggs, Break eight or more eggs into a basin, add to them a table- spoonful of sweet butter, cut into bits, and a teaspoonfal of salt; make a little bit of butter hot in a frying-pan, pour in the eggs and let them cook. Stir them with a spoon until they are just set without becoming hard or brown ; serve over toast.
Eggs a-la-Sicilienne, Take the yolks of a half dozen hard boiled eggs, roughly chop them ; cut the whites into rings ; put the yolks into the middl...e of a dish, with the whites round them ; lightly sift some bread crumbs over; spnukle some essence of anchovy upon the top ; add a dessertspoonful of salad oU and a little red pepper ; place it in an oven for five minutes, and serve.
Egg Omelette aux Confitures.
Beat the yolks of nine eggs and the whites of six ; add a little sugar and rasped lemon rind. Put them into a frying- pan well buttered, and, when set tolerably firm, spread over the top surface some apricot, orange, or other marmalade, strawberry jam or currant jelly, etc.
What to read after The Centennial Cook book And General Guide?
You can find similar books in the "Read Also" column, or choose other free books by Meyers, Ella E., Mrs. [from Old Catalog] to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
170 CENTENNIAL COOK BOOK Scrambled Eggs, Break eight or more eggs into a basin, add to them a table- spoonful of sweet butter, cut into bits, and a teaspoonfal of salt; make a little bit of butter hot in a frying-pan, pour in the eggs and let them cook. Stir them with a spoon until they are just set without becoming hard or brown ; serve over toast.
Eggs a-la-Sicilienne, Take the yolks of a half dozen hard boiled eggs, roughly chop them ; cut the whites into rings ; put the yolks into the middl...e of a dish, with the whites round them ; lightly sift some bread crumbs over; spnukle some essence of anchovy upon the top ; add a dessertspoonful of salad oU and a little red pepper ; place it in an oven for five minutes, and serve.
Egg Omelette aux Confitures.
Beat the yolks of nine eggs and the whites of six ; add a little sugar and rasped lemon rind. Put them into a frying- pan well buttered, and, when set tolerably firm, spread over the top surface some apricot, orange, or other marmalade, strawberry jam or currant jelly, etc.
What to read after The Centennial Cook book And General Guide?
You can find similar books in the "Read Also" column, or choose other free books by Meyers, Ella E., Mrs. [from Old Catalog] to read onlineMoreLess
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