Jewish Cook Book - Eggs

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EGGS
Eggs and the foods into which they enter are favorite articles of diet in most households. They are an agreeable substitute for meat and even when high in price make a cheaper dish than meat.

A fresh egg should feel heavy, sink in water, and when held to a bright light show a clear round yolk.

TO PRESERVE EGGS
In the early spring or fall when eggs are plentiful and at their best, pack them away for future use. Use strictly fresh eggs with perfect shells (no cracks). Buy water glass at drugstore. Use ten parts water to one of water glass. Boil water, when cool add water glass and beat well. Use an earthen jar or crock, pack in rows and pour over the liquid mixture to cover well. Place old plate over eggs in crock to keep them under water. Put cover on jar and keep in cool place. More eggs may be added at any time if well covered with the liquid mixture.

For fifteen dozen eggs use one quart water glass.

TO KEEP EGG YOLKS
The yolks may be kept several days and be as if just separated from the whites if they are placed in a cup previously rinsed with cold water and a pinch of salt added to them. The cup must be closely covered with a wet cloth, and this must be changed and well rinsed in cold water every day.

When whites are left over make a small angel cake or any of the cookies which require the whites of egg only.

When yolks are left over use for making mayonnaise.

POACHED OR DROPPED EGGS
Fill a pan with boiling, salted water. Break each egg into a wet saucer and slip it into the water; set the pan back where water will not boil. Dip the water over the eggs with a spoon. When the white is firm and a film has formed over the yolk, they are cooked. Take them up with a skimmer, drain and serve hot, on toast. Season with salt.

BOILED EGGS
Soft-boiled eggs may be prepared in two ways. The eggs may be dropped carefully into boiling water and boiled three minutes, or they may be placed in a covered vessel of boiling water and allowed to stand in a warm place (but not on the stove) for ten minutes. Eggs prepared in this way are sometimes called "Coddled Eggs." They are much more delicate and digestible than the usual "Boiled Eggs."

Hard-boiled eggs should be cooked in boiling water for fifteen or twenty minutes and then dropped in cold water to prevent the yolk from turning dark.

SCRAMBLED EGGS
Break into a bowl as many eggs as required, add salt and pepper. Have some very hot butter in the frying-pan on the stove; pour in the eggs, stir constantly until set, not stiff, and serve on a hot platter at once.

FRIED EGGS
Melt in a frying-pan a piece of butter, or fat for a meat meal. When hot, drop in the eggs, one at a time, being careful not to break the yolk. When the white of the egg is set they are done, though some persons like them turned over and cooked on the other side. Remove from the pan with a cake turner.

BAKED EGGS
Butter individual baking dishes and break an egg in each, being careful to keep the yolk whole. Put on each egg a bit of butter, a little pepper and salt. Bake in moderate oven from four to six minutes.

BAKED EGGS WITH CHEESE
Butter a baking dish of a size necessary for number of eggs desired, break eggs into dish, add salt, paprika, pepper to taste, one tablespoon of cream, and two tablespoons of grated cheese.

Place dish in a pan of hot water in moderate oven for five minutes until eggs are set.

TOMATO WITH EGG
Cut top from tomatoes, remove seeds, put a raw egg in each tomato, dust with salt, pepper, and finely chopped parsley. Place in moderate oven until egg is set. Serve with cream sauce.

BAKED EGG WITH TOMATOES
Remove the skin from six fresh tomatoes or take one-half can of tomatoes, chop them and put them on stove and cook for twenty minutes; season with one tablespoon of chopped parsley, half an onion chopped, salt and pepper; thicken at the end of that time with one teaspoon of melted butter mixed with one tablespoon of flour. Put aside to cool. Then mix in the yolks of four eggs well beaten, and lastly cut and fold in the four whites. Butter a pudding dish and set this mixture in the oven in a pan of lukewarm water and bake in a moderate oven until a golden brown.

PLAIN OMELET
To make an omelet for breakfast or luncheon for two persons, take three eggs, three tablespoons of sweet milk and a saltspoon of salt. Whip the yolks of the eggs, the milk and salt to a light foam with an egg whip. Slowly add the yolk mixture to the whites of the eggs, which should be beaten to a stiff froth in a big bowl. After the yolks and milk are well whipped through the whites, beat the whole together for a few minutes with the egg-beater.

In an omelet pan or a large frying-pan put a tablespoon of good butter. When the butter is bubbling hot, pour in the omelet mixture. Stir it lightly for the first minute with a broad-bladed knife, then stop stirring it; and, as the mixture begins to stiffen around the edge, fold the omelet toward the centre with the knife. As soon as it is properly folded, turn it over on a hot platter. Decorate with sprigs of parsley and serve.

SWEET OMELET
Six eggs, two tablespoons of flour, one cup of cold milk. Wet the flour with a little of the milk, then add the rest of the milk and the yolks of the eggs. Beat the whites of the eggs to a stiff froth and pour into the flour, milk and yolks. Put a piece of butter into a spider and let it get hot, but not so hot that the butter will burn. Then pour the mixture in and put in a moderate oven to bake in the spider. It takes about ten minutes to bake. Then slip a knife under it and loosen it and slip off on a large plate. Sift powdered sugar on top and serve with a slice of lemon.

SWEET OMELET FOR ONE
One egg, beat white separately, two tablespoons of cold sweet milk, a pinch of salt. Brown on both sides or roll, spread with compote or sprinkle powdered sugar thickly over it. Serve at once.

SPANISH OMELET
In a chopping bowl place two nice large ripe tomatoes, first peeling them; one large or two medium-sized white Texas onions, two sprigs of parsley, and one large green-bell pepper, first removing most of its seeds.

Chop these ingredients well together quite fine, turn them into a saucepan and let them cook over rather a brisk heat until quite soft. Put no water in this mixture. Add a tablespoon of olive oil or of butter before it begins to cook and season well with salt and red pepper.

Make the omelet the same as the plain one, but use water instead of milk in mixing it, and only use two tablespoons of water for the six eggs required.

After the eggs are sufficiently beaten, mixed, and in the pan over the fire, and when the edges begin to stiffen, cover the surface of the omelet to within an inch of the edge with the cooked vegetables. Fold the omelet quickly and turn it on a hot platter. Pour around it all the vegetables left in the pan and serve.

RUM OMELET
Take six eggs, beat whites and yolks well, add a pinch of salt and a teaspoon of brandy. Fry in a spider quickly and spread with a compote of huckleberries or any other fruit. Roll up the omelet, pour a very small wineglass of rum over it, light it and serve at once.

SWEET ALMOND OMELET
Prepare one-half cup of sweet almonds, blanched, chopped fine and pounded smooth. Beat four eggs slightly, add four tablespoons of cream and turn it into a hot omelet pan on which you have melted one tablespoon, of butter. Cook carefully, drawing the cooked portion into the centre and tilting the pan to allow the liquid part to run over the bare pan. When nearly all set, sprinkle the almonds over the surface and turn the edges over until well rolled. Then slip it out on a hot dish and dredge with powdered sugar, and scatter several salted almonds over the top. Serve immediately.

CORN OMELET
Take one-half cup of canned corn and chop it very fine (or the same amount cut from the cob). Add to that the yolk of one egg, well beaten with pepper and salt to taste, and two tablespoons of cream. Beat the white of the egg very stiff and stir in just before cooking. Have the pan very hot and profusely buttered. Pour the mixture on, and when nicely browned, turn one half over the other, as in cooking other omelets.

HERB OMELET
Take six eggs and beat well in a bowl. Add two tablespoons of cold water and a quarter of a teaspoon of salt, a pinch of pepper, a teaspoon of chopped parsley, a quarter of a teaspoon of grated onion and a teaspoon of fine butter, shaved in little pieces. Mix well with a wooden spoon. Dissolve in the spider the butter and add at once the beaten eggs, etc., inclining the spider to the handle for an instant and then shaking the omelet into the centre and turn up the right edge, then the left and fry briskly five minutes and serve.

POACHED EGGS WITH FRIED TOMATOES
Fry tomatoes (cut one-half inch thick) in butter, pepper and salt. Have prepared slices of bread cut round, and fried in butter. Put on a hot platter with a slice of tomato on each. Poach as many eggs as are required, in boiling salt water. Lift out very carefully, placing one egg on each tomato. Add to the gravy in which tomatoes were fried, two tablespoons of cream, one teaspoon of any pungent sauce, one teaspoon of mushroom catsup, juice of half a lemon, and a teaspoon of flour to thicken. Cook up once and pour over eggs. Serve very hot.

EGGS POACHED IN TOMATO SAUCE
Make a sauce of one tablespoon of butter, one tablespoon of flour, one and one-half cups of canned tomatoes rubbed through a strainer, a pinch of soda, salt, pepper and sugar to taste. When sufficiently cooked drop in the required number of eggs, cook until the white is firm, basting the eggs often with the sauce. When done, lift the eggs carefully to squares of toast and pour the sauce around them.

EGGS PIQUANT
Set to boil the following mixture: Pour into the kettle water to the depth of about one inch, adding a little salt and half a cup of vinegar. When this boils, break in as many fresh eggs, one at a time, as you desire to have. Do this carefully so as not to break the yolks. As soon as the whites of the eggs are boiled, take up carefully with a perforated skimmer and lay in cold water. Then remove to a large platter and pour over the following sauce: Strain the sauce the eggs were boiled in and set away until you have rubbed or grated two hard-boiled eggs, yolks only. Add a tablespoon of butter rubbed very hard and add also some sugar and part of the strained sauce. Boil up once and pour over the eggs. Garnish with parsley.

OMELET SOUFFLÉ
Yolks of six eggs and six tablespoons of powdered sugar, added gradually, and both beaten together until thick and smooth; juice of one lemon and a little grated rind; whites beaten as stiff as possible, stirred together. Put into a warm well-buttered dish; bake in quick oven ten minutes.

WHITE SAUCE OMELET
Make a white sauce of one tablespoon of butter blended with two tablespoons of flour, one-half teaspoon of salt, pinch of pepper and one teaspoon of sugar, adding one-half cup each of milk and cream. Beat the yolks of five eggs and stir them into the sauce, then add the stiffly beaten whites of the eggs, folding them in carefully. Melt two tablespoons of butter in the omelet pan, when it is hot put in the mixture and let it stand in a moderate heat for two minutes, place in a hot oven and cook until set. Remove from the oven, turn on a hot platter and serve.

EGGS WITH CREAM DRESSING
Blend two tablespoons of butter with three tablespoons of flour. Place on range and stir until the butter is melted. Add one and one-half cups of milk, stirring all the time until the mixture is thick; season with one teaspoon of salt and a few grains of pepper. Separate the whites of six hard-boiled eggs from the yolks. Chop the whites fine and add to the dressing. Arrange slices of toast on a hot platter, pour the dressing over them; force the yolks through a ricer onto the toast and dressing; serve hot.

SCALLOPED EGGS
Use above recipe and mix one cup of bread crumbs with one tablespoon of butter, sprinkle this over dish and bake fifteen minutes in a hot oven.

EGGS À LA MEXICANA
Boil six dried Spanish peppers twenty minutes. Drain, remove the seeds, and chop fine. Fry in butter half an onion and one clove of garlic. Add one cup of uncooked rice, cover with one cup of water and cook till tender. Add a lump of butter, salt, and, when done, cover with six eggs; then scramble all together. Serve on a hot dish.

EGGS SPANISH
Boil eggs hard; after cooling, remove shells and halve lengthwise. Cook for thirty minutes fresh or canned tomatoes with minced green onions, garlic, parsley, a laurel leaf, salt, pepper, and cayenne pepper to taste. Strain. Melt a slice of butter, add a little flour, and then add sauce gradually. Cook ten minutes; place eggs carefully in sauce and serve.

FRESH MUSHROOMS WITH EGGS
Peel nine good-sized mushrooms without using the stems and chop very fine; fry two tablespoons of butter and two finely chopped onions without browning. Add the mushrooms and steam them by covering the pan after seasoning with salt, pepper and paprika. Before serving, beat six whole eggs and scramble with the mushrooms. Serve on hot buttered toast.

EGG RAREBIT
Make a cream sauce. Grate one-half pound American and Swiss cheese mixed, or American alone; add to the sauce. Chop three hard-boiled eggs, add to the sauce, season with salt and pepper, and serve on buttered toast.

KROSPHADA
Place two sliced onions with two ounces each of sugar and spices, pepper and salt to taste, in a pint of pure malt vinegar and boil gently until the onions are nearly done. Let it cool a little and then stir in six beaten eggs and sufficient crumbled ginger-bread to make the whole quite thick. Place again over the fire for a few minutes, stirring frequently and mashing the mixture into a uniform paste, but be very careful that it does not boil.

CURRIED EGGS
Melt four tablespoons of butter in a frying-pan, add one onion chopped fine and cook until straw colored. Then add one tablespoon of curry powder. Make a smooth paste of one-fourth of a cup of water and two tablespoons of flour; add one tablespoon of lemon juice and one-half teaspoon of salt. Add to the first mixture; boil five minutes. Arrange six hard-boiled eggs in a border of rice and pour the dressing over all.

FRICASSEED EGGS
Take six hard-boiled eggs, remove shells. Roll them in flour, then in egg to which has been added one-half teaspoon of oil, one-half teaspoon of vinegar, a few drops of onion juice, one teaspoon chopped parsley, a little nutmeg and salt. When quite covered, roll in vermicelli that has been broken into fine bits and fry in deep beef drippings. Serve with the following sauce: One tablespoon of fat; one tablespoon of flour, browned together; add one-half cup of white wine and a cup of bouillon. Season with salt and cayenne and boil five minutes. Add one teaspoon each of chopped chives and parsley, some chopped olives and mushrooms; bring to a boil again and pour over the eggs.

EGGS EN MARINADE
Mix equal quantities of water and good meat gravy, two tablespoons each, with a teaspoon of vinegar and a seasoning of pepper and salt. Put in a stew-pan and stir in gradually two well-beaten, yolks of eggs. When it thickens and before it boils, have ready a half dozen nicely poached eggs and pour the sauce over them. Garnish with parsley.

SCALLOPED EGGS (FLEISCHIG)
Make a force-meat of chopped tongue, bread crumbs, pepper, salt, a little parsley, one tablespoon of melted fat, and soup stock enough to make a soft paste. Half fill patty-pans with the mixture. Break an egg carefully on the top of each, sprinkle with a little salt, pepper and cracker dust. Put in the oven and bake about ten minutes. Serve hot.

SCRAMBLED EGGS WITH BRAINS
Scald brains with hot water, clean and skin, and boil a few minutes in fresh water. Melt a little fat in skillet, put in brains, finely chopped, and stir well until dry and done. Add one teaspoon of chopped parsley, pinch of salt, and three eggs well-beaten. Stir with a fork until eggs are evenly cooked, put on hot platter, and serve immediately.

SCRAMBLED EGGS WITH SAUSAGE
Take one pound of cold, boiled sausage, skin and slice in half-inch pieces. Place in a frying-pan with two tablespoons of hot fat; brown on both sides a few minutes and just before serving add three eggs, beaten slightly; mix; and cook until the eggs are set and serve immediately.

Chopped tongue root may be used instead of sausage.

SMOKED BRISKET OF BEEF AND EGGS
Take slices of smoked breast of beef, brown in frying-pan; place on hot platter. Slip as many eggs as are needed in frying-pan and cook gently by dripping the hot fat over them until done. Place carefully on the beef slices and serve at once.