CURRIED EGGS, NO. 1.
Put into saucepan two tablespoonfuls of butter, add one half teaspoonful onion juice; cook slowly till the onion begins to color; then add one tablespoonful flour and one teaspoonful curry powder; when perfectly smooth add three fourths of a cupful of clear stock and one half cupful of cream; cook for five minutes, stirring constantly; season with salt and pepper. Cut six hard boiled eggs into halves lengthwise; strain the sauce over them and let stand on the stove a few minutes till thoroughly heated. Serve on thin squares of toast.
CURRIED EGGS, NO. 2.
Boil half a dozen eggs hard and let them get cold. Fry in butter two large onions cut in thin slices, and let them get quite brown, season these with pepper and salt, and add a pint of boiling water; when the onions have stewed for a little while, put in a cupful of milk thickened with arrowroot, or flour, and flavor with curry powder, let it simmer, then put in the eggs cut in halves, making them hot, but do not let them boil. The amount of curry powder used is a matter of taste; garnish the dish with boiled rice, and serve very hot.
BAKED EGGS.
Butter gem pans and line with fine, buttered, bread crumbs. Break one egg carefully into each pan, season with bits of pepper, salt and butter, cover lightly with buttered bread crumbs, and bake in oven until delicate brown.
SCRAMBLED EGGS.
Break the eggs into a bowl and beat moderately light; add cream in proportion of one tablespoonful to every two eggs; season to taste. Have one tablespoonful of butter melted in hot frying pan and pour into the mixture. Stir until cooked solid, turn on hot platter and serve at once with toast.
SHIRRED EGGS.
Set a saucer on the stove—the heavy japanese ware stands the heat best—and put in it a teaspoonful of butter, when hot break two eggs into the dish, let cook until they bubble, and begin to set. Serve in the dish in which they are cooked, slipping the saucer on to a small plate. Serve at once.