Thursday, February 18, 2010

Eggs a la Reine

From "Many Ways for Cooking Eggs", by Mrs. S.T. Rorer.

6 eggs
1/2 pint of chopped cold cooked chicken
1/2 can of mushrooms
2 tablespoonfuls of butter
2 tablespoonfuls of flour
1/2 pint of milk
1/2 teaspoonful of salt
1 saltspoonful of pepper

Use ordinary shirring dishes for the eggs; butter them, break into each one egg, stand these in a pan of boiling water and in the oven until they are "set." Rub the butter and flour together, add the milk, stir until boiling, add the salt, pepper, chopped chicken and mushrooms, and put one tablespoonful of this on top of each egg and send at once to the table. This is also nice if you put a tablespoonful of the mixture in the bottom of the dish, break the egg into it, and then at serving time put another tablespoonful over the top.

Wednesday, February 10, 2010

Fried Eggs

From "Dishes and Beverages of the Old South", 1913

Anybody, almost, can fry an egg wrong. It takes some skill to fry one exactly right. Have the frying pan covered with grease, hot, but not scorching, slip in the eggs, previously broken separately, taking pains not to break yolks, sprinkle lightly with salt and pepper, keep edges from running together, then when they have hardened underneath, dip hot grease over the tops, keeping on till the white sets. If the heat is right the eggs will not stick to the pan. Cook as hard as is desirable, take up with a cake-turner, and lay in a shallow pan, lined with soft clean paper. Keep hot while they drain—it takes a minute or so—then remove to a blazing hot dish, and serve. If ham goes with them lay it in the middle, with eggs all around it. Triangles of fried toast in between look and taste well at breakfast.

Tuesday, February 9, 2010

Pork and Beans for Breakfast

Wash a quart of small white beans in cold water; pick them over while in the water; reject all imperfect beans; drain; cover with fresh cold water, and let them soak over night. Next morning change the water twice; then put them in a large iron pot; add a liberal quantity of cold water, and simmer them slowly for four hours. Pour them into a colander carefully to drain. Heat an old-fashioned beanpot with hot water, and wipe it dry; place a small piece of pork in the pot, and add the beans to within two inches of the top; now place a small piece of pork (properly scored on its rind) on the beans. Dissolve a tablespoonful of black molasses in a pint of warm water; add half a teaspoonful of salt and a few drops of Worcestershire sauce, and pour this over the beans; place the pot in a moderate oven, and bake for three hours, at the end of which time take them out, and add a little more warm water, to prevent them from becoming too dry. Bake for three hours longer, and serve with hot Boston brown bread.

The old-fashioned manner of preparing this dish was to place all the pork on top, the result being that the first few spoonfuls of beans contained all the pork fat, while the remainder had not been seasoned by it.

The above recipe distributes the pork fat evenly through the beans, as it is lighter than water, and naturally rises; and for this reason only half the usual quantity of pork is required to produce the desired result.