Mrs. F. Hurtig
STUFFED EGGS
Boil six eggs hard; when cold cut in halves. Remove yolks. Cut a small piece from the bottom so they will stand; put the yolks in a bowl, mash into a paste, and season with salt, a pinch of cayenne, a little mustard, a little sugar, vinegar, cream, and olive oil. Be careful not to add too much vinegar. Fill the whites and pile on top. Serve on crisp lettuce leaves with mayonnaise.
Miss H. Asch
EGGS À LA FRANÇAISE
Make a cream sauce with a small piece of butter, a little flour, and milk. Season well. Break an egg in a custard cup, pour the sauce over the egg and sprinkle the top with grated Swiss cheese. Bake au bain Marie in an even oven until a light brown.
Mrs. D. Strauss
EGGS WITH TOMATO SAUCE
Melt three tablespoonfuls of butter. Cook in this two slices of onion, a little parsley, and a small piece of green pepper. When browned slightly add two tablespoons of flour. Cook until frothy. Add a cup of tomatoes (cooked). Stir until it boils, then strain. Put one or two tablespoonfuls of sauce in each ramequin. Break an egg over the sauce. Cook in a hot oven for five minutes, or until the egg is set. Put a little of the sauce kept hot over the eggs and serve at once.
Mrs. H. A. S.