Page:The Boston cooking-school cook book.djvu/642

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2 eggs Yg tablespoon salt 1 tablespoon melted butter Few grains cayenne 1 tablespoon grated cheese

Beat eggs slightly, add one-half teaspoon melted butter, | salt, cayenne, and cheese. Melt remaining butter, add mixture, and cook until firm, without stirring. Roll, and sprinkle with grated cheese. Serve with Graham bread sandwiches. ) :

Butter Pepper Salt 4 eggs 1 teaspoon vinegar

Put one tablespoon butter in a hot chafing-dish; when melted, slip in carefully four eggs, one at atime. Sprinkle with salt and pepper, and cook until whites are firm. Re- move to a hot platter, care being taken not to break yolks. In same dish brown two tablespoons butter, add vinegar, and pour over eggs.

2 ozs. smoked dried beef Few grains cinnamon 1 cup tomatoes Few grains cayenne ly cup grated cheese 2 tablespoons butter Few drops onion juice 3 eggs.

Pick over beef and chop finely, add tomatoes, cheese, onion juice, cinnamon, and cayenne. Melt butter, add mixture, and when heated, add eggs well beaten. Cook until eggs are of creamy consistency, stirring and scraping from bottom of.pan.

Clean one pint, of oysters and drain off all the liquor possible. Put oysters in chafing-dish, and as liquor flows from oysters, remove with a spoon, and so continue until oysters are plump. Sprinkle with salt and pepper, and add .we tablespoons butter. Serve on zephyrettes.