San Rafael cook book, 1906

Have a large spoonful of butter hot, and tlie pan hot; set this on back of stove, break in the eggs quickly, and cover; keep turning the {pan so that all will get the same heat. Peep in once in a while, and when you see the white set, remove cover and dish up carefully. Delicious if done properly. THE MOST DELICATE AND WHOLESOME WAY TO BOIL EGGS. —Mrs. W. F. Jones. Put them In a saucepan, pour fast boiling water over them, cover tightly, and remove at once to back of stove; let stand 6 minutes, or 10 if required harder. When done properly the -white should be jellied but not hard. EGG NESTS ON TOAST— Helen Walker. 6 eggs, 6 slices of toast, 2 tablespoons butter, % teaspoon salt. Separate the eggs and keep the yolks whole by letting them remain in half the shell until ready for use. Beat the whites to a stiff froth with the salt. Dip the toast into hot salt water, butter, and heap each piece with the beaten whites. Make a depression in each mound and drop in a little piece of butter auid the yolk of the egg. A dash of paprika on top of each. Place in pan and bake in moderate oven about 3 min., or until the whites are a light brown. HAM AND EGGS FOR BREAKFAST— Mrs. A. A. Smith. 2 cups chopped ham, % cup milk, mixed with 2 spoons rolled crackers, Put in a deep pie pan making holes to drop in eggs and put into oven till eggs are set. Serve in pan. EGG TIM BALES— Mrs. Sidney B. Cushing. 6 eggs, 3 gills milk, 1 teaspoon salt, % teaspoon pepper, 1 teaspoon chopped parsley, % teaspoon onion juice. Beat the eggs with a fork, add the seasoning and beat another minute, now stir in the milk thoroughly. Pour the mixture into buttered, medium sized timbale molds and put the molds into a deep pan, pouring in hot -water enough to reach nearly to their top. Place in moderate oven and bake about 20 minutes, or till firm at the center. Turn them out on a warm platter and serve with a tomato or cream sauce around them. TOMATO AND EGG ENTREE— Mrs. W. T. Wheatly, Los Angeles. Allow 1 tomato for each person, scrape out about % the center, put in granite dish, drop an egg in the center of each, season with salt, pepper and butter and bake until the egg sets, and serve at once. These are nice served with lamb chops, putting the tomatoes in center of platter, with chops around. Also serve in ramekins. The Leading Grocers 539 Rafael, Cal. TELEPHONE MAIN 88 Ask Your Grocer for it Old Homestead Mince Meat Each Case Contains 3 Dozen 1 lb. Packa,ges Each Package Makes Three Pies We are the Agents DODQE, SWEENY & CO SAN FRANCISCO Paddings PLUM PUDDING— Mrs. Vincent Neale. Ingredients: 1 lb. seeded raisins, %i m. sultanas, 1 lb. currants, 1% lbs. moist sugar (brown), 1% lbs. bread crumbs, 12 eggs, 1% lbs. finely chopped suet, % lb. mixed candied peel, rind of 1 lemon, a pinch of nutmeg and cinnamon, a few drops of almond flavor, 1 wineglass of whiskey or brandy. Cut the raisins, but do not chop them; cut the candied peel in thin slices; wash and pick the currants, and dry them; mix all the ingredients together and moisten with the eggs (if too moist, sprinkle a little flour over) ; stir in the brandy. Scald and flour a pudding cloth, put in the pudding and tie up fairly tight; boil for 6 hrs. 2 or 3 puddings may be made instead of 1, as they will keep for several weeks if hung up in a dry, cool place. Excellent. PLUM PUDDING^Mrs. J. E. Alexander.