Boil seven eggs hard and throw into cold water to loosen the shells. Remove these without tearing or breaking the eggs, and cut round in slices nearly half an inch thick. Have ready in a saucepan a large cup of gravy from which the fat has been removed. Chicken gravy or stock is especially nice for this purpose. Season well with a teaspoonful of onion juice, half a cupful of strained tomato sauce, with pepper and salt. Boil up, thicken with two tablespoonfuls of browned flour and a teaspoonful of curry powder, and simmer together three minutes.
Arrange the sliced eggs upon a chafing-dish or hot-water dish, pour the curry sauce over them; set in the hot oven for three or four minutes, covered, to get heated through, and send to table in the hot-water dish.
Serve boiled rice with it.
Is a pleasing accompaniment to curried eggs.
Remove the crust from graham bread and cut it into thin slices. Spread one piece with thin slices of banana and lay another slice of bread upon this. Press the two pieces together that they may not fall apart, and toast quickly to a light brown. Keep hot in the oven until wanted, as these sandwiches are not good when cold.
Beat six eggs light and stir into them a half-pint of rich milk, a pinch of soda and salt and white pepper to taste. Pour into greased muffin-pans; set these in an outer pan of boiling water, and bake until the egg is "set." Turn the timbales out upon a platter and pour a rich brown sauce around them.
Break five eggs, the whites and yolks separately. Soak the crumbs of a slice of white bread in a half-cupful of milk for ten minutes. Beat the yolks of the eggs thoroughly and whip the whites stiff. Stir the bread and milk into the yolks, add a tea-spoonful of salt and a saltspoonful of white pepper, and stir in the whites of the eggs lightly - just enough to mix them. Turn into a well-greased pudding-dish and bake in a quick oven. Do not let the omelet crust over too quickly, but put a piece of paper over the top for a few minutes. Uncover and brown.
Boil a dozen eggs hard, throw into cold water, and at the end of half an hour remove the shells. Cut the eggs carefully in half, extract the yolks and rub these to a paste with three table-spoonfuls of salad oil, two tablespoonfuls of vinegar, a half-tea-spoonful of made mustard, a dash of paprika, two or three drops of Tabasco sauce, and salt to taste. Form this paste into balls, put the balls back into the halved whites and fit the whites into place. Run a wooden toothpick through the two halves of each egg to hold them together. Wrap every egg in waxed or tissue paper to keep it from becoming dry. Eat cold, with or without mayonnaise dressing.
Wash and wipe six large, smooth tomatoes of uniform size. Cut a piece from the blossom end of each and lay aside. Scoop out the pulp carefully, not to break the walls of the tomato. Set together in an open pudding-dish and put this into a brisk oven until the tomatoes are smoking-hot, but not until they break and collapse. Have ready the pulp you have extracted, minced and stewed, seasoned with butter, pepper, salt, a little onion juice and sugar. Drain off most of the juice. Beat four eggs light, add four tablespoonfuls of cream, a tablespoonful of butter heated to a roux with one of flour, mix quickly with three tablespoonfuls of the drained tomato, and fill the tomato shells with them. Fit on the tops and set in a shallow pan upon the top grating of a quick oven. Five minutes should cook them. Slip a spatula under each tomato, transfer to a hot platter and serve at once. Pass thin slices of brown bread with them.