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font-family:sans-serif; } -span.pn { display:inline-block; width:4.7em; text-align:left; margin-left:0; text-indent:0; } -</style> -</head> -<body> - - -<pre> - -The Project Gutenberg EBook of Classic Variations in Cooking with Texas -Eggs, by Anonymous - -This eBook is for the use of anyone anywhere in the United States and most -other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms of -the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you'll have -to check the laws of the country where you are located before using this ebook. - -Title: Classic Variations in Cooking with Texas Eggs - -Author: Anonymous - -Release Date: July 16, 2020 [EBook #62665] - -Language: English - -Character set encoding: UTF-8 - -*** START OF THIS PROJECT GUTENBERG EBOOK COOKING WITH TEXAS EGGS *** - - - - -Produced by Stephen Hutcheson and the Online Distributed -Proofreading Team at https://www.pgdp.net - - - - - - -</pre> - -<div id="cover" class="img"> -<img id="coverpage" src="images/cover.jpg" alt="Classic Variations in Cooking with Texas Eggs" width="500" height="773" /> -</div> -<div class="box"> -<h1><i>Classic Variations in Cooking with Texas Eggs</i></h1> -</div> -<div class="pb" id="Page_i">i</div> -<h2 id="c1"><span class="small">Foreword</span></h2> -<p>This recipe book has been designed to demonstrate the versatility of -cooking with Texas eggs. There are dishes that range from elegant Eggs -Benedict to simple scrambled eggs. The many ways to add protein to the -diet through the use of Texas eggs are included here in suggestions for main -dishes, snacks, and desserts.</p> -<p>Basic instructions on the most common preparation of Texas eggs -serve as the introduction to the book. There are also sections on French -dishes, Tex-Mex favorites, American and international entrees, and -desserts.</p> -<p>The Texas Department of Agriculture is most grateful to the -American Egg Board, which granted us permission to reprint their recipes -and the interesting comments on dishes which compose most of the book. -Many of the color photographs also were provided by the American Egg -Board.</p> -<p><span class="lr">Reagan V. Brown</span> -<span class="lr">Commissioner of Agriculture</span></p> -<h2 id="c2"><span class="small">A Note About Texas Eggs</span></h2> -<p>An egg is an egg is an egg?</p> -<p>Maybe so, say some cooks. After all, the national egg industry -functions under the same sanitation regulations, the same standards on -grading for quality and size. But most Texans believe that there is -something better about foods produced close to home.</p> -<p>As long as you’re taking the time to prepare foods that are appealing, -attractive, and nutritious, serve the best—fresh, wholesome eggs from -Texas.</p> -<div class="img"> -<img src="images/p01.jpg" alt="TAP: Texas Agricultural Products" width="200" height="207" /> -</div> -<p class="center"><b>LOOK FOR THE TAP SYMBOL, -<br />OR THE WORDS, -<br /><span class="large">“PRODUCED IN TEXAS.”</span></b></p> -<div class="pb" id="Page_1">1</div> -<h2 id="c3"><span class="small">Following A Recipe That Calls For Eggs</span></h2> -<p>1. <b>Slightly beaten</b>: Use a fork or whisk to beat eggs just until the -yolks and whites are blended.</p> -<p>2. <b>Well beaten</b>: Use a mixer or blender to beat eggs until they are -light, frothy and evenly colored.</p> -<p>3. <b>Thick and lemon-colored</b>: Beat yolks in a mixer for about 5 -minutes or in a blender for about 2 minutes until they become a pastel -yellow and form ribbons when the beater is lifted or they are dropped from -a spoon.</p> -<p>4. <b>Stiff but not dry</b>: Beat whites with a mixer or whisk until they no -longer slip when the bowl is tilted.</p> -<p>5. <b>Gently folded</b>: When combining beaten egg whites with other -heavier mixtures, handle carefully so that the air beaten into the whites is -not lost. It’s best to pour the heavier mixture onto the beaten egg whites. -Then gradually combine the ingredients with a rubber spatula, turning the -bowl slowly. Don’t stir.</p> -<p>6. <b>Separating whites and yolks</b>: There are various kitchen gadgets on -the market which will separate eggs, but the most common method is to -crack the egg in the center and shift the yolk from one half of the egg shell -to the other, allowing the white to slip into a bowl and being careful not to -break the yolk. Eggs are easiest to separate when cold, but whites reach -their fullest volume if allowed to stand at room temperature for about 30 -minutes before beating.</p> -<p>7. <b>Cook until coats a metal spoon</b>: For stirred custard mixtures, the -eggs are cooked properly when a thin film adheres to a metal spoon dipped -into the custard.</p> -<p>8. <b>Cook until a knife inserted near center comes out clean</b>: Baked -custard mixtures are done when a metal knife inserted off center comes out -clean. The very center may still not be quite done, but the heat retained in -the mixture will continue to cook it after removal from the oven.</p> -<p class="center"><span class="gs">* * * * * * * *</span></p> -<p>All recipes in this book are designed for large size eggs.</p> -<p class="center"><span class="gs">* * * * * * * *</span></p> -<p>Other suggestions and tips on cooking with Texas eggs are included in the -following pages.</p> -<div class="pb" id="Page_2">2</div> -<h2 id="c4"><span class="small">Basic Recipes for Texas Eggs</span></h2> -<p>Master these first, then create your own dishes with sauces, leftover -meats, preserves, or favorite spices.</p> -<h3 id="c5">SCRAMBLED EGGS</h3> -<p><span class="lr">2 servings</span></p> -<p><i>In a book titled “The Old Virginia Gentleman,” its author, George Bagby, -describes scrambled eggs as a “necessary.” For breakfast, for sandwiches, or as the -original skillet supper, families all over the country agree with Mr. Bagby.</i></p> -<div class="verse"> -<p class="t0">4 eggs</p> -<p class="t0">¼ C. milk</p> -<p class="t0">½ tsp. salt</p> -<p class="t0">Dash pepper</p> -<p class="t0">2 T. butter</p> -</div> -<p>Beat together eggs, milk, salt and pepper with a fork, mixing thoroughly for -uniform yellow, or just slightly for white and yellow streaks. Heat butter in 8-inch -fry pan over medium heat until just hot enough to sizzle a drop of water. Pour in -egg mixture. As mixture begins to set, turn a pancake turner over and gently draw -completely across the bottom of pan, forming large soft curds. Continue until eggs -are thickened, but do not stir constantly. Cook until eggs are thickened throughout -but still moist.<a class="fn" id="fr_1" href="#fn_1">[1]</a></p> -<div class="img" id="fig1"> -<img src="images/p02.jpg" alt="" width="500" height="401" /> -<p class="pcap">Egg Tortilla, recipe on <a href="#Page_18">page 18</a>.</p> -</div> -<div class="pb" id="Page_3">3</div> -<h3 id="c6">FRIED EGGS</h3> -<p><span class="lr">1 serving</span></p> -<p><i>More people greet each day with fried eggs than any other style. Perhaps -you’re a sunnyside up fan, or over-easy or basted is your preference.</i></p> -<div class="verse"> -<p class="t0">1 to 2 T. butter</p> -<p class="t0">Eggs</p> -<p class="t0">Salt</p> -<p class="t0">Pepper</p> -</div> -<p>In fry pan over medium-high heat, cook butter until just hot enough to sizzle a -drop of water. (If a very large pan is used, more butter will be needed.)</p> -<p>Break and slip eggs into pan. Reduce heat immediately. Cook slowly to -desired doneness, spooning butter over eggs to baste or turning eggs to cook both -sides. Season with salt and pepper to taste.</p> -<h3 id="c7">POACHED EGGS</h3> -<p><i>The word poach comes from the French <b>pocher</b> which means to place in a -pocket. Properly poached, the yolk is pocketed smoothly in the white. Breaking -each egg into a saucer before slipping it into the water is gentler than cracking it -directly in, and prevents mishaps.</i></p> -<div class="verse"> -<p class="t0">Oil</p> -<p class="t0">Water, milk or broth</p> -<p class="t0">Eggs</p> -</div> -<p>Lightly oil a saucepan. Add enough water to fill 2 inches deep. Heat to boiling -over medium-high heat. Reduce heat to keep water at a simmer.</p> -<p>Break eggs, one at a time, into dish, then slip each egg into water, holding dish -close to water’s surface. Simmer 3 to 5 minutes depending on desired doneness. -When done, lift eggs with slotted pancake turner or spoon onto absorbent paper. -Drain and trim edges, if desired.</p> -<div class="img" id="fig2"> -<img src="images/p02a.jpg" alt="" width="494" height="318" /> -<p class="pcap">Eggs Benedict, recipe on <a href="#Page_7">page 7</a>.</p> -</div> -<div class="pb" id="Page_4">4</div> -<h3 id="c8">BAKED (SHIRRED) EGGS</h3> -<p><span class="lr">4 servings</span></p> -<p><i>Baking is a good way to prepare eggs in quantity—you can multiply the -following recipe to serve a larger group. The addition of cream gives the eggs a -softer finish than that of standard fried or poached eggs.</i></p> -<div class="verse"> -<p class="t0">8 eggs</p> -<p class="t0">Salt</p> -<p class="t0">Pepper</p> -<p class="t0">¼ C. half and half or light cream</p> -<p class="t0">4 tsp. butter, divided</p> -</div> -<p>Grease four ramekins, shallow baking dishes, or large custard cups. Break -and slip two eggs into each ramekin. Season with salt and pepper to taste. Spoon 1 -tablespoon half and half over each serving. Dot each with 1 teaspoon butter.</p> -<p>Bake in preheated 350° F. oven until whites are set and yolks are soft and -creamy, about 15 minutes. Serve immediately.</p> -<h3 id="c9">SOFT-COOKED EGGS</h3> -<p><i>Eggs started in unheated water are less apt to crack than ones put into boiling -water. Follow the directions below, and for a special treat, serve soft-cooked eggs in -egg cups, in the European fashion.</i></p> -<div class="verse"> -<p class="t0">Eggs</p> -<p class="t0">Water</p> -</div> -<p>Put eggs in single layer in saucepan. Add enough tap water to come at least 1 -inch above eggs. Cover and quickly bring just to boiling. Turn off heat. If -necessary, remove pan from burner to prevent further boiling. Let eggs stand -covered in the hot water 1 to 4 minutes, depending on desired doneness. -Immediately run cold water over eggs or put them in ice water until cool enough to -handle.</p> -<p>To serve, break shell through middle with a knife. With a teaspoon, scoop egg -out of each half shell into serving dish. To serve in an egg cup, put the egg in cup -small end down, slice off large end of egg with knife and eat from shell.</p> -<h3 id="c10">HARD-COOKED EGGS</h3> -<p><i>No wonder “hard boiled” has come to mean a tough character—boiling -toughens the delicate protein of egg. Gentler cooking pays off in tenderness. The -following method of turning the heat off when the water approaches the boiling -point has two advantages—it won’t toughen the egg, and it saves energy.</i></p> -<div class="verse"> -<p class="t0">Eggs</p> -<p class="t0">Water</p> -</div> -<p>Put eggs in single layer in saucepan. Add enough tap water to come at least 1 -inch above eggs. Cover and quickly bring just to boiling. Turn off heat. If -necessary, remove pan from burner to prevent further boiling. Let eggs stand -covered in the hot water 15 to 17 minutes for large eggs. (Adjust time up or down by -about 3 minutes for each size larger or smaller.) Immediately run cold water over -eggs or put them in ice water until completely cooled.</p> -<p>To remove shell, crack it by tapping gently all over. Roll egg between hands to -loosen shell, then peel, starting at large end. Hold egg under running cold water or -dip in bowl of water to help ease off shell.</p> -<div class="pb" id="Page_5">5</div> -<h2 id="c11"><span class="small">Time-Tested Favorites</span></h2> -<h3 id="c12">EGG SALAD</h3> -<p><span class="lr">4 servings or 2 cups</span></p> -<p><i>This popular combination of hard-cooked eggs, mayonnaise, and seasonings -is often served in sandwiches or in scooped-out tomatoes. It is great, too, served in a -lettuce cup.</i></p> -<div class="verse"> -<p class="t0">¼ C. mayonnaise</p> -<p class="t0">2 tsp. lemon juice</p> -<p class="t0">1 tsp. instant minced onion</p> -<p class="t0">½ tsp. salt</p> -<p class="t0">¼ tsp. pepper</p> -<p class="t0">6 hard-cooked eggs</p> -<p class="t0">½ C. finely chopped celery</p> -<p class="t0">4 lettuce leaves</p> -</div> -<p>Blend together mayonnaise, lemon juice, onion, salt and pepper. Cut 4 slices -from center of 1 egg and reserve for garnish. Chop all remaining eggs. Stir chopped -eggs and celery into mayonnaise mixture until moistened throughout.</p> -<p>For each serving, spoon about ½ cup into a lettuce leaf. Garnish with -reserved egg slice.</p> -<p><b>Variations</b>: Add any of the following ingredients to taste:</p> -<div class="verse"> -<p class="t0">Sliced or chopped ripe or green pitted olives</p> -<p class="t0">Chopped green pepper, mushrooms, parsley, chives or watercress</p> -<p class="t0">Shredded carrots</p> -<p class="t0">Shredded Cheddar or Swiss cheese</p> -<p class="t0">Crumbled bacon</p> -<p class="t0">Chopped pimiento strips, onions</p> -</div> -<h3 id="c13">DEVILED EGGS</h3> -<p><span class="lr">8 to 10 servings</span></p> -<p><i>These stuffed eggs are so popular at picnics and buffets that the name -“deviled” seems undeserved. It comes from the fiery seasonings sometimes used; -milder variations are below.</i></p> -<div class="verse"> -<p class="t0">6 hard-cooked eggs</p> -<p class="t0">2 T. mayonnaise</p> -<p class="t0">½ to 1 tsp. prepared mustard</p> -<p class="t0">½ tsp. lemon juice</p> -<p class="t0">¼ tsp. salt</p> -<p class="t0">¼ tsp. Worcestershire sauce</p> -<p class="t0">⅛ tsp. pepper</p> -</div> -<p>Cut eggs in half lengthwise. Remove yolks and set whites aside. Mash yolks -with fork, then blend in remaining ingredients. Refill whites using about 1 -tablespoon yolk mixture for each egg half.</p> -<p><b>Variations</b>: Add any of the following ingredients to yolk mixture:</p> -<div class="verse"> -<p class="t0">Chopped parsley or chives</p> -<p class="t0">Deviled ham</p> -<p class="t0">Drained tiny shrimp or flaked tuna</p> -<p class="t0">Minced onion</p> -<p class="t0">Finely minced ham</p> -<p class="t0">Sweet pickle relish</p> -<p class="t0">Parsley flakes</p> -<p class="t0">Finely chopped pitted ripe or green olives, radishes or celery</p> -<p class="t0">Grated Parmesan cheese</p> -<p class="t0">Shredded Cheddar cheese</p> -<p class="t0">Toasted sesame seeds or finely chopped nuts</p> -</div> -<div class="pb" id="Page_6">6</div> -<h3 id="c14">MEAT BATTER:</h3> -<p><span class="lr">Enough for 1 broiler or 6 servings of fried meat</span></p> -<p><i>This may be used for batter-fried chicken or one version of chicken-fried steak. -Spices such as garlic salt or paprika may be added to the flour to change the flavor -from time to time.</i></p> -<div class="verse"> -<p class="t0">2 eggs</p> -<p class="t0">½ C. milk</p> -<p class="t0">1 C. unsifted flour</p> -<p class="t0">1 tsp. double-acting baking powder</p> -<p class="t0">½ tsp. salt</p> -</div> -<p>In a deep bowl, beat the eggs and milk lightly. Combine the remaining -ingredients and add to the egg mixture, a small quantity at a time. Stir just until the -batter is smooth. Set the batter aside for 30 minutes. Dip the meat in the batter until -it is well-coated and fry in hot oil or shortening.</p> -<h3 id="c15">PICKLED EGGS</h3> -<p><span class="lr">12 appetizers</span></p> -<p><i>In Pennsylvania Dutch Country, Pickled Eggs are a sign of summertime. Vary -the flavor by substituting pineapple juice or canned beet liquid for the vinegar. The -latter gives them a rosy look.</i></p> -<div class="verse"> -<p class="t0">2 C. white vinegar</p> -<p class="t0">2 T. sugar</p> -<p class="t0">1 med. onion, sliced and separated into rings</p> -<p class="t0">1 tsp. salt</p> -<p class="t0">1 tsp. whole mixed pickling sauce</p> -<p class="t0">12 hard-cooked eggs</p> -</div> -<p>In medium saucepan combine all ingredients except eggs. Simmer over low -heat, uncovered, until onion is tender, about 10 minutes.</p> -<p>Arrange eggs in each of two 1-quart jars with tight-fitting lids. Pour 1 cup -vinegar mixture over eggs in each jar. Cover and refrigerate several hours or -overnight to blend flavors. Eggs may be stored in refrigerator up to 2 weeks.</p> -<div class="img"> -<img src="images/p03.jpg" alt="{uncaptioned}" width="490" height="334" /> -</div> -<div class="pb" id="Page_7">7</div> -<h3 id="c16">MAYONNAISE</h3> -<p><span class="lr">About 1¼ cups</span></p> -<div class="verse"> -<p class="t0">2 egg yolks or 1 whole egg</p> -<p class="t0">2 T. vinegar or lemon juice, divided</p> -<p class="t0">1 tsp. sugar</p> -<p class="t0">1 tsp. dry mustard</p> -<p class="t0">½ tsp. salt</p> -<p class="t0">Dash cayenne pepper</p> -<p class="t0">1 C. salad oil, divided</p> -</div> -<p>In small mixing bowl, beat together egg yolks, 1 tablespoon vinegar, sugar, -mustard, salt and cayenne at medium speed until blended. Continue beating, -adding ¼ cup salad oil drop by drop. Add remaining oil, 1 tablespoon at a time, -beating constantly. Slowly beat in remaining vinegar. Chill thoroughly.</p> -<p><b>To prepare in blender</b>: Measure ¼ cup oil and all other ingredients into -blender container. Blend at high speed 5 seconds. Blending at high speed, add -remaining oil <i>very slowly</i> until thick and smooth. (If necessary, turn off blender -occasionally and clean sides with rubber spatula.) Chill thoroughly.</p> -<h3 id="c17">EGGS BENEDICT</h3> -<p><span class="lr">4 servings</span></p> -<p><i>In the dining room of the Waldorf one day in 1894, an inventive but hungover -Lemuel Benedict created a dish that would forever bear his name. He put together -buttered toast, crisp bacon, poached eggs and Hollandaise sauce—and a classic -was born! Oscar of the Waldorf, a menu maker of the first order, altered the bacon -to ham and the toast to English muffins.</i></p> -<div class="verse"> -<p class="t0">4 English muffins, split, toasted and buttered</p> -<p class="t0">8 poached eggs</p> -<p class="t0">¾ C. Hollandaise Sauce</p> -<p class="t0">16 slices Canadian-style bacon, broiled or pan-fried</p> -</div> -<p>Top each English muffin half with 2 slices bacon, 1 poached egg, and about 1 -tablespoon hot Hollandaise Sauce. Serve hot.</p> -<h3 id="c18">HOLLANDAISE SAUCE</h3> -<p><span class="lr">About ¾ cup</span></p> -<p><i>While this is a French concoction, the name may come from the fact that -Holland is famous for its butter, a main constituent of the sauce. Louis Diat, chef -extraordinaire and sauce expert formerly with New York City’s Ritz Carlton, -wrote that “if the sauce does curdle, you can bring it back to homogenous thickness -by putting a fresh egg yolk in another pan and gradually whipping in the curdled -mixture.” The blender method avoids the curdling problem altogether.</i></p> -<div class="verse"> -<p class="t0">3 egg yolks</p> -<p class="t0">2 T. lemon juice</p> -<p class="t0">¼ tsp. salt</p> -<p class="t0">⅛ tsp. paprika</p> -<p class="t0">Dash cayenne pepper</p> -<p class="t0">½ C. butter (1 stick), chilled and cut in eighths</p> -</div> -<p>In saucepan beat together egg yolks, lemon juice and seasonings. Add half the -butter. Cook over low heat, stirring rapidly, until butter melts. Add remaining -butter, stirring constantly, until butter melts and sauce thickens. Cover and -refrigerate if not using immediately.</p> -<p><b>To prepare in blender</b>: Measure all ingredients except butter into blender -container. Melt butter and add to other ingredients. Blend at low speed until sauce -thickens, 15 to 20 seconds.</p> -<div class="pb" id="Page_8">8</div> -<h2 id="c19"><span class="small">Desserts</span></h2> -<h3 id="c20">BAKED CUSTARD</h3> -<p><span class="lr">6 servings</span></p> -<p><i>This recipe, the basis for so many others, goes back to the days of ancient -Greece. Unlike modern cooks, however, the Greeks thought it suitable only for -women and children. The pan of water (or water bath) that the custard cups sit in -during baking promotes even cooking.</i></p> -<div class="verse"> -<p class="t0">4 eggs, slightly beaten</p> -<p class="t0">½ C. sugar</p> -<p class="t0">¼ tsp. salt</p> -<p class="t0">3 C. milk, heated until very warm</p> -<p class="t0">1½ tsp. vanilla</p> -<p class="t0">Nutmeg</p> -</div> -<p>Beat together eggs, sugar and salt until well blended. Gradually stir in hot -milk. Blend in vanilla. Pour into six (6 oz. each) custard cups or a 1½-quart -casserole. Sprinkle with nutmeg. Set custard cups or casserole in large baking pan, -then put pan on rack in oven. Pour very hot water into pan to within ½ inch of top -of custard.</p> -<p>Bake in preheated 350° F. oven until a knife inserted near center comes out -clean; 25 to 30 minutes for custard cups or 35 to 40 minutes for casserole. Remove -immediately from hot water. Serve warm or chilled.</p> -<p><b>Variation</b>: If desired 1 tablespoon raisins, fruit preserves, drained fruit -cocktail, flaked coconut or chopped nuts may be placed in each custard cup before -adding custard mixture.</p> -<div class="img"> -<img src="images/p04.jpg" alt="{uncaptioned}" width="495" height="429" /> -</div> -<div class="pb" id="Page_9">9</div> -<h3 id="c21">RICE PUDDING</h3> -<p><span class="lr">8 servings</span></p> -<p><i>Rice came to this country accidentally in a ship blown off course from -Madagascar to England. The grateful crew thanked the South Carolina rescuers -with a handful of the grains. Just a century later, rice was called “Carolina gold.” In -this golden custard pudding, it lives up to the name.</i></p> -<div class="verse"> -<p class="t0">4 eggs</p> -<p class="t0">2 C. milk</p> -<p class="t0">½ C. sugar</p> -<p class="t0">1 T. butter, melted</p> -<p class="t0">1 tsp. vanilla</p> -<p class="t0">¼ tsp. salt</p> -<p class="t0">2 C. cooked rice</p> -<p class="t0">⅓ C. raisins, optional</p> -<p class="t0">Cinnamon or nutmeg, optional</p> -</div> -<p>In medium bowl, beat eggs. Blend in milk, sugar, butter, vanilla and salt. Stir -in rice and raisins, if desired. Pour into greased 1½-quart casserole.</p> -<p>Bake in preheated 325° F. oven 35 minutes. Gently stir rice up from bottom of -dish. Continue baking until knife inserted halfway between center and outside edge -comes out clean, 20 to 25 minutes longer.</p> -<p>Sprinkle with cinnamon or nutmeg, if desired.</p> -<div class="img"> -<img src="images/p04a.jpg" alt="{uncaptioned}" width="500" height="541" /> -</div> -<div class="pb" id="Page_10">10</div> -<h3 id="c22">EASY BAKED CHEESECAKE</h3> -<p><span class="lr">10 to 12 servings</span></p> -<div class="verse"> -<p class="t0">2 (8 oz.) pkg. cream cheese, softened</p> -<p class="t0">1 C. sugar, divided</p> -<p class="t0">1½ tsp. vanilla, divided</p> -<p class="t0">4 eggs</p> -<p class="t0">1 (9-in.) graham cracker crumb crust, baked</p> -<p class="t0">¾ C. sour cream</p> -</div> -<p>In large mixing bowl beat cream cheese at medium speed until fluffy. Blend in -¾ cup sugar and 1 teaspoon vanilla. Add eggs one at a time, beating well after -each addition. Pour into crumb crust.</p> -<p>Bake in preheated 325° F. oven 30 minutes.</p> -<p>Blend together sour cream, remaining ¼ cup sugar and ½ teaspoon vanilla.</p> -<p>Gently spread mixture over top of hot cheesecake and bake until center is set, about -30 minutes longer. Cool completely on wire rack.</p> -<p>Chill until firm, several hours or overnight.</p> -<h3 id="c23">LEMON MERINGUE PIE</h3> -<p><span class="lr">6 to 8 servings</span></p> -<div class="verse"> -<p class="t0">2 C. sugar, divided</p> -<p class="t0">⅓ C. cornstarch</p> -<p class="t0">¼ tsp. salt</p> -<p class="t0">1½ C. cold water</p> -<p class="t0">½ C. lemon juice</p> -<p class="t0">5 eggs, separated</p> -<p class="t0">2 T. butter</p> -<p class="t0">1 to 3 tsp. grated lemon peel</p> -<p class="t0">1 (9-in.) pie shell, baked</p> -<p class="t0">¼ tsp. cream of tartar</p> -<p class="t0">½ tsp. vanilla</p> -</div> -<p>In large saucepan combine 1½ cups sugar, cornstarch and salt. Gradually -stir in water and lemon juice until smooth. Beat egg yolks and blend into sugar -mixture. Add butter. Cook, stirring constantly, over medium heat until mixture -thickens and boils. Boil, stirring constantly, 1 minute. Remove from heat and stir in -lemon peel. Pour hot filling into baked pie shell.</p> -<p><b>Meringue</b>: In large mixing bowl beat egg whites and cream of tartar at high -speed until foamy. Add remaining ½ cup sugar, 1 tablespoon at a time, beating -constantly until sugar is dissolved<a class="fn" id="fr_2" href="#fn_2">[2]</a> and whites are glossy and stand in soft peaks. -Beat in vanilla.</p> -<p>Spread meringue over filling starting with small amounts at edges and sealing -to crust all around. Cover pie with remaining meringue, spreading evenly in -attractive swirls.</p> -<p>Bake in preheated 350° F. oven until peaks are lightly browned, 12 to 15 -minutes. Cool at room temperature.</p> -<div class="box"> -<h4>TIPS ON MAKING MERINGUE</h4> -<p>When making meringues and some cakes, sugar is slowly added -to beaten egg whites. This serves to increase the stability of the foam. -Sugar, however, can retard the foaming of the whites.</p> -<p>If meringue pies weep, it is probably due to several different -problems: (1) overcooking (2) incomplete blending of -meringue (3) oven temperature too high (4) spreading the -meringue on a cold filling (5) overbeating before adding sugar.</p> -</div> -<div class="pb" id="Page_11">11</div> -<h3 id="c24">CUSTARD PIE</h3> -<p><span class="lr">6 to 8 servings</span></p> -<div class="verse"> -<p class="t0">4 eggs</p> -<p class="t0">2½ C. milk</p> -<p class="t0">½ C. sugar</p> -<p class="t0">1½ tsp. vanilla</p> -<p class="t0">¼ tsp. salt</p> -<p class="t0">1 (9-in.) pie shell, unbaked</p> -<p class="t0">⅛ tsp. nutmeg</p> -</div> -<p>Beat eggs. Blend in milk, sugar, vanilla and salt. Place pie plate with prepared -shell on oven rack. Pour egg mixture into shell. Sprinkle with nutmeg.</p> -<p>Bake in preheated 350° F. oven until knife inserted halfway between center and -outside edge comes out clean, 40 to 50 minutes. Cool on wire rack. Serve warm or -chilled.</p> -<h3 id="c25">CARROT CAKE</h3> -<p><span class="lr">1 (10-inch) tube cake or 10 to 12 servings</span></p> -<div class="verse"> -<p class="t0">2½ C. all-purpose flour</p> -<p class="t0">2 tsp. baking powder</p> -<p class="t0">1 tsp. cinnamon</p> -<p class="t0">½ tsp. salt</p> -<p class="t0">¼ tsp. ginger</p> -<p class="t0">¼ tsp. nutmeg</p> -<p class="t0">1 C. butter, softened</p> -<p class="t0">2 C. sugar</p> -<p class="t0">5 eggs, separated</p> -<p class="t0">½ C. water</p> -<p class="t0">1½ C. shredded carrots</p> -<p class="t0">½ C. finely chopped pecans</p> -<p class="t0">½ tsp. vanilla</p> -<p class="t0">½ tsp. cream of tartar</p> -</div> -<p>Stir together flour, baking powder, cinnamon, salt, ginger and nutmeg. Set -aside.</p> -<p>In large mixing bowl beat together butter and sugar at medium speed until -light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add -¾ cup flour mixture alternately with ¼ cup water, blending thoroughly after -each addition. Repeat with remaining flour and water. Stir in carrots, pecans and -vanilla.</p> -<p>Wash and dry beaters. In large mixing bowl beat egg whites and cream of -tartar at high speed until stiff but not dry, just until whites no longer slip when bowl -is tilted. Gently fold whites into yolk mixture. Pour into greased and floured 10-inch -tube pan.</p> -<p>Bake in preheated 375° F. oven until wooden pick or cake tester inserted in -center comes out clean, about 1½ hours. Cool on wire rack 15 minutes. Remove -from pan and cool completely.</p> -<h3 id="c26">Seven Minute Frosting</h3> -<p><span class="lr">5 cups</span></p> -<p><i>This frosting is named for the seven minutes of cooking and beating needed to -form the desired glossy peaks. Some cooks use a double boiler to equalize cooking -heat. Cooking should stop the moment the stiff peaks form.</i></p> -<div class="verse"> -<p class="t0">2 egg whites</p> -<p class="t0">1½ C. sugar</p> -<p class="t0">⅓ C. cold water</p> -<p class="t0">⅛ tsp. cream of tartar</p> -<p class="t0">⅛ tsp. salt</p> -<p class="t0">1 tsp. vanilla</p> -</div> -<p>In large saucepan combine all ingredients except vanilla. Beat 1 minute at low -speed with portable electric mixer. Place pan over low heat and beat at high speed -until stiff peaks form, about 5 minutes. Remove from heat. Add vanilla. Beat until -frosting will hold swirls, about 2 minutes longer.</p> -<div class="pb" id="Page_12">12</div> -<h2 id="c27"><span class="small">French Dishes with a Texas Flair</span></h2> -<p>Omelets, crepes, souffles, and quiches are becoming routine fare -in many homes because cooks have found they are actually simple to -prepare and can be combined with a great variety of other foods, -especially leftovers. Texans add hot sauces, jalapenos, fresh Texas -vegetables, and a range of meats to create Lone Star specials.</p> -<h2 id="c28"><span class="small">Omelets</span></h2> -<h3 id="c29">FRENCH OR PLAIN OMELET</h3> -<p><span class="lr">1 serving</span></p> -<div class="verse"> -<p class="t0">2 eggs</p> -<p class="t0">2 T. water</p> -<p class="t0">¼ tsp. salt</p> -<p class="t0">Dash pepper</p> -<p class="t0">1 T. butter</p> -</div> -<p>Mix eggs, water, salt and pepper with fork. Heat butter in 8-inch omelet pan or -fry pan over medium-high heat until just hot enough to sizzle a drop of water. Pour -in egg mixture. Mixture should set at edges at once. With pancake turner turned -over, carefully push cooked portions at edges toward center so uncooked portions -flow to bottom. Tilt pan as necessary so uncooked eggs can flow. Slide pan rapidly -back and forth over heat to keep mixture in motion and sliding freely. While top is -still moist and creamy-looking, fill, if desired. With pancake turner fold in half or -roll, turning out onto plate with a quick flip of the wrist.</p> -<p><b>Variations</b>: Omelets can be flavored with a variety of herbs and spices. Mix in -⅛ to ¼ teaspoon per omelet.</p> -<p>Omelets can hold almost any leftover food. For each omelet, fill with ⅓ to -½ cup of any of the following:</p> -<div class="verse"> -<p class="t0">Shredded or sliced Cheddar, Swiss Mozzarella, Gouda, Provolone, or other firm cheese</p> -<p class="t0">Cottage, ricotta or cream cheese</p> -<p class="t0">Cooked, drained and crumbled sausage, bacon or ground beef</p> -<p class="t0">Flaked canned or cooked fish</p> -<p class="t0">Sauteed sliced mushrooms</p> -<p class="t0">Sauteed chopped onions or green pepper</p> -<p class="t0">Drained, cooked, chopped, diced or sliced vegetables</p> -<p class="t0">Drained, canned or chopped or sliced fresh fruit</p> -<p class="t0">Chopped nuts</p> -<p class="t0">Jelly, jam or preserves</p> -</div> -<div class="box"> -<h4>Nutritional Quality of Eggs</h4> -<p>Eggs are especially rich in high-quality protein, unsaturated -fats, iron, phosphorus, trace minerals, vitamins A, E, and K, and all -B vitamins, including vitamin B 12. Eggs are second only to fish liver -oils as a natural source of vitamin D.</p> -<p>Two eggs are an economical means of adding a lot of nutritive -value to the menu. The price per two-egg servings of large eggs ranges -from 11 to 16 cents; for medium eggs, from 9½ to 14 cents.</p> -</div> -<div class="pb" id="Page_13">13</div> -<h3 id="c30">PUFFY OMELET</h3> -<p><span class="lr">2 servings (Pictured on <a href="#cover">cover</a>)</span></p> -<p><i>Puffy omelets have a long history, dating back to ancient Roman times. -Beating the yolks and whites separately results in the “puff.” An ovenproof pan is -essential because, after the omelet puffs over a surface unit, it goes into a hot oven -for final baking.</i></p> -<div class="verse"> -<p class="t0">4 eggs, separated</p> -<p class="t0">¼ C. water</p> -<p class="t0">¼ tsp. cream of tartar</p> -<p class="t0">¼ tsp. salt</p> -<p class="t0">1 T. butter</p> -</div> -<p>Beat egg whites with water, salt and cream of tartar at high speed until stiff but -not dry, or just until whites no longer slip when bowl is tilted. Beat egg yolks at high -speed until thick and lemon-colored, about 5 minutes. Fold yolks into whites.</p> -<p>Heat butter in 10-inch omelet pan or fry pan with ovenproof -handle<a class="fn" id="fr_3" href="#fn_3">[3]</a> over -medium-high heat until just hot enough to sizzle a drop of water. Pour in omelet -mixture and gently smooth surface. Reduce heat to medium. Cook slowly until -puffy and lightly browned on bottom, about 5 minutes. Lift omelet at edge to judge -color. Bake in preheated 350° F. oven 10 to 12 minutes, or until knife inserted -halfway between center and outside edge comes out clean.</p> -<p>To serve, loosen omelet edges with spatula. With a sharp knife cut upper -surface down center of omelet but DO NOT cut through to bottom of omelet. Fill, -if desired. Tip skillet. With pancake turner, fold in half and turn out onto plate with -a quick flip of the wrist. Serve immediately.</p> -<div class="img"> -<img src="images/p05.jpg" alt="{uncaptioned}" width="497" height="469" /> -</div> -<div class="pb" id="Page_14">14</div> -<h2 id="c31"><span class="small">Crepes and Souffles</span></h2> -<h3 id="c32">Basic Crepes:</h3> -<p><span class="lr">Twelve 7½-inch crepes or Sixteen 6½-inch crepes</span></p> -<div class="verse"> -<p class="t0">3 eggs</p> -<p class="t0">½ C. milk</p> -<p class="t0">½ C. water</p> -<p class="t0">3 T. butter, melted</p> -<p class="t0">¾ C. all-purpose flour</p> -<p class="t0">½ tsp. salt</p> -</div> -<p>In mixing bowl combine eggs, milk, water and 3 tablespoons melted butter. -Beat with mixer, rotary beater or whisk until well blended. Add flour and salt. Beat -until smooth.</p> -<p>Heat 8 to 10-inch omelet or crepe pan over medium-high heat until just hot -enough to sizzle a drop of water. Brush pan lightly with melted butter. For each -crepe, pour in just enough batter (about 2 tablespoons for 8-inch pan or scant ¼ -cup for 10-inch pan) to cover bottom of pan, tipping and tilting pan to move batter -quickly over bottom. Cook until lightly browned on bottom and dry on top. -Remove from pan or, if desired, turn and brown other side. Brush pan lightly with -melted butter as needed to prevent sticking. Stack crepes between layers of waxed -paper until ready to fill.</p> -<h3 id="c33">TEXAS FILLINGS FOR CREPES:</h3> -<div class="verse"> -<p class="t0">Pre-cooked pork sausages, served with orange marmalade</p> -<p class="t0">Thinly sliced Texas peaches, lightly sauteed, topped with whipped cream and chopped pecans</p> -<p class="t0">Creamed broccoli, carrots, or other vegetables</p> -<p class="t0">Minced leftover roast, chicken or turkey with gravy and diced jalapeno</p> -</div> -<h3 id="c34">CHEESE SOUFFLE</h3> -<p><span class="lr">6 servings</span></p> -<div class="verse"> -<p class="t0">Grated Parmesan cheese</p> -<p class="t0">⅓ C. butter</p> -<p class="t0">⅓ C. all-purpose flour</p> -<p class="t0">1 T. instant minced onion</p> -<p class="t0">½ tsp. dry mustard</p> -<p class="t0">1½ C. milk</p> -<p class="t0">1 C. (4 oz.) shredded Cheddar cheese</p> -<p class="t0">6 eggs, separated</p> -<p class="t0">¼ tsp. cream of tartar</p> -</div> -<p>Butter bottom and sides of 2½-quart souffle dish or casserole. Dust with -Parmesan cheese.</p> -<p>In large saucepan melt ⅓ cup butter. Blend in flour, onion and mustard. -Cook, stirring constantly, over medium-high heat until mixture is smooth and -bubbly. Stir in milk all at once. Cook, stirring constantly, until mixture boils and -thickens. Remove from heat. Stir in Cheddar cheese until melted.</p> -<p>In small mixing bowl beat egg yolks at high speed until thick and lemon-colored, -about 5 minutes. Blend small amount of hot cheese mixture into yolks. -Stir yolk mixture into cheese mixture.</p> -<p>Wash and dry beaters. In large mixing bowl beat egg whites and cream of -tartar at high speed, until stiff but not dry, just until whites no longer slip when -bowl is tilted. Gently but thoroughly fold yolk mixture into whites. Carefully pour -into prepared dish. For a “top hat,” hold a spoon upright and circle mixture to -make ring about 1 inch from side of dish and 1 inch deep.</p> -<p>Bake in preheated 350° F. oven until puffy, delicately browned and souffle -shakes slightly when oven rack is gently moved back and forth, 35 to 40 minutes. -Serve immediately.</p> -<div class="pb" id="Page_15">15</div> -<h3 id="c35">SWEET POTATO SOUFFLE</h3> -<p><span class="lr">6 to 8 servings</span></p> -<div class="verse"> -<p class="t0">¾ C. sugar</p> -<p class="t0">1½ T. cornstarch</p> -<p class="t0">1 C. orange juice</p> -<p class="t0">1 lb. cooked and drained sweet potatoes, mashed</p> -<p class="t0">6 eggs, separated</p> -<p class="t0">1 T. grated lemon peel</p> -<p class="t0">½ tsp. mace</p> -<p class="t0">½ tsp. cream of tartar</p> -<p class="t0">1 T. chopped pecans, optional</p> -</div> -<p>Butter bottom and sides of 2½-quart souffle dish. Sprinkle with sugar. Make -4-inch band of triple thickness aluminum foil long enough to go around dish and -overlap 2 inches. Lightly butter one side of band and sprinkle with sugar. Wrap -around outside of dish with sugared side in and fasten with paper clips or string. -Collar should extend 2 inches above rim of dish.</p> -<p>In medium saucepan blend sugar and cornstarch. Stir in orange juice and -sweet potatoes. Cook over medium-high heat, stirring constantly, until mixture -thickens and boils. Boil and stir 1 minute. Remove from heat.</p> -<p>In small mixing bowl beat egg yolks at high speed until thick and lemon-colored, -about 5 minutes. Blend small amount of hot sweet potato mixture into -yolks. Blend yolk mixture into potato mixture. Stir in lemon peel and mace.</p> -<p>Wash and dry beaters. In large mixing bowl beat egg whites and cream of -tartar at high speed until stiff but not dry, just until whites no longer slip when bowl -is tilted. Gently fold yolk mixture into whites. Pour into prepared dish. Sprinkle -with pecans, if desired. For a “top hat,” hold a spoon upright and circle mixture to -make a ring about 1 inch from side of dish and 1 inch deep.</p> -<p>Bake in preheated 350° F. oven until puffy, browned and souffle shakes -slightly when oven rack is gently moved back and forth, 50 to 60 minutes. Carefully -remove foil band. Serve immediately.</p> -<h3 id="c36">SPINACH SOUFFLE</h3> -<p><span class="lr">6 servings</span></p> -<div class="verse"> -<p class="t0">Grated Parmesan cheese</p> -<p class="t0">1 (10¾ oz.) can condensed cream of chicken soup</p> -<p class="t0">1 (10 oz.) pkg. frozen chopped spinach cooked and well-drained</p> -<p class="t0">½ C. shredded Cheddar cheese</p> -<p class="t0">1 T. instant minced onion</p> -<p class="t0">½ tsp. marjoram</p> -<p class="t0">6 eggs, separated</p> -<p class="t0">¼ tsp. cream of tartar</p> -</div> -<p>Butter bottom and sides of 2½-quart souffle dish or casserole. Dust with -Parmesan cheese.</p> -<p>In large saucepan combine soup, well-drained spinach, Cheddar cheese, onion -and marjoram. Cook, stirring constantly, over medium heat until cheese melts.</p> -<p>In small mixing bowl beat egg yolks at high speed until thick and lemon-colored, -about 5 minutes. Blend a small amount of hot soup mixture into yolks. -Stir yolk mixture into soup mixture.</p> -<p>In large mixing bowl beat egg whites and cream of tartar at high speed until -stiff but not dry, just until whites no longer slip when bowl is tilted. Gently but -thoroughly fold yolk mixture into whites. Carefully pour into prepared dish. For a -“top hat” hold spoon upright and circle mixture to make ring about 1 inch from -side of dish and 1 inch deep.</p> -<p>Bake in preheated 350° F. oven until puffy, delicately browned and souffle -shakes slightly when oven rack is gently moved back and forth, 55 to 60 minutes. -Serve immediately.</p> -<div class="pb" id="Page_16">16</div> -<h2 id="c37"><span class="small">Quiche</span></h2> -<h3 id="c38">QUICHE LORRAINE</h3> -<p><span class="lr">6 servings</span></p> -<p><i>Frenchmen claim that this savory custard pie originated in Lorraine. The -Germans say Alsace. This popular pie was preceded in culinary evolution by cheese -tarts such as the one prepared 600 years ago by Taillevent for Charles VI.</i></p> -<div class="verse"> -<p class="t0">1 (9-in.) pie shell, unbaked</p> -<p class="t0">6 eggs, beaten</p> -<p class="t0">8 slices bacon, crisply cooked and crumbled</p> -<p class="t0">1 C. (4 oz.) shredded Swiss cheese</p> -<p class="t0">1¼ C. half and half or light cream</p> -<p class="t0">½ tsp. salt</p> -<p class="t0">⅛ tsp. nutmeg</p> -<p class="t0">⅛ tsp. pepper</p> -</div> -<p>Brush pie shell with small amount of the beaten eggs. Prick bottom and sides -with fork. If using metal pie pan, bake shell in preheated 450° F. oven until golden -brown, about 5 minutes. If using pie plate, bake shell at 425° F. Cool on wire rack. -Reduce oven temperature to 375° F. for pie plate.</p> -<p>Sprinkle bacon and cheese in pie shell. Beat remaining ingredients together -until well blended. Pour into pie shell.</p> -<p>Bake in preheated oven until knife inserted halfway between center and -outside edge comes out clean, 35 to 45 minutes. Let stand 10 minutes before -serving.</p> -<div class="img"> -<img src="images/p06.jpg" alt="{uncaptioned}" width="494" height="455" /> -</div> -<div class="pb" id="Page_17">17</div> -<h2 id="c39"><span class="small">Tex-Mex Eggs</span></h2> -<h3 id="c40">HUEVOS RANCHEROS</h3> -<p><span class="lr">4 servings</span></p> -<p><i>Eggs have always been treated with reverence in Mexico. It was thought that, -when fed to babies, they would endow understanding. After a conquest, they were a -sign of plenty. In religious observance, pilgrims offered them as gifts to the Virgin -Mary. In everyday meals, the Mexican preference for spicy seasonings is satisfied in -Huevos Rancheros.</i></p> -<div class="verse"> -<p class="t0">8 corn tortillas</p> -<p class="t0">½ C. oil</p> -<p class="t0">1 (7½ to 8 oz.) can taco sauce</p> -<p class="t0">1 ripe avocado, optional</p> -<p class="t0">¼ C. butter, divided</p> -<p class="t0">8 eggs</p> -<p class="t0">½ C. shredded Cheddar cheese</p> -</div> -<p>In large fry pan cook tortillas, one at a time, in oil over medium heat until hot -but still soft, 1 to 2 minutes. Drain on absorbent paper and place on aluminum foil. -When all tortillas are cooked, seal foil and keep tortillas warm in preheated 300° F. -oven.</p> -<p>In small saucepan over low heat bring taco sauce to serving temperature. Keep -warm. Halve, pit and peel avocado. Cut into 16 slices.</p> -<p>Heat 2 tablespoons butter in 10-inch fry pan until hot enough to sizzle a drop -of water. Break and slip four of the eggs, one at a time, into fry pan. Reduce heat -immediately. Cook slowly to desired doneness, spooning butter over eggs to baste -or turning eggs to cook both sides. Repeat with remaining butter and eggs. Season -with salt and pepper.</p> -<p>On each tortilla, place 1 fried egg, 1 tablespoon taco sauce, 1 tablespoon cheese -and 2 avocado slices, if desired. Serve hot.</p> -<div class="img"> -<img src="images/p06a.jpg" alt="{uncaptioned}" width="495" height="365" /> -</div> -<div class="pb" id="Page_18">18</div> -<h3 id="c41">EGG TORTILLA</h3> -<p><span class="lr">1 serving</span></p> -<p><i>Most Texans agree that any food rolled up in a tortilla is tasty, especially when -it is garnished with a hot relish or picante sauce.</i></p> -<div class="verse"> -<p class="t0">2 eggs</p> -<p class="t0">1 T. butter</p> -<p class="t0">¼ tsp. salt</p> -<p class="t0">2 T. milk or water</p> -<p class="t0">2 corn or flour tortillas</p> -<p class="t0">2 T. sour cream</p> -<p class="t0">1 tsp. picante sauce</p> -<p class="t0">1 tsp. chopped onion or green pepper</p> -</div> -<p>Steam tortillas and lightly butter them. Beat eggs, salt and liquid uniformly. -Scramble eggs and fill each tortilla. Garnish with sour cream, chopped onion, or -pepper and picante sauce.</p> -<h3 id="c42">ONE-PAN FLAN</h3> -<p><span class="lr">6 to 8 servings</span></p> -<p><i>This Mexican dessert has its own caramel sauce which sets with the custard. It -is served sliced.</i></p> -<div class="verse"> -<p class="t0">¾ C. sugar</p> -<p class="t0">¾ C. water</p> -<p class="t0">1 (14 oz.) can sweetened condensed milk</p> -<p class="t0">1 C. warm milk</p> -<p class="t0">5 egg yolks</p> -<p class="t0">3 whole eggs</p> -<p class="t0">1 tsp. vanilla</p> -<p class="t0">Cinnamon</p> -</div> -<p>Combine sugar and water in top of 1½-quart double boiler. Boil over high -direct heat stirring frequently until mixture is a rich caramel brown. Remove from -heat and swirl pan until syrup covers bottom and sides of pan to within about 1 inch -of top. Allow to cool slightly. Combine condensed milk and warm milk until well -blended. Beat yolks and eggs together with vanilla. Add to milk. Place in caramel-lined -pan. Cover tightly and cook over slow boiling water for 35 to 45 minutes or -until knife inserted comes out clean. Take pan out of water and cool about 1 hour. -Turn flan onto a serving platter. Refrigerate until ready to serve. Sprinkle with -cinnamon. Place the unused egg whites in an ice tray. Freeze and place egg cubes in -a plastic freezer container for use later.</p> -<h3 id="c43">EGGS GUACAMOLE</h3> -<p><span class="lr">8 servings</span></p> -<p><i>For a colorful salad, this guacamole is served in a tomato with sliced egg for -garnish.</i></p> -<div class="verse"> -<p class="t0">4 peeled, mashed ripe avocados</p> -<p class="t0">2 finely chopped tomatoes (or the scooped-out portions of the tomatoes to be used as cups)</p> -<p class="t0">2 mashed, hard-cooked eggs</p> -<p class="t0">Juice 1 lemon</p> -<p class="t0">⅛ tsp. garlic</p> -<p class="t0">Salt and pepper to taste</p> -<p class="t0">8 small tomatoes, or 4 large, halved</p> -<p class="t0">Sliced hard-cooked eggs for garnish</p> -<p class="t0">Parsley</p> -</div> -<p>Combine first seven ingredients and blend well. If using small tomatoes, cut -off the top ⅓, and scoop out the inside core carefully. Cut large tomatoes in half -and remove inner sections carefully. Fill tomato “cups” with guacamole and top -with a slice of hard-cooked egg and a sprig of parsley.</p> -<div class="pb" id="Page_19">19</div> -<h3 id="c44">RELLENOS WITH BEEF</h3> -<p><span class="lr">8 servings</span></p> -<div class="verse"> -<p class="t0">1 lb. ground beef</p> -<p class="t0">1 carrot, finely chopped</p> -<p class="t0">1 tomato, peeled and diced</p> -<p class="t0">1 potato, peeled and finely diced</p> -<p class="t0">8 seeded sweet green peppers</p> -<p class="t0">1 onion, diced</p> -<p class="t0">6 eggs, separated</p> -<p class="t0">¾ C. flour</p> -<p class="t0">½ C. oil</p> -</div> -<p>Brown beef in a large skillet without oil. Add carrot, tomato, potato and -onion. Cook about 10 minutes over medium heat, stirring often. Cut tops off the -peppers, remove seeds and blanch in hot water. Fill peppers with meat mixture.</p> -<p>Beat egg whites until stiff. Add a large pinch of flour and stir well. Beat in -yolks. Roll filled peppers in egg mixture, covering thoroughly. Sprinkle with flour. -Reserve leftover egg and flour mixture.</p> -<p>Heat oil in a large skillet. Add coated peppers and fry on all sides, basting with -oil as they cook. Remove to large pot and pour sauce (below) over the peppers. -Cook over medium heat until peppers are soft.</p> -<h4>Sauce</h4> -<div class="verse"> -<p class="t0">¾ C. chopped onion</p> -<p class="t0">1 T. oil</p> -<p class="t0">1½ C. chopped tomatoes</p> -<p class="t0">2 C. water</p> -<p class="t0">1 T. chili powder</p> -</div> -<p>Saute onion in oil in a medium saucepan. Add tomatoes, water, and chili powder -and simmer uncovered 15 to 20 minutes. Add any remaining egg and flour from the -coating mixture. Cook, stirring constantly 3 to 5 minutes until thick.</p> -<h3 id="c45">SOPAPILLAS</h3> -<p><span class="lr">20 to 30 puffs</span></p> -<p><i>These wonderful Mexican puffs have become very popular in Texas, and may -be used as a bread or as a dessert served with honey.</i></p> -<div class="verse"> -<p class="t0">4 C. flour</p> -<p class="t0">1 tsp. baking powder</p> -<p class="t0">½ tsp. salt</p> -<p class="t0">2 eggs</p> -<p class="t0">1 C. milk</p> -<p class="t0">2 T. melted lard or shortening, cooled slightly</p> -<p class="t0">Oil for deep frying</p> -</div> -<p>Sift flour, baking powder and salt together. Beat eggs until light and add milk -and lard. Combine the two mixtures, using only as much of the flour as the liquid -will absorb. Roll the dough out as thin as possible. Cut into 3x4-inch rectangles. -Deep fry in hot fat or oil until light brown.</p> -<div class="box"> -<h4>SELECT TEXAS EGGS BY QUALITY</h4> -<p>Texas eggs which are sold in most retail outlets are either Grade -AA or Grade A. Both are ideal for any use, but are especially -desirable for poaching, frying, and cooking in the shell. A Grade AA -egg covers a small area; the white is thick and stands high; the yolk is -firm and high. A Grade A egg covers a moderate area; the white is -reasonably thick and stands fairly high; the yolk is firm and high.</p> -<p>The Texas Department of Agriculture maintains inspection -services for the Texas egg industry to make certain that quality and -size statements on the cartons are accurate. When you buy Texas -eggs, you can depend on getting the most for your money.</p> -</div> -<div class="pb" id="Page_20">20</div> -<h2 id="c46"><span class="small">Side Dishes and Entrees</span></h2> -<h3 id="c47">EGGS FLORENTINE</h3> -<p><span class="lr">6 servings</span></p> -<p><i>While natives of Florence claim there is no basis for the practice, “Florentine” -in a recipe title usually means that spinach is among the ingredients. In this dish, -poached eggs are arranged on a bed of spinach and topped with an elegant Mornay -Sauce.</i></p> -<div class="verse"> -<p class="t0">¼ C. butter</p> -<p class="t0">3 T. all-purpose flour</p> -<p class="t0">½ tsp. salt</p> -<p class="t0">¼ tsp. pepper</p> -<p class="t0">2 C. half and half or milk</p> -<p class="t0">2 (10 oz.) pkg. frozen chopped spinach, cooked and well drained</p> -<p class="t0">1 T. lemon juice</p> -<p class="t0">12 eggs, poached</p> -<p class="t0">½ C. grated Parmesan cheese</p> -</div> -<p>In medium saucepan over low heat melt butter. Blend in flour, salt and pepper. -Cook, stirring constantly, until smooth and bubbly. Blend in milk. Cook, stirring -constantly, until mixture boils and thickens. Boil, stirring constantly, 1 minute. -Remove from heat.</p> -<p>Mix spinach with lemon juice and spread over bottom of 2-quart baking dish. -Arrange poached eggs on spinach. Pour white sauce over eggs. Sprinkle with -cheese.</p> -<p>Broil 6 inches from heat until lightly browned and bubbly, 3 to 5 minutes. -Serve hot.</p> -<p><b>For individual servings</b>: Line each of six 8 to 10-ounce baking dishes or -ramekins with ⅓ cup spinach. Place 2 poached eggs on spinach. Pour ⅓ cup -sauce over each serving and sprinkle with 1 rounded tablespoon cheese. Broil as -above.</p> -<h4>Mornay Sauce:</h4> -<div class="verse"> -<p class="t0">2 T. butter</p> -<p class="t0">2 T. all-purpose flour</p> -<p class="t0">1¼ C. milk</p> -<p class="t0">½ C. shredded Swiss cheese</p> -<p class="t0">1 to 2 T. sauterne, white wine or lemon juice, optional</p> -</div> -<p>In medium saucepan melt butter. Blend in flour. Cook, stirring constantly, -over medium-high heat until smooth and bubbly. Stir in liquid all at once. Cook -and stir until mixture boils and thickens. Remove from heat. Stir in Swiss cheese -until melted. Stir in sauterne, if desired.</p> -<div class="img"> -<img src="images/p07.jpg" alt="{uncaptioned}" width="500" height="197" /> -</div> -<table class="center" summary=""> -<tr><td class="c">Jumbo </td><td class="c">Extra Large </td><td class="c">Large </td><td class="c">Medium </td><td class="c">Small </td><td class="c">Pee Wee</td></tr> -<tr><td class="c">30 oz. </td><td class="c">27 oz. </td><td class="c">24 oz. </td><td class="c">21 oz. </td><td class="c">18 oz. </td><td class="c">15 oz</td></tr> -</table> -<div class="pb" id="Page_21">21</div> -<h3 id="c48">EGGS GOLDENROD</h3> -<p><span class="lr">4 servings</span></p> -<p><i>This dish, with its golden center of sieved egg yolk and frame of chopped -whites in creamy sauce, resembles the flower for which it is named. And it has -nourishing goodness and flavor to live up to its attractive appearance.</i></p> -<div class="verse"> -<p class="t0">¼ C. butter</p> -<p class="t0">¼ C. all-purpose flour</p> -<p class="t0">½ tsp. salt</p> -<p class="t0">¼ tsp. pepper</p> -<p class="t0">2 C. milk</p> -<p class="t0">8 hard-cooked eggs</p> -<p class="t0">4 slices bread, toasted and buttered</p> -</div> -<p>In medium saucepan melt butter. Stir in flour, salt and pepper. Cook, stirring -constantly, over medium-high heat until mixture is smooth and bubbly. Stir in -milk. Cook, stirring constantly, until mixture boils and thickens. Remove from -heat.</p> -<p>Separate yolks and whites. Chop whites and stir into white sauce. Heat to -serving temperature. Press yolks through a sieve. Arrange toast slices on platter. -Spoon ¾ cup sauce over each slice toast. Sprinkle each with ¼ cup sieved yolks. -Serve immediately.</p> -<div class="img"> -<img src="images/p07a.jpg" alt="{uncaptioned}" width="496" height="532" /> -</div> -<div class="pb" id="Page_22">22</div> -<h3 id="c49">FRIED EGG SANDWICH</h3> -<p><span class="lr">1 serving</span></p> -<p><i>Hard as it is to believe, there was a time when the sandwich did not exist. It -evolved one day when the poker-playing Earl of Sandwich had his valet bring his -meat between bread, rather than break a winning streak to stop for lunch. Like its -creator, this Fried Egg Sandwich is a winner too.</i></p> -<div class="verse"> -<p class="t0">1 to 2 T. butter</p> -<p class="t0">2 eggs</p> -<p class="t0">Salt and pepper, to taste</p> -<p class="t0">2 slices rye, whole wheat or white bread, toasted and buttered</p> -<p class="t0">Selected filling</p> -</div> -<p>Heat butter in small fry pan over medium heat until just hot enough to sizzle a -drop of water. Break and slip eggs into fry pan. Reduce heat immediately. Break -yolks, if desired. Cook slowly to desired doneness, 5 to 7 minutes, spooning butter -over eggs to baste or turning eggs to cook both sides. Season with salt and pepper.</p> -<p>Place 1 egg on bread slice and top with desired filling. Place remaining egg -over filling. Close sandwich with remaining bread, buttered side down.</p> -<dl class="undent"><dt><b>Filling Variations:</b></dt> -<dd>Thin onion, tomato or avocado slices</dd> -<dd>Cheese slice</dd> -<dd>Sauteed mushrooms</dd> -<dd>Pickles or pickle relish</dd> -<dd>Barbecue or chili sauce</dd> -<dd>Catsup</dd> -<dd>Mustard</dd> -<dd>Mayonnaise</dd></dl> -<h3 id="c50">MONTE CRISTO</h3> -<p><span class="lr">2 to 3 servings</span></p> -<p><i>Alexander Dumas immortalized the Count of Monte Cristo. But the name -took on new personality when this combination found its way onto modern -restaurant menus.</i></p> -<div class="verse"> -<p class="t0">6 slices bread</p> -<p class="t0">2 slices (1 oz. each) cooked ham</p> -<p class="t0">2 slices (1 oz. each) cooked chicken or turkey</p> -<p class="t0">2 slices (1 oz. each) Swiss or brick cheese</p> -<p class="t0">2 eggs</p> -<p class="t0">⅓ C. milk</p> -<p class="t0">⅛ tsp. salt</p> -<p class="t0">Oil for deep frying<a class="fn" id="fr_4" href="#fn_4">[4]</a></p> -<p class="t0">Confectioners’ sugar, optional</p> -<p class="t0">Strawberry jam, currant jelly or sour cream, optional</p> -</div> -<p>On each of two slices bread, place 1 slice each ham and chicken. Top each with -second slice bread, 1 slice cheese and remaining bread. Secure each sandwich with 4 -wooden picks, trim crusts and cut into halves or quarters.</p> -<p>Beat eggs, milk and salt with fork until blended. Dip sandwiches in egg-milk -mixture, turning to coat evenly. Fry in preheated 375° F. deep fat, turning as -necessary, until golden brown on all sides, 1 to 2 minutes. Remove with slotted -spoon or tongs. Drain on absorbent paper. Remove picks.</p> -<p>Sprinkle with confectioners’ sugar, if desired. Serve with strawberry jam, -currant jelly or sour cream, if desired.</p> -<div class="pb" id="Page_23">23</div> -<div class="box"> -<h4>STORING TEXAS EGGS</h4> -<p>The quality of Texas eggs will remain high for several weeks if they are -kept in a 45 to 55 degrees F. environment. Even under refrigeration, they -are slowly losing carbon dioxide and water, causing the yolks to flatten and -the whites to spread. Eggs kept outside the refrigerator at 72-80 degrees F. -will lose more quality in one day than they will lose in one week under -refrigeration.</p> -</div> -<h3 id="c51">BAKED CHEESE AND EGGS</h3> -<p><span class="lr">6 servings</span></p> -<div class="verse"> -<p class="t0">4 eggs, separated</p> -<p class="t0">¾ C. milk</p> -<p class="t0">2 C. (8 oz.) shredded Cheddar cheese</p> -<p class="t0">3 C. white bread cubes (3 slices)</p> -<p class="t0">½ tsp. salt</p> -<p class="t0">½ tsp. dry mustard</p> -<p class="t0">⅛ tsp. pepper</p> -<p class="t0">¼ tsp. cream of tartar</p> -</div> -<p>In small mixing bowl beat egg yolks at high speed until thick and lemon-colored, -about 5 minutes. Set aside.</p> -<p>In large saucepan over low heat, heat milk and cheese just until cheese melts. -Remove from heat and stir in bread cubes, salt, mustard and pepper. Blend in egg -yolks.</p> -<p>In large mixing bowl beat egg whites and cream of tartar at high speed until -stiff but not dry, just until whites no longer slip when bowl is tilted. Fold bread -mixture into whites. Pour into greased 1½-quart baking dish. Set dish in 13x9x2-inch -baking pan on oven rack. Fill pan with hot water to depth of 1 inch.</p> -<p>Bake in preheated 325° F. oven until knife inserted near center comes out -clean, 55 to 60 minutes. Serve immediately.</p> -<div class="img"> -<img src="images/p08.jpg" alt="{uncaptioned}" width="500" height="376" /> -</div> -<div class="pb" id="Page_24">24</div> -<h3 id="c52">TIMBALES</h3> -<p><span class="lr">4 servings</span></p> -<div class="verse"> -<p class="t0">1 C. chopped cooked vegetables, meat or fish<a class="fn" id="fr_5" href="#fn_5">[5]</a></p> -<p class="t0">½ C. shredded Cheddar or Swiss cheese</p> -<p class="t0">4 eggs</p> -<p class="t0">1 T. instant minced onion</p> -<p class="t0">1 tsp. salt</p> -<p class="t0">½ tsp. paprika</p> -<p class="t0">1 C. milk, hot</p> -<p class="t0">1 T. grated Parmesan cheese, optional</p> -<p class="t0">Cheese Sauce, optional</p> -</div> -<p>Sprinkle ¼ cup chopped vegetables, meat or fish and 2 tablespoons cheese in -each of four 6 to 9-ounce custard cups or one 3½ to 4-cup ring mold.</p> -<p>Beat together eggs, onion, salt and paprika. Gradually blend in milk. Pour -into prepared cups or mold. Sprinkle with Parmesan cheese, if desired. Set cups or -mold in large baking pan on oven rack. Pour hot water into pan to within ½ inch -of top of custard mixture.</p> -<p>Bake in preheated 350° F. oven until knife inserted near center comes out -clean, 25 to 30 minutes for custard cups or 30 to 35 minutes for mold. Remove from -hot water immediately and gently loosen edges with spatula. Invert onto serving -plates. Serve with Cheese Sauce, if desired.</p> -<h4>Cheese Sauce:</h4> -<div class="verse"> -<p class="t0">2 T. butter</p> -<p class="t0">2 T. all-purpose flour</p> -<p class="t0">¼ tsp. salt</p> -<p class="t0">1 C. liquid (vegetable liquid or meat broth plus milk)</p> -<p class="t0">½ C. shredded Cheddar or Swiss cheese</p> -</div> -<p>In medium saucepan over low heat, melt butter. Blend in flour and salt. Cook, -stirring constantly, until smooth and bubbly. Blend in milk. Cook, stirring -constantly, until mixture boils. Boil, stirring constantly, 1 minute. Remove from -heat. Add cheese, stirring until melted.</p> -<h3 id="c53">DUCHESS POTATOES</h3> -<p><span class="lr">About 6 servings</span></p> -<div class="verse"> -<p class="t0">3½ C. mashed potatoes (about 6 medium)</p> -<p class="t0">⅓ C. butter, softened, divided</p> -<p class="t0">1 tsp. salt</p> -<p class="t0">¼ tsp. pepper</p> -<p class="t0">2 eggs</p> -</div> -<p>In large mixing bowl beat potatoes, ¼ cup butter, salt and pepper at low -speed until fluffy. Add eggs, one at a time, beating at medium speed until well -blended. Melt remaining butter.</p> -<p>Place potato mixture in large pastry bag with ½-inch star nozzle. Pipe about -¼ cup potatoes onto the edges of casserole or main dish, or spoon potatoes onto -greased cookie sheet in neat pyramid shapes. Brush with melted butter.</p> -<p>Bake in preheated 450° F. oven until golden brown, 12 to 15 minutes or broil 6 -inches from heat 5 to 7 minutes. Carefully remove potato mounds from cookie -sheet.</p> -<p><b>Variations</b>: To make patties, use about ¼ cup potato mixture for each and -fry in lightly greased large fry pan over medium-high heat until browned on both -sides, about 2 to 3 minutes.</p> -<p>To make one large ring, shape potato mixture into ring on ovenproof platter. -Bake as directed for potato mounds. Spoon creamed mixture into center.</p> -<div class="pb" id="Page_25">25</div> -<h3 id="c54">GOLDEN BUCK</h3> -<p><span class="lr">3 servings</span></p> -<p><i>Long before the days of the supermarket, the meat for the day depended upon -the hunter’s luck. If fortune ran out, he substituted a non-meat main dish. One such -stand-in is this combination of poached eggs on toasted muffins with cheese sauce -topping, called Golden Buck in honor of the one that got away.</i></p> -<div class="verse"> -<p class="t0">2 eggs</p> -<p class="t0">2 C. (8 oz.) shredded Cheddar cheese</p> -<p class="t0">½ C. milk or beer</p> -<p class="t0">1 T. butter</p> -<p class="t0">1 T. all-purpose flour</p> -<p class="t0">2 tsp. prepared mustard</p> -<p class="t0">¼ tsp. salt</p> -<p class="t0">¼ tsp. Worcestershire sauce</p> -<p class="t0">⅛ tsp. pepper</p> -<p class="t0">3 English muffins, split, toasted and buttered</p> -<p class="t0">6 poached eggs</p> -<p class="t0">Parsley sprigs, optional</p> -</div> -<p>In medium saucepan beat 2 eggs. Stir in cheese, milk, butter, flour and -seasonings. Cook, stirring constantly, over low heat until cheese melts and mixture -is smooth.</p> -<p>To serve, spoon 2 tablespoons cheese sauce over each muffin half. Top each -with one poached egg. Spoon 2 tablespoons cheese sauce over each egg. Garnish -with parsley, if desired.</p> -<h3 id="c55">SPECIAL EGG FRITTATA</h3> -<p><span class="lr">8 servings</span></p> -<div class="verse"> -<p class="t0">½ lb. hard sausage links</p> -<p class="t0">2 T. vegetable oil</p> -<p class="t0">2 T. butter</p> -<p class="t0">1 coarsely chopped onion</p> -<p class="t0">1 thinly sliced garlic clove</p> -<p class="t0">2 red or green bell peppers, seeded and cut into strips</p> -<p class="t0">2 boiled peeled and diced medium potatoes</p> -<p class="t0">2 peeled and diced medium tomatoes</p> -<p class="t0">1½ tsp. basil</p> -<p class="t0">1½ tsp. oregano</p> -<p class="t0">2 T. minced parsley</p> -<p class="t0">Salt and pepper</p> -<p class="t0">8 eggs</p> -<p class="t0">3 T. water</p> -<p class="t0">Butter</p> -<p class="t0">½ C. grated Parmesan cheese</p> -</div> -<p>Place sausage links in pan with ½ inch water. Bring to boil and cook until -water has nearly evaporated and sausages are browned. Turn frequently. Drain -sausages and slice ½ inch thick. Heat oil and butter in ovenproof frying pan over -medium heat. Saute onion, garlic, and peppers until soft. Add sausage, potatoes, -tomatoes, herbs, salt and pepper. Saute for 2 minutes.</p> -<p>Beat eggs lightly with water. Pour into buttered frying pan with other -ingredients and cook over medium heat until bottom of omelet is set and browned.</p> -<p>Sprinkle with cheese. Place pan under preheated boiler until top is puffed and -browned. Cut into wedges and serve.</p> -<div class="box"> -<h4>GARNISHING WITH EGGS</h4> -<p>1. Sliced hard-cooked eggs provide color and nutrition to a -sandwich plate, salads, and green vegetables. A dash of paprika -makes them even more colorful.</p> -<p>2. Sieved eggs can be applied in ribbons with a cake decorator to -molded salads.</p> -<p>3. Chopped eggs yolks can be sprinkled on cream sauce coverings -for added flavor and color.</p> -</div> -<div class="pb" id="Page_26">26</div> -<h3 id="c56">SCOTCH EGGS</h3> -<p><span class="lr">6 servings</span></p> -<p><i>A coating of sausage and bread crumbs makes a hearty snack of hard-cooked -eggs. After cooking to a golden turn, they can be eaten hot or cold. Scotch eggs are -a traditional companion to a mug of ale or beer.</i></p> -<div class="verse"> -<p class="t0">¾ lb. bulk pork sausage</p> -<p class="t0">12 hard-cooked eggs</p> -<p class="t0">1 egg, beaten</p> -<p class="t0">⅓ C. fine dry bread crumbs</p> -<p class="t0">Fat for deep frying</p> -</div> -<p>Divide sausage into 12 equal portions (l oz. each). Shape each portion into -patty and wrap completely around 1 hard-cooked egg, pressing edges together to -seal. Dip sausage-wrapped eggs in beaten egg, then roll in bread crumbs until -completely coated.</p> -<p>Cook eggs in preheated 375° F. deep fat until golden brown and heated -through, 7 to 9 minutes. Drain on absorbent paper. Serve hot or cold.</p> -<div class="img"> -<img src="images/p09.jpg" alt="{uncaptioned}" width="500" height="590" /> -</div> -<div class="pb" id="Page_27">27</div> -<h2 id="c57"><span class="small">Drinks</span></h2> -<h3 id="c58">INSTANT EGG PICK-UP</h3> -<p><span class="lr">1 serving</span></p> -<p><i>In the morning, this quick concoction provides needed nourishment to see you -through until lunch. It’s also great for a nightcap, or whenever an energy lift is -needed.</i></p> -<div class="verse"> -<p class="t0">1 egg</p> -<p class="t0">1 C. orange juice</p> -<p class="t0">1 T. honey, optional</p> -</div> -<p>Measure all ingredients into blender or shaker container. Cover. Blend or -shake until well blended. Pour into tall glass. Serve immediately.</p> -<p><b>Variation</b>: Just before serving add 1 scoop orange or lemon sherbet.</p> -<div class="img"> -<img src="images/p09a.jpg" alt="{uncaptioned}" width="498" height="546" /> -</div> -<div class="pb" id="Page_28">28</div> -<h2 id="c59"><span class="small">Plan Meals with the Basic 4 Foods Every Day</span></h2> -<div class="img"> -<img src="images/p10.jpg" alt="{Basic food groups}" width="300" height="271" /> -</div> -<h4>MEAT GROUP</h4> -<p>2 servings per day</p> -<p>Meats, variety meat (heart, liver, -kidney), poultry, eggs, fish, dry -beans and peas, peanut butter.</p> -<p>A serving is: 2-3 oz. lean cooked -meat; 2 eggs; 1 cup cooked dry -beans or peas; 4 tablespoons peanut butter.</p> -<p>This protein-rich group, good for -growth and repair of body tissues; -healthy muscles, skin, organs, -blood and hair; also gives us iron, -niacin, riboflavin, and thiamine.</p> -<h4>BREAD-CEREAL GROUP</h4> -<p>4 servings per day</p> -<p>Whole grain, enriched, and restored -breads (check labels); also -cereals, flour, macaroni, rice, -wheat, rolled oats, and baked -goods.</p> -<p>A serving is: 1 slice bread, ½ cup -cooked cereal, grits, macaroni, or -rice, 1 oz. enriched ready-to-eat -cereal.</p> -<p>These supply food energy, protein, -iron, and B vitamins.</p> -<h4>MILK GROUP</h4> -<p>Some for everyone</p> -<table class="center" summary=""> -<tr><td class="l">Children to 9 </td><td class="r">2-3 cups</td></tr> -<tr><td class="l">9-12 </td><td class="r">3 cups</td></tr> -<tr><td class="l">Teenagers </td><td class="r">4 cups</td></tr> -<tr><td class="l">Adults </td><td class="r">2 cups</td></tr> -<tr><td class="l">Women</td></tr> -<tr><td class="l">pregnant </td><td class="r">3 cups</td></tr> -<tr><td class="l">nursing </td><td class="r">4 cups</td></tr> -</table> -<p>Cheese can be used as part of the -milk to provide calcium for strong -bones and teeth; riboflavin, and -vitamin D when milk is fortified.</p> -<h4>VEGETABLE-FRUIT GROUP</h4> -<p>4 servings per day</p> -<p>Citrus fruits, tomatoes, strawberries, -cabbage, cantaloupe, for -vitamin C.</p> -<p>Vegetables—yellow or dark green—carrots, -sweet potatoes, broccoli, -spinach, etc. for vitamin A.</p> -<p>This group builds healthy gums, -body tissues, and skin; better -vision, and good growth.</p> -<div class="pb" id="Page_29">29</div> -<h2 id="c60"><span class="small">Microwave Cooking</span></h2> -<h3 id="c61">GENERAL TIPS</h3> -<p class="revint">1. Don’t try to cook an egg in the shell in the microwave. -It could explode.</p> -<p class="revint">2. Eggs continue to cook after they are removed from the microwave. -Take them out just before they are done.</p> -<h3 id="c62">FRYING EGGS</h3> -<p class="revint">1. Use a browning skillet.</p> -<p class="revint">2. Pierce the yolk in the shape of a cross to break the surface. This step -will eliminate the possibility of the yolk exploding.</p> -<p class="revint">3. Always place a glass of water in the microwave alongside the skillet. -The water will absorb some of the microwave, allowing the white and -yolk to cook at the same rate of speed.</p> -<p class="revint">4. Bacon cooked along with the egg helps retard overcooking of the yolk.</p> -<h3 id="c63">SCRAMBLING EGGS</h3> -<p class="revint">1. For a fluffier texture when scrambling eggs, remember to stir the egg -mixture frequently.</p> -<p class="revint">2. Don’t overcook.</p> -<h3 id="c64">POACHING EGGS</h3> -<p class="revint">1. The eggs must be covered with water to assure even cooking.</p> -<p class="revint">2. Piercing the yolk in the shape of a cross to break the surface membrane -will eliminate the possibility of an explosion.</p> -<blockquote> -<p>The exact time of cooking eggs in a microwave oven will vary according -to the number of eggs to be prepared at one time and the size and -temperature of the eggs.</p> -</blockquote> -<div class="box"> -<h4>EGGS ARE ECONOMICAL</h4> -<p>Texas eggs are an economical means of adding a lot of nutritive -value to the menu. The price per two-egg servings of large eggs ranges -from 11 to 16 cents; for medium eggs, from 9½ to 14 cents.</p> -</div> -<div class="pb" id="Page_30">30</div> -<div class="img"> -<img src="images/p11.jpg" alt="Decorative border" width="500" height="56" /> -</div> -<h2 id="c65"><span class="small">Table of Contents</span></h2> -<dl class="indexlr"> -<dt class="lr"><span class="jl">Scrambled Eggs</span> <a href="#Page_2">2</a></dt> -<dt><span class="jl">Fried Eggs</span> <a href="#Page_3">3</a></dt> -<dt><span class="jl">Poached Eggs</span> <a href="#Page_3">3</a></dt> -<dt><span class="jl">Baked Eggs</span> <a href="#Page_4">4</a></dt> -<dt><span class="jl">Soft-Cooked Eggs</span> <a href="#Page_4">4</a></dt> -<dt><span class="jl">Hard-Cooked Eggs</span> <a href="#Page_4">4</a></dt> -<dt><span class="jl">Egg Salad</span> <a href="#Page_5">5</a></dt> -<dt><span class="jl">Deviled Eggs</span> <a href="#Page_5">5</a></dt> -<dt><span class="jl">Meat Batter</span> <a href="#Page_6">6</a></dt> -<dt><span class="jl">Pickled Eggs</span> <a href="#Page_6">6</a></dt> -<dt><span class="jl">Mayonnaise</span> <a href="#Page_7">7</a></dt> -<dt><span class="jl">Eggs Benedict</span> <a href="#Page_7">7</a></dt> -<dt><span class="jl">Hollandaise Sauce</span> <a href="#Page_7">7</a></dt> -<dt><span class="jl">Baked Custard</span> <a href="#Page_8">8</a></dt> -<dt><span class="jl">Rice Pudding</span> <a href="#Page_9">9</a></dt> -<dt><span class="jl">Easy Baked Cheesecake</span> <a href="#Page_10">10</a></dt> -<dt><span class="jl">Lemon Meringue Pie</span> <a href="#Page_10">10</a></dt> -<dt><span class="jl">Custard Pie</span> <a href="#Page_11">11</a></dt> -<dt><span class="jl">Carrot Cake</span> <a href="#Page_11">11</a></dt> -<dt><span class="jl">Seven Minute Frosting</span> <a href="#Page_11">11</a></dt> -<dt><span class="jl">French or Plain Omelet</span> <a href="#Page_12">12</a></dt> -<dt><span class="jl">Puffy Omelet</span> <a href="#Page_13">13</a></dt> -<dt><span class="jl">Crepes</span> <a href="#Page_14">14</a></dt> -<dt><span class="jl">Cheese Souffle</span> <a href="#Page_14">14</a></dt> -<dt><span class="jl">Sweet Potato Souffle</span> <a href="#Page_15">15</a></dt> -<dt><span class="jl">Spinach Souffle</span> <a href="#Page_15">15</a></dt> -<dt><span class="jl">Quiche Lorraine</span> <a href="#Page_16">16</a></dt> -<dt><span class="jl">Huevos Rancheros</span> <a href="#Page_17">17</a></dt> -<dt><span class="jl">Egg Tortilla</span> <a href="#Page_18">18</a></dt> -<dt><span class="jl">Flan</span> <a href="#Page_18">18</a></dt> -<dt><span class="jl">Eggs Guacamole</span> <a href="#Page_18">18</a></dt> -<dt><span class="jl">Rellenos with Beef</span> <a href="#Page_19">19</a></dt> -<dt><span class="jl">Sopapillas</span> <a href="#Page_19">19</a></dt> -<dt><span class="jl">Eggs Florentine</span> <a href="#Page_20">20</a></dt> -<dt><span class="jl">Eggs Goldenrod</span> <a href="#Page_21">21</a></dt> -<dt><span class="jl">Fried Egg Sandwich</span> <a href="#Page_22">22</a></dt> -<dt><span class="jl">Monte Cristo</span> <a href="#Page_22">22</a></dt> -<dt><span class="jl">Baked Cheese and Eggs</span> <a href="#Page_23">23</a></dt> -<dt><span class="jl">Timbales</span> <a href="#Page_24">24</a></dt> -<dt><span class="jl">Duchess Potatoes</span> <a href="#Page_24">24</a></dt> -<dt><span class="jl">Golden Buck</span> <a href="#Page_25">25</a></dt> -<dt><span class="jl">Special Egg Frittata</span> <a href="#Page_25">25</a></dt> -<dt><span class="jl">Scotch Eggs</span> <a href="#Page_26">26</a></dt> -<dt><span class="jl">Instant Egg Pick-Up</span> <a href="#Page_27">27</a></dt> -<dt class="center"><i>Tips on Cooking with Eggs</i></dt> -<dt><span class="jl">Following a Recipe</span> <a href="#Page_1">1</a></dt> -<dt><span class="jl">Tips on Making Meringue</span> <a href="#Page_10">10</a></dt> -<dt><span class="jl">Nutritional Values</span> <a href="#Page_12">12</a></dt> -<dt><span class="jl">Selecting Eggs by Quality</span> <a href="#Page_19">19</a></dt> -<dt><span class="jl">Selecting Eggs by Size</span> <a href="#Page_20">20</a></dt> -<dt><span class="jl">Storing Texas Eggs</span> <a href="#Page_23">23</a></dt> -<dt><span class="jl">Garnishing with Eggs</span> <a href="#Page_25">25</a></dt> -<dt><span class="jl">Basic Four Food Groups</span> <a href="#Page_28">28</a></dt> -<dt><span class="jl">Microwave Cooking</span> <a href="#Page_29">29</a></dt> -</dl> -<h2 id="c66"><span class="small">Footnotes</span></h2> -<div class="fnblock"><div class="fndef"><a class="fn" id="fn_1" href="#fr_1">[1]</a>It is better to remove scrambled eggs from pan when they are slightly underdone. -Heat retained in eggs completes the cooking. -</div><div class="fndef"><a class="fn" id="fn_2" href="#fr_2">[2]</a>Rub just a bit of meringue between thumb and forefinger to feel if sugar has -dissolved. -</div><div class="fndef"><a class="fn" id="fn_3" href="#fr_3">[3]</a>To make handle ovenproof, cover completely with aluminum foil. -</div><div class="fndef"><a class="fn" id="fn_4" href="#fr_4">[4]</a>Sandwiches also may be sauteed in 2 tablespoons butter in large fry pan over medium heat, turning as necessary until golden brown on all sides. -</div><div class="fndef"><a class="fn" id="fn_5" href="#fr_5">[5]</a>Cooked, well-drained chopped broccoli, cauliflower, spinach or asparagus; sauteed well-drained chopped mushrooms; chopped cooked chicken, turkey, ham, chicken livers or well-drained shrimp; well-drained flaked crabmeat, salmon or tuna. -</div> -</div> -<hr class="dwide" /> -<p class="center small">FOR FREE RECIPES AND INFORMATION -<br />ABOUT TEXAS FOOD AND FIBER PRODUCTS WRITE: -<br /><b><span class="large">REAGAN V. BROWN</span></b>, COMMISSIONER -<br />TEXAS DEPARTMENT OF AGRICULTURE -<br />P. O. BOX 12847, CAPITOL STATION -<br />AUSTIN, TEXAS 78711</p> -<h2>Transcriber’s Notes</h2> -<ul> -<li>Silently corrected a few typos.</li> -<li>Retained publication information from the printed edition: this eBook is public-domain in the country of publication.</li> -<li>In the text versions only, text in <i>italics</i> is delimited by _underscores_.</li> -</ul> - - - - - - - -<pre> - - - - - -End of the Project Gutenberg EBook of Classic Variations in Cooking with -Texas Eggs, by Anonymous - -*** END OF THIS PROJECT GUTENBERG EBOOK COOKING WITH TEXAS EGGS *** - -***** This file should be named 62665-h.htm or 62665-h.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/6/2/6/6/62665/ - -Produced by Stephen Hutcheson and the Online Distributed -Proofreading Team at https://www.pgdp.net - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. 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