This section is from the book "The Boston Cooking-School Cook Book", by Fannie Merritt Farmer. Also available from Amazon: Original 1896 Boston Cooking-School Cook Book.
Cover circular pieces of toasted bread with thin slices cold boiled ham. Arrange on each a dropped egg, and pour around
Mushroom Puree. Clean one-fourth pound mushrooms, break caps in pieces, and saute five minutes in one tablespoon butter. Add one cup chicken stock and simmer five minutes. Rub through a sieve and thicken with one tablespoon each butter and flour cooked together. Season with salt and pepper.
Cut slices of bread in circular pieces and saute in butter. Remove a portion of centre, leaving a rim one-fourth inch wide. Spread cavity thus made with pâté de foie gras puree, place a poached egg in each and pour over a rich brown or Bechamel sauce to which is added a few drops vinegar. Garnish with chopped truffles.
Arrange poached eggs on circular pieces of buttered toast, surround with Brown Mushroom Sauce (see p. 268), and place a broiled mushroom cap on each egg.
Poached Eggs -with Sauce Bearnaise
Poach six eggs, arrange in serving dish, cover eggs alternately with red and yellow sauce, and garnish with parsley.
Sauce Bearnaise. Beat yolks three eggs slightly, add three tablespoons olive oil, two tablespoons hot water, three-fourths tablespoon tarragon vinegar, one-fourth teaspoon salt, and a few grains cayenne. Cook over boiling water until mixture thickens. Color one-half the sauce with Tomato Purée (tomatoes drained from their liquor, stewed, strained, and cooked until reduced to a thick pulp).
5 eggs
1/2 cup milk
1/2 teaspoon salt 1/8 teaspoon pepper
2 tablespoons butter
Beat eggs slightly with silver fork; add salt, pepper, and milk. Heat omelet pan, put in butter, and when melted, turn in the mixture. Cook until of creamy consistency, stirring and scraping from bottom of the pan.
6 eggs
1 3/4 cups tomatoes
2 teaspoons sugar
4 tablespoons butter 1 slice onion 1/2 teaspoon salt
1/8 teaspoon pepper
Simmer tomatoes and sugar five minutes; fry butter and onion three minutes; remove onion, and add tomatoes, seasonings, and eggs slightly beaten. Cook same as Scrambled Eggs. Serve with entire wheat bread or brown bread toast.
Spread thin slices of buttered toast with anchovy paste. Arrange on platter, and cover with scrambled eggs.
Make five slices milk toast, and arrange on platter. Use recipe for Scrambled Eggs, having the eggs slightly underdone. Pour eggs over toast, sprinkle with four tablespoons grated mild cheese. Put in oven to melt cheese, and finish cooking eggs.
Prepare Scrambled Eggs, and pour over six slices of toasted bread. Put one tablespoon Tomato Purée (see p. 98) on each piece, and in the centre of purée one-half tablespoon chickens' livers sauted in bacon fat.
 
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