― From the 1918 Metropolitan Life Cookbook for "Healthful Eating"

EDITOR’S NOTE: The article is decorated with ads from 1918 Ladies’ Home Journal and McClure’s Magazines.

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SCRAMBLED EGGS

• 6 eggs
• 6 tablespoons milk
• 3 tablespoons butter
• 1/8 teaspoon pepper
• 1/2 teaspoon salt

The general rule is to use 1 tablespoon milk and 1/2 tablespoon butter for each egg. Beat eggs slightly to mix whites and yolks, add salt, pepper and milk.

Put butter into hot omelet pan. When melted, pour in the mixture.

Cook slowly at a low temperature, until creamy consistency, lifting from bottom of pan with spatula, as it thickens.

Do not stir, but leave in rather large masses.

Serve on hot buttered toast.

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BAKED EGGS

Toast circular pieces of bread from which a little of the centers have been removed. Place pieces on a buttered dish.

Break an egg and drop contents in the center of bread.

Sprinkle with salt and pepper, dot with butter, pour on a little milk or cream and bake in a moderate oven until eggs are cooked.

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BAKED EGGS WITH CHEESE

Follow directions for baked eggs, sprinkling slices of toast with cheese before eggs are dropped onto them, or slip eggs into buttered egg shirrers.

Cover with white sauce, sprinkle with grated cheese and buttered crumbs. Bake until eggs are set.

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The White Sauce II recipe is given a few recipes down. For all white sauces see SaltOfAmerica article, "1918 Meats Part 1: Meats Overview, Stuffing and Sauces ― From the 1918 Metropolitan Life Cookbook for "Healthful Eating.")

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SCALLOPED EGGS AND HAM

• 4 hard-cooked eggs
• 3/4 cup or 1 cup cold chopped ham or meat
• 1 1/2 cups buttered hard crumbs
• 1 pint white sauce

Chop the eggs, and follow the rule, alternating the eggs and meat, or add chopped eggs and meat to the sauce.

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CREAMY OMELET

• 6 eggs
• 1 1/2 cups White Sauce II (repeated below this recipe)
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons butter

Make either French or puffy omelet, using white sauce instead of water. Pour another 1/2 cup white sauce around it before serving, after it has been placed on a hot platter.

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WHITE SAUCE II (from SaltOfAmerica article, "1918 Meats Part 1: Meats Overview, Stuffing and Sauces ― From the 1918 Metropolitan Life Cookbook for "Healthful Eating."

- II -
• 1 cup milk
• 2 tablespoons flour
• 2 tablespoons butter
• 1/4 teaspoon salt

Melt butter in saucepan, then add flour, stirring till mixture becomes foamy, but not brown. Add milk, continue stirring to insure smoothness, cook till thickened. Season.

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EGGS FLORENTINE

On a bed of cooked and seasoned spinach place eggs which have been poached.

Pour over White Sauce No. II seasoned with grated Parmesan cheese.

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FRENCH OMELET

• 6 eggs
• 6 tablespoons liquid
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons butter

The general rule is, for each egg use 1 tablespoon liquid, tablespoon butter. Season to taste.

Break eggs into bowl, beat slightly to mix, or until they can be taken up on spoon.

Add seasonings and liquid, which may be cold water, milk, or stock.

Have ready a smooth, hot pan (light weight, small pan is best) in which butter has been melted. Shake the pan so that every part is coated with butter.

Pour beaten eggs into pan. As eggs cook, shake pan lightly, and with fork or spatula, gently lift egg. Tip pan, so that some of uncooked portion can run to side.

When puffed, creamy, and lightly browned on the bottom, take pan in left hand, tilting pan downward.

With knife, loosen edge of omelet from pan.

Make slight cut in middle at each side at right angles to the handle of the pan, but not entirely through the omelet.

Fold quickly, and turn on to a hot plate, from which it is to be served, at once.

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STUFFED EGGS

• 5 hard-cooked eggs
• 3 tablespoons American cheese (grated)
• 1 teaspoon vinegar
• 1 cup White Sauce (use recipe for White Sauce II or, for all white sauces see SaltOfAmerica article, "1918 Meats Part 1: Meats Overview, Stuffing and Sauces ― From the 1918 Metropolitan Life Cookbook for "Healthful Eating")
• 1/4 teaspoon mustard
• 1 teaspoon salt
• 1 tablespoon butter
• Few grains of cayenne

Cut the hard-cooked eggs in halves lengthwise; remove yolks, mash, add grated American cheese, vinegar, mustard and salt and a few grains of cayenne.

Add melted butter.

Shape in balls size of original yolks, refill whites.

Place in a baking dish, pour around white sauce.

Bake in an oven with buttered crumbs.