This section is from the book "Mrs. Fryer's Loose-Leaf Cook Book", by Jane Eayre Fryer. Also available from Amazon: Mrs. Fryer's Loose-Leaf Cook Book.
1/2 tablespoon butter 1 small onion
Salt and red pepper
Cut the onion in small pieces and fry in the butter until brown. Then add the tomatoes and seasoning and cook until the tomatoes are tender. Just before serving add the egg, well beaten. Serve on toasted crackers.
1 cup boiled macaroni 1 tablespoon butter 1/2 cup grated cheese 1/2 teaspoon salt
1/2 teaspoon mustard 1/2 teaspoon paprika 2 eggs 1/2 cup milk
Squares of buttered toast
Heat the boiled macaroni in the butter, with the cheese and seasonings. When hot and the cheese melted, add the eggs, well beaten in the milk. Stir until the rarebit thickens and serve on toast.
6 ounces American cheese 2 ounces butter
2 chopped green peppers 1/2 can red kidney beans
Squares of buttered toast
Melt the cheese; add the butter, then the pepper, and last, the beans. When thoroughly hot serve on buttered toast.
4 hard-boiled eggs 1 cup cream sauce
1/2 teaspoon curry powder Salt and pepper
Chop the eggs; heat thoroughly in the sauce; add curry powder, more salt and pepper, and serve in patty shells or on squares of buttered toast.
1 tablespoon butter 1/2 cup brown sauce 5 eggs
1/2 teaspoon salt
1/2 saltspoon pepper
1 tablespoon chopped parsley
Buttered toast
Melt the butter; add the gravy; when hot stir in the beaten eggs. Season and stir until the eggs thicken. Serve on toast and sprinkle with parsley.
1 tablespoon butter
4 eggs
4 tablespoons milk
1/2 teaspoon salt 1/2 saltspoon pepper 1 cup canned tomatoes
Melt the butter; stir in the eggs, well beaten with the milk; add the tomatoes after they have been drained; season and cook until the eggs thicken.
1 cup stock 1/2 onion
1/2 sweet green pepper 6 eggs
Salt and red pepper
Beat the eggs very thoroughly in a shallow bowl. Place the stock in the chafing dish together with the onion and pepper, both finely chopped; cover and when hot throw in the eggs and scramble slightly. Season and serve with thin slices of bread and butter.
6 eggs
4 tablespoons milk
1 tablespoon butter 1 cup broken cheese
Salt and pepper
Beat the eggs thoroughly and stir into them the milk and seasoning. Melt the butter in the chafing dish; pour in the eggs and milk; then the cheese. Stir occasionally until the eggs are cooked. Serve with crisp crackers.
The prepared terrapin is best for use in the chafing dish and needs only to be thoroughly heated and seasoned. Add a little currant jelly and serve.
1 tablespoon butter 1 pint oysters
Salt and pepper
6 slices buttered toast
Put the butter in the chafing dish and when it melts add the oysters, washed, and the juice which has come from them, strained. Season; cover; cook for two minutes and serve on the buttered toast.
 
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