By Mrs. S.T. Rorer
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Extra resources for 111 EGG Recipes Cook Book
EGGS EN MARINADE 1 dozen eggs 3 very red beets 1 quart of cider vinegar 24 whole cloves 1 teaspoonful of mustard seed 1 saltspoonful of celery seed 1 teaspoonful of salt 2 saltspoonfuls of pepper Hard-boil the eggs; plunge them into cold water and remove the shells. Stick the cloves into the eggs. Pare the beets, cut them into blocks and boil them in about a pint of water. To this water add the vinegar, bring it to boiling point, add salt, pepper and the celery and mustard seed. Put the eggs into a glass jar and pour over the boiling vinegar; put on the tops and stand them aside for three weeks.
Turn it onto a heated platter, put the tomato mixture at the ends, and send at once to the table. OMELET WITH TOMATO SAUCE Make a plain omelet with six eggs. Pour over a half pint of tomato sauce, and send to the table. OMELET WITH OYSTERS Drain, wash, and drain again twenty-five oysters. Throw them into a hot saucepan and shake until the gills curl. Rub together two level tablespoonfuls of flour and two of butter. Drain the oysters, put the liquor into a half-pint cup, add sufficient milk to fill the cup.
EGGS A LA VINAIGRETTE 6 eggs 1 head of lettuce 8 tablespoonfuls of olive oil 1 tablespoonful of chopped parsley 4 tablespoonfuls of vinegar 1 tablespoonful of chopped gherkin 1 tablespoonful of chopped olives 1 tablespoonful of grated onion Hard-boil the eggs, throw them into cold water; remove the shells and cut them into slices lengthwise. Wash and dry the lettuce, arrange it on a small meat platter, put over the top slices of hard-boiled eggs, letting one slice overlap the other. Fill the center of the dish with sliced, peeled tomatoes.