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article number 543
article date 04-05-2016
copyright 2016 by Author else SaltOfAmerica
Egg Dishes, California, 1906
by Ladies of San Rafael, California

From the 1906 San Rafael Cook Book, "Compiled by the Ladies of San Rafael, California."

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OMELETTE—Mrs. Wlm. B. Bradford.

Beat the whites and yolks of 6 eggs separately. To the yolks add 3 teaspoons of corn starch or flour, salt, and 1 cup of milk.

Stir in the whites and turn into a hot buttered pan. When it sets put it on the top slide of the oven for a few minutes, then fold and serve.

A little chopped parsley or finely chopped ham makes a variety, or a few cooked green peas, or a few fresh oysters seasoned and cooked in their own juice until the gills curl, and spread over the omelette just before serving. Nice for an entree.

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OMELETTE—Mrs. Carter P. Pomeroy. (Sure to be good and light.)

- 6 eggs, yolks and whites beaten separately;
- tablespoon of butter;
- 1/2 tablespoon of flour;
- 1 cup of milk.

Make a white sauce of milk, butter and flour, and when cold add first the yolks well beaten and then the whites beaten to a stiff froth; have the pan very hot, brown quickly, fold and serve. If possible put the pan in oven for a moment as t cooks more quickly.

This makes a delicious entree with a little canned or green corn left from the day before, made hot and folded inside; or a little stewed tomato; or some asparagus tips cooked in a cream sauce . . .

. . . or as a dessert with lumps of sugar on the edge of the dish, upon which brandy or rum has been poured and lighted; bring it burning to the table, and with the serving spoon throw the burning brandy over the omelette.

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Make either of the above omelettes, and just before folding, pour over the following:
- 2 heaping tablespoons chocolate,
- 1 tablespoon sugar, and
- 1 tablespoon of water.

Cook until smooth. Serve as dessert.

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SPANISH OMELETTE—Mrs. Walter S. Hobart.

Put 2 large tablespoons butter with 2 large bell-peppers chopped fine, into a frying-pan with 6 or 7 large tomatoes skinned and chopped.

Cook till tender; add 2 or 3 large onions; cook all together until tender; season with salt, and red or black pepper to suit taste.

Make an omelette of 1 or 2 eggs to each person; when partly done add the above filling, and make a turnover.

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Boil and skin a pair of sweetbreads, and cut in small pieces. Brown some butter; put in the sweetbreads.

When brown pour over it the eggs prepared as for any omelette; add a little chopped green onion and parsley.

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RUM OMELETTE—Mrs. L. A. Lancel.

- 3 eggs, beaten lightly,
- 2 tablespoons of cold water.

Have frying pan very hot; put in a little piece of butter. Add eggs.

When cooked fold it, put lumps of sugar on the top and pour the rum over it. Set fire to the rum and serve.

E. Q. Smith, Grocer. 811 4th St. San Rafael.

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BIRD’S NESTS—Mrs. Fronmuller.

- 6 hard boiled eggs,
- 1 lb. sausage meat,
- 1 uncooked egg, beaten and
- bread crumbs.

Boil eggs and when cold peel and cover with a layer of sausage meat. Dip in beaten egg, roll in fine bread crumbs and fry in basket in deep fat until brown.

Drain on cheese cloth, cut in halt with sharp knife and arrange on platter cut side up.

Pour tomato sauce around and garnish with toast or pastry.

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Boil the eggs hard, cut in halves, remove the yolks and mix with butter, pepper, salt to taste.

Put mixture in whites, place halves together, roll in beaten raw egg and bread crumbs and fry in boiling lard. Serve hot with cream sauce.

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EGGS A LA POULETTE—Mrs. Fronmuller.

- 1 pint of cream sauce,
- 1 teaspoon chopped parsley,
- 1 teaspoon chopped chives,
- 1 teaspoon salt,
- white pepper,
- 2 eggs.

Add all ingredients to white sauce but eggs. Beat them well and pour sauce into them. Keep hot but do not boil.

Cut 3 hard boiled eggs in halves lengthwise place in deep baking dish, pour sauce over, sprinkle with buttered crumbs, place in pan of hot water, bake 5 minutes and serve in same dish.

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Cover 6 eggs with boiling water and let them stand 3/4 of an hour, place In cold water and when cooled, shell.

Cut in thick slices.

Have ready a cup of white sauce made of:
- 2 tablespoons each of butter
- 2 tablespoons flour,
- 1/4 teaspoon of salt,
- 1/4 teaspoon of pepper and
- 1 cup of white broth or milk, or 1/2 each.

Spread a layer of sauce on a buttered baking dish, add a few spoons of hot cooked tomatoes, simmered until dry, sprinkle this with 2 tablespoons grated cheese, then add a layer of sliced eggs, and cover with other ingredients in same order as before.

Stir 1/2 cup cracker crumbs into 1/4 cup melted butter and put on last. Put In oven long enough to make very hot and brown the crumbs.

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Boil as many eggs as needed, 5 minutes; take off the shells and cut in halves lengthwise; lay on a platter.

Melt a slice of butter; mix a little mustard with milk, and add to the heated butter; as this will curdle, boiling water must be added to make it smooth.

Pour this gravy over the eggs, and serve hot for lunch.

The Jordan House. First Class Boarding House. Sixth St., Head Of B. San Rafael, Cal. Mrs. J. F. Jordan, Proprietress.

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BAKED EGGS—Mrs. W. F. Jones.

Chop very fine some cold meat; lamb or veal is preferable. Put in a saucepan with a good piece of butter, salt and pepper, and add enough gravy stock or milk to moisten.

When hot, have muffin rings in a pan, and drop into each one enough of the mixture to about half fill the ring; then drop a fresh egg on the top of each, not breaking the yolks.

Put some pieces of butter with salt and pepper over the top, and bake until the eggs are cooked. Slip out of the rings and serve. This can be made in a large dish without muffin rings, or use ramekins.

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CREAMED EGGS—Mrs. J. L. Tharp.

3 eggs for 5 guests; boil 10 minutes, then lay in cold water to cool. Prepare toast cut in any fancy shapes desired.

Put 1 pint of cream to heat, not boil.

Separate whites from yolks of eggs; press whites through fruit presser, then add to cream.

Have toast arranged upon a platter; having pressed yolks through fruit presser, pile upon each piece of toast; pour cream around; add salt and pepper to taste. Serve immediately.

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EGGS ON ANCHOVY TOAST—Mrs. Carter P. Pomeroy.

Cut round pieces of toast, butter them and spread with anchovy paste.

Make a cupful of good rich cream sauce; chop-the whites of 5 hard boiled eggs fine; put them into the cream sauce, heap it on the toast.

Squeeze the yolks of the eggs through a patent potato masher of the squeezing kind, and pile that on top.

Serve hot on individual plates as an entree, or arrange with a garnish of parsley on a large platter. It is pretty and good, and easily made.

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Make a large cupful of cream sauce; add enough anchovy sauce to color it pink, about the color of shrimps, and poach eggs in it . . .

. . . OR put the sauce in a hot baking dish, drop the eggs carefully in, set in hot oven, and when the eggs have set, serve on same dish . . .

. . . Or boll the eggs hard, cut in halves, arrange neatly on a dish, and pour the sauce around them.

Three quite distinct dishes, and all good.

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- 2 tablespoons butter and
- 1 tablespoon flour.

Stir until smooth.

- 3 pt. of milk and
- 2 teaspoons anchovy paste.

Stir until smooth and thick, then add:
- 6 hard boiled eggs cut in slices,
- 1 tablespoon cream, and
- a dash of cayenne.

Cook in double boiler.

Grosjean & Co. 717 Fourth St.

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Have a large spoonful of butter hot, and the pan hot. Set this on back of stove, break in the eggs quickly, and cover.

Keep turning the pan so that all will get the same heat. Peep in once in a while, and when you see the white set, remove cover and dish up carefully. Delicious if done properly.

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Put them in a saucepan, pour fast boiling water over them, cover tightly, and remove at once to back of stove.

Let stand 6 minutes, or 10 if required harder. When done properly the white should be jellied but not hard.

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- 6 eggs,
- 6 slices of toast,
- 2 tablespoons butter,
- 1/2 teaspoon salt.

Separate the eggs and keep the yolks whole by letting them remain in half the shell until ready for use.

Beat the whites to a stiff froth with the salt.

Dip the toast into hot salt water, butter, and heap each piece with the beaten whites.

Make a depression in each mound and drop in a little piece of butter and the yolk of the egg.

Add a dash of paprika on top of each. Place in pan and bake in moderate oven about 3 minutes or until the whites are a light brown.

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- 2 cups chopped ham,
- 1/2 cup milk, mixed with 2 tablespoons rolled crackers.

Put in a deep pie pan making holes to drop in eggs and put into oven till eggs are set. Serve in pan.

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EGG TIMBALES—Mrs. Sidney B. Cushing.

- 6 eggs,
- 3 gills milk,
- 1 teaspoon salt,
- 1/8 teaspoon pepper,
- 1 teaspoon chopped parsley,
- 1/4 teaspoon onion juice.

Beat the eggs with a fork, add the seasoning and beat another minute, now stir in the milk thoroughly.

Pour the mixture into buttered, medium sized timbale molds and put the molds into a deep pan, pouring in hot water enough to reach nearly to their top. Place in moderate oven and bake about 20 minutes, or till firm at the center.

Turn them out on a warm platter and serve with a tomato or cream sauce around them.

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TOMATO AND EGG ENTREE—Mrs. W. T. Wheatly, Los Angeles.

Allow 1 tomato for each person, scrape out about 1/2 the center, put in granite dish, drop an egg in the center of each.

Season with salt, pepper and butter and bake until the egg sets, and serve at once.

These are nice served with lamb chops, putting the tomatoes in center of platter, with chops around. Also serve in ramekins.

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