Alpine Eggs

1/2 small onion

2 tablespoons (1 oz.) butter substitute 1/2 cup (2 ozs.) cheese

2 eggs

1/4 teaspoon salt

1/8 teaspoon pepper

1 teaspoon chopped parsley

Peel and slice onion. Melt one tablespoon of the butter substitute, add onion, and fry a light brown. Put fried onion in a small, well-greased fireproof dish, add cheese cut in very thin slices, break eggs on top, add seasonings, dot with remainder of butter substitute, and bake in quick oven ten minutes. Sprinkle with parsley and serve at once.

Eggs A La Creole

Eggs Butter

Chopped parsley 1/2 can tomatoes

1 tablespoon capers

2 tablespoons chopped mushrooms

3 drops onion juice 1/2 teaspoon salt

1/4 teaspoon pepper

Take as many small molds as are required, grease them, and sprinkle with parsley. Break into each one a new-laid egg. Stand molds in a little boiling water, cover, and let steam ten minutes.

Into saucepan put tomatoes, add capers, mushrooms, seasonings, and tablespoon butter. Simmer ten minutes. Turn eggs out on to a hot dish and pour sauce round them.

Eggs A La Frankford

3 tablespoons chopped cooked meat or chicken 1 tablespoon chopped parsley

2 eggs, beaten

1/2 cup (1 gill) milk

1/2 teaspoon salt

\ teaspoon pepper

Mix meat and parsley together, grease small molds, and line them with meat mixture. Beat up eggs, add milk and seasonings, three parts fill molds, stand in pan of boiling water to come within one half inch of top, simmer slowly until set. Turn out on hot dish and pour around base a sauce made as follows: Beat up one egg, add one half cup milk, seasoning of salt and pepper, and stir over the fire until slightly thickened, pour into dish and serve.

Egg Charlotte

Butter substitute


Mild cheese

Chopped parsley Salt and pepper Eggs

Take a flat earthenware dish, and grease it well with butter substitute. Lay in it some very thin slices of bread and cover these with thin slices of soft, mild cheese. Sprinkle with parsley, salt, and pepper. Then break some eggs - one for each person - and drop them carefully, side by side, on cheese. Bake in moderate oven until eggs are set. Serve hot.

Egg Croquettes

2 hard-cooked eggs, chopped 2 tablespoons (1 oz.) butter substitute 1 tablespoon flour

1 cup (1 gill) water 1/2 cup (2 ozs.) grated cheese 1/4 cup (1 oz.) bread crumbs 1 teaspoon salt

1/2 teaspoon pepper

Melt butter substitute in a saucepan, add flour and when smooth, pour in water and mix to a thick sauce, add eggs, cheese, bread crumbs and seasonings. Mix well together and turn out to get cold. Divide into equal parts, form into neat croquettes, brush over with milk or beaten egg, toss in bread crumbs or crushed vermicelli, and fry in smoking hot fat to a golden color. Drain and serve hot.

Eggs In Nests

Rounds toasted bread Deviled ham or meat


Salt and pepper


Spread rounds of bread with contents of one small can deviled ham or meat. Beat up egg whites to a stiff froth, season lightly with salt and pepper, pile on top of ham, make well in center and drop in egg yolks. Bake in moderate oven until eggs are set. Garnish with parsley and serve hot.

Another Method. Make two cups mashed potato very hot, add three tablespoons butter substitute, two tablespoons hot milk, one half teaspoon salt, and one fourth teaspoon pepper. Form into nest shapes on a hot greased baking dish, break an egg into each, and bake in hot oven till set. Serve hot. A little grated cheese may be sprinkled over each egg.