Council cook book

One tablespoon of butter, one tablespoon of flour, one teaspoon of curry powder, add one cup milk stirred in slowly; cook until it boils; add teaspoon of onion juice, salt and pepper to taste. Take six hardboiled eggs cut in quarters lengthwise, slide gently into the sauce so as not to drop out yolks. Stir as little as possible, just getting the sauce over the eggs. Cook until eggs are heated. Serve with points of toast and parsley. Eggs a la Council. Make cream sauce, not too thick; flavor with Worcestershire sauce, break eggs in, and put grated cheese on top. Bake in hot oven. Fricasseed Eggs. Take six hard-boiled eggs, remove shells. Roll them in flour, then in egg, to which has been added one-half teaspoon of oil, one-half teaspoon of vinegar, a few drops of onion juice, one teaspoon chopped parsley, a little nutmeg and salt. When quite covered, roll in vermicelli that has been broken into fine bits and fry in deep butter or dripping. Serve with the following sauce: One tablespoon butter; one tablespoon flour, browned together; add one-half cup white wine and a cup of bouillon. Season with salt and cayenne and boil five minutes. Add one teaspoon each of chopped chives and parsley, some chopped olives and mushrooms ; bring to a boil again and pour over the eggs. Phone West 1000 We'll do the Rett Poached Eggs a la Larkspur. Fry tomatoes (cut one-half inch thick) in butter, pepper and salt. Have prepared slices of bread cut round, and fried in butter. Put on a hot platter with a slice of tomato on each. Poach as many eggs as are required, in boiling salt water. Lift out very carefully, placing one egg on each tomato. Add to the gravy, in which tomatoes were fried, two tablespoons of cream, one teaspoon Worcestershire sauce, one teaspoon mushroom catsup, juice of half a lemon, and a teaspoon of flour to thicken. Cook up once and pour over eggs. Serve very hot. Spanish Omelette. Make an omelette, pour through the center and around the side a sauce made of one cup of tomatoes, strained, one tablespoon of butter, one tablespoon of chopped onion, three tablespoons of chopped green peppers; season with paprika and salt; garnish the omelette with parsley and slices of lemon. Egg Bird's Nest Take the white of one egg, beat to a froth. Place it in a ramekin, making a hollow in the center, in which you place the unbroken yolk. Put this in a moderate oven and allow to brown slightly. Eggs a la Stork. Melt one large tablespoon of butter; add one large tablespoon flour and smooth it; then stir in one pint of milk; add salt, paprika, one teaspoon ni Vl^Dl A RI717P Brewed in Olympia, Wn., liLlLVlrlA DUlJllV unsurpassed for quahty.i. KJMJ3.L1J.L ira. M^^MJRW ^^^ ^^,^ ^^ ^„ ^^^ g„cer. "ITS THE WATER" -demand it. ENTREES SS Worcestershire sauce, one cup grated cheese; stir till cheese is melted, and break in carefully as many eggs as desired. Bake slowly till the eggs are set. Serve on buttered toast. Egg Timbals. Allow one egg for each timbal. To four eggs, slightly beaten, add one-fourth cup of cream, a few drops of onion juice, salt, paprika. Turn the mixture into small buttered molds ; set in a pan of hot ■ water and cook till firm. Serve with a mushroom or shrimp sauce. Eggs Suzette. Bake and cut lengthwise large potatoes. Scoop out immediately, and beat up with it one whole egg, milk, butter, pepper, and salt, and also a little grated cheese. In the bottom of potato shell sprinkle in layer of finely chopped ham, then a layer of potatoes. Make a deep scoop and drop in the yolk of an egg, taking care that it dpes not break. Fill to the top with the potato and smooth with knife dipped in egg. Bake again seven or eight minutes in hot oven. Eggs Spanish.