Title: American homes and gardens
Identifier: americanhomesgar81911newy (find matches)
Year: 1905 (1900s)
Authors:
Subjects: Architecture, Domestic; Landscape gardening
Publisher: New York : Munn and Co
Contributing Library: Smithsonian Libraries
Digitizing Sponsor: Biodiversity Heritage Library

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CONOMICAL "kinks" in serving eggs, combined with picturesque arrangement, and the ringing of frequent changes on old and well-tried recipes, will form many tempting dishes for summer, when eggs will largely take the place of the more heating meat-dishes. The hot egg dishes, the soft-boiled and poached and baked and scrambled eggs, and the numerous forms of omelets may be offered in many appetizing changes; but the salads and sauces, the hard-boiled eggs with various "stuf- fings," the canapes, and the numerous "egg-nests" appeal especially to the ambitious housewife who delights in picturesque cold dishes for hot weather serving; and still more especially to the ingenious hostess for serving at her porch teas and luncheons. Samples of both hot and cold egg dishes are shown in the illustrations; and the other recipes here given can be quite as deftly and attractively arranged, to please the eye as well as the palate. In fact the plainest egg dishes may be made picturesque with little extra work on the part of the cook. EGGS POACHED IN MILK I will claim the invention of this dish until another comes forward to testify that she has given it a previous trial. In all my wide experience in studying and testing egg recipes and demonstrating them to the usual routine of changing cooks, and eager young housewives, I have invariably found that the only method followed was poaching in hot water. Some housewives find it satisfactory to simply break the egg in a cup and then slip it gently into a pan of boiling water. Others use muffin rings; and still others the patent egg poachers; but hot water is used for the cooking. I find them much more delicious poached in hot milk, and every particle of the egg is saved, as the milk in which they are cooked is all utilized, while the water is thrown away. Milk toast or creamed toast with poached eggs forms a "hearty" summer breakfast dish, that makes meat unnecessary. Have the slices of toast delicately browned, salted, and slightly buttered; poach the eggs in muffin rings set in the frying pan of hot milk. When poached until the whites are set and the yolks still soft, remove the rings, slip each egg gently en a slice of toast arranged in an individual saucer (or ar- range all the toast on a platter) and after placing an egg on each slice, pour the milk over the whole—sufficient to thoroughly soak the hot toast. POSSIBILITIES OF HARD-BOILED EGGS To convert the commonplace hard-boiled egg into a dis- tinguished dish with a French name and unique flavor, is an art that appeals to the hostess contemplating an open-air luncheon. It is possible to have these dishes distinctly picturesque, as shown in the illustrations supplied by Mary H. Northend, with their practical and "tasty" recipes proving well worth trying. For the "Eggs a la Bonne Femme," Fig. 1, remove the shells from the required num- ber of eggs, which have been hard boiled, cut off the tops and take out the yolks, being careful not to break the whites. Mince the yolks fine, and mix with equal parts of cold diced chicken and cooked ham. Season to taste, and fill the eggs with this mixture. Arrange around a mold of boiled rice and garnish with parsley.
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Fig. 1—Eggs a la Bonne Femme Fig. 2—Egg Timbales

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