SHIRRED EGGS


Cover the bottoms of individual dishes with a little butter and a few

fresh bread crumbs; drop into each dish two fresh eggs; stand this

dish in a pan of hot water and cook in the oven until the whites are

"set." Put a tiny bit of butter in the middle of each, and a dusting

of salt and pepper.

EGGS MEXICANA

Put two tablespoonfuls of butter in a saucepan. Add four

tablespoonfuls of finely chopped onion and shake until the onion is

soft, but not brown. Then add four Spanish peppers cut in strips, a

dash of red pepper and a half pint of tomatoes; the tomatoes should be

in rather solid pieces. Add a seasoning of pepper and salt. Let this

cook slowly while you shir the desired quantity of eggs. When the eggs

are ready to serve, put two tablespoonfuls of this sauce at each side

of the dish, and send at once to the table.