EDITOR’S NOTE: This article is decorated with ads from 1917 ‘The House Beautiful’ Magazines.

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From the 1915 New Book of Cookery. Fannie Farmer died in 1915.

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Baked Eggs with Pimiento Potatoes

To two cups hot riced potatoes, add:
• two tablespoons butter,
• one-third cup rich milk, and
• one-half teaspoon salt.

Beat vigorously three minutes, add one and one-half canned pimientos, forced through a strainer, and continue the beating until mixture is thoroughly blended. Pile evenly on a buttered baking dish, and make four cavities. In each cavity slip a raw egg, and bake until eggs are set.

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French Poached Eggs

Put three pints boiling water in saucepan and add one tablespoon vinegar, and one-half tablespoon salt.

Stir vigorously around and around edge of saucepan (using a wooden spoon held in a nearly upright position) while water is boiling vigorously.

As soon as well is formed in middle of water, slip in an egg. Remove to back of range and cook until white is set. Take out with a skimmer and trim. Repeat until the desired number of eggs is prepared.

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Scrambled Eggs, New York Style

Cover a thin slice of ham with lukewarm water and let stand twenty-five minutes; then cut in thin Julienne-shaped pieces; there should be one cup.

Put ham in omelet pan, add two tablespoons finely chopped onion and one and one-half tablespoons butter, and cook five minutes.

Add five mushroom caps cut in slices, and cook five minutes. Arrange in a border around serving dish, fill centre with Scrambled Eggs (see The Boston Cooking School Cook Book, p. 98), and garnish with parsley.

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(Boston Cooking School Cook Book p. 98: Scrambled Eggs.)

• 5 eggs
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons butter

Beat eggs slightly with silver fork: add salt, pepper and milk.

Heat omelet pan, put in butter, and when melted turn in the misxture. Cook until of creamy consistency, stirring and scrapping from bottom of the pan.

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(Boston Cooking School Cook Book p. 99: Buttered Eggs.)

Heat omelet pan. Put in one tablespoon butter; when melted, slip in an egg and cook until the white is firm. Turn it over once while cooking. Add more butter as needed, using just enough to keep egg from sticking.

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Buttered Eggs a la Roberts

Cook six Buttered Eggs (see The Boston Cooking School Cook Book, p. 99), arrange on a hot platter, pour around Roberts Sauce, and garnish with parsley.

Roberts Sauce. — Melt three-fourths tablespoon butter, add three shallots finely chopped, and one-half tablespoon flour, and cook five minutes.

Add:
• one tablespoon vinegar,
• one-half cup white stock,
• two chopped pickles,
• one-half tablespoon chopped capers,
• one teaspoon chopped olives,
• one-half teaspoon French mustard,
• one-fourth teaspoon salt, and
• a few grains cayenne.

Cook ten minutes, stirring constantly.

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Eggs a la Benedict, 1912 Style

Split and toast English muffins. Place on each a circular piece of broiled ham, and over ham place a French poached egg. Pour over the following sauce:

Melt one and one-half tablespoons butter, add one and one-half tablespoons flour, and stir until well blended; then pour on gradually, while stirring constantly, one-half cup thin cream.

Bring to the boiling point and add gradually the yolks of four eggs, and one-half cup butter. Season with one-half teaspoon salt, a few grains cayenne, and one and one-half tablespoons Tarragon vinegar.

Add beef extract, by dipping two-tined fork in extract, then trailing through sauce, and repeating until trails of beef extract are through the sauce.

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Florentine Eggs in Casseroles

Finely chop cooked spinach and season with butter and salt. Put one tablespoon spinach in each buttered individual casserole, sprinkle with one tablespoon grated Parmesan cheese, and slip into each an egg.

Cover each egg with one tablespoon Béchamel Sauce and one-half tablespoon grated Parmesan cheese. Bake until eggs are set, and serve immediately.

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Deerfoot Shirred Eggs

Cut six Deerfoot Farm Sausages in half-inch pieces and fry in one teaspoon melted butter six minutes. Add one cup tomato sauce, to which has been added one teaspoon finely chopped parsley.

Put mixture in six buttered shirred egg dishes, crack two eggs in each dish and bake until eggs are set.

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Eggs Molet Chasseur

• 2 shallots
• 1 tablespoon butter
• 6 mushroom caps
• 1/2 cup chicken stock
• 2 tablespoons Sherry wine
• 1/4 teaspoon salt
• Few grains pepper
• Few grains cayenne
• 8 French poached eggs
• 4 tablespoons cream
• 2 tablespoons grated Parmesan cheese

Finely chop shallots and cook in butter, stirring constantly, three minutes. Add mushroom caps, peeled and chopped, and cook five minutes; then add stock, wine, salt, pepper, and cayenne.

Bring to the boiling point and let simmer ten minutes. Turn into a shallow, buttered baking dish and place on sauce French poached eggs. Pour over cream, sprinkle with cheese and let stand in oven until cheese has melted.

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Egg Cutlets

• 2 tablespoons butter
• 4 tablespoons bread flour
• 1 cup scalded milk
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 3/4 teaspoon finely grated onion
• 1 tablespoon finely chopped parsley
• Few gratings nutmeg
• 8 hard-boiled eggs

Cream butter, add flour and stir until thoroughly blended. Pour on gradually the milk, and bring to the boiling point.

Cook in double boiler five minutes and continue stirring.

Cut eggs in coarse pieces, and add with remaining ingredients to sauce, cool and shape in the form of cutlets.

Dip in flour, egg and crumbs, fry in deep fat and drain on paper.

Make a cut at small end of each cutlet, and insert in each a two-inch piece of macaroni. Serve with White or Béchamel Sauce. The quantities given make eleven cutlets.

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Omelet a Ia Columbia

Cut thinly sliced bacon in small squares; there should be one-half cup.

Wash, pare, slice, and cut potatoes in fourth-inch cubes; there should be one cup.

Fry bacon until crisp and brown, and drain. To bacon fat add potatoes and fry until delicately browned; then drain and mix with bacon dice.

Make a French omelet; fold one-half the bacon and potato with omelet, turn on a hot platter and surround with remaining bacon and potato. Garnish with parsley.

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(Boston Cooking School Cook Book p. 107: French Omelet.)

• 4 eggs
• 4 tablespoons milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons butter

Beat eggs slightly, just enough to blend yolks and whites, and the milk and seasonings.

Put butter in hot omelet pan: when melted, turn in the mixture. As it cooks, prick and pick up with a fork until the whole is of creamy consistency.

Place on hotter part of range that it may brown quickly underneath. Fold, and turn on hot platter.

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Omelet Soubise

Make a French omelet (see The Boston Cooking School Cook Book, p. 107), turn on a hot copper or fireproof platter, pour over Onion Sauce, sprinkle with two tablespoons Parmesan cheese, and place in a hot oven and bake until cheese is melted.

Onion Sauce. — Peel and finely chop one Bermuda onion and cook three minutes with two tablespoons butter, stirring constantly.

Add two and one-half tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one cup milk.

Bring to the boiling point and let simmer three minutes; then add one egg yolk, slightly beaten and diluted with two tablespoons milk.

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Japanese Lobster Omelet

Cook one teaspoon butter with one small onion, peeled and thinly sliced, five minutes.

Add:
• one stalk celery, washed, scraped, and thinly sliced crosswise,
• two tablespoons chicken stock,
• one-eighth teaspoon sugar,
• one teaspoon Soyou Sauce, and
• one-third cup lobster dice.

Butter an individual omelet pan, turn in one-half the mixture add one egg, slightly beaten, spread evenly, and cook until egg is set. Turn and fold same as other omelets; repeat.

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Savoyarde Omelet

• 1 cup potato cubes
• 3/4 tablespoon butter
• 3/4 teaspoon onion juice
• 1/4 teaspoon salt
• Few grains pepper
• 1/2 cup boiled leeks
• 1 tablespoon chopped parsley
• 3 tablespoons grated cheese
• 2 tablespoons butter
• 5 eggs
• 2/3 cup cream
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Wash potatoes and boil without paring until soft. Cool, pare, and cut in half-inch cubes. Put potato cubes with butter, onion juice, salt, and pepper, in small frying pan and cook until potatoes are slightly browned.

Cut the white portion of leeks in thin slices crosswise, cook in boiling salted water until soft, and drain.

Put two tablespoons butter in omelet pan and when melted pour in eggs, slightly beaten, to which have been added cream, salt, and pepper.

As mixture cooks, prick and pick up with a fork; when about half done add prepared potatoes, leeks, and parsley, and continue the cooking until the whole is of a creamy consistency.

Add cheese, place on hot part of range, that it may brown quickly underneath; fold and turn on a hot serving dish. Garnish with sprig of parsley.

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Eggs la Victoria

Cut bread in third-inch slices, shape with a round cutter and sauté in butter until delicately browned.

On each round of bread place a sautéd chicken’s liver, over liver a French poached egg, and pour over all tomato sauce. Sprinkle with finely cut chives and serve at once.

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Egg Custards, Bread Sauce.

Beat three eggs slightly and add three-fourths cup milk. Season with:
• one-half teaspoon salt,
• one-eighth teaspoon pepper,
• a few grains cayenne, and
• a few drops onion juice

Strain into buttered timbale moulds, set in pan of hot water (having water half surround moulds) and bake until firm. Remove to serving dish and pour around Bread Sauce. This recipe makes a sufficient quantity for six timbales.

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Bread Sauce

• 1 1/2 cups milk
• 1/3 cup fine stale bread crumbs
• 1 onion
• 5 cloves
• Few grains cayenne
• 1/3 teaspoon salt
• 3 tablespoons butter
• 1/2 cup coarse stale bread crumbs

Cook milk twenty-five minutes in double boiler with fine bread crumbs and onion stuck with cloves.

Remove onion, add salt, cayenne and one-half the butter. Pour sauce around the timbales and sprinkle with the coarse crumbs browned in remaining butter.

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Egg and Pimiento Timbales

Line well-buttered timbale or Dario moulds with canned pimientos, fill with egg custard, place in pan of hot water, cover with buttered paper, and bake until firm. Turn on circular pieces of fried bread and serve with Bread Sauce.

Creamed Eggs with Sardines

• 4 tablespoons butter
• 1/4 cup soft, stale bread crumbs
• 1 cup thin cream
• 2 hard-boiled eggs
• 1 half-box sardines
• 1/2 teaspoon salt
• 1/4 teaspoon paprika
• 1/8 teaspoon pepper

Melt butter, add bread crumbs and cream, and bring to the boiling point; then add eggs, finely chopped, sardines freed from skin and bones, and seasonings. Again bring to the boiling point and serve at once.

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Windsor Eggs

Arrange four poached eggs on circular pieces of buttered toast, sprinkle with one and one-half tablespoons sautéd chopped mushroom caps, pour around Windsor Sauce and sprinkle sauce with one-half teaspoon finely chopped parsley, and one-half teaspoon finely cut chives.

Windsor Sauce. — Melt three tablespoons butter, add three tablespoons flour, and stir until well blended; then pour on gradually, while stirring constantly, three-fourths cup highly seasoned chicken stock, and one-fourth cup cream.

Bring to the boiling point and add one-fourth teaspoon salt, one-eighth teaspoon pepper, and the yolk of one egg, slightly beaten.

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Stuffed Eggs in Aspic

Cut six hard-boiled eggs in halves lengthwise, remove yolks and mash three.

Add to mashed yolks:
• three tablespoons melted butter,
• three anchovies, finely chopped,
• two teaspoons tarragon vinegar,
• one tablespoon French mustard,
• one-half tablespoon chopped capers,
• one-half teaspoon paprika, and
• one teaspoon salt.

When well blended, fill halves of whites with mixture and coat with aspic. Arrange slices of chilled tomatoes on serving dish, marinate with French Dressing and place on each a prepared egg and surround with chopped aspic jelly colored light green.

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Florentine Eggs

Remove shells from hard-boiled eggs. Dip one egg in water colored green, one in water colored violet, and leave one white. Cut in halves lengthwise and remove yolks and some of the white.

Mash yolks and add one-fourth cup chopped lobster or crab meat, and two tablespoons sautéd chopped mushroom caps. Moisten with any salad dressing and refill whites with mixture. Arrange on a bed of watercress.

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Jellied French Poached Egg

Add to one cup Madeira wine:
• two tablespoons finely chopped carrot,
• two tablespoons finely chopped onion,
• two tablespoons finely chopped celery,
• two sprigs parsley,
• one sprig thyme,
• two cloves,
• six peppercorns, and
• a bit of bay leaf.

Bring to the boiling point and let simmer five minutes. Strain into a kettle and add:
• one quart chicken stock,
• one tablespoon lemon juice,
• four tablespoons granulated gelatine,
• whites three eggs (unbeaten),
• one teaspoon salt, and
• a few grains cayenne.

Heat gradually to the boiling point, while stirring constantly. Let boil two minutes, remove to back of range and let simmer thirty minutes; then strain through a double thickness of cheese cloth, placed over a fine strainer.

Put a layer in a group of individual moulds, and when mixture becomes firm, decorate with truffle and red and green pepper, cut in fancy shapes.

Place a cold French poached egg in centre of each, and gradually fill moulds with jelly. Chill thoroughly, remove to serving dish, and garnish with watercress. Serve with Remoulade Sauce.

Remoulade Sauce. — To one cup Mayonnaise dressing add one-half tablespoon, each, finely chopped pickles and capers, and one teaspoon, each, finely chopped parsley, powdered tarragon, and anchovy essence.