Luncheons

No. 2. Eggs baked in tomatoes. Select round tomatoes of uniform size. Cut off the stem ends and take out enough of the pulp to leave a space as large as an egg. Sprinkle the inside with salt and pepper. Drop into each one an egg. Place the filled tomatoes in a baking-dish with a little hot water, and bake them about fifteen minutes, or until the eggs are set and the tomatoes are a little softened. Serve the eggs on rounds of bread browned in butter. No sauce is required with this dish. No. 3. Eggs baked in green peppers. Select green peppers of uniform size and shape. Cut off the stems close to the peppers so they will stand firmly. Take off the tops and remove the seeds and ribs. Parboil them. Remove them from the water as soon as they are a little tender, and before they become limp. Break an egg into each one. Set them in a baking-pan with a little hot water, and bake them slowly about fifteen minutes, or until the eggs are set. Arrange them on rounds of browned bread with white sauce in the dish. ' No. 4. Scrambled eggs with tomato. Place scrambled eggs on rounds of browned bread, and on the top of each piece place a slice of broiled tomato (see page 97). Serve with or without a white sauce. CEEAMED POACHED EGGS Poach eggs, the French style preferred. Lay them on rounds of bread sauted in butter. Arrange them symmetrically and pour over them a plentiful amount of white sauce made partly of stock, and having the yolk of one or two eggs stirred in after it is taken from the fire. Garnish the dish with a large bunch of parsley, or a bunch of nasturtiums. The dish may be varied by placing a very thin slice of broiled ham under each egg ; or the eggs may be covered with a tomato sauce. CREAMED EGG BASKETS Boil the eggs hard. Cut them in two lengthwise and remove the yolks. Drop the whites into hot water so they will be warm when needed for use. Mash the yolks and mix them with a little white sauce, or with stock, or Mix cream and a little butter and salt. Beat the mixture until it is smooth [illustration: No. 30. Creamed Poached Eggs] [illustration: No. 31. Creamed Egg Baskets on Bean Puree] [illustration: No. 32. Poached Eggs with Greens] [illustration: No. 33. Spanish Eggs] and light. Press the paste through a pastry-hag and star tube into the hollows of the white halves, and insert handles nuide of thin slices of celery cut from the green ends. Arrange the little baskets on a bed of any kind of wellseasoned vegetable. In illustration the center is bean puree (see page 98) pressed through a pastry-bag. POACHED EGGS WITH GREENS Boil green leaves of lettuce until tender, drain them, chop them fine, and season with a little white sauce. Cover rounds of bread, which have been browned in butter, with the lettuce ; or, if more convenient, with well-seasoned creamed spinach. Make nests of the green, leaving the edges of the toast clean, with a border one half inch wide around the depression. Place in each one an egg poached in the French style ; or break an uncooked egg into each hollow, and place them in the oven until the eggs are set. EGGS IN NESTS Whip to a stiff froth the whites of as many eggs as are needed. Pile it irregularly on a fiat, buttered baking-dish, and make depressions in it here and there. Sprinkle the hollows with salt and pepper and drop into each one the yolk of an egg. Put a small piece of butter on each yolk. Place the dish in a moderate oven for five to eight minutes. Serve at once. The yolks can be conveniently kept in the half shells until needed. SPANISH EGGS Cover the bottom of an earthen baking-dish with well-seasoned tomato puree. Arrange on it poached eggs, leaving spaces to show the red color. Lay between the eggs whole small sausages, already cooked, or sausages cut in inch lengths. Place a bit of butter on each egg and set the dish in the oven to heat it only.