The home science cook book

Eggs Poached with Tomatoes. Cut in small pieces one onion and three tomatoes and a small green pepper. Cover with water and stew until well done. Strain through a colander and add a teaspoon of sugar, with salt to taste. Pour this into a frying-pan. Break five eggs carefully into the hot liquid. When the eggs are sufficiently firm, serve all together. Baked Dropped Eggs. Cut stale bread into slices three-fourths of an inch thick, then cut into rounds with a large round cutter, having as many pieces of bread as the number of eggs to be cooked. From the center of the bread cut out a little of the soft part, and toast the round pieces a golden brown on each side. Butter a large shallow plate and put in the toasted rounds ; break an egg into the center of each piece of toast, being careful not to break the yolk. Sprinkle each egg with salt and pepper, put on small pieces of butter, and pour a little cream or milk between the rounds of bread. Bake until the egg is cooked, in a moderate oven. Shirred Eggs. Butter egg shirrers or ramekins. Break an egg into each, season slightly, and bake until the whites are firm. The dishes may be lined with crumbs or chopped ham or cheese or parsley before putting in the eggs. Eggs Baked with Cheese. Spread slices of toast, slightly hollowed out in the centre, with grated cheese, seasoned, and moistened with milk. Break an egg into a cup, and turn on 48 Home Science Cook Book. each slice, keeping the yolk whole. Put a bit of butter or a teaspoon of cream on top, and bake for eight or ten minutes. Baked Eggs with Ham. Into one cup of thick white sauce stir one cup of finely minced ham. Add a little pepper, and salt if needed. Heap this in the center of a hot platter. Heat and butter six small earthen cups, break an egg into each, and bake in a pan of hot water until the egg is firm. Slip them out of the cups around the meat. Buttered Eggs. Allow one teaspoon of butter to each egg, and melt it in an omelet pan. When hot, break and slip in the eggs and let them cook till firm, turning when half done. Do not allow them to brown. Add a little more butter if needed to prevent the egg from sticking. Serve with brown butter sauce. Fried Eggs. Use a quantity of ham or bacon fat. Break the eggs into a saucer, slip them in and dip the fat over them just as water is dipped over poached eggs. Eggs Scrambled with Onion. Melt two tablespoons of butter in the saucepan, and cook in it one tablespoon of finely chopped onion directly over the fire till yellow. Have three or four eggs slightly beaten with one-half cup of milk, and seasoned with salt and pepper. Turn this mixture into the butter and onion, set the pan over hot water, and cook till thickened, stirring often. The flakes of yellow and white may be distinct or the whole blended. Eggs. 49 The onion may be omitted, or other flavors substituted, such as asparagus, peppers, mushrooms, green peas, etc. Coddled Eggs. Allow one-fourth cup of milk for each beaten egg, and cook together in a double boiler, like a soft custard, till it thickens. Then season and serve on buttered toast. Creamed Eggs.