Tried favourites cookery book

Melt a little butter in pan, sprinkle salt over, break as many eggs as required, and fry these for about two minutes, taking care that they do not spread too much. Put them on a hot dish, sprinkle well with pepper, and pour some thick tomato sauce over. Swiss Eggs. Spread 2 oz. butter on bottom of a dish, and lay on it 6 thin slices of Gruyière cheese. Break 6 eggs on this, keeping the yolks whole. Sprinkle over pepper and salt. Mix a teaspoonful chopped parsley and 2 oz. grated Gruyière cheese, and strew over. Bake in a very quick oven 10 or 12 minutes. Egg Toast (Curried). 3 Eggs, 1 small Onion, 1 teaspoonful Curry Powder, i pint Milk, Salt to taste. Cut up the onion, and fry it in a little butter till brown. Add the milk, salt, and curry powder, stirring it well. Beat up the eggs and add them, and cook for 5 minutes, stirring all the time. Pour on thick slices of hot buttered toast, and serve very hot. Eggs and Tomatoes. Take fried croutes of bread, the size of a tomato. Slice 2 tomatoes, and bake for a few minutes, with a little salt and pepper over them. Poach carefully the number of eggs you require. On each croute put a slice of tomato, then an egg ; sprinkle a little fine chopped parsley over each, and serve very hot, with a thin tomato sauce round. Findon and Cheese Savoury. 1 Findon Haddock (raw), 2 oz. grated Cheese, 1 tablespoonful Cream, a little Mustard, and a pinch of Cayenne. Scrape the meat from the bone, and mix it with the other ingredients. Cook this for a minute or two, then add a beat-up egg, and boil the mixture for another minute or so. Serve on hot buttered toast. Crabs or kippers may be done in this way. Green Onion Toast. Take 1 lb. green onions, trim away any withered parts, and cut up the green into half-inch lengths. Put these in a saucepan, with boiling water to barely cover; add ^ teaspoonful salt, and rather less of sugar ; also some powdered mint or sage. Cook gently for A- hour; then add the white of the onions cut in rings, and stew for ^ hour longer. Then stir in 4 oz. of .butter, a little ketchup, and any additional seasoning necessary, and serve on toast as aliove. Croustades Findon Haddock and Tomato. 6 croustades bread 1 inch thick. Make hole in centre, with smaller cutter to put mixture in (bread removed will do for crumbs), egg and bread-crumb these, and fry in boiling fat deep enough to cover them. For mixture take ^ oz. butter, and same of flour, ^ gill milk or fish sauce, 4 tablespoonfuls cooked fish, finely cut ; 2 tomatoes, peeled and out small, pepper and salt. Fill in mixture, place in oven to heat through, and serve very liot. Ham Croquettes. i lb. cooked Ham, i lb. cooked Potatoes, 2 hard-boiled Eggs, 1 yolk of Egg, 1 tablespoonful minced Parsley. Chop ham and eggs and mix with parsley; add potatoes and seasoning. Add yolk of egg and mix thoroughly Flour the hands well and form into small balls. Fry in boiling fat. Ham Toast. Make a little white sauce, mince some cold ham with one gherkin ; add a little pepper and salt, and mix all together. Toast a slice of bread, and butter it; cut it into squares, spread the mixture on it, and put into the oven to heat. Ham Toast (No. 2). 3 oz. Ham, ^ oz. Butter, i teaspoonful Mustard, Pepper and Salt.