CURRIED EGGS


Peel, and cut into slices, three large onions. Put them in a saucepan

with two tablespoonfuls of butter. Stand over hot water and cook until

the onions are soft. Add a teaspoonful of curry powder, a clove of

garlic mashed, a saltspoonful of ground ginger, a half teaspoonful of

salt and a tablespoonful of flour; mix thoroughly and add a half pint

of water. Stir until boiling. Have ready six hard-boiled eggs, cut

them into slices, arrange them over a dish of carefully boiled rice,

on a hot platter, strain over the sauce, and send at once to the

table. This dish is made more attractive by a garnish with sweet

Spanish peppers, cut into strips.

EGGS CREOLE


Put two tablespoonfuls of butter and four of chopped onions into a

saucepan, cook until the onion is soft, but not brown. Then add four

peeled fresh tomatoes that have been cut into pieces, and three finely

chopped green peppers. Cook this fifteen minutes, and add a level

teaspoonful of salt. Have the eggs hard-boiled, and cut into slices.

Put them into a baking dish, pour over the sauce, re-heat in the oven,

and serve with a dish of boiled rice

TO HARD-BOIL EGGS


Put the eggs in warm water, bring the water quickly to the boiling

point, then push the kettle to the back of the stove, where the water

will remain at 200 degrees Fahrenheit, for twenty minutes. If these

are to be used for made-over dishes, throw them at once into cold

water, remove the shells, or the yolks will lose their color.

EGGS BERNAISE


6 whole eggs

4 yolks of eggs

4 tablespoonfuls of stock

4 tablespoonfuls of olive oil

1 tablespoonful of chopped parsley

1 tablespoonful of tarragon vinegar

1 tablespoonful of butter

1 tablespoonful of flour

1/2 cupful of strained tomato

1 teaspoonful of onion juice

1/2 teaspoonful of salt

Put the stock, yolks of eggs and olive oil into a saucepan, stir over

hot water until you have a thick, smooth sauce like mayonnaise; take

from the fire, and when slightly cool stir in the tarragon vinegar and

parsley. Rub the butter and flour together, add the tomato, and when

boiling add a palatable seasoning of salt and pepper. Toast six halves

of English muffins or squares of bread. Heat a platter, butter the

toast, put it on the hot platter, and poach the eggs. Put one poached

egg on each slice of toast, fill the bottom of the dish with tomato

sauce and put a tablespoonful of Bernaise sauce on top of each egg.

These may be garnished with a little chopped truffle, or a little

chopped parsley.

EGGS A LA REGENCE


6 eggs

1/2 cupful of chopped cold cooked ham

1 grated onion

1/2 can of chopped mushrooms

2 tablespoonfuls of butter

2 tablespoonfuls of flour

1/2 pint of chicken stock

1/2 teaspoonful of salt

1 saltspoonful of pepper

Stand the ham over hot water until thoroughly heated. Rub the butter

and flour together, add the stock, stir until boiling, add the

mushrooms, sliced, the salt, pepper and the onion; stand this over hot

water while you poach the eggs. Dish the eggs, cover them with the

sauce, strained, and cover with the chopped ham. Garnish the dish with

mashed potatoes or boiled rice, and send at once to the table.

EGGS A LA GRETNA


6 eggs

2 heads of celery

2 level tablespoonfuls of butter

2 level tablespoonfuls of flour

1/2 pint of milk

1 teaspoonful of salt

1 saltspoonful of pepper

Cut the celery into inch lengths, wash thoroughly, cover with boiling

water and simmer gently thirty minutes until the celery is tender;

drain, saving the water in which the celery was cooked for another

purpose. Rub the butter and flour together, add the milk, salt and

pepper; when boiling add the celery; stand this over hot water while

you poach the eggs and toast six squares of bread. Butter the toast,

put on each slice one egg; put these around the edge of a large

platter, turn the celery into the middle of the dish and send at once

to the table. To increase the beauty of this dish, and to give it a

greater food value, you may garnish between the toast and celery with

carefully boiled rice; this then makes an exceedingly nice supper

dish.

POACHED EGGS ON FRIED TOMATOES


Cut solid tomatoes into slices a quarter of an inch thick, dust them

with salt and pepper, dip them in egg beaten with a tablespoonful of

water, roll them thickly with bread crumbs, dip them again in the egg,

dust again with bread crumbs, and fry in deep hot fat. Drain on brown

paper, dish on a heated platter, put a poached egg in the center of

each slice, dust with salt and pepper, put a tablespoonful of tomato

sauce over each egg and send at once to the table. Cream sauce may be

used in the place of tomato sauce.