Alibi Eggs

Ingredients

• 1 tablespoon butter
• 1 tablespoon mixed mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 3 tablespoons tomato catsup
• Pinch of red pepper

Method

1. 1

   Let ingredients come to a boil, then put in eggs.

2. 2

   Serve on toast.

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 15. The excerpt below is the record exactly as published.

2 teaspoon salt M cup cream or milk 2 teaspoons butter . . V2 teaspoon mustard 1 egg A little cayenne pepper Put cheese, milk and butter in double boiler. Add mustard, salt and pepper to well beaten egg. When cheese is melted, stir this mixture into it and cook until it thickens. Serve on dry toast. — Mrs. Jas. S. Webb. SHIRRED EGGS Have the egg shirrers or earthenware baking dish heated. Allow about one\ tablespoon butter to each egg and melt in dishes. Break eggs into melted butter and season to taste. ... Cook in moderate oven until eggs are set and serve in same dishes. Chopped parsley or cheese may be sprinkled over eggs before cooking. — Mrs. F. M. Little. BAKED EGGS NO. 1 Mix bread or cracker crumbs, seasoned with butter, salt, pepper and sage as for stuffing. Add to this, one cup chopped chicken, or other kind of meat, and a pinch Royal baking powder. Fill buttered muffin tins half full of this mixture, break an egg on top of each. Bake until done. Serve hot. Sprinkle top of eggs with salt and pepper. — Mrs. Thos G. Wall. 43 THIS BOOK IS A GEM FOR THE HOUSEKEEPER BUT, WITHOUT A GOOD COOK STOVE, IT IS USELESS. We can supply it in the COPPER CLAD RANGE which has no equal either in construction or design. We also carry a full line of the celebrated NEW PERFECTION Oil Cook Stoves and Ovens. See our quality line of Aluminum, Copper, Enamel, Cast and Steel and fine cooking wares — and last but not least let us call your attention to our complete line of Paints, Varnishes, Stains and Quick Driers. We can supply you with anything in this line, as we devote a large space in our store to display these lines. MARSH-JONES HARDWARE CO., Inc. General Hardware and Builders' Supplies, Wadesboro, N. C. BRASWELL'S MARKET NATIVE AND WESTERN MEATS Groceries and Country Produce PHONE NO. 223 Wadesboro, N. C. I * * DRY GOODS A Store Where | NOTIONS You'll Like to Trade. # i BED WEAR 4 | TABLE LINENS I piece goods $ hosiery | g millinery ready-to-wear WADESBORO DRY GOODS CO. • $ k ym: ::<♦>: :w: >se< :^as< >zs< ymz -$m. ym :m< >m. :m< -m< :m*: >m. >mc >m. >x BUTTERCUP ICE CREAM Special Attention Given Party Orders BUTTERCUP ICE CREAM CO. Hamlet, N. C. COOK WITH COAL — COOL WITH ICE— WADESBORO ICE & FUEL CO. CHEESE SOUFFLE 2 tablespoons butter One third teaspoon salt 2 tablespoons flour Two-thirds cup grated cheese V2 cup scalded milk 2 eggs Few grains cayenne pepper Melt the butter, add flour, and when thoroughly blended, add gradually the scalded milk, stirring constantly until smooth and thickened. Then add seasoning and cheese, remove from fire and add the well beaten egg yolk/; cool and fold in the stiffly beaten whites. Pour in buttered baking dish and bake 30 minutes. Serve immediately. — Mrs. Sam S. Steele. BAKED EGGS NO. 2 4 hard boiled eggs Bread crumbs 1 cup grated cheese Cream sauce. Slice eggs and place flat in baking dish. Pour over them, medium cream sauce, to which has been added the grated cheese. Sprinkle with buttered bread crumbs and brown. — Mrs. H. B. Covington. ALIBI EGGS 1 tablespoon butter 1 tablespoon mixed mustard 1 tablespoon Worcestershire sauce i teaspoon salt 3 tablespoons tomato catsup Pinch of red pepper

Cook this with the app: pantry check, scaling, and the assistant.