Scrambled Eggs With Tomato Sauce

Ingredients:

6 eggs

1 3/4 c. tomatoes

2 tbsp. sugar

4 tbsp. butter 1 slice onion 1/2 tsp. salt

1/8 tsp. pepper

Method:

Simmer tomatoes and sugar five minutes; brown butter and onion three minutes; remove onion and add tomatoes, seasonings, and eggs slightly beaten. Cook as scrambled eggs.

Eggs a la Goldenrod

Ingredients:

3 hard-cooked eggs 1 tbsp. butter 1 tbsp. flour 1 c. milk

1/2 tsp. salt 1/8 tsp. pepper 5 slices toast parsley

Method :

Make a thin white sauce with butter, flour, milk, and seasonings. Remove yolks from hard-cooked eggs. Chop whites finely and add to the sauce. Cut four slices of toast in halves lengthwise; arrange on platter, and pour over the sauce. Force the yolks through a potato ricer or strainer, and sprinkle them over the top. Garnish with parsley and remaining toast cut in points.

"Liquid Glass" for Preserving Eggs

Ingredients:

1 qt. "liquid glass" (a concentrated commercial solution of sodium silicate). 9 qts. boiled and cooled water.

Method:

Mix the liquid glass and boiled water in a clean crock or stone jar. Carefully wipe strictly fresh eggs and with a spoon or other convenient utensil place the eggs in the crock. The crock may be filled with eggs to the point of the liquid just covering the top layer.

Cover the crock with tin cover or stone cover. It does not need to be air.tight. When removing eggs from the crock, do so with a spoon. Wash them carefully and, if they are to be boiled, prick the shell. The pores of the shell are filled with the liquid glass and as the air and water within the shell expand with the heat, the shell is likely to explode and thus spoil the egg as a "hard-.cooked" product.

Food Value Scrambled Egg