Break the eggs into a buttered baking dish and cook in hot oven until they begin to turn white around the edges. Then cover eggs with the white sauce and over this put the mixture of crumbs, cheese and seasonings. Brown in very hot oven, so eggs will not be overcooked by time cheese is brown. If preferred, or for variety, the cheese may be added to the white sauce and only the seasoned crumbs put on the top.
Boston Roast
1 can kidney beans or same amount of cooked beans
Salt
½ lb. grated cheese
Bread crumbs
Mash beans or put them through a meat grinder. Add the cheese and sufficient bread crumbs to make the mixture stiff enough to be formed into a roll. Place in buttered baking pan and bake in moderate oven. Baste frequently with one-half cup hot water, in which one tablespoon butter is melted. Serve the roast with tomato sauce. If desired, a few drops of onion juice or a little finely chopped onion may be added to flavor this dish.
Camouflaged Cabbage
Remove the heart from a small cabbage, cut or chop the remainder into half inch pieces, boil in salted water exactly twenty minutes and drain. For one pint of this cooked cabbage make a sauce of:
2 tablespoons butter