Poached Ob Dropped Eggs

Fill a pan with boiling, salted water. Break each egg into a wet saucer and slip it into the water; set the pan back where water will not boil. Dip the water over the eggs with a spoon. When the white is firm and a film has formed over the yolk, they are cooked. Take them up with a skimmer, drain and serve hot, on toast. Season with salt.

Eggs And Bacon

Cut eight slices of bacon very thin, and fry until crisp; take them out and keep hot in the oven. Break four 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 round. 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 two ounces smoked dried beef freed from the fat and outside skin. Add one cupful tomatoes, one-fourth cupful grated Old English cheese, a few drops of onion juice and a few grains each of cinnamon and cayenne. Melt two tablespoonfuls butter, add mixture and when heated, add three eggs slightly beaten. Cook until of a creamy consistency, stirring continually and scraping from bottom of pan.

Curried Eggs

Boil eight eggs hard, and cut into thick slices. Cook together in a saucepan a tablespoonful of butter and a heaping tablespoonful of Gold Medal Flour into which has been stirred a teaspoonful of curry powder. Stir until smooth, then add a large cupful of skimmed soup stock and cook, stirring all the time, to a smooth sauce. 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.

Shirred Eggs

Butter an egg shirred or small vegetable dish, cover bottom and side with fine bread crumbs. Add an egg very carefully, cover with seasoned bread crumbs, and bake in a slow oven until white is firm and crumbs are brown.

Fried Eggs

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

Buttered Eggs

Melt one tablespoonful of 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.

Soak the bread crumbs in the milk for fifteen minutes, then add the salt and pepper. Separate the yolk and the white of the egg and beat until light. Add the yolk to the bread and milk and cut in the white. Turn in the heated buttered pan and cook until set. Fold and turn on heated dish.

Asparagus Omelet

Omelet, 1 can asparagus.

1 cup white sauce, Follow any of the above omelet recipes. Make white sauce. Add asparagus, drained and rinsed, to the white sauce, spread some of the mixture over half of the baked omelet, fold over the other half, turn on platter and pour over the rest of the sauce. Use the cut asparagus. Cooked peas, cauliflower, or remnants of finely chopped cooked chicken, veal or ham may be used in place of the asparagus.

Eggs And Tomatoes

Scrambled eggs with tomatoes make an appetizing luncheon dish. Take two 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 four eggs well beaten, add some cream, 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 cupful 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.

Bake the potatoes, cut off the top and remove half of the inside of potato, in its place drop an egg raw, salt, cayenne pepper, 1 teaspoonful cheese in each and 1 teaspoonful butter. Put back into a hot oven for 4 minutes.