San Rafael cook book, 1906

1 pt. of cream sauce, 1 teaspoon chopped parsley, 1 teaspoon chopped chives, 1 teaspoon salt, white pepper, 2 eggs. Add all ingredients to white sauce but eggs. Beat them 'well and pour sauce into them. Keep hot but do not boil. Cut 3 hard boiled eggs in halves lengthwise, place in deep baking dish, pour sauce over, sprinkle with buttered crumbs, place in pan of hot water, bake 5 min. andl serve in same dish. BAKED EGGS (MALTAISE FASHION)— Mrs. Geo. Rodden. Cover 6 eggs with boiling water and let them stand % of an hour, place in cold water and when cooled, shell. Cut in thick slices. Have ready a cup of white sauce made of 2 tablespoons each of butter and flour, % teaspoon each of salt and pepper, and 1 cup of "white broth or milk, or % each. Spread a layer of sauce on a buttered baking dish, add a few spoons of hot cooked tomatoes, simmered until dry, sprinkle this with 2 tablespoons grated cheese, then add a layer of sliced eggs, and cover with other ingredients in same order as before. Stir Vz cup cracker crumbs into % cup melted butter and put on last. Put in oven long enough to make very hot and brown the crumbs. EGGS WITH MUSTARD SAUCE— Mrs. Wm. Llchtenberg. Boil as many eggs as needed, 5 minutes ; take off the shells and cut in halves lengthwise; lay on a platter. Mielt a slice of butter; mix a EGGS 105 little mustard with milk, and add to the heated butter; as this vill curdle, boiling water must be added to make it smooth. Pour this gravy over the eggs, and serve hot for lunch. BAKED EGGS — Mrs. W. F. Jones. Chop very fine some cold meat; lamb or veal is preferable. Put In a saucepan with a good piece of butter, salt and pepper, and add enough gravy stock or milk to moisten. When hot, have muffin rings in a pan, and drop into each one enough of the mixture to about half fill the ring; then drop a fresh egg on the top of each, not breaking the yolks; put some pieces of butter with salt and pepper over the top, and hake until the eggs are cooked. Slip out of the rings and serve. This can be made in a large dish without muffin rings, or use ramekins. CREAMED EGGS— Mrs. J. L. Tharp. 3 eggs for 5 guests; boil 10 minutes, then lay in cold water to cool. Prepare toast cut in any fancy shapes desired. Put 1 pt. of cream to heat, not boil. Separate ■whites from yolks of eggs; press whites through fruit presser, then add to cream. Have toast arranged! upon a platter; having pressed yolks through fruit presser, pile upon each piece of toast; pour cream around; add salt and pepper to taste. Serve immediately. EGGS ON ANCHOVY TOAST— Mrs. Carter P. Pomeroy. Cut round pieces of toast, butter them and spread with anchovy paste. Make a cupful of good rich cream sauce; chop-the whites of 5 hard boiled eggs fine; put them into the cream sauce, heap it on ^he toast; squeeze the yolks of the eggs through a patent potato masher of the squeezing kind, andi pile that on top. Serve hot on individual plates as an entree, or arrange with a garnish of parsley on a large platter; it is pretty and good, and easily made. EGGS WITH ANCHOVY CREAM SAUCE— Mrs. Carter P. Pomeroy. Make a large cupful of cream sauce; add enough anchovy sauce to color it pink, about the color of shrimps, and either poach eggs In it, or put the sauce in a hot baking dish, drop the eggs carefully in, set in hot oven, and when the eggs have set, serve on same dish; or boil the eggs hard, cut in halves, arrange neatly on a dish, and pour the sauce around) them; making 3 quite distinct dishes, and all good. ANCHOVIED EGGS— Dr. C. B. Brown, S. F. 2 tablespoons butter and 1 tablespoon flour; stir until smooth; % pt. of milk and 2 teaspoons anchovy paste/ Stir until smooth and thick, then add 6 hard boiled eggs cut in slices, 1 tablespoon cream, and a dash of cayenne. Cook in double boiler. EGOS SMOTHERED EGGS— Mrs. W. F. Janes.