2 tablespoonfuls Crisco 2 tablespoonfuls flour 3/4 cupful milk 6 hard-cooked eggs 1 teaspoonful chopped parsley 1/2 cupful chopped cooked tongue or ham Salt, pepper, and grated nutmeg to taste 1 egg Breadcrumbs
Chop eggs and mix them with ham, parsley, and seasonings. Melt Crisco, stir in flour, then add the milk and boil three minutes stirring all the time. Now add egg mixture and if required add more seasoning. Cool mixture then divide it into nine portions and make each into a neat croquette; brush over with the egg beaten with a tablespoonful of water, roll in breadcrumbs and fry in hot Crisco. Drain and garnish with fried parsley. Crisco should be hot enough to brown breadcrumb in forty seconds.
Sufficient for nine croquettes.
Eggs with Cucumber
1 tablespoonful Crisco 3 eggs 1 large cucumber 1/2 cupful stock 1 tablespoonful tomato pulp Salt and pepper to taste 1 cupful tomato sauce
Peel cucumber, cut off ends and divide rest into two-inch pieces. Remove center portion of each with a cutter or small spoon. Place them in a Criscoed pan with stock; cover with greased paper and cook in oven till just tender. Great care must be taken so as not to break the shapes. Break eggs into saucepan, add Crisco and tomato pulp; season nicely and stir over fire until creamy and just set. Place cucumbers on hot platter and fill cavities with eggs. Cover with thick tomato sauce, and serve hot.
Sufficient for five pieces.
Eggs with Tomatoes
3 tablespoonfuls Crisco 4 even-sized tomatoes 8 rounds buttered toast 3 eggs 2 tablespoonfuls cream 1 tablespoonful chopped pimiento Salt and pepper to taste Parsley
Select ripe tomatoes but do not have them too large; remove stems and cut each in halves crossways; remove cores and pips, and fry lightly in two tablespoonfuls Crisco. Have rounds of buttered toast a little larger than tomatoes. Beat eggs in small saucepan, add cream, pimientoes, rest of Crisco, seasonings, and stir over fire until creamy and just setting. Place each half tomato on round of toast, divide egg mixture into tomatoes, garnish with parsley and serve hot.
Crisco 6 eggs 4 tablespoonfuls chopped cooked chicken, ham or tongue Salt and pepper to taste 2 tablespoonfuls chopped parsley 6 rounds fried toast
Crisco six small molds. Mix ham, parsley, and seasonings together, throw a little into each mold, shake it well round sides; break into each mold one egg, taking care not to break yolk, sprinkle with salt and pepper, and dot with Crisco. Steam four or five minutes, or until set. Turn out on rounds of fried toast and serve at once.