Tomatoes and Eggs
Grease muffin tins; put one thick slice of unpeeled tomato into each tin; season with salt and pepper; break one egg on top of each slice; again season with salt and pepper and put a small piece of butter on top of each egg. Bake in oven until egg is set but not hard. Serve on rounds of toast and garnish with parsley.
Corn Pudding
1 quart fresh corn cut from cob
1 teaspoon salt
1/4 teaspoon pepper
3 eggs slightly beaten
2 cups milk
3 tablespoons melted butter
Put all ingredients into greased baking dish and bake in moderate oven until firm.
Scotch Potatoes
1 quart potatoes
1 quart onions
1 teaspoon salt
Wash, pare and cut potatoes and onions in half-inch rounds. Put into saucepan with boiling water to cover, adding salt. Boil 25 or 30 minutes, or until tender. Drain, put into dish and cover with Thick Cream Sauce. Bake in hot oven about 25 minutes.
French Toast
1/2 cup flour
1 teaspoon Royal Baking Powder
1/4 teaspoon salt
1/2 cup milk
1 egg
sliced bread