The Good Old Cooking Recipes...


Both the Internet and bookshelves at bookstores are loaded with cook books. However, hardly ever any of them would contain as much practical wisdom as may be found in a cook book from 1935 we found.

Here is a couple of cooking tips for cooking eggs.

• Soft eggs . You will get the best soft eggs if you place them in cold water and put on strong fire. Remove them as soon as water begins to boil. If you put them in boiling water and wish them to be very soft, take the pot away from fire, cover it, and let them lie in hot water like this for 10 minutes. If you wish them to be more like ripe plums, let them boil for 5 minutes and if you would actually like them to be hard boiled, boil them for 10 minutes.
  
  

• Eggs in shells. Boil the eggs hard, let them cool off and then bisect them along the longer axis but be careful not to crush the shell. Remove the eggs, chop them, fry some butter, toss them in, add some salt, chives or fine-chopped onion and crushed pepper, mix well and put them back into shells. Melt some butter in a saucepan, put some breadcrumbs on the eggs, then place the shells on the pan "egg-side" down and serve them as soon as they start to get brownish.
  
• Shirred eggs . A very tasty and healthy way of serving eggs is the so called "oeufs sur plat". These are really simple to make, the only indispensable thing being a tin platter, which is to be placed on a hot cooking metal sheet or a fire grate over hot coals. Put a big spoonful of butter onto it and when it is very hot (which is fried but not yet getting brownish), break the shells open over the platter and simply let the eggs pour out onto it out as if you were making fried eggs. After a while, as soon as their "envelopes" begin to grow, simply serve them while still lying on the platter. Understandably, they are to be consumed immediately.
  
  
• The Perdutes in white or grey sauce. Boil salted water with a few spoonfulls of vinegar in a flat pot. Break the shells open and carefully let the eggs pour into the water. As soon as the egg white congeals on its surface, remove them carefully with a colander spoon and place them on a platter. If you wish to have more, repeat the proceedure. Prior to cooking the eggs, prepare a sauce: fry some butter with flour, mix with a vegetable boil extract to make the sauce more slurry-like, pour in some vinegar or sliced lemon, add some pepper, sugar and caramel, boil the Perdutes and pour the sauce onto them. To make a white sauce, boil some hot water adding vinegar, toss in some chopped onion, add salt and sugar and start boiling. Separately, mix some flour with a few spoonfulls of sour cream, pour the mixture into your sauce, boil them together and then pour it onto your Perdutes.