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!