The Landmarks club cook book

BAKED EGGS (MEXICAN). Use an earthenware pie plate of the old fashioned kind, or a regular porcelain flat dish for baking eggs. Let it heat slowly ; have ready one small onion, minced very fine with some parsley and other sweet herbs, if preferred, and a green chile. Put into the hot dish with a heaping tablespoonful of butter. Mix, then drop in carefully, so as not to break them, enough eggs to cover the bottom of the dish; put in one by one, and bake until the whites are set. They can be cooked on the top of stove, using an asbestos cover if over gas. Mrs. Gilbert E. Overton. COLUMBUS EGGS. Take eight fine green peppers, large enough to contain one eeg each ; cut off the tops and empty them well, being careful to extract every seed; stand them upright in a saute-pan, and break an egg into each one, then set the pan in the oven for eight or ten minutes. Take out, lay the peppers on toasts and pour a little tomato sauce around. Mrs. M. J Connell. CURRIED EGGS. Ingredients : Eight eggs, three-quarters pint of milk, one large Spanish onion, one teaspoonful of sugar, one tablespoonful of curry powder, one tablespoonful of flour, two ounces of butter, one lemon. Boil the eggs for ten minutes, throw them into cold water and take off the shells. Cut off the ends to allow them to stand. Slice the onion and fry it white in the butter. Mix the flour and curry powder smoothly in a little of the milk, then boil them with the remainder, the onion, juice of the lemon, sugar, and a little salt and pepper, for two hours. Strain it through a sieve. Dress the eggs on a dish, pour the gravy round them and serve with a wall of boiled rice. Mrs. H. W. O’Melveny. CURRIED EGGS. Shred finely two onions and fry in fat till lightly browned; add one dessertspoonful of flour, a little salt and one tablespoonful of curry powder, then gradually about a half pint of good stock. Stir till it boils, and put two or three tablespoonfuls of cream with it. Poach four eggs, lay them on a hot dish, pour the sauce over them and garnish with fried bread. F. S. C., England. EGGS AND CREAM. Ingredients : Six eggs, one pint of cream. Boil the cream until it is reduced to half, then pour it into a deep dish. Break the eggs carefully in it, keeping them separate; sprinkle with salt and pepper, and when they are set, serve with croutons of fried bread. Mrs. H. W. O’Melveny. EGGS AND CREAM WITH MUSHROOMS. Ingredients : Six eggs, half pint of cream, half pound of mushrooms, one ounce of butter. Boil the cream until it is reduced to half, then pour it into a dish. Break the eggs carefully and separately in it, and place in a moderate oven. When the eggs are set, sprinkle with pepper and salt. Fry the mushrooms in the butter, season with pepper and salt, and dress them round the eggs. Mrs. H. W. O’Melveny. FRENCH EGGS. Boil hard six eggs ; cut lengthwise, remove the yolks, place the whites on a platter to keep warm. Mince half an onion, a small bunch of parsley. Mash the yolks smooth, add the onion, parsley, salt and a little vinegar to taste. Fill each half of the white with the above, then pour over drawn butter or white sauce. Miss Maurice. landmarks club cook book. WHITE SAUCE FOR FRENCH EGGS.