The "A1" cookery book

Scalloped Eggs. — Take 2 eggs, 2 tablespoons of fine breadcrumbs, 1 dessert-spoon milk, 1 dessert-spoon of gravy, a slice ■of bacon, some parsley, £ oz. butter, and pepper and salt. Moisten the bread-crumbs with the milk and gravy, which has been seasoned well, mince the bacon and parsley. Butter three scallop-shells, and put a third of the crumbs at the bottom, and over them the bacon and parsley. Cover the shells, and put in the oven to get hot. Beat the eggs to a froth, and add to them the butter melted, the milk, and some salt and cayenne. Pour them over the crumbs and bacon, and bake till the eggs are set. Baked Eggs and Cheese. — Cut some hard-boiled eggs in slices, and lay them in a well-buttered dish with grated cheese, pepper, and salt, and sprinkle bread-crumbs over the top and little bits of butter. Put in the oven, and serve when brown. Eggs and Tomatoes. — 4 large tomatoes, 4 eggs, 1 oz. butter, salt, cayenne. Peel the tomatoes, and place each one separately in a little fireproof ramekin case, previously well buttered. Put in a little lump of butter and a dust of salt and cayenne, and place the ramekin cases in the oven till the tomatoes boil. Then break an egg right into the centre of each case, and put them in the oven again just to set the eggs. Serve them in the ramekin cases. Eggs and Rice. — Boil about two ounces of rice as for curry, pour off the water, and drain in a colander. Put the rice back in the saucepan and stand the saucepan at the side of the stove, with the lid off, to get the rice quite hot and dry. Put the rice on one side of the saucepan, and place in it half an ounce of butter or a little more ; when it is melted break in two eggs, stirring all the time ; when they are beginning to set stir in the rice, and keep stirring for two or three minutes till the egg is well mixed with the rice and looks like kedgeree. Season with salt and cayenne. Eggs and Cheese. — Allow one egg to each person. Put a piece of butter the size of a nut into as many china ramekin cases as you require. Mince some parsley and put a little into each case with a seasoning of salt, pepper, and cayenne. Break an egg carefully in the centre of each case, sprinkle a teaspoon of good Cheddar cheese grated, a few brown bread-crumbs, and a little mixed parsley on them. Put the cases in the oven and bake for not more than five minutes. If they are baked longer the eggs will be hard. Egg and Anchovy Sandwiches. — Boil 3 eggs hard, pound the yolks with \ oz. butter. Cut some slices of bread and butter, spread first with anchovy paste and then with pounded egg, and put a layer of chopped mustard and cress between the sandwiches. Savoury Eggs. — 4 eggs, i tablespoon of chopped parsley, i tablespoon of grated Parmesan cheese, 1 oz. lean ham finely minced, 1 oz. butter, pepper, salt. Boil the eggs hard ; remove the shell, cut the eggs in two, and take out the yolks. Cut a small piece off the ends of the whites, so that they stand well. Put the yolks in a basin, and mix thoroughly with the parsley, cheese, ham, and butter slightly warmed. Season to taste. Fill each half of the egg with this mixture, and serve with salad or minced aspic.