Curried Eggs

From Mrs. John C. Coleman

Two tablespoonfuls of butter, 2 small onions (minced), 2 dessertspoonfuls of curry-powder, 2 table-spoonfuls of flour, 1/2 pint of veal or chicken stock, 2 tablespoonfuls of cream, 6 hard-boiled eggs, cut in slices. Put into chafing-dish, butter and onions and cook until they begin to brown; stir in the curry-powder, mix well and add flour, stirring quickly all the time, then add the stock or a tablespoonful of fluid beef dissolved in boiling water. When the mixture has simmered for ten minutes add cream and eggs. When hot serve at once.

Egg Pipkins

From Mrs. C. F. Aked

Butter as many fireproof pipkins as are needed for the savoury. Break an egg into each. Season with pepper and salt, then cover each egg with a spoonful of thick cream and one teaspoonful of grated cheese. Place the pipkins on a saute pan in which the boiling water comes just half way up the side of the pipkins. Poach for about 5 minutes until the eggs are lightly set. Being in cases they will take a little longer than the ordinary egg. Put a dash of cayenne on each and serve very hot. If cream is not available, a thin white sauce may be used instead.

Poached Egg Souffles With Cheese

From Mrs. C. F. Aked

Put in the saucepan 1 ounce of butter, 1 ounce of flour, 1/4 teaspoonful of salt, and a dash of cayenne; place over the fire and when mixed add gradually 1 pint of milk, and stir until thick and smooth. Add 1/2 cup of grated parmesan cheese and the beaten yolks of 3 eggs, stir until thickened and set aside until cool. Whip the whites of the eggs until very stiff, and stir lightly into the cold mixture. Poach 6 fresh eggs in salted water until set, drain on a cloth and place each on a square of buttered toast on a fire-proof china dish. Cover completely with the souffle batter, sprinkle thickly with grated cheese, and set in a hot oven until browned.

Egg A La Serenne

From Mrs. C. 0. G. Miller

One pint of bread-crumbs; 6 hard-boiled eggs, chopped fine and mixed with crumbs, 1 tablespoonful of melted butter, 1 teacupful of cream, salt and pepper to taste. When well mixed bake in a dish greased with butter for 20 minutes. Slice 1 hard-boiled egg, lay on top; bake brown for ten minutes.

Cheese Straws

From Miss Frances Jones

Two ounces of flour, 3 ounces grated parmesan, a little cayenne, a little salt, yolk of 1 egg. Mix the flour, cayenne, salt and cheese together, and moisten with the egg; work all into a smooth paste. Roll out on a board, 1/8 inch thick, 5 inches wide and 5 inches long. Cut some of the paste in small rings and some in strips of 1/2 inch wide. Place both on greased sheets and bake ten minutes in an oven (240 deg. Fahr.) till a light brown. Put the straws through the rings like a bundle of sticks.

Cheese Timbales

From Mrs. C. F. Aked

Make a white sauce of a cupful of milk, 2 table-spoonfuls of flour and 1 ounce of butter. Take from the fire when thick; add 6 tablespoonfuls of grated cheese, seasoning to taste, and the beaten yolks of 4 eggs. Cook for a moment, take from the fire, fold in the stiffly beaten whites, fill buttered cups, put into a pan of hot water, bake for 15 minutes, and serve hot.

"Mistresses two Will not do."