Bygone Recipes – Eggs

Ingredients

• 4 eggs
• ¼ teaspoon salt
• ½ cup milk (120ml)
• ⅛ teaspoon pepper
• 2 tablespoons flour
• 1 tablespoon butter (14g)

Method

1. Melt butter; add flour, milk, and yolks of eggs, beaten until lemon-colored and thick.
2. Beat whites until stiff, cut, and fold into first mixture; add seasonings; pour into buttered pan, and cook as first omelet.
3. Turn on to a hot platter; garnish with White Sauce, and parsley.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 eggs
• 2 tablespoons hot water
• ¼ teaspoon salt
• few grains cayenne
• 1 tablespoon butter (14g)

Method

1. Melt butter in frying pan, add well-beaten eggs, to which seasonings and hot water have been added.
2. Cook on cool portion of range, lifting mixture as for Scrambled Eggs.
3. When creamy, pour into a hot buttered frying pan, brown delicately, fold, and serve.
4. Garnish with parsley.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 eggs
• 1 yolk
• ¼ cup cream (60ml)
• 2 tablespoons flour
• salt, pepper, nutmeg
• ¼ cup finely chopped chives (approx. 12g)
• 2 tablespoons butter (28g)
• 1 tablespoon finely chopped red pepper

Method

1. Mix eggs, flour, seasonings; add cream, and beat all five minutes.
2. Melt butter, pour in egg mixture, and cook until delicately browned underneath.
3. Turn, fold, and serve.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 6 slices butter toast
• 6 hard-cooked eggs
• 2 cups White Sauce (480ml)
• ¼ teaspoon salt
• few grains cayenne
• ⅛ teaspoon pepper

Method

1. Remove shell from eggs; chop whites finely; add to White Sauce.
2. Press yolks through sieve and add seasonings.
3. Pour White Sauce over toast arranged on a platter, and garnish with yolks of eggs and parsley.
4. This dish may be very attractively arranged by placing spoonfuls of finely chopped ham around the toast.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 eggs
• 2 tablespoons hot water or hot milk
• ¼ teaspoon salt
• 1 tablespoon butter (14g)

Method

1. Beat eggs well; add salt and milk.
2. Melt butter in frying pan; add egg mixture; shake pan vigorously until egg begins to brown on under side; then let it stand until golden brown, on part of range where it will not burn. If moist on top, place in oven to dry.
3. Separate omelet from sides of pan with knife, and beginning at side near the handle, roll omelet slowly and carefully into the shape of a jelly roll; turn on to a hot platter, garnish, and serve.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 4 eggs
• 4 tablespoons milk or cream
• ¼ teaspoon salt
• ⅛ teaspoon pepper
• 1 teaspoon chopped parsley
• 2 tablespoons butter (28g)

Method

1. Beat egg slightly, enough to blend yolks and whites; add seasonings, parsley and milk.
2. Melt butter in frying pan, add egg mixture, and cook slowly, lifting carefully with a spoon to keep mixture uniformly delicate.

Title

Lowney’s Cook Book

Author

Maria Willet Howard