Around-the-world cook book

Chop together the onions, tomatoes, and chilli peppers ; add a salt-spoon of chopped parsley, and put all into a frying-pan with a tablespoon of melted butter, and cook for 5 minutes. Fry the eggs on both sides, and then pour the sauce over the eggs, and serve hot. FRIED SAVORY EGGS Eggs, 7, Bread-crumbs, Ham, chopped fine, Parsley, minced, Pepper, Tomato-sauce. Six of the eggs should be previously hard-boiled. Shell them and beat up the seventh egg, and dip the shelled eggs in it. Then roll the eggs in a mixture made of fine breadcrumbs, chopped ham, minced parsley, seasoned with pepper and salt if desired. Fry them in boiling fat to a good brown, and place on a hot dish and serve with a hot tomato-sauce poured round them. EGGS WITH SPAGHETTI Spaghetti, boiled and chopped fine, 1 cup, Butter, 1 large tablespoon, Fresh mushrooms, 1 cup, Milk, 1 cup. Eggs, well beaten, 6, Salt, 1 teaspoon. Chopped parsley, 1 teaspoon, Pepper, and toast-points. Melt the butter in a saucepan, add the mushrooms and cook first for 5 minutes. Pour in the milk and spaghetti and heat slowly. When beginning to simmer, add the eggs, salt, and a dash of pepper. Stir till the eggs have thickened, then add the parsley, and turn into a hot dish and garnish with toast-points. EGG TIMBALES Eggs, 4, Milk, 21/2 cups. Salt, % teaspoon. Pepper, butter, chopped parsley. Break the eggs into a bowl and beat them enough to mix them thoroughly. Add the milk, salt, a dash of pepper, and strain. Butter small molds and sprinkle the sides with chopped parsley and fill the molds with the liquid. Stand the molds in a pan of warm water, and place them in a moderate oven until set in the center, like a baked custard. SAUCES Much of the former superiority of French cookery over that of other nationalities was due to their ingenious methods of preparing appetizing sauces for their various dishes. Some of these sauces are quite simple, and readily made, while others are more elaborate, and require more time in their preparation. Most sauces are made by cooking together equal quantities of butter and flour for the body of the sauce, and then adding a seasoning and a liquid, cooking these together also with the thickening, or body, until well corporated. White sauces are the simplest, and most frequently used; and derive their name from the fact that the flour in the thickening is not allowed to color. Milk is always used in white sauces, while in brown sauces, stock or gravy is used, which also tends to make the sauce a darker color. For white sauces the ingredients are, butter, flour and milk, in the proportion of 1 tablespoon each of flour and butter to half a pint of milk. To make a white sauce, first put the milk in a stewpan, and let it heat to the scalding point. In another pan put the flour and butter, and let them melt, stirring occasionally until the flour and butter are well mixed together. Bring it to a bubble, and then add the hot milk gradually, and stir all together, until the whole is smoothly thickened. Then season and set aside and allow it to simmer for a few minutes. Brown sauces are made by cooking the butter and flour together, constantly stirring all the while to prevent burning, but until the flour is well browned. As browned flour does