The Columbia Cookbook recipes:

Eggs for Breakfast

Six eggs, one tablespoonful of flour, one slice of onion, six mushrooms, one tablespoonful of butter, two tablespoonfuls of cream, one bay leaf, one half-pint of white stock. Boil the eggs for fifteen minutes. Remove the shells, take out the yolks, being careful not to break them; cut the whites and mushrooms into dice. Put the butter on to melt, add the flour, mix until smooth; add the stock and cream, stir continually until it boils; add the salt and pepper, the whites of the eggs, and the mushrooms, stir over the fire until it comes again to a boil, throw in the yolks, and let it stand over the tea-kettle for one or two minutes until the yolks are heated. Serve in a small shallow dish.

 

Shirred Eggs

Set into the oven until quite hot a common white dish, large enough to hold the number of eggs to be cooked, allowing plenty of room for each. Melt in it the sauce. Put a few spoonfuls in the centre of the omelet before folding; when dished, pour the remainder of the sauce around it.

 

Scalloped eggs

Hard boil twelve eggs; slice them thin in rings; in the bottom of a large well-buttered baking-dish place a layer of grated bread crumbs, then one of the eggs; cover with bits of butter, and sprinkle with pepper and salt. Continue thus to blend these ingredients until the dish is full; be sure, though, that the crumbs cover the eggs upon top. Over the whole pour a large teacupful of sweet cream or milk, and brown nicely in a moderately heated oven.

 

To Bake Eggs

Butter a clean, smooth sauce-pan, break as many eggs as will be needed into a saucer, one by one; if found good, slip it into the dish; no broken yolk allowed, nor must they crowd so as to risk breaking the yolk after being put in; put a small piece of butter on each, and sprinkle with pepper and salt; set into a well-heated oven, and bake till the whites are set. If the oven is rightly heated it will take but a few minutes and is far more delicate than fried eggs.

 

Eggs in Marinade

Six eggs, one pint of vinegar, one half teaspoonful of salt, twenty-four white cloves, one half teaspoonful of ground mustard, one half teaspoonful of pepper. Boil the eggs fifteen minutes. Take off the shells and stick four cloves into each egg. Put the vinegar on to boil. Rub the mustard, salt, and pepper, with a little cold vinegar, to a smooth paste, and add to the vinegar when boiling. Stir over the fire one minute. Put the eggs in a glass fruit jar, pour over them the boiling vinegar, cover and let stand two weeks.  

These are nice to serve as an accompaniment to broiled steak.

 

Pickled Eggs

Boil them twenty minutes and place them into cold water to make the shells cool off easily; boil some beets very soft, peel and mash fine, and put them , with salt, pepper, cloves and nutmeg, into vinegar enough to cover the eggs. Put the eggs into a jar and pour the mixture over them.

 

Cupped Eggs

Put a spoonful of high-seasoned brown gravy into each cup; set the cups in a sauce-pan of boiling water, and, when the gravy heats, drop a fresh egg into each cup; take off the sauce-pan, and cover it close until the eggs are nicely and tenderly cooked; dredge them with nutmeg and salt. Serve them in a plate covered with a napkin.

 

Eggs sur le Plat

Butter the bottom of little egg basins or one large tin dish. Break one egg into each of the basins, being careful not to break the yolk, or six eggs may be broken in the large dish. Sprinkle with salt and pepper, and bake in a quick oven until the yolks are set. Serve in the dish in which they are cooked.

 

Stuffed Eggs

Six hard-boiled eggs cut in two, take out the yolks, and mash fine; then add two teaspoonfuls of butter, one of cream, two or three drops of onion juice, salt, and pepper to taste. Mix all thoroughly, and fill the eggs with this mixture; put them together. Then there will be a little of the filling left to which add one well-beaten egg. Cover the eggs with this mixture, and then roll in cracker crumbs. Fry a light brown in boiling fat.

 

Eggs aux fines Herbes

Roll and ounce of butter in a good teaspoonful of flour; season with pepper, salt, and nutmeg; put it into a coffee-cupfull of fresh milk, together with two teaspoonfuls of chopped parsley; stir eggs, and half them; arrange them in a dish with the ends upward, pour the sauce over them, and decorate with little heaps of fried bread crumbs round the margin of each egg.

 

Eggs a la Bonne Femme

Take six large eggs, boil them ten minutes; when cool, remove the shells carefully; divide them equally in halves, take out the yolks, and cut off from each the pointed tip of the white, that they may stand flatly; make tiny dice of some cold chicken, ham, boiled beet root, and the yolks; fill the hollows with these up to the brim, and pile the dice high in the centre — two of ham and chicken, two of boiled beet root, and two with the hard yolks; arrange some neatly cut lettuce on a dish, and place the eggs amongst it.