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#5 - EGGS

Size: 5" x 3"
Copyrighted: 1889
Lithographer: Knapp & Co.


Reverse - Text

Left half:   THE FOUR POINTS
Right half:


CODDLED EGGS.--Break the eggs and slip them separately (so as not to break the yolks) into a stew-pan of boiling water; let the whites just set, then take them up in a skimmer, drain off the water, and serve with slices of buttered toast.

OMELET WITH JELLY.--Take a teaspoonful of salt, a tablespoonful each of powdered sugar and butter, three of water, six eggs, half a glass of jelly; beat the whites of the eggs until very light, then add the unbeaten yolks, sugar and salt, mix well and add the water. Heat a frying pan, in which melt the butter, then pour in the egg mixture; bake in a hot oven for six minutes, and spread with the jelly; roll it up and turn out upon a warm dish.

EGGS AND BREAD.--Put half a handful of bread crumbs into a saucepan, with a small quantity of cream, salt, pepper, and nutmeg, and let it stand till the bread has imbibed all the cream; then break ten eggs into it, and, having beaten them up together, fry it like an omelet.

EGG NOG.--Separate the yolks and whites of 12 eggs; beat the yolks thoroughly, add two heaping cupfuls of sugar and half a grated nutmeg; beat the whole together thoroughly; add half a pint of brandy, half that quantity of Jamaica or Santa Cruz rum, and two quarts of rich milk. Beat up the whites of six of the eggs to a stiff froth, float it on top of mixture, and dust with a little confectioners' sugar. Place a piece of ice in each tumbler when serving.