Eggs Romanoff

Cut a small section from the pointed end of a hard-cooked egg. Remove yolk, fill with caviar, and replace the cap. Place on a slice of tomato on shredded lettuce and surround with pieces of cold boiled lobster. Serve with Russian dressing, page 449, or Cucumber Cream dressing (below).

Eggs Robin Hood

Split and toast English muffins. Saute circular pieces of boiled ham and place them on the halves of muffins with slices of broiled tomato. Arrange on each a poached egg and cover with cheese sauce.

Cucumber Cream Dressing -

2 tablespoons vinegar 2 tablespoons sugar

1 cup diced cucumber

1 cup heavy cream, whipped

Add vinegar and sugar to cucumbers, fold into cream.

Welsh Rarebit

1 tablespoon fat 1 tablespoon flour 1 cup milk 1/2 teaspoon salt Few grains pepper

1/4 teaspoon mustard 1/4 to 1 pound of cheese

(according to richness desired) shaved or cut fine 6 slices buttered toast

Make a white sauce, in the top of a double boiler, of the first six ingredients, mixing the mustard with the other dry ingredients. Set the top part of the boiler over hot but not boiling water. Add the cheese, cook and stir until it is melted. Serve on hot toasted bread or on saltines. One-half cup chopped olives may be added. This dish may be varied by adding one or two slightly beaten eggs just after the cheese has melted and continuing the cooking until the egg has thickened the mixture.

Mexican Rarebit

1/2 tablespoon fat

1/2 green pepper

2 cups grated cheese

1 egg

1 cup canned corn

1/4 teaspoon salt 1/2 cup canned tomatoes 1/2 cup bread-crumbs 6 slices buttered toast

Melt the fat in the top of the double boiler over direct heat. Add the chopped pepper and cook until slightly softened, but not browned. Set over hot water, add the cheese and stir constantly until the cheese is melted. Mix beaten egg, salt and corn and stir into the cheese mixture; then add the chopped tomatoes and crumbs. Allow the mixture to heat through and serve on toasted bread.

Poached Egg Tomato Rarebit

2 cups tomatoes 1/4 teaspoon soda

1 teaspoon salt

1/4 teaspoon pepper

2 tablespoons flour

1 cup grated cheese

6 eggs

6 slices toast

1/4 teaspoon paprika

Parsley

Mix tomatoes, soda and seasonings and stew for about five minutes; then strain and thicken with the flour, mixed to a paste with a little cold water. Add the cheese and stir until smooth. Poach the eggs and place on the toast on a platter. Pour the sauce around the egg. Sprinkle with the paprika and garnish with parsley.

Cheese Souffle

1 cup cheese

3 eggs

1 cup milk

3 tablespoons flour

3 tablespoons fat 1/2 teaspoon salt Pepper

Make a white sauce of milk, flour, fat and seasonings. Add the cheese and beaten egg-yolks and stir until the cheese has melted and the yolks are set. Fold in stiffly beaten egg-whites. Pour into a greased dish, or individual molds, and set in a pan of hot water. Bake in a moderate oven (350° F.) 45 to 50 minutes, or until the egg white is set. Serve at once. It begins to fall as soon as removed from oven.

The cheese souffle may be baked in ramekin dishes and served as a cheese course for dinner.