Recipe: Swiss Bake Eggs

Melt 1 ounce of butter in a baking-pan; then cover the bottom of the pan with thin slices of Swiss cheese. Break in 6 EGGS; sprinkle with salt and pepper. Pour over 4 tablespoonfuls of cream; sprinkle with grated Swiss cheese, and let bake in the oven to a delicate brown. Serve hot.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)

Recipe: Spanish Baked Eggs

Poach EGGS as soft as possible. Butter a baking-dish; add a layer of bread-crumbs and grated cheese. Place the EGGS on the crumbs; sprinkle with salt, pepper, grated cheese and chopped parsley. Cover with bread-crumbs and pour over some cream Sauce. Let bake in a hot oven until brown on top. Serve with toast.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)

Recipe: Scotch Stuffe Eggs

Boil EGGS until hard; remove the shells. Cut out the centres lengthwise; then chop cooked CHICKEN to a fine mince; add the yolk of a raw egg and mix with cream. Season to taste with salt and pepper. Fill the EGGS and dip them in beaten EGGS and fine bread-crumbs and fry a light brown. Serve hot with cream Sauce. Garnish with parsley.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)

Recipe: Italian Cooked Eggs

Take 6 hard-boiled EGGS and cut lengthwise. Put in a pan with 12 anchovies, some onion juice and 1 tablespoonful of finely chopped parsley. Season with salt, white pepper and a little nutmeg, grated. Then pour over all 1/2 pint of sour cream. Let boil up once and serve hot with croutons.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)

Recipe: India Curried Eggs

Cut hard-boiled EGGS in halves; then fry 1 small chopped onion and 1 chopped apple in hot butter; add 1/4 cup of pounded almonds and 1 pint of milk, mixed with 1/2 tablespoonful of cornstarch. Season with salt and a dessertspoonful of curry-powder. Let cook ten minutes; then add the EGGS. Let all get very hot. Serve with croutons; garnish with fried parsley.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)

Recipe: Hindu Eggs

Slice some hard-boiled EGGS and place in a well-buttered baking-dish. Cover with well-beaten raw EGGS; sprinkle with salt, pepper, cayenne and curry-powder, a few bits of butter rolled in bread-crumbs and some grated cheese. Let bake in a moderate oven until done.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)

Recipe: Belgian Poached Eggs

Cut thin round slices of bread and toast them. Spread with chopped anchovies and chopped ham. Cover the top with whipped whites of EGGS and place a raw yoke on each slice of bread. Set in the oven to bake long enough to heat the egg, and serve at once.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)