Sufficient for nine croquettes.
Eggs with Cucumber
| 1 tablespoonful Crisco 3 eggs 1 large cucumber | 1/2 cupful stock 1 tablespoonful tomato pulp Salt and pepper to taste |
| 1 cupful tomato sauce | |
Peel cucumber, cut off ends and divide rest into two-inch pieces. Remove center portion of each with a cutter or small spoon. Place them in a Criscoed pan with stock; cover with greased paper and cook in oven till just tender. Great care must be taken so as not to break the shapes. Break eggs into saucepan, add Crisco and tomato pulp; season nicely and stir over fire until creamy and just set. Place cucumbers on hot platter and fill cavities with eggs. Cover with thick tomato sauce, and serve hot.
Sufficient for five pieces.
Eggs with Tomatoes
| 3 tablespoonfuls Crisco 4 even-sized tomatoes 8 rounds buttered toast 3 eggs | 2 tablespoonfuls cream 1 tablespoonful chopped pimiento Salt and pepper to taste Parsley |
Select ripe tomatoes but do not have them too large; remove stems and cut each in halves crossways; remove cores and pips, and fry lightly in two tablespoonfuls Crisco. Have rounds of buttered toast a little larger than tomatoes. Beat eggs in small saucepan, add cream, pimientoes, rest of Crisco, seasonings, and stir over fire until creamy and just setting. Place each half tomato on round of toast, divide egg mixture into tomatoes, garnish with parsley and serve hot.