Eggs in Tomato Sauce (Spanish rec ipe).
Cover the bottom of an earthen baking dish with well-seasoned to mato puree. Arrange on it poached eggs, leaving spaces to show the red color. Lay between the eggs small sausages, already cooked. Place a bit of butter on each egg and set the dish in the oven to heat.
Eggs with Bread Sauce.
1 cupful bread crumbs, cupfuls milk, teaspoonful salt, teaspoonful onion juice, 6 eggs.
Put the bread crumbs in a sauce pan, then add the milk, salt, ra. dash of cayenne, and the onion juice. Simmer slowly till thick and smooth, beating several times with a spoon. Pour the sauce into LL broad, shallow dish and break the eggs carefully over it. Place in a hot oven until they are set Eggs on Rice.
Butter a baking dish, fill it half full with well-seasoned boiled rice; make as many depressions in the rice as there are people to be served; break an egg into each one, sprinkle with salt and strew with bits of but ter. Bake until the eggs are set.
Eggs and Mushrooms. 1 cupful milk, 1 pound mushrooms, 1 tablespoonful butter, 6 poached eggs, Dash McIlhenny's Tabasco Sauce.
Peel and wash the mushrooms; place them in a saucepan and cook gently, with the butter, milk, a pinch of salt and tabasco. Cook ten min utes, thicken with flour, let come to a boil, then pour on a hot platter. Have your poached eggs ready; serve on top of the sauce, the mushrooms being in the middle.
Cheesed Eggs.
Place in a serving dish a table spoonful butter and several slices rich cheese. When it is melted, break whole eggs into it; put the dish into the oven or before the fire. When the white sets, sprinkle grated cheese and pepper on them. Brown on top, and serve.
Eggs a la Bonne Femme (French recipe).
Cut an onion in dice; fry with u. tablespoonful butter; add a table spoonful vinegar; then butter a dish lightly, spread the onions over it, break in the eggs, and put the dish in the oven. When the eggs are done, strew over them fried bread crumbs, and serve hot.
Eggs in Nests.
Separate as many eggs as are need ed for this dish and beat the whites to a stiff froth. Drop irregularly on a flat buttered baking dish, dust with pepper and salt here and there, in the middle of the white, slide in carefully the raw yolks. Put
a tiny bit of butter on each yolk. Place the dish in a hot oven for eight minutes. Serve immediately. If de sired, the froth may be piled into individual dishes with the yolk in the center of each and baked as de scribed.
Boiled Eggs.
If the eggs have been set in a re frigerator, drop them in warm water for a few minutes before boiling, as the sudden change of temperature is liable to crack the shells. Put them into a saucepan where the water is boiling, and if you wish them soft, cook gently for three and a half minutes.
Poached Eggs with Greens.
For this dish use outer leaves of lettuce; wash them thoroughly and boil until tender in salted water. Drain, chop fine, and season with salt, pepper, and butter. Toast a few slices of bread, butter them, cov er with the chopped greens, and on top of each drop a poached egg.
Fried Eggs.
Fry thin slices of bacon to a crisp, lift them out and lay on a hot plat ter. Break into the pan as many eggs as you need; let them cook tmtil the white is set, and baste with hot fat till a film forms over the yolk. If you like them turned, run a knife under each and reverse quickly. Cut off the ragged edges and serve on a plattei with the crisp bacon.
Fried Eggs with Brown Sauce.
Fry eggs in butter in a spider, lift them and keep hot over boiling wat er. If there is not enough gravy in the pan, put in a little more butter, 1 tablespoonful vinegar, a dash of onion juice, salt, pepper, and a few drops of McIlhenny's Tabasco. Thicken slightly with flour, beat till creamy, and strain the brown gravy over eggs.
Baked Souffle of Eggs.
6 eggs, 1 cupful milk, 1 tablespoonful butter, Pepper and salt.
Scald the milk in a double boiler, add to it the yolks of eggs, beaten till thick, also the butter and season ings. When the mixture begins to thicken like a custard, stir in the whites of eggs, beaten to a stiff froth. Pour into a deep buttered baking dish and bake in a moderate oven till puffy and brown. Serve immediately.