The Portland Woman's Exchange Cook Book

Have the bread cut round and fried. Keep it hot. Boil the eggs 10 minutes, putting them on in boiling water. Cut a small piece off the end of each to make them stand. Then cut them in halves, remove the yolks and mix them thoroughly with the butter, anchovy, a little salt and a good allowance of cayenne and pepper, as they are to be highly seasoned. Fill the whites again, piling them neatly to a point; sprinkle a little parsley over and serve at once. Mrs. William MacMaster. Swiss Eggs. Heat a porcelain-lined dish in oven, grease well with butter, cover thickly with grated cheese, sprinkle on top of cheese a little mustard, salt, pepper and dash of cayenne. Then a layer of eggs carefully put in, not to break the yolks. Then cover thickly with grated cheese and salt and pepper. Also a few drops of Tabasco sauce. Then pour in a half cup of cream. Put in oven and allow to remain until the eggs are well set. Miss Failing. Curried Eggs. Peel 2 onions and 2 apples, extracting the core from the latter, and mince very fine. Melt IJ/2 ounces of butter in a saucepan (fryingpan), put in the apple and onion, hold it over the fire, stirring carefully with a wooden spoon till it becomes a dark brown. Mix in a basin 1 tablespoon of curry powder and 1 of flour with a little milk or white stock; add to the mixture in the fryingpan, along with a small lump of sugar. Mix together and let it simmer for five minutes. Have some eggs, boiled hard, halved lengthwise and laid in an entree dish. Before removing the curry from the pan, add salt to taste and three tablespoons of cream. Pour the curry sauce over the eggs. If desired, a wall of boiled rice may be placed around the dish before pouring the curry into it. Mrs. William MacMaster. Spanish Eggs. Fry medium sized onion cut in small pices in large tablespoon butter. When brown, add 1 can tomatoes, 1 green pepper cut up; season highly with salt, pepper and paprika. Add 1 tablespoon butter and cook about 15 minutes. Put all in chafing dish. When very hot add 8 unbeaten eggs; stir until eggs are cooked and serve immediately on toast. Mrs. Edward D. Kingsley. Egg Croquettes. Cut hard-boiled eggs into halves lengthwise; mash the yolks in a warm bowl with a little melted butter; add half as much finely chopped chicken or ham ; season with salt, pepper and chopped parsley, and if needed to make a smooth paste, add cream. Fill the whites with the mixture, press the halves together, roll in beaten egg, then in breadcrumbs, again in egg, and last in breadcrumbs. Fry in deep butter and serve with tomato or Hollandaise sauce. Mrs. Solomon Hirsch. Chicken Omelette. 4 eggs. Yi teaspoon salt. ^ cup milk. 1 tablespoon butter. 2 tablespoons flour. Few grains pepper. ^ cup creamed chicken. Beat yolks until thick; beat in salt, pepper, milk, flour and melted butter; fold in stiffly beaten whites, and turn mixture into well buttered hot omelette pan. Cook slowly, long enough to brown slightly underneath. Place pan on oven grate to finish cooking top. When firm, make two incisions in top with knife or turner, and slide onto hot plate. Put J^ cup creamed chicken over top and fold. This is sufficient for two or three people, or may be divided and made into individual omelettes. Chef of Women's Exchange, Egg Entree. Put a lump of butter into an individual baking dish, then some cooked rice, a poached egg, and season with Worcester- shire sauce and tomato catsup. Put another piece of butter on top and set in oven until thoroughly heated through. The same dish may be made, using scrambled eggs instead of poached. Mrs. F. E. Hart. Sardellen Souffle.