This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
Make a white sauce of the butter, flour, milk and seasonings; add the potatoes, and pour into a shallow, buttered baking dish. Break the eggs one by one into a saucer and slip them carefully upon the mixture; sprinkle lightly with salt and pepper and cheese and set in a moderate oven to cook. Serve when the eggs are "set," which will be in about ten minutes.
Oil a shallow earthen dish with bacon fat. Fill almost full with mashed potatoes, well seasoned. Make indentations in the potato, pour in a little melted bacon fat, and brush the top of the mixture with it. Drop an egg into each hollow and set in the oven to bake until the eggs are set and the potato is browned.
4 tablespoonfuls butter 3 tablespoonfuls flour 2 tablespoonfuls minced green peppers 8 hard-cooked eggs, sliced 3/4 teaspoonful salt
Melt the butter, and cook the peppers and mushrooms in it until soft. Stir in the flour and seasonings and cook until frothy, then add the cream gradually, stirring constantly. Gently add the hard-cooked eggs. Set over hot water, let become very hot and serve on buttered toast. Or, pour into a buttered baking dish, cover with crumbs mixed with melted butter, and brown in a quick oven.
4 hard-cooked eggs 1 cupful White Sauce No. 2 1 tablespoonful minced sweet green peppers
1 cupful boiled brown rice 1/2 teaspoonful curry powder
Make the white sauce, add the curry mixed with a little cold milk and then the rice and peppers. Let stand to become very hot and serve garnished with the eggs quartered.
Curried Eggs in Chafing Dish.
8 hard-cooked eggs 3 tablespoonfuls flour 3 tablespoonfuls butter 2 cupfuls milk
1 teaspoonful salt 1/8 teaspoonful pepper 1/2 cupful grated cheese 1/2 cupful buttered crumbs
Make a sauce of the butter, flour, milk and seasonings and add the cheese, Slice the eggs crosswise. Butter a baking dish, and put in a layer of the eggs; cover with sauce and repeat until all is used. Cover with the crumbs mixed with 2 teaspoonfuls of melted butter and set in a hot oven to brown.
8 hard-cooked eggs 1 dozen large olives 1 uncooked egg
1 1/2 cupfuls White Sauce No. 2
Cut the eggs into thick slices, roll in fine dry bread crumbs, then in beaten egg, then in bread crumbs again. Fry to a light brown; arrange on a heated platter and pour over the eggs a rich white sauce, into which has been stirred the olives, minced.
Hard cook the eggs, remove the shells and cut the eggs into halves lengthwise. Scoop out the yolks, mash and measure and mix with it half the amount of ham minced very fine, melted butter to moisten, and made-mustard, salt and pepper to season. Pack the stuffing back into the eggs, press the halves together in pairs, roll in thin waxed paper and twist the ends like bon-bon papers to hold them firmly in position. Use the balance of the stuffing as a sandwich filling.