Cookery for every household

Prepare and cook the spinach as in Recipe 569; and shape it in a circle on a hot dish. Serve nicely scrambled eggs in the centre. If liked the scrambled eggs may be mixed with a little tomato puree. 1398. Scrambled Eggs with Tomatoes, 1 (CEufs Brouilles aux Tomates) 2 or 3 tomatoes. i Pepper. Salt. J oz. butter. | Scrambled eggs. Peel the tomatoes, and cut them in thin slices. Grease a flat fireproof dish, and put the tomatoes into it, seasoning with pepper and salt. Put the butter in small pieces on the top, and bake in the oven for 10 minutes. Scramble some eggs, spread them over the tomatoes, garnish with croutons of fried bread, and serve very hot. Probable cost, lOd. 1399. Scrambled Eggs with Tomatoes, 2 (CEufs Brouilles aux Tomates) 2 tomatoes. 1 oz. butter. 1 tea-sp. chopped onion. 1 oz. ham (chopped). 2 eggs. 1 or 2 slices of toast. Parsley. Pepper and salt. Put the tomatoes into boiling water for a minute, lift them out, dry and peel them ; then cut them in small pieces. Melt the butter in a small saucepan, add the tomatoes, onion, and ham, cook for about 10 minutes, and season to taste. Remove the pan from the fire, and add the eggs well beaten. Stir again over the fire until the mixture becomes thick, but on no account must it be hard. Cut the toast into neat fingers or fancy-shaped pieces, put a little of the mixture on each, garnish with parsley, and serve very hot. Probable cost, 7 d. MISCELLANEOUS EGG DISHES 1400. Eggs en Cocottes (CEufs en Cocottes) Eggs. Seasoning. A little cream or white A little butter, sauce. Butter as many email fireproof dishes as you wish, allowing one for each person. Put a teaspoonful of cream or white sauce into each and then break in an egg, being careful not to damage the yolk. Season with pepper and salt, and, if liked, a pinch of nutmeg, and put a little more cream or sauce on the top. Stand the dishes in a tin with enough hot water to come halfway up the sides, and cook in the oven from 5 to 7 minutes, or until the eggs are set. Serve at once with strips Fireproof Cocottes salt, and place them in a tin or saucepan with a little warm water round them. Place this over the fife until the water begins to boil, then cook in the oven until the eggs are set. j Sauce. — Thin down the remainder of the sauce if necessary, and colour it green with some very fine spinach puree. (If a small quantity of tarragon and chervil can be mixed with the spinach, it will give the sauce a better flavour.) Season to taste, and add a small piece of butter at the last. To Serve. — Turn out the little spinach moulds on a hot dish, unmould the eggs and place one on the top of each, then pour the sauoe over, coating the eggs well. Probable cost, Is. 3 d. of toast or toast biscuits. Eggs en cocottes must not be cooked until the last minute, as they would spoil with standing. Note. — This dish may be varied by putting a little chopped ham, tongue, mushroom, &c., at the bottom of the dish ; or grated cheese may be sprinkled both above and below the egg. 1401. Moulded Eggs 5 eggs. 2 oz. cooked ham. 1 table - sp. chopped parsley. Seasoning. Butter. 1 or 2 table-sps. cream. 5 rounds hot buttered toast.