Spanish Eggs

Ingredients

• 1 tablespoonful of butter
• 1/2 cup of gravy or strong soup
• 1 onion, chopped fine
• 1/2 cupful of thick tomato (canned)
• 1 green pepper, without the seeds, chopped fine
• 6 eggs, beaten a little without separating
• 1 teaspoonful of salt

Method

1. 1

   Mix in the chafing dish.

2. 2

   Cook the butter, gravy, onion, tomato, and green pepper for fifteen minutes, stirring to prevent burning.

3. 3

   Then add the beaten eggs and salt.

4. 4

   If the vegetables get dry, add more butter and tomato.

As published

This recipe was extracted from The fun of cooking (1915) by Caroline French Benton, page 41. The excerpt below is the record exactly as published.

SPANISH EGGS Mix in the chafing dish. 1 tablespoonful of butter. y^ cup of gravy or strong soup. 1 onion, chopped fine. % cupful of thick tomato (canned). 1 green pepper, without the seeds, chopped fine. Cook this fifteen minutes, stirring so it will not bum; then put into it: 6 eggs, beaten a little without separating. 1 teaspoonf 111 of salt. If, in cooking the y^;etables, they get dry, put in a little more butter and tomato. Miss Betty said if Mildred would stir this often she did not need to use the hot-water pan of the chafing-dish. * * It takes so much longer to cook with it that I never use it if I can help it,'' she explained. **And now for the potatoes, Brownie. ' ' SCALLOPED POTATOES Wash and peel six large potatoes, and slice them thin. Butter a baking dish and put in a layer; sprinkle with salt and just a little pepper and dot with very little bits of A HALLOWE^EN SUPPER 175 ^j' butter. When the dish is full pour over it a cupful of milk and sift fine crumbs over the top, and add some more ' ^^^ bits of butter. Bake for three quarters of an hour. B(lf£f Like the oysters this dish was made ready in the afternoon, all but putting on the milk and J crumbs. * * You don 't need a receipt for cocoa, do you T * Miss Betty stopped to ask, * * No, indeed ; we can make that with our eyes shut,'' laughed Mildred. ^ * * Then we will go on to the sandwiches. Here are two kinds which are very good with oysters, »i* and perhaps they may possibly give you ghost- dreams ; I hope they will ! ' ' TOMATO AND CHEESE SANDWICHES Seald and peel some tomatoes and put them on ice till firm; then slice very thin indeed, and take out all the soft ^l part and seeds; sprinkle with a little salt. Slice some ^j0\ white hread thin and butter it; lay a slice of tomato on a slice of bread and on top put a very thin slice of cheese — just a scraping of it; add the other slice of bread, press i T together and cut into attractive shape. \ )0 **I just happened to see the remains of that cold boiled ham you evidently had left over from yesterday, sitting in the refrigerator and look- it ing lonely, so I planned these, which are much ^ better than the common kind : 176 THE FUN OF COOKING DEVILED HAM SANDWICHES Put some cold cooked ham through the meat chopper till smooth; add a very little diy mustard, a tiny pinch of black pepper and a very tiny one of red pepper. To a small cupful of the meat add two tablespoonfuls of melted butter and press into a cup; when cold spread this on but- tered bread." **My, those sound good,'' mummred J suck to himself, **and they sound like Hallowe'en, too." **So they do," laughed Mother Blair, begin- ning to slice the bread and spread it. **Let 's make them now and put them on ice, all rolled up in a wet napkin. ' ' She and Brownie went to work, but Mildred said she was not quite ready yet. * * I want an- other chafing-dish rule," she said. *'Two are not enough, and they are all we have for our books. ' ' * * Well, just one or two more, and then I must fly," said Miss Betty; **you see I have to get the things for my own special receipt for the party. Here is a good one : PANNED OYSTERS, CREAMED Take four oysters for each person. Make some slices of toast, butter them and cut them into rounds just the size to fit into the bottom of little brown baking dishes, or any small individual dishes which can go to the table. Put the A HALLOWE'EN SUPPER 177 oysters on these with a shake of salt and pepper for each and a bit of batter the size of the tip of your little finger. Put the dishes into the oven for ten minutes, or till the oysters curl at the edges; then take them out and put two teaspoonfuls of hot, thick, sweet cream on each, and a bit of parsley; stand each dish on a plate and send to the table. **I know you will like that; now here is an- other : CREAMED EGGS Take one egg for each person; put the lower pan over the flame and fill with hot water from the tea-kettle; put in the eggs and boil for ten minutes with the cover of the pan on. Take them out, peel them and wrap them in a napkin to keep them hot. Set away the lower pan, and in the upper one put: 1 tablespoonful of butter; melt this and add 1 tablespoonful of flour and rub together un- til smooth. Add y^ pint of cream or very rich milk, and stir till thick; add % teaspoonful of salt.

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