The Allinson Vegetarian Cookery Book eBook

This eBook from the Gutenberg Project consists of approximately 248 pages of information about The Allinson Vegetarian Cookery Book.

The Allinson Vegetarian Cookery Book eBook

This eBook from the Gutenberg Project consists of approximately 248 pages of information about The Allinson Vegetarian Cookery Book.

EGG AND TOMATO SAUCE.

4 eggs, 1 teacupful of tomato sauce, and 1/2 oz. of butter.  Melt the butter in a flat dish; break the eggs carefully into it without breaking the yolks, and place the dish on the stove until the eggs are set.  Heat the tomato sauce, which should be well seasoned, and pour it over the eggs.  Serve very hot, with sippets of Allinson wholemeal toast.

EGG AND TOMATO SANDWICHES.

4 eggs, 1 teacupful of tinned tomatoes or 1/2 lb. fresh ones, pepper and salt, 1 oz. of butter.  Melt the butter in a frying-pan, and cook the tomatoes in it until most of the liquid is steamed away; set aside to cool.  If fresh tomatoes are used, they should be scalded and skinned before cooking.  Beat up the eggs and stir them into the cooled tomatoes, adding seasoning to taste.  Stir the eggs and tomatoes with a knife until set, then turn the mixture into a bowl to get cold, and use for sandwiches.

EGG SALAD WITH MAYONNAISE.

1 lb. of cold boiled potatoes, 6 hard-boiled eggs, the juice of 1/2 a lemon, pepper and salt to taste.  Cut the potatoes and eggs into slices, dust them with pepper and salt, add the lemon juice, and mix all well together.  Make the mayonnaise as follows; 1-1/2 gills of good salad oil, the yolks of 2 eggs, 1 saltspoonful of mustard, lemon juice, pepper, and salt to taste.  Take a clean cold basin, and place in it the yolks of the eggs beaten up.  Drop the oil into them, drop by drop, stirring with a wooden spoon quickly all the time.  Great care should be taken, especially in the beginning, as the eggs easily curdle when the oil is stirred in too fast.  When the mayonnaise gets very thick add carefully a little lemon juice to thin it down, then add again oil and lemon juice alternately until all the oil is used up.  Smooth the mustard with a little lemon juice, and stir it in last of all with sufficient pepper and salt.  Taste the mayonnaise, and add lemon juice or seasoning as required.  Vinegar may be used instead of lemon juice if the latter is not conveniently had.  The mayonnaise should be made in a cold room, as it may curdle if made in a hot room.  Should an accident happen, beat up another yolk of egg and start afresh with a little fresh oil, and when going on well stir in, drop by drop, the curdled mayonnaise.  Mix part of it with the eggs and potatoes, and pour the rest over the salad; garnish with watercress.

EGG SALMAGUNDI WITH JAM.

4 eggs, 1 oz. of butter, the juice of 1/2 a lemon, 1/2 a teacupful of cream or milk, some apricot or other jam.  Melt the butter in a frying-pan.  Beat the eggs, and mix with them the cream or milk and the lemon juice.  Pour the mixture into the butter, and stir it over the fire until it thickens.  Stir in some jam, and serve with lady fingers, Allinson rusks, or bread fried in butter.

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Project Gutenberg
The Allinson Vegetarian Cookery Book from Project Gutenberg. Public domain.