How to Cook in Casserole Dishes

by Marion Harris Neil

EGGS WITH CREAM

• 6 eggs
• ½ pint (1 cup) cream
• Salt and pepper
• ¼ lb. thinly cut bacon
• 1 heaping tablespoonful (1 oz.) butter

Spread the butter on the bottom of a shallow fireproof dish, pour in the cream, sprinkle in a little salt and pepper, break the eggs carefully into the dish; partly cook the bacon in front of the fire, then place it on the top of the eggs.

Bake for ten minutes and serve hot.

This dish may be prepared in small casseroles, allowing one egg to each dish.