The New century cook book

New Century Cook Book. spoonful cayenne and one raw egg. Cover hard boiled eggs with force meat and fry in hot fat. Cut in halves and arrange in a bed of parsley. Mrs. U. H. Struble. Mince of Ham and Eggs. Chop the remnants of a ham which will no longer furnish slices for the table, put into a frying pan a tablespoonful of butter rolled in browned flour, a teaspoonful of vinegar, a little pepper and a quarter teaspoonful of mustard. Let it boil and put in the minced ham. Stir until very hot, turn into a pie dish, set in the oven and break on the surface five or six raw eggs. Shut up in the oven and bake for five or six minutes, just long enough to " set" the eggs. Serve in the pie dish. Baked Eggs. Soak a cupful of bread crumbs in half a cupful of hot milk for twenty minutes, stir in a teaspoonful of butter, the yolk of an egg, a tablespoonful of grated cheese, two tablespoonfuls of savory broth, a little minced onion and a teaspoonful of minced parsley. Pour the mixture into a neat pie plate and set, covered, in a quick oven. In six minutes lift the cover, break as many eggs on the bubbling surface as the dish will hold, sift fine crumbs on top and leave in the oven for three minutes longer. Serve in the dish. Baked Eggs. Place a frying pan over the fire and partly fill it with vinegar. When the vinegar is boiling, crack the eggs open and drop into the pan, taking care not to break the yolks. With a fork lightly toss the vinegar over the eggs to cook the top. As soon as the white is set, take out the eggs with a skimmer and place upon a dish that can be set in a hot oven. Sprinkle them with a little salt and pepper and cover with grated cheese. Place in a hot oven until cheese is melted, and serve immediately. Mrs. George E. Spencer. La Belle Eggs. . Put a generous tablespoonful of butter in an earthen pieplate and place over a moderate fire; add to the butter a teaspoonful of chopped onion, the same amount of chopped parsley, a tablespoonful of chopped green pepper and saltspoonful of New Century Cook Book. salt. When stirred well together, break in four eggs, one at a time, keeping the yolks whole. When they are cooked upon one side, turn them over carefully, and by the time the last one is turned they should be done. Serve at once in the dish in which they are cooked. Mrs. George E. Spencer. Stuffed Eggs. Remove the shells from six hard-boiled eggs and cut lengthwise; remove the yolks, laying the whites together again. Mash the yolks and add one-half teaspoonful of soft butter and onehalf the quantity of deviled tongue or ham. Fill the whites with the mixture and press the halves together; spread what is left of the mixture on a dish and place the eggs upon it; pour over them a thin white sauce or veal gravy, and sprinkle with buttered bread crumbs. Place in the oven until a delicate brown. Or, after the eggs are filled, roll them in fine bread crumbs, then in beaten egg, again in the crumbs, and fry in very hot fat; drain and serve with tomato sauce. Mrs. George E. Spencer. Potato Egg. Chop cold boiled potatoes moderately fine, put into spider with butter size of an egg; fry lightly. Then add two or three well-beaten eggs; let the eggs harden a little; stir up quickly and serve immediately. Mrs. George E. Spencer. Puff Omelet.