Frosted Scrambled Eggs

This recipe comes from "Better Cooking and Homemaking" from the December 1942 issue. I picked this recipe to share because it sounded interesting and before I saw this, I had never even heard of "Frosted Scrambled Eggs".

Frosted Scrambled Eggs-
Ingredients-
6 eggs
1/2 cup of milk or cream
3/4 teaspoon of salt
Pepper to Taste

Directions-

1. Separate the egg yolks and whites of two of the eggs. Save the whites for the frosting.

2. Combine the yolks with the other four eggs, milk or cream, and seasoning.

3. Beat slightly.

4. Beat the whites stiff with a dash of salt and set aside.

5. Scramble the eggs in butter until almost done, but before they are fully cooked, spread the sauce over the eggs.

6. Quickly place eggs into a hot oven-- roughly 450 degrees, and cook until lightly brown.

7. Serve Immediately and Enjoy!

Obviously because this recipe calls for you to put the skillet in the oven, since you wouldn't want to have to move the eggs into another dish entirely (although you could, but I wouldn't add in the sauce until they are in the new dish that is going to go into the oven), I suggest that you use a cast iron skillet that can go in the oven!

Old-Fashioned Pickled Eggs

Here is a recipe for "Old Fashioned Pickled Eggs". It comes from "Better Cooking and Homemaking" which was published in December 1942. Personally, I don't think that I have ever had pickled eggs, but the recipe sure looked interesting. Besides, eggs are generally inexpensive, so the more recipes that can be found to spice things up, I think the better!

Old-Fashioned Pickled Eggs:
12 to 16 eggs
1 1/2 cup of water
1 teaspoon of salt
1 teaspoon of mixed pickling spices
3 tablespoons or more of sugar

Directions-
Hard boil 12 to 16 eggs- or as the book says hard cook. Shell and let rest.

While the eggs are cooling, combine the rest of the ingredients in a sauce pan. Simmer for 8 to 10 minutes. Strain and pour hot over the eggs. Keep covered in the refrigerator for 2 days before serving.

Enjoy!

Baked Prune Whip

One of the more recent old cookbooks that my grandmother sent me really isn't a cookbook at all. It is a December 1942 edition of "Better Cooking and Homemaking". According the inside front cover, it was published by monthly by The Institute of Better Cooking in New York, New York. Unfortunately, a google search for "Better Cooking and Homemaking" didn't turn up much, so I really don't know much about the publication at all. I can say though, that it is quite an interesting read and one of the recipes in it that caught my eye was for "Baked Prune Whip". Now, I really don't think that prunes are all that popular, but here it is for anyone who enjoys prunes!

Baked Prune Whip-
Serves 4 to 6
Ingredients:
1 cup of coarsely chopped cooked prunes
1 tablespoon of lemon juice
1/4 teaspoon of cinnamon
3 egg whites
few grains of salt
1/2 cup of granulated sugar
1/2 cup of coarsely chopped walnuts

Add lemon juice and cinnamon to prunes. Add salt to egg whites and beat stiff; gradually add sugar; beat very stiff. Fold in prunes and walnuts, pour into buttered casserole dish, and bake in a slow oven (325 degrees) for about half hour or until firm. Serve cold or warm with soft custard sauce.