Break eight eggs into a bowl and beat slightly with a fork; add half a teaspoon of salt and the same of chile powder ; then stir in a cup of fresh American dairy cheese cut into a third of an inch cubes ; melt a tablespoon of but- ter in an omelette pan, turn in the eggs and cook on a very slow fire, stirring thoroughly until the cheese is melted and the eggs are cooked. 152. EGGS GENEVOISE Weigh six eggs, break them into a bowl, which has been rubbed with garlic, and beat until creamy; add a generous tablespoon each of thick cream and melted butter, a little onion juice, a half teaspoon of salt, a pinch of cayenne, and a third of their weight in grated cheese, preferably gruyere. Beat well and partly fill greased timbale moulds. Set them in a pan of hot water and bake in a moderate oven until firm like custard. Turn out and serve with any good sauce. EGG ENTREES 153. EGGS— GRECIAN Butter a shallow earthen platter and sprinkle well with fresh mint, chopped very fine. Break six eggs carefully into the dish, season with salt and paprika and cover with a few tablespoons of thick cream. Sprinkle with fried crumbs and bake for five minutes. 154. EGGS GRUYERE Chop a quarter of a pound of gruyere cheese fine and melt in a cup of hot chicken broth with a tablespoon of butter✪ Eggs A L'Exposition ; add a teaspoon of onion juice, a little grated nutmeg; the/i stir in four well-beaten eggs and cook until thick in a double boiler, stirring constantly. Serve on buttered toast. 155. EGGS GUATEMALAN Slice two Spanish onions an'1 two oell peppers fine ; fry until tender in three tablespoons of olive oil, then add six large tomatoes, cut up, and a half teaspoon of salt. Sim- mer about half an hour, then turn into a pudding dish and pour a very little sweet oil over the top. Break carefully, at equal distances, six eggs ; cover and cook on top of the stove until the eggs are set. Half a cup of corn✪ Eggs Guatemalan cut from the cob is a very nice addition to this. They can also be cooked in ramekins. 156. EGGS HINDU Boil five eggs for twenty minutes ; remove from shell and slice ; spread in a buttered pudding dish and season with salt, pepper, cayenne and a rounded teaspoon of curry powder. Beat two eggs until creamy; add salt, pepper, a teaspoon of flour (dissolved in a tablespoon of cream), and two teaspoons of melted butter✪ Eggs Hindu; beat again and pour into the pudding dish ; sprinkle with crumbs and bake in a moderate oven. 157. EGGS AND MUSHROOMS Heat half a cup of tomato sauce and add half a teaspoon of Worcestershire sauce. Peel and break into small pieces half a pound of fresh mushrooms and saute them in two tablespoons of butter, then mix with half the sauce; pour into a shallow earthen baking dish and break six eggs✪ Eggs and Mushrooms over it. Pour the rest of the sauce over the top and bake until the eggs are set. EGG ENTREES 51 158. EGG PIE A LA MARSEILLES ✪ Egg Pie a la Marseilles

AI-modernized reading of the original text

Break eight eggs into a bowl and beat slightly with a fork; add half a teaspoon of salt and the same of chile powder ; then stir in a cup of fresh American dairy cheese cut into a third of an inch cubes ; melt a tablespoon of butter in an omelette pan, turn in the eggs and cook on a very slow fire, stirring thoroughly until the cheese is melted and the eggs are cooked. 152. EGGS GENEVOISE Weigh six eggs, break them into a bowl, which has been rubbed with garlic, and beat until creamy; add a generous tablespoon each of thick cream and melted butter, a little onion juice, a half teaspoon of salt, a pinch of cayenne, and a third of their weight in grated cheese, preferably gruyere. Beat well and partly fill greased timbale moulds. Set them in a pan of hot water and bake in a moderate oven until firm like custard. Turn out and serve with any good sauce. 153. EGGS— GRECIAN Butter a shallow earthen platter and sprinkle well with fresh mint, chopped very fine. Break six eggs carefully into the dish, season with salt and paprika and cover with a few tablespoons of thick cream. Sprinkle with fried crumbs and bake for five minutes. 154. EGGS GRUYERE Chop a quarter of a pound of gruyere cheese fine and melt in a cup of hot chicken broth with a tablespoon of butter ; add a teaspoon of onion juice, a little grated nutmeg; then stir in four well-beaten eggs and cook until thick in a double boiler, stirring constantly. Serve on buttered toast. 155. EGGS GUATEMALAN Slice two Spanish onions and two bell peppers fine ; fry until tender in three tablespoons of olive oil, then add six large tomatoes, cut up, and a half teaspoon of salt. Simmer about half an hour, then turn into a pudding dish and pour a very little sweet oil over the top. Break carefully, at equal distances, six eggs ; cover and cook on top of the stove until the eggs are set. Half a cup of corn cut from the cob is a very nice addition to this. They can also be cooked in ramekins. 156. EGGS HINDU Boil five eggs for twenty minutes ; remove from shell and slice ; spread in a buttered pudding dish and season with salt, pepper, cayenne and a rounded teaspoon of curry powder. Beat two eggs until creamy; add salt, pepper, a teaspoon of flour (dissolved in a tablespoon of cream), and two teaspoons of melted butter; beat again and pour into the pudding dish ; sprinkle with crumbs and bake in a moderate oven. 157. EGGS AND MUSHROOMS Heat half a cup of tomato sauce and add half a teaspoon of Worcestershire sauce. Peel and break into small pieces half a pound of fresh mushrooms and saute them in two tablespoons of butter, then mix with half the sauce; pour into a shallow earthen baking dish and break six eggs over it. Pour the rest of the sauce over the top and bake until the eggs are set. 158. EGG PIE A LA MARSEILLES

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Eggs A L'ArdenaiseEggs CaracasEggs A L'ExpositionEggs GenevoiseEggs GrecianEggs GruyereEggs GuatemalanEggs HinduEggs and MushroomsMushrooms with EggsEggs a la StorkEgg Pie a la Marseilles

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