Eggs Shirred in Tomatoes

Ingredients

• six tomatoes
• four eggs
• salt to taste
• pepper to taste
• a little onion juice

Method

1. 1

   Cut tops off tomatoes, remove pulp, season, break an egg into each, and cook in a slow oven until set.

2. 2

   Serve on buttered toast.

Nutrition per serving

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 5. The excerpt below is the record exactly as published.

pepper to taste; put in stove and when hot through beat it well, put back in stove, beating it well several times and then let it brown just a little before serving. Do not use enough cream to make too wet. CHEESE BALLS One cup grated cheese, one-third teaspoon salt, a dash of red pepper, a pinch of celery salt. Beat the whites of two eggs stiff, mix together, mould with the hands into balls the size of a walnut, drop two at a time into a kettle of boiling lard; with a wire spoon keep the balls in constant motion — if al- lowed to rest on the bottom of the kettle they will pull apart and stick. A moment is sufficient time to brown them. Place on wrapping paper for an instant to drain. CHEESE STRAWS 1 cup Swansdown flour, 1 cup cheese, piece of butter size of English wal- nut, a pinch of salt, pinch of red pepper; rub flour, cheese, butter, salt and pepper together; when thoroughly mixed, add sweet milk enough to make a stiff dough. Roll out as thin as possible, cut into narrow strips and bake in not too hot oven. —MRS. J. O. D. COPENHAVER. CHEESE FONDUE One cup of scalded milk, one cup of stale bread crumbs, one-fourth pound of cheese cut in small pieces, one tablespoon of butter, three eggs, one-half ( 9 ) %adine beauty tRequisites NadineVanishingCream,50c Nadine Cleansing Cream, 50c Nadine Almond Lotion, 50c Nadine Coconut Oil Sham- poo, 50c Nadine Deodorant Cream, 50c Nadine Rouge, gold finished box, 50c NadineRouge, paper box, 25c Nadine Lip Rouge, 25c Nadine Talc, 25c Egyptian Cold Cream, 50c Nadinola Bleaching Cream, two sizes, 50c and $1 Our different climate requires a different Face Powder Nadine Face Powder, blended in the South by Southern cosmetic specialists, is the only powder that truly meets the skin's requirements in our unusual climate. You can't expect less adequate powders to cling through sultry weather and blend so perfectly. 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CHEESE STRAWS One cup of flour, four tablespoons of grated cheese, one tablespoon of butter, one-fourth teaspoon of baking powder, pinch of salt, dash of cayenne pepper. Rub butter into flour, add salt, cayenne and cheese. Mix with cold water to a soft dough; roll very thin and cut into one-fourth inch strips. Lay in a greased pan and bake in a moderate oven until golden brown. CHEESE SOUFFLE One tablespoon of butter, one cup of water, one teaspoon of salt, one- fourth cup of flour, one teaspoon of Worcester sauce, or other relish, three eggs, one-half pound of cheese, pinch of red pepper. Mix flour to a smooth paste with a little of the water, and stir into the rest of the water, which should be boiling hot; add the cheese sliced thin, and stir until thick; add the rest of the ingredients, the yolks of the eggs having been beaten very light. Fold in the whites, beaten stiff, and turn into a well-buttered dish. Bake to a golden brown and serve at once. CHEESE STRAWS Make a rich pastry as for pies — two cups of sifted flour, one-third cup of lard, one-half teaspoon of salt, pinch of red pepper, work in one-half pound of grated cheese and lump of butter, as large as a big walnut, melted. POACHED EGGS WITH CHEESE Poach six eggs, place on buttered toast, over each one put one spoonful of sauce made as follows: One tablespoon of butter, one tablespoon of flour, one cup of milk, one-half teaspoon of salt. Sprinkle thickly with grated cheese and serve. OMELET WITH CHEESE SAUCE Four eggs beaten separately, to the yolks add four tablespoons of hot water, and salt to taste, fold in the well-beaten whites and cook in a hot, well-buttered omelet pan or skillet. When done, fold over and turn out on a hot platter. Cheese Sauce: One tablespoon of butter melted, add one tablespoon of flour, stir together until smooth, add one cup of milk, allow to thicken, stir- ring constantly. Add one-half teaspoon of salt, a pinch of sugar and one cup of grated cheese, and when melted pour over the omelet. Serve at once. EGG OMELET Four eggs, beaten separately, one teaspoon of flour mixed in a little cold milk, one cup of sweet milk, one-half teaspoon of salt. Butter pan and have it hot; pour in mixture and cook slowly on top of stove. Turn when done and serve at once. EGGS LA CREAM Four hard-boiled eggs, one dozen small spring onions minced, one cup of bread crumbs, lump of butter the size of an egg, salt and pepper to taste. Put layers of each in a baking pan until the pan is filled, cover with new milk or cream and bake in hot oven for about one-half hour. ( 11 ) RICE OMELET One cup of cold boiled rice; pour over it one cup of warm milk, add one tablespoon of melted butter, salt and pepper to taste. Mix well, then add three well-beaten eggs. Put a lump of butter in frying pan and when it begins to boil pour in the omelet and bake in a hot oven. When cooked through fold it double, turn out on a hot dish and serve at once. Beat eggs separately. EGGS SHIRRED IN TOMATOES Cut off circular pieces from stem end of tomatoes and remove part of the pulp. Season with salt and pepper and a little onion juice

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