Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

Eggs au Gratin.

4 eggs.

1/2 pint of grated bread crumbs,

1 teaspoonful of Parmesan cheese.

1/2 teaspoonful of salt.

1/10 teaspoonful of pepper.

3 generous teaspoonfuls of butter.

Mix the salt, pepper, cheese, and butter with the crumbs. Beat the white of one egg to a stiff froth; then add the yolk and beat for a moment longer. Stir this egg mixture into the other ingredients.

GRATIN DISH.

Butter a gratin dish—or a small pie plate will do—and make little nests in it with the preparation. Cook in rather a hot oven for ten minutes. Take from the oven, and then break a fresh egg into each nest. Return to the oven and cook for three minutes longer. If there be objection to cheese, a teaspoonful of chopped parsley and a few drops of onion juice may be substituted for it.