Ham And Eggs

Fry the ham quickly; remove from the pan as soon as done; drop the eggs one at a time, into the hot fat; be careful not to let the yolks break and run, and keep the eggs as much separated as possible, to preserve their shape. The ham should be cut in pieces the right size to serve and, when the eggs are done, one should be laid on each piece of ham. If any eggs remain, they can be placed uniformly on the edge of the platter.

Omelet Souffle

Take 3 eggs, 2 ounces of butter, 1 dessertspoon of chopped parsley, 1 saltspoon of chopped onions, 1 pinch of dried herbs. Beat the whites of the eggs to a very stiff froth; mix the yolks with the parsley and a little salt and pepper; stir the herbs gently into them and continue as in a plain omelet; fold the omelet and serve immediately.

Omelet

Six eggs, whites and yolks, beaten separately; 1/3 pint milk, teaspoon cornstarch, 1 teaspoon baking powder and a little salt; the whites, beaten to a stiff froth, last; cook in a little butter.

Spanish Omelet

Chop 2 large onions fine, let brown; add garlic to taste or about 2 buttons; 1/2 can tomatoes, dash red pepper, 2 or 3 small chilis, salt to taste; cook all well done. Beat 6 eggs thoroughly and pour over; let brown and fold.

Scrambled Eggs

Beat 3 eggs slightly, add 1/4 cup milk or water and sprinkle with pepper; cook in hot buttered frying pan, using 1 teaspoon butter, stirring constantly until thick; serve hot.

Omelet Au Natural

Break 8 or 10 eggs into a basin; add a little salt and pepper, with a tablespoon of water; beat the whole well with a spoon or whisk; in the meantime put some fresh butter into an omelet pan, and when it is nearly hot, put in an omelet; while it is frying, with a skimmer spoon raise the edge from the pan that it may be properly done; when the eggs are set and one side is a fine brown, double it half over and serve hot. These omelets should be put quite thin in the pan; the butter required for each will be about the size of a small egg.

Eggs A La Mode

Remove skin from 10 tomatoes, medium size; cut in a saucepan; add butter, pepper and salt; when sufficiently boiled beat up 5 or 6 eggs and just before you serve turn them into the saucepan with the tomatoes and stir them 1 way for 2 minutes, allowing time to be well cooked.

Buttered Eggs

Melt 1 tablespoon butter, slip in an egg and cook until the white is firm; turn over once while cooking, and use just enough butter to keep it from sticking.

Bread Omelet

Soak 2 tablespoons bread crumbs in 2 tablespoons milk for 15 minutes; add pinch each salt and pepper; separate egg yolk and white, beat until light; add yolk to bread and milk and cut in the white; turn in the heated buttered pan, using 1/2 teaspoon butter, and cook until set; fold and turn on heated dish.

Fried Eggs

Fried eggs are cooked as buttered eggs without being turned. They are usually fried with bacon fat, which is taken by spoons and poured over the eggs. Do not have the fat too hot, as that will give the egg a hard, indigestible crust.

Eggs And Bacon

Cut 8 slices of bacon very thin and fry until crisp; take them out and keep hot in the oven; break 4 eggs separately into the boiling fat and fry until brown; serve with the eggs laid over the bacon, and small fried pieces of bread placed around. Hash may be used instead of bacon.

Poached Eggs

Have the water boiling and the toast moistened in a little salt water and buttered; break the eggs, one by one, carefully into the water; let them boil till the white sets; remove with an egg slice; pare off the ragged edges and lay each egg upon a slice of toast; put over bits of butter, salt and pepper. Eggs require to be quite fresh to poach nicely.

Eggs A La Caracas

Chop finely 2 ounces smoked dried beef freed from fat and outside skin; add 1 cup tomatoes, 1/4 cup grated cheese, a few drops of onion juice and a few grains each of cinnamon and cayenne; melt 2 tablespoons butter; add mixture, and when heated add 3 eggs slightly beaten; cook until a creamy consistency, stirring continually and scraping from bottom of pan.

Curried Eggs

Boil 8 eggs hard and cut into thick slices; cook together in a saucepan a tablespoon of curry powder; stir until smooth, then add a large cup of skimmed soup stock and cook, stirring all the time, to a smooth paste; if too thick, add more stock; when smooth and of the consistency of cream, add salt and pepper to taste and lay into the sauce the sliced eggs, sprinkled lightly with salt; cook until very hot.

Eggs And Tomatoes

Scrambled eggs with tomatoes make an appetizing luncheon dish. Take 2 good-sized tomatoes, peel, cut them in pieces and fry them in a little hot olive oil; when cooked drain off the liquid and take 4 eggs, well beaten; add some milk and scramble; mix the tomatoes with the eggs, seasoning with salt and pepper to taste. Serve on thin slices of toast.

Eggs And Spaghetti

Take spaghetti and cook it with a cup of grated .cheese. When the spaghetti and cheese are cooked, add slices of hard-boiled eggs. Serve in a bowl garnished with pieces of soft toast.

Among many other excellent dishes made with this paste are fried chicken with spaghetti and tomato jelly and macaroni au gratin in an Edam cheese case.

Eggs In Baked Potatoes

Six eggs; 6 potatoes, 6 tablespoons grated cheese, 6 tablespoons butter. Bake the potatoes; cut off the top and remove 1/2 of the inside of potato; in its place drop an egg raw; salt, cayenne pepper, 1 teaspoon cheese in each and 1 teaspoon butter; put back into a hot oven for 4 minutes.