Scrambled Eggs and Tomato

Ingredients

• two tablespoons butter
• one tablespoon chopped pepper
• one tablespoon chopped onion
• one cup cooked tomato
• one half teaspoon salt
• four eggs

Method

1. 1

   Melt butter; add pepper, onion, tomato, and salt.

2. 2

   When hot, add beaten eggs; scramble and serve on toast.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 128. The excerpt below is the record exactly as published.

Scrambled Eggs and Tomato ^ Melt two tablespoons butter ; add one tablespoon each of chopped pepper and onion, one cup cooked tomato, one half teaspoon salt. When hot, add four eggs slightly beaten ; when scrambled, serve on toast. Poached Eggs on Toast May be prepared in chafing dish. Creamed Lobster Melt two tablespoons butter ; add one fourth teaspoon salt, few grains cayenne, two tablespoons flour, one cup cream, few gratings nutmeg. Cook ten minutes, add meat from a two-pound lobster, cut in small pieces, the grated coral, and one tablespoon butter. One teaspoon Worcestershire and one teaspoon mustard may be added. 328 lowney's cook book Lobster k la Newburg Melt two tablespoons butter ; add one tablespoon flour, one teaspoon salt, few grains cayenne, one cup cream. Cook five minutes ; add three egg yolks well beaten, the meat from a two-pound lobster, and just before serving, one third cup each of sherry and brandy. Lobster with Pimolas Mix one cup brown sauce, one cup sliced pimolas, two hard-cooked eggs, cut in slices, one fourth teaspoon salt, few gratings nutmeg, and two tablespoons sauted mush- rooms, wdth two cups lobster meat. Serve when hot with slices of brown bread toast. Lobster with Mushrooms Melt three tablesjpoons butter ; add one cup fresh mushrooms, cut in slices, few drops onion juice, two ta- blespoons flour, one cup cream or chicken stock ; meat from a two-pound lobster and salt, pepper, and cayenne to taste. Serve when hot. Lamb Terrapin Mix two cups cold cooked lamb, cut in small pieces, two hard-cooked eggs, chopped fine, two tablespoons olive oil. Let stand two minutes. Melt two tablespoons but- ter ; add two tablespoons flour, one teaspoon mustard, one teaspoon Worcestershire sauce, and one cup lamb stock, or milk. Cook five minutes. Add lamb and eggs and serve on graham toast. Sauted Oysters Season four dozen large oysters with salt, pepper, onion juice and lemon juice. Dip in crumbs, egg and crumbs, and saute in butter. CHAFING DISH DELICACIES 329 Fricassee of Oysters and Mushrooms Melt two tablespoons butter ; acid one tablespoon flour, one half finely chopped onion, one cup mushrooms, broken in small pieces, one cup chicken stock or one cup oyster liquor. Cook five minutes and add two cups 03'sters drained from their liquor. Reheat ; season with salt, pepper, cayenne and Worcestershire sauce. Serve with brown bread sandwiches. Celeried Oysters Melt two tablespoons butter ; add two cups each of cel- ery and oysters. Season with salt, cayenne and lemon juice. Serve hot with crisp toast. Shrimps and Tomatoes Melt two tablespoons butter ; add one can tomatoes ; simmer until of puree consistency. Season highly with salt, pepper and onion juice. Add two cups shrimps which have been marinated in French dressing for one hour. When hot, serve on hot buttered toast. Sweetbreads with Bacon Cut cooked sweetbreads in inch pieces. Sprinkle with salt, cayenne, lemon juice and onion juice. Wrap in slices of bacon. Skewer, saute in butter. Serve with brown sauce, and garnish with finely chopped celery. Calves' Brains a la Bechamel Cut two cups cooked brains in small pieces. Marinate with French dressing. Melt two tablespoons butter ; add four tablespoons chopped pepper

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