- 5 eggs
- 2 ozs. (¼ cup) sugar
- 2 ozs. (½ cup) flour
- 2 ozs. (¼ cup) butter
- 1 pint (2 cups) boiling milk
- 3 tablespoonfuls cold milk
- ½ teaspoonful vanilla extract
- Cream sauce
Mix the sugar and the flour with the cold milk, stir them into the boiling milk, and cook until thick and very smooth; remove from the fire and add the butter. Beat in the yolks of the eggs, the extract, and mix in gently the whites of the eggs stiffly beaten. Turn into a buttered fireproof dish and bake for about thirty-five minutes. Serve hot with cream sauce.
To make the sauce: Beat half a cupful of butter with one cupful of powdered sugar, then add two tablespoonfuls of cream and half a teaspoonful of vanilla extract.
EGG TARTLETS
- 5 eggs
- 6 tablespoonfuls chopped cooked ham
- 2 heaping tablespoonfuls white bread crumbs
- ½ gill (4 tablespoonfuls) milk
- 1 tablespoonful butter
- 3 tablespoonfuls browned bread crumbs
- Salt, pepper, and grated nutmeg
Chop the ham finely, put it into a basin, add the white bread crumbs, the milk, and seasoning of salt, pepper, and nutmeg. Butter some ramequins, sprinkle them with the browned bread crumbs, and line them neatly with the ham paste. Break an egg into each, put one or two small pieces of butter on the top, sprinkle over with a little pepper, and bake for twelve minutes.
Serve hot.
EGGS IN TOMATOES
- 4 eggs
- 4 firm tomatoes
- 1 heaping tablespoonful (1 oz.) butter
- 1 teaspoonful chopped parsley
- Salt, pepper, and dust of paprika
Wipe each tomato and cut a round piece from the stalk end. Remove enough pulp to leave room for one egg dropped carefully into each, first dusting the inside of the tomatoes with salt, pepper, and paprika.