When everything else about the tea is ready to sei-ve, toast the bread, being careful to brown the second side of each piece only slightly. Lay the toast, lightly browTied side up, in a big, shallow cookie pan. Lay the oysters on the toast, dividing so that each piece gets an equal share with each other piece. Cut the butter into tiny bits and drop over the toast. With a salt and pepper shaker, daintily season the oysters. Slip the pan into the broiler and cook till the edges of the oysters are curled. Sei*ve at once. 31 SUNSHINE EGGS Boil 3 eggs for 20 minutes. Drop the cooked eggs into cold water for five minutes. Peel off the shells. The cold water makes the shells come off quickly and neatly. Cut each egg into half, longways. Take out the yellows and drop them into a bowl. With a fork, break up the yellows till they look like fine meal. Add y^ teaspoonful of salt and 1 salt spoon of pepper and mix well with the yellows. Melt 2 tablespoon sful of butter substitute in a sauce pan. Add 2 tablespoonsful of flour and i/4 teaspoon- ful of salt and mix with the melting butter. Let this cook very slowly and stir all the time. When butter and flour are a smooth paste begin to pour on 1 cupful of milk. Stir all the time and add the milk very slowly so that it will cook in well. Stir and cook slowly till all the cupful of milk is blended in with butter and flour. 33 SUNSHINE EGGS Draw away from lire to where cream will keep waiTH but will not scorch. Make six slices of toast. Cut each egg white into 4 long strips. Arrange strips on toast, 4 to each piece. Pour the cream made of butter, flour and milk over the six slices dividing it as evenly as pos- sible. With a spoon sprinkle the crumbled yellows over the cream and serve at once, as it must be very hot to be tasty. A shake of paprika, if liked, makes a pretty bit of garnish to each piece. 85 SCRAMBLED EGGS Break 2 eggs into a small bowl. Add 1/2 saltspoonful of pepper, 14 teaspoonful of salt,✪ Sunshine Eggs and 1 cupful of milk. Beat with a fork till foamy. Melt 1 teaspoonful of meat drippings, lard, or oil in a small frying pan. Pour the egg and milk mixture into the pan. With the fork toss the egg lightly while it cooks over a slow fire. When the egg is almost set firm, turn it quickly onto a hot platter or serve directly onto warm plates. This is a very tasty and economical way to cook eggs, as this amount, only 2 eggs, will serve 4 people. If desired the egg may be taken up on small pieces of toast. 37 BAKED SAUSAGE WITH VEGETABLES Buy 8 links of small link sausage. Wash and put in pan with 1 cup of water. Boil for 20 minutes. Grease a baking dish with meat drippings or oil. Measure out 3 cupsful of cooked rice. Mashed or boiled potatoes diced or cooked maca- roni or spaghetti will make a nice dish too, but rice is the best. 1 cupful of tomatoes cut fine or % cupful of tomato juice. 2 onions cut up fine✪ Baked Sausage with Vegetables (this may be omitted if onion seasoning is not desired). Any left over vegetables such as peas, carrots, beets or the like to the amount of 2 cupsful may be used if desired. Put a layer of rice in the baking dish. Lay 4 of the cooked sausages over rice. Put half the vegetables over meat. Arrange another layer of rice, sausage and vegetables.

AI-modernized reading of the original text

When everything else about the tea is ready to serve, toast the bread, being careful to brown the second side of each piece only slightly. Lay the toast, lightly browned side up, in a big, shallow cookie pan. Lay the oysters on the toast, dividing so that each piece gets an equal share with each other piece. Cut the butter into tiny bits and drop over the toast. With a salt and pepper shaker, daintily season the oysters. Slip the pan into the broiler and cook till the edges of the oysters are curled. Serve at once. SUNSHINE EGGS Boil 3 eggs for 20 minutes. Drop the cooked eggs into cold water for five minutes. Peel off the shells. The cold water makes the shells come off quickly and neatly. Cut each egg into half, longways. Take out the yellows and drop them into a bowl. With a fork, break up the yellows till they look like fine meal. Add y^ teaspoonful of salt and 1 salt spoon of pepper and mix well with the yellows. Melt 2 tablespoonsful of butter substitute in a sauce pan. Add 2 tablespoonsful of flour and i/4 teaspoonful of salt and mix with the melting butter. Let this cook very slowly and stir all the time. When butter and flour are a smooth paste begin to pour on 1 cupful of milk. Stir all the time and add the milk very slowly so that it will cook in well. Stir and cook slowly till all the cupful of milk is blended in with butter and flour. SUNSHINE EGGS Draw away from lire to where cream will keep warm but will not scorch. Make six slices of toast. Cut each egg white into 4 long strips. Arrange strips on toast, 4 to each piece. Pour the cream made of butter, flour and milk over the six slices dividing it as evenly as possible. With a spoon sprinkle the crumbled yellows over the cream and serve at once, as it must be very hot to be tasty. A shake of paprika, if liked, makes a pretty bit of garnish to each piece. SCRAMBLED EGGS Break 2 eggs into a small bowl. Add 1/2 saltspoonful of pepper, 14 teaspoonful of salt, and 1 cupful of milk. Beat with a fork till foamy. Melt 1 teaspoonful of meat drippings, lard, or oil in a small frying pan. Pour the egg and milk mixture into the pan. With the fork toss the egg lightly while it cooks over a slow fire. When the egg is almost set firm, turn it quickly onto a hot platter or serve directly onto warm plates. This is a very tasty and economical way to cook eggs, as this amount, only 2 eggs, will serve 4 people. If desired the egg may be taken up on small pieces of toast. BAKED SAUSAGE WITH VEGETABLES Buy 8 links of small link sausage. Wash and put in pan with 1 cup of water. Boil for 20 minutes. Grease a baking dish with meat drippings or oil. Measure out 3 cupsful of cooked rice. Mashed or boiled potatoes diced or cooked macaroni or spaghetti will make a nice dish too, but rice is the best. 1 cupful of tomatoes cut fine or % cupful of tomato juice. 2 onions cut up fine (this may be omitted if onion seasoning is not desired). Any left over vegetables such as peas, carrots, beets or the like to the amount of 2 cupsful may be used if desired. Put a layer of rice in the baking dish. Lay 4 of the cooked sausages over rice. Put half the vegetables over meat. Arrange another layer of rice, sausage and vegetables.

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Sunshine EggsScrambled EggsBaked Sausage with Vegetables

The junior cook book