Dainty dinners and dishes for Jewish families

Boil the eggs hard, shell and halve them and remove the yolks. Pound the yolks to a paste with the other ingredients, adding only sufficient liquid butter to moisten the mixture. Cut off a little piece from the end of each halved white so that it will stand, and fill them with the mixture. Place each half on a small round of hot buttered toast, heat in the oven, and serve at once. EGGS WITH TOMATO SAUCE. 4 poached eggs. | 4 squares buttered toast. 4 tablespoonsful tomato sauce. Trim the poached eggs carefully, place one on each square of toast. Pour a tablespoonful of tomato sauce (or any other sauce preferred) over each, and serve at once. WHIRLED EGGS. Thin slices buffered toast spread with anchovy or bloater paste. 1 oz. Put the water, slightly salted, in a saucepan over the fire and Keep it at a fast boil. Stir with a wooden spoon or ladle G eggs. 1 quart boiling water. Pepper and salt to taste, Butter. BREAKFAST DISHES, ETC. in one direction until it whirls rapidly. Break the eggs, one at a time, into a cup, and drop each carefully into the centre of the boiling whirlpool, which must be kept in rapid motion until the egg is a soft round ball. Take it out carefully with a perforated spoon and put it on a slice of buttered toast ; put a piece of butter on top of each egg and keep it hot till all are ready to serve. Dust with salt and pepper, and serve hot. EGGS IN WHITE SAUCE. Oeifs a la Lyonnaise. 7 hard-boiled eggs. 1 small onion. 1 oz. butter. £ pint milk. 1 tablespoonful flour. Salt and pepper. Cut 6 of the hard-boiled eggs in half, lengthways. Fry the sliced onion in the butter, without allowing it to colour. Take out the onion, add most of the milk, and mix the rest with the flour smoothly. Cook the sauce for 10 minutes, season with salt and pepper, put in the halved eggs and heat through. Dish them up carefully and pour the sauce over them. Cut the remaining hard-boiled egg in half, sieve the yolk, and cut the white in rings to garnish the dish. Serve very hot. POTTED SALMON. 1 lb. salmon. | ^ lb. butter. Salt and pepper. Boil the salmon and pound it in a mortar with part of the butter; add a little salt and pepper. Put it into small pots, melt the remainder of the butter, and run it over the top < 4 each pot. Serve cold. CROUTES OF Rounds or squares of buttered toast. £ teaspoonful finely chopped parsley. HADDOCK. U oz. butter. a lb. cold dried haddock. Salt, cayenne. 1 hard-boiled egg. Remove bones and skin from the fish and chop it finely ; place it in a saucepan with the butter, cayenne and salt, and let it get hot through. Put a portion of the mixture on each piece of toast, sprinkle one with chopped white of egg, another with sieved yolk and a third with chopped parsley. Serve hot. L 2 HADDOCK AND RICE. lilz a la Nightingale. Lightly toss some dry boiled rice in a little butter, nutmeg, pepper and salt, and when quite hot, add the shredded whites of 3 hard-boiled eggs, and the white parts of a dried haddock. Pile up lightly on a hot dish; pass the yolks of the hard-boiled eggs through a sieve and strew over the rice. A little grated cheese can be added if liked. Brown in the oven for 5 minutes. HADDOCK TOAST. Slices of buttered toast. 2 eggs. 2 o z. smoked haddock. 4 oz. of butter.