No. 807. Creamed Eggs au Parmesan

25 cts.

A : G hard-boiled egg-whites, chopped and mixed with White Sauce No. 229 (White Sauce) ;

B : Yolks, mashed smooth, with 1 tbsp. olive oil, 1 tsp. mustard, 1/4 tsp. salt, 1/4 tsp. paprica, or 2 drops Tabasco sauce ;

C : 6 slices buttered toast, sprinkled with 1 tbsp. Parmesan cheese. Pour A over C, cover with B, put through a potato ricer.

No. 808. Deviled Eggs

22 cts.

A : 6 hard-boiled eggs, cut in thin slices ;

B : 2 tbsps. butter, 1 tsp. dry mustard, 2 tbsps. tomato catsup, 2 tbsps. Worcestershire sauce, 1 tbsp. mushroom catsup, 2 drops Tabasco sauce, 1/8 tsp. salt;

C : 6 round slices buttered toast.

Cook B, when boiling, add A, when hot, pour over C.

No. 809. Deviled Eggs with Anchovy

30 cts.

Follow Recipe No. 808 (Deviled Eggs), spread toast with anchovy paste softened with lemon-juice.

No. 810. Eggs with Green Peppers

20 cts.

A : 6 eggs, beaten with 1/4 c. cream ;

B : 2 tbsps. butter, 4 tbsps. green pepper, minced fine,

2 tbsps. grated cheese, 1 tbsp. tomato catsup ;

C : 6 slices buttered toast.

Cook B 1 m., add A, cook until thick, serve on C.

No. 811. Eggs a la Newburg

24 cts.

A : 6 hard-boiled eggs, cut in small pieces ;

B : 1 tbsp. hot butter, 1 tbsp. arrowroot, cook until smooth, 1 c. cream, 1/4 tsp. salt, dash cayenne ;

C : 2 egg-yolks, well beaten, 2 tbsps. sherry.

Cook B, add A, when boiling, add C, and serve.

No. 812. Poached Eggs in Cream

20 cts.

A : 6 eggs;

B : 1 c. cream, 1/4 tsp. salt, 1/8 tsp. paprica, 1 tbsp. Wiesbaden or Worcestershire sauce ;

C : 1 tbsp. butter, in small bits, dash salt and pepper; D : 6 round slices toast, dipped in melted butter.

Put B in dish, cover, when boiling drop in A, sprinkle with C, when poached serve on D.

No. 813. Eggs and Tomatoes

20 cts.

A : 6 eggs, slightly beaten, 6 minced olives ;

B : 2 tbsps. butter, cooked with \ tsp. onion, minced,

11/2 cs. cooked tomatoes, 1 tsp. sugar, 1/4 tsp. salt, dash cayenne ;

C : 6 slices brown-bread toast, buttered.

Cook B, add A, cook until creamy, serve on C.

No. 814. Eggs with Tomato or Parsley Sauce

12 cts.

A : 6 hard-boiled eggs, cut in slices ;

B : Tomato Sauce No. 259 (Tomato Sauce), or White Sauce No. 229 (White Sauce), 1 tbsp. parsley.

Make B in chafing-dish, add A, and serve.

No. 815. Eggs, with Truffles and Pate de Foie Gras

4.0 cts.

A : 6 eggs, beaten slightly ;

B : 2 tbsps. hot butter, 3 truffles, chopped fine, 1/2 c.

cream, 1/8 tsp. salt, 1 drop Tabasco sauce, 1 tbsp. tomato catsup ;

C : 6 slices buttered toast, spread with pate de foie gras.

Cook B, add A, stir until creamy, pour over ('.

No. 816. Ham and Cheese on Toast

20 cts.

A : 1 c. boiled ham, chopped fine, 1/2 c. grated cheese ;

B : 1 tbsp. butter, 1 tbsp. flour, cooked until smooth, 1 c. cream or milk, dash cayenne ;

(' : 0 slices entire wheat bread, toasted and buttered.

Cook B, add A, when cheese is melted serve on <'.