EGGS POACHED WITH ARTICHOKES Mrs. Francis A. Sieber
Cover eight rounds of toast with eight artichoke fonds (cooked or canned). Put a whole poached egg in center of each, and cover with brown sauce seasoned with ham. Dust eggs with powdered parsley.
EGGS IN GREEN PEPPERS Mrs. Louis Geyler
Chop one-half dozen hard boiled eggs; add one-half cup minced ham, and fill a buttered dish lined with crumbs with alternate layers of eggs and cream sauce, seasoned with salt, minced green peppers, parsley and chives. Spread crumbs on top, dot with butter, and bake; or bake in green peppers.
SPANISH EGG Mrs. Harry H. Small
Blend two tablespoonfuls of melted butter and one tablespoonful of flour in a chafing dish. Add one pint of milk and cook to a thick cream. Add salt and paprika and a dash of cayenne pepper. Then add half a pound of American cheese cut in very small pieces and cook until well blended together. Have one large onion and one green pepper cut in chips and fried as tender as butter, taking care not to brown the onion. Add to the onion and pepper one-half can of tomatoes, cook for five minutes together, and add to the cream sauce. Have six eggs boiled hard, slice and add to the mixture. Serve on toast on hot plates.
EGGS IN BATTER
One egg; one and one-half tablespoonfuls thick cream; two tablespoonfuls fine stale bread crumbs; one-fourth teaspoonful salt. Mix cream, bread crumbs and salt. Put one-half tablespoonful of mixture in egg-shirrer. Slip in egg and cover with remaining mixture. Bake six minutes in moderate oven.
SCOTCH EGGS FOR BREAKFAST Mrs. A. M. Studley
Boil six eggs twenty minutes. When cold, remove shells. Roll in sausage meat about one-half inch thick all over; put in the ice box over night. Then fry, turning all the time till brown. Serve on platter, cutting them open, and garnish with Saratoga potatoes.