This section is from the book "Hints To Housewives On How To Buy, How To Care For Food", by Mayor Mitchel's Food Supply Committee. Also available from Amazon: Hints to Housewives on How to Buy, How to Care for Food.
1/2 cup milk
1 tablespoon butter or drippings
2 tablespoons grated cheese
Heat a small omelet pan, put in butter or drippings, and, when melted, add milk. Slip in the eggs one at a time; sprinkle with salt, pepper and a few grains of cayenne. When whites are nearly firm sprinkle with cheese. Finish cooking, and serve on buttered toast. Pour sauce from the pan over the eggs.
1/2 cup stewed and strained tomatoes or canned tomato pulp 1/2 teaspoon salt
1/4 teaspoon paprika 2 tablespoons butter or drippings
Beat eggs slightly and add tomatoes, salt and paprika. Melt butter or drippings in a frying-pan, add seasoned eggs, and cook same as scrambled eggs. Butter slices of toasted bread. Pour eggs over the toast and sprinkle with parsley.
Eggs may be baked in small tomatoes. Cut a slice from stem end of tomato, scoop out the pulp, slip in an egg, sprinkle with salt and pepper, cover with buttered crumbs and bake.
Arrange poached eggs on a shallow buttered dish. Sprinkle with grated cheese. Pour over eggs one pint white sauce. Cover with stale bread crumbs and sprinkle with grated cheese. Brown in oven. Tomato sauce may be used instead of white sauce.
3 hard boiled eggs 1/2 teaspoon salt
4 slices toast
1 tablespoon flour Few grains cayenne 1 cup milk
1/4 cup grated cheese
Make a thin white sauce with flour, milk and seasoning. Add cheese, stir till melted. Chop egg whites and add to sauce. Pour over toast. Force yolks through a strainer. Sprinkle over the toast.