Council cook book

Boil eggs hard;' after cooling, remove shells and halve lengthwise. Cook thirty minutes fresh or canned tomatoes with minced green onions, garlic, parsley, a laurel leaf, salt and pepper, and cayenne to taste. Strain. Melt a slice of butter, add a little flour, and then add sauce gradually. Cook ten minutes; place eggs carefully in sauce and serve. ARCADE PBARMACY The^Ss*"" Cor. Pott and Buchanan Stt. Phone west 63 Tomato With Egg, Cut top from tomatoes, remove seeds, put a raw egg in each tomato, dust with salt, pepper, and finely chopped parsley. Place in hot oven until egg is set. Serve with cream sauce. Egg Chops. Rub together one tablespoon butter, two of flour, and some scalding hot milk, boiling and stirring til! thick. When cool, add one raw egg, next one-half can of mushrooms chopped with the whites of six hard-boiled eggs, and the yolks which have been pressed through a sieve. Form into shape, dip in egg and crumbs, and fry. A French chop bone or small length of boiled macaroni gives the desired effect. Heap mashed potatoes in center of dish and surround with chops. ^ Egg Rarebit. Make a cream sauce. Grate one-half pound American and Swiss cheese mixed, or American alone ; add to the sauce. Chop three hard-boiled eggs, add to the sauce, season with salt and pepper, and serve on buttered toast. ) Eggs a la Russe. Have some eggs boiled hard. Halve them, and lay them on a slice of tomato, and then on a lettuce leaf. Have some caviar, mixed with grated onion, pepper, and lemon juice. Spread on the halves of the eggs and spread with mayonnaise. Sprinkle finely chopped parsley on top. WALTER BAKER'S ^^^^^ chocolates Best in the World. Have held the Market 128 Years Eggs a la Tripe. Slice six hard-boiled eggs crosswise into pieces the thickness of silver dollars. Slice a large onion, smothering in plenty of butter, but do not brown. When the onions are soft, add a cup of cream sauce. Boil for three minutes. Add the sliced eggs, remove from fire. Add chopped chives. Serve in vegetable dish. Eggs a la Mexicana. Boil six dried Spanish peppers twenty minutes. Drain, remove the seeds, and chop fine. Fry in butter one-half an onion and one clove of garlic. Add one cup of uncooked rice, cover with one cup of soup stock, and cook till tender. Add a lump of butter, salt, and, when done, cover with six eggs; then scramble all together. Serve on a hot dish. Stuffed Eggs in Tomato Jelly, Boil eggs hard, cut lengthwise and mash yolks with salt, pepper, and ground chicken livers which have been previously cooked, and chopped celery. Take half a can of tomatoes and put on the stove with a tablespoon of Knox's gelatine. Remove and season with salt and pepper. Strain. Fill the eggs with the yolks and other ingredients and set each egg lengthwise in a small mold. Fill the mold to the top with the tomato jelly and let it stand until set. Remove mold and serve on lettuce leaves. All the News i? JHE,. E^VENING POST. All iL T"' 1 he Leading livening IN ewspaper All the I ime 30 Cents a month by carrier ? — ' 1^ SHREVE AfD COMPANY A department of California stones and Oriental precious and semiprecious stones is a prominent feature of our stock. Our factory, fully equipped, gives our patrons unusual opportunities for the execution of special orders for gold and diamond jewelry and silverware from exclusive and original designs prepared by our artists. Shreve Building POST STREET and GRANT A VENUE San Francisco & h AND MEAT SAUCES "Some hae meat and canna eat, And some would eat that want it; But we hae meat, and we can eat, Sac l^t the Lord be thankit." — Burns. Pot Roast