File:American homes and gardens (1911) (17969982609).jpg

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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July, 1911 AMERICAN HOMES AND GARDENS 273
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Fig. 3—Stuffed eggs Fig. 4—E gg canapes EGG TIMBALES For the housewife who does not possess the regular timbale molds, common coffee cups will do to serve the attractive dish shown in Fig. 2. To four well beaten eggs, add one scant cup of sweet milk, and season to taste with salt, pepper, and parsley if liked. Pour into buttered molds, stand the molds in a pan half filled with hot water, and bake in a moderate oven until firm. Turn out on a hot platter, garnish with parsley and serve with mushroom .sauce. For those who like the flavor, a few drops of onion juice may be added with the pepper and salt for seasoning. If baked in large cups the four eggs beaten with the cupful of milk may be formed into four large timbales, but when baked in the smaller timbale molds, this mixture will be suf- ficient to fill six molds. EGGS A LA CREME Fill a buttered baking dish with alternate layers of sliced hard-boiled eggs and cracker crumbs, seasoning to taste with salt and pepper. Dot well with butter, moisten with a cup of thin cream, and set in a moderate oven until thoroughly heated and browned, and serve in the attractive form shown in Fig. 5. BEET AND EGG SALAD There are numerous forms of delicious salads to be formed with hard-boiled eggs. One of the most attractive, in form as well as in taste, is illustrated in Fig. 6. Cook one bunch of beets until tender, drain, peel and chop fine. Mince three hard-boiled eggs and one small onion fine and add to the beets. Heap on a plate and garnish with slices of egg and rings of onion and serve with boiled salad dressing, and one has a presentable, choice dish. EGG CANAPES Fig. 4 shows an attractive form of serving egg canapes. Cut diamond-shaped pieces from stale bread, and fry golden brown in hot fat. Spread these with the yolks of two hard- boiled eggs rubbed into paste with a tablespoonful of anchovy or sardine butter and seasoned with salt, pepper and a little minced parsley. Garnish with parsley and the whites of the eggs cut in strips. STUFFED EGGS IN TOMATO SAUCE Cut six hard-boiled eggs in half, crosswise, and remove the yolks. Mash these fine with a spoonful of butter, half a cup of bread crumbs slightly moistened with milk, and a little finely minced parsley or scraped onion, and salt and pepper to taste. Fill the halves firmly with this mixture, press them together, and serve in hot tomato sauce garnish- ed with parsley as shown in Fig. 3. BAKED EGGS Plain baked eggs form an appetizing dish, with a distinct flavor; and they are more easily digested than fried eggs. Set small muffin rings in a deep earthen plate that has been well buttered. Break an egg into each ring, put a piece of butter on the top of each egg, season with pepper and salt, and place immediately into a hot oven. Bake until the whites are set. Then carefully remove each muf- fin ring, and slip the eggs from the baking dish to a hot platter, and garnish with lettuce leaves. They may be baked without the muffin rings, placing the eggs carefully with unbroken yolks close together in the buttered baking dish. But the rings form a firmer nest of white around each yolk. For a change, each baked egg may be served separately in a little nest of lettuce leaves, with a slice of lemon.

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