Cheese Fondue.—
2 cups grated cheese. 2 tablespoons butter.
1 cup soft bread crumbs. 1/2 teaspoon salt.
1 cup cream or milk. 1 teaspoon dry mustard.
3 eggs. 1/2 teaspoon paprika.
6 slices buttered toast.
Melt the butter and add the seasonings. When hot add the cheese and the bread crumbs which have been soaked in the milk. When very hot add the egg yolks which have been well beaten. Mix thoroughly, then fold in the whites of eggs beaten stiff. Let cook several minutes over the hot water, then pour over the buttered toast.
Curried Toast.—
1 cup cream sauce. 1 teaspoon curry powder. 4 hard cooked eggs. 6 slices buttered toast.
Make a cream sauce using the curry as seasoning. Chop the eggs fine, add to the cream sauce and when hot pour over the toast. Garnish with parsley.
Eggs and Cream.—
6 eggs. 1 cup cream. 1/4 teaspoon salt. 1/8 teaspoon cayenne. 2 teaspoons Worcestershire Sauce. 1 tablespoon butter. 6 slices toast.
Put the cream and seasonings in a dish. When almost boiling drop in the eggs and put in the butter cut in bits. When the eggs are poached serve on the toast which has been dipped in melted butter. Garnish with parsley.
Creamed Oysters.—
1 qt. oysters. 4 tablespoons butter. 1 cup cream. 1/4 teaspoon salt. 1 teaspoon parsley, minced. 6 slices toast.