Page:The Boston cooking-school cook book (1910).djvu/135

 crumbs, and sprinkle with grated cheese. Brown in oven. Tomato or White Sauce may be used.

Eggs in Batter

1 egg 1-1/2 tablespoons thick cream 2 tablespoons fine stale bread crumbs 1/4 teaspoon salt

Mix cream, bread crumbs, and salt. Put one-half tablespoon of mixture in egg-shirrer. Slip in egg, and cover with remaining mixture. Bake six minutes in moderate oven.

Curried Eggs I

3 "hard-boiled" eggs 2 tablespoons butter 2 tablespoons flour 1/4 teaspoon salt 1/2 teaspoon curry powder 1/8 teaspoon pepper 1 cup hot milk

Melt butter, add flour and seasonings, and gradually hot milk. Cut eggs in eighths lengthwise, and reheat in sauce.

Curried Eggs II

4 "hard-boiled" eggs 2 tablespoons butter 1/2 tablespoon finely chopped onion 2 tablespoons flour 1 teaspoon curry powder 1/2 teaspoon salt 1/8 teaspoon paprika 1-1/3 cups scalded milk 1/2 cup cooked rice

Chop whites of eggs and add to sauce made of butter, flour, seasonings, and milk, then add rice; heat to boiling-point, fill puff paste cases and sprinkle with yolks of eggs rubbed through a sieve.

Scalloped Eggs

3 "hard-boiled" eggs 1 pint White Sauce I 3/4 cup chopped cold meat 3/4 cup buttered cracker crumbs

Chop eggs finely. Sprinkle bottom of a buttered baking dish with crumbs, cover with one-half the eggs, eggs with sauce, and sauce with meat; repeat. Cover with remaining crumbs. Place in oven on centre grate, and bake until crumbs are brown. Ham is the best meat to use for this dish. Chicken, veal, or fish may be used.