Dishes of this kind may be purchased in both cheap and expensive
varieties and in plain or fancy styles, being made of white porcelain,
of glass, or of the brown ware so much used for large baking dishes and
casseroles and having a white glazing on the inside.
68. When such dishes are used as a means of adding variety to the
cooking and serving of eggs, they should be placed in the oven in a
shallow pan containing enough hot water to come nearly to the top of
them. The object of this plan is to keep the temperature uniform. As
long as the dishes are surrounded by water, the food to be cooked will
not attain a greater heat than 212 degrees Fahrenheit, because the
surrounding water cannot reach a higher temperature. Food cooked in this
way will be found to be baked much more evenly and to be of a better
consistency than food that is subjected to the high temperature of the
oven. Most of the recipes that follow, while they can be baked in large
baking dishes if desired and then served from the dish, are designed
particularly to be used in individual baking dishes.
69. BAKED EGGS IN CREAM.--A dish that is particularly desirable for
breakfast, but that may be served for luncheon, is made by baking eggs
in cream according to the accompanying recipe. Besides being very
appetizing, this dish is high in food value because of the addition of
the cream and fat. Crisp toast served with eggs prepared in this way is
very delightful.
BAKED EGGS IN CREAM
(Sufficient to Serve Six)
6 eggs
1 Tb.
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