Kirmess cook book

One-half pound finnan haddie, one dessert spoonful butter, one hard-boiled egg, yolk of one raw egg, one cup of cream, one teaspoonful dry grated cheese. Break the fish into bits, put it on to braize with the piece of butter; add the other ingredients; cook five minutes; thicken with flour, season with salt, pepper and cayenne. Cook after adding the thickening and serve on buttered toast. EGGS A LA MAITRE D 'HOTEL. Put in the chafing-dish two tablespoonfuls of butter; when hot, stir in three or four onions cut very fine, and cook until a light brown. Add a tablespoonful of flour, stirring constantly, a small cupful of cream or milk, a little finely chopped parsley, pepper and salt. Add six hard-boiled eggs, cut in quarters. When hot, serve. SCRAMBLED EGGS WITH CHEESE. Beat six eggs until whites and yolks are well mixed ; add half a teaspoonful of salt, a dash of paprika and six tablespoonfuls of milk or cream. Melt two tablespoonfuls of butter in the blazer, pour in the egg mixture, and stir and scrape from the blazer as it thickens. Just before it comes to the proper consistency, sprinkle in half a cup of grated Parmesan cheese, still stirring as before, and turn down the flame or set the blazer into the bath. American dairy cheese may be used instead of the Parmesan. SCRAMBLED EGGS WITH SMOKED SALMON. Cook half a cup of smoked salmon, cut into thin strips, in a tablespoonful of butter three or four minutes; then add to the eggs just before the cooking is finished. SCRAMBLED EGGS A LA UNION CLUB. Heat one can of pimentos (sweet red peppers) in boiling salted water; drain, and serve on rounds of buttered toast the pimentos filled with eggs scrambled with mushrooms or truffles. Pour around the pimentos a pint of well-seasoned brown sauce, to which one-third a cup of maderia has been added. SCRAMBLED EGGS WITH DRIED BEEF. Cut half a pound of dried beef, sliced thin, into short match-like strips, cover with boiling water, drain at once, and add six eggs, beaten slightly, and one-fourth a cup of milk. Put two tablespoonfuls of butter into the blazer; when hot add the eggs and other ingredients, and stir and cook until the eggs are set. SCRAMBLED EGGS WITH TOMATOES. Have ready a pint of tomato pulp, from which the seeds have been removed, seasoned with onion, celery or parsley, and sweet herbs. Put a generous tablespoonful of butter into the blazer; add the tomato, and, when hot, six eggs, slightly beaten, half a teaspoonful of salt and half a saltspoonful of pepper. Stir until the contents are of a creamy consistency. Serve with brownbread toast. SHIRRED EGGS. Butter four or five shirring-dishes. To half a cup of grated bread crumbs and half a cup of chopped chicken or ham add enough cream to mix to a smooth, moist consistency, like butter. Season to taste with salt and pepper. Put a tablespoonful of the mixture into each dish, break in an egg, season with a dash of salt and pepper, cover with more of the mixture, and cook in the same manner as eggs k la Parisenne. Serve in the cups.