Many Ways for Cooking Eggs

by S. T. Rorer

CURRIED EGGS

Peel, and cut into slices, three large onions. Put them in a saucepan with two tablespoonfuls of butter. Stand over hot water and cook until the onions are soft. Add a teaspoonful of curry powder, a clove of garlic mashed, a saltspoonful of ground ginger, a half teaspoonful of salt and a tablespoonful of flour; mix thoroughly and add a half pint of water. Stir until boiling. Have ready six hard-boiled eggs, cut them into slices, arrange them over a dish of carefully boiled rice, on a hot platter, strain over the sauce, and send at once to the table. This dish is made more attractive by a garnish with sweet Spanish peppers, cut into strips.

EGGS BEAUREGARD

Hard-boil five eggs. Separate the whites from the yolks. Put the yolks through a sieve. Put the whites either through a vegetable press, or chop them very fine. Make a half pint of cream sauce, season it and add the whites. Have ready a sufficient amount of toast, carefully buttered. Put this on a heated platter, cover over the cream sauce and the whites, dust the tops with the yolks, then with salt and pepper. Garnish the edge of the dish with finely chopped parsley, and send at once to the table.

EGGS LAFAYETTE

Hard-boil six eggs, chop them, but not fine. Make a half pint of curry sauce. Put the chopped eggs over a bed of carefully boiled rice, cover with the curry sauce, garnish with strips of Spanish pepper and serve. This dish may be changed by using tomato sauce in place of the curry sauce.

EGGS JEFFERSON

Select the desired number of good-sized tomatoes, allowing one to each person. Cut off the blossom end, scoop out the seeds, stand the tomatoes in a baking pan in the oven until they are partly cooked. Put a half teaspoonful of butter and a dusting of salt and pepper into the bottom of each, and break in one egg. Put these back in the oven until the eggs are "set." Have ready a round of toasted bread for each tomato, stand the tomato in the center of the bread, fill the bottom of the dish with cream sauce, and send to the table.

EGGS WASHINGTON

Add a half pint of crab meat to a half pint of cream sauce. Season with salt and pepper. Have ready either bread pates or pates made from puff paste. Put a tablespoonful of the crab mixture in the bottom of each. Break in an egg. Stand in the oven until the egg is "set." Or you may poach the eggs and slide them into the pate. Pour over the remaining quantity of crabmeat sauce, and send at once to the table.