Fill buttered baking dish half full of boiled rice well salted and peppered. With a large spoon make as many depressions in the rice as the number of eggs to be served. Break an egg into each depres¬ sion, sprinkle with salt and strew with bits of butter. Bake until the eggs are set (poached). 202 — Scrambled with Asparagus. Boil asparagus in salted water until soft, using just the tips, either canned or fresh. Put the as¬ paragus on slices of hot buttered toast, strew top of asparagus with bits of butter and serve scrambled eggs around the asparagus on platter. (See Recipe No. 203 for best way to scramble eggs.) RECIPES 4i 203 — Scrambled on Toast. Break the number of eggs to be scrambled into a mixing bowl. To each 4 eggs add y2 cup water, teaspoon salt and l/\. teaspoon pepper and stir well with a spoon. Pour into frying pan which is well warmed but not too hot. Cook on slow fire until eggs reach the consistency preferred, adding salt to taste before they are completely cooked, and con¬ tinually scraping the eggs from the bottom of the pan as they become solid to prevent them from scorching. Serve on slices of hot buttered toast. 204 — Boiled (two methods). 1. Have water boiling vigorously; place eggs gently in the water with a spoon to prevent cracking. Leave in for three minutes for soft boiled and twenty minutes for hard boiled. Serve immediately, as the eggs will continue to get harder as they cool. 2. Place eggs in cold water, allowing it to heat gradually until the boiling point is reached, then remove. Eggs will be soft boiled the equivalent of 3 minutes by the first method. 205 — Creamed on Toast. 4 eggs Yz teaspoon salt teaspoon pepper 2 cups hot milk 1 teaspoon butter 4 slices buttered toast Beat eggs slightly, add salt and pepper and stir them into the hot milk; cook over hot water in a double boiler, stirring constantly until mixture is 42 THE GALLEY GUIDE thick and creamy. Add the butter and serve on but¬ tered toast. 206 — Fried Eggs. Place one tablespoonful of lard, Crisco, butter or piece of pork or bacon fat of equivalent size in hot frying pan. When melted break eggs carefully into pan, add a pinch of salt and pepper to each egg while cooking and spoon the liquid over the eggs continually while cooking. Remove when whites are firm. If many eggs are cooked add butter or fat to the pan as necessary to enable it to be spooned over the eggs. 207 — Ham and Eggs. Place thick slices of cold boiled ham in dry hot frying pan, turning occasionally to prevent sticking until thoroughly heated. Fry eggs as in Recipe No. 206, using the ham fat instead of butter or other fat and serve the eggs on the ham. 208 — Bacon and Eggs. Cook bacon as directed in Recipe No. 601. Use fat remaining in baking pan to fry eggs as directed in Recipe No. 206. Serve together. 209 — Poached (Dropped) Eggs. Place two or three muffin rings, which have been greased in a frying pan two-thirds full of boiling water in which is ]/2 tablespoon of salt to 1 quart of water✪ Boiled Eggs (Two Methods). Break each egg separately in a saucer and carefully slide it into a muffin ring. The water should cover the eggs. Remove egg and ring together with a greased lifter when there is a film over the RECIPES 43

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Fill buttered baking dish half full of boiled rice well salted and peppered. With a large spoon make as many depressions in the rice as the number of eggs to be served. Break an egg into each depres¬ sion, sprinkle with salt and strew with bits of butter. Bake until the eggs are set (poached). 202 — Scrambled with Asparagus. Boil asparagus in salted water until soft, using just the tips, either canned or fresh. Put the as¬ paragus on slices of hot buttered toast, strew top of asparagus with bits of butter and serve scrambled eggs around the asparagus on platter. (See Recipe No. 203 for best way to scramble eggs.) RECIPES 4i 203 — Scrambled on Toast. Break the number of eggs to be scrambled into a mixing bowl. To each 4 eggs add y2 cup water, teaspoon salt and l/\. teaspoon pepper and stir well with a spoon. Pour into frying pan which is well warmed but not too hot. Cook on slow fire until eggs reach the consistency preferred, adding salt to taste before they are completely cooked, and con¬ tinually scraping the eggs from the bottom of the pan as they become solid to prevent them from scorching. Serve on slices of hot buttered toast. 204 — Boiled (two methods). 1. Have water boiling vigorously; place eggs gently in the water with a spoon to prevent cracking. Leave in for three minutes for soft boiled and twenty minutes for hard boiled. Serve immediately, as the eggs will continue to get harder as they cool. 2. Place eggs in cold water, allowing it to heat gradually until the boiling point is reached, then remove. Eggs will be soft boiled the equivalent of 3 minutes by the first method. 205 — Creamed on Toast. 4 eggs Yz teaspoon salt teaspoon pepper 2 cups hot milk 1 teaspoon butter 4 slices buttered toast Beat eggs slightly, add salt and pepper and stir them into the hot milk; cook over hot water in a double boiler, stirring constantly until mixture is 42 THE GALLEY GUIDE thick and creamy. Add the butter and serve on but¬ tered toast. 206 — Fried Eggs. Place one tablespoonful of lard, Crisco, butter or piece of pork or bacon fat of equivalent size in hot frying pan. When melted break eggs carefully into pan, add a pinch of salt and pepper to each egg while cooking and spoon the liquid over the eggs continually while cooking. Remove when whites are firm. If many eggs are cooked add butter or fat to the pan as necessary to enable it to be spooned over the eggs. 207 — Ham and Eggs. Place thick slices of cold boiled ham in dry hot frying pan, turning occasionally to prevent sticking until thoroughly heated. Fry eggs as in Recipe No. 206, using the ham fat instead of butter or other fat and serve the eggs on the ham. 208 — Bacon and Eggs. Cook bacon as directed in Recipe No. 601. Use fat remaining in baking pan to fry eggs as directed in Recipe No. 206. Serve together. 209 — Poached (Dropped) Eggs. Place two or three muffin rings, which have been greased in a frying pan two-thirds full of boiling water in which is ]/2 tablespoon of salt to 1 quart of water. Break each egg separately in a saucer and carefully slide it into a muffin ring. The water should cover the eggs. Remove egg and ring together with a greased lifter when there is a film over the RECIPES 43

The galley guide