Page:Lavine - Recipes Tried and True.djvu/107



Soak 1 cup stale white bread in milk or water until thoroughly moistened. Squeeze dry. Mix with one egg, salt and pepper and one tablespoonful of flour. Form in small cakes and fry in little hot butter on both sides until brown.

Beat yolks of two eggs with one tablespoonful of milk; add salt and pepper and to this the stiff-beaten whites. Butter pan, pour in mixture and cook slowly, drawing edges toward centre with knife until whole is set and nicely brown. May be served with jelly.

Separate whites from yolks, beat whites until dry. Butter a small fancy dish in which eggs are to be served, sprinkle fine bread crumbs on the bottom. Place beaten whites in dish, make a hollow and slip in yolks, set bowl in saucepan containing boiling water, cover and cook until whites are firm or brown under flame, if desired.


 * 3 hard boiled eggs,

1 teaspoon chopped onions,

1 teaspoon chopped parsley,

3 tablespoons butter,

1 cup white sauce,

¼ cup grated American cheese,

Salt and pepper.

Cut eggs in half length or crosswise, remove yolks and balance of egg in ramikinsramekins [sic]. Cream yolks, mix with butter, onion, parsley, salt and pepper. Fill in cup of eggs. Pour white sauce over, sprinkle with cheese and brown.