Eggs And Tomatoes

Make a white roux of a tablespoonful of butter and the same of flour, and when it bubbles stir into it a cupful of canned tomatoes or six fine fresh tomatoes peeled and chopped into bits, with the liquor which runs from them. Add half a teaspoonful of onion-juice or of grated onion, and when the mixture boils stir in six well-beaten eggs gradually lest they should curdle. Stir until they thicken. Season with salt and pepper and serve

Barbecued Eggs And Ham

Heat two tablespoonfuls of butter, fry in it half a teaspoonful of finely grated onion. Have ready half a pound of cold boiled ham which has been minced and seasoned well with pepper, mustard, two tablespoonfuls of salad oil, and one of vinegar, then left to stand, covered, for two hours in a cold place. Stir this mince into the butter, cook, still stirring and tossing it, until smoking hot all through, add six well-beaten eggs and cook until the eggs are "set," but not hard. Serve upon buttered toast that has been moistened with a little stock.

Eggs And Mushrooms

Heat two tablespoonfuls of butter in a frying-pan, add half a can of champignons, cut into quarters, and heat them thoroughly. Squeeze over them the juice of half a lemon, stir in five eggs, well beaten previously, pepper and salt, and cook to a soft mass.

Serve upon crackers that have been toasted, buttered, strewed with Parmesan cheese, then set in the oven for one minute.

Neapolitan Eggs

Heat a cupful of milk in a saucepan ; stir into it a tablespoonful of butter, then six well-beaten eggs, and, as they thicken, one dozen fresh mushrooms, sliced, and three tablespoonfuls of boiled spaghetti that has been allowed to get cold and then chopped fine. Season with pepper, salt, and half a teaspoonful of onion-juice. Cook until hot and smoking all through, and serve upon a hot platter, with strips of fried hominy or polenta laid about it.

Breaded Eggs

Slice cold, hard-boiled eggs, pepper and salt, and dip each slice in beaten egg, then in cracker-dust. Leave in a cold place for an hour, and fry in deep fat to a golden brown. Dish, garnish with parsley, and pass tomato sauce with them.

"Fancy Dishes" Of Eggs

Eggs often appear at elegant luncheons in guises that entitle them to rank with entrees. The useful ovate is susceptible of infinite variations from skilful hands and cultivated tastes. But a few of these can be given here. If all were written this volume would be wholly given up to them.