Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Poached Egg in Tomato

Cut a piece from the stem end of a tomato; remove pulp; set in ramekin dish; sprinkle with salt and pepper, drop egg into tomato cup; cover with buttered paper. Set in a pan of water and bake in a moderate oven until firm.

Scrambled Eggs No. 1

• 4 eggs
  4 tablespoons milk or cream
  ¼ teaspoon salt
  ⅛ teaspoon pepper
  1 teaspoon chopped parsley
  2 tablespoons butter

Beat egg slightly, enough to blend yolks and whites; add seasonings, parsley and milk. Melt butter in frying pan, add egg mixture, and cook slowly, lifting carefully with a spoon to keep mixture uniformly delicate.