The Cook County cook book

LUCANIAN EGGS. — 1/2 cup grated cheese, essence anchovy, 1^ cups white sauce, salt and paprika, onion juice, ^ cup buttered crumbs. Cut 5 hard-boiled eggs in eighths lengthwise, add 1 cup cooked macaroni, 1^ cups white sauce, J^ cup grated cheese, essence of anchovy, onion juice, salt and paprika. Arrange in buttered baking dish, cover with buttered crumbs and bake until crumbs are brown. — Mrs. P. T. McLaren, Mayfair, 111. LYONNAISE EGGS.— Cook 1 chopped onion in 2 tablespoons of butter for 10 minutes, then add 1 tablespoon of flour and cook till the mixture is smooth and frothy, stirring constantly. Gradually pour in 1 cup of milk and cook 3 minutes, stirring the first minute; season with salt and pepper to taste. Pour this sauce into a deep, hot plate, and carefully break into it 6 eggs; cover the eggs with J4 cup of grated bread crumbs and cook in a moderately hot oven 4 minutes. Serve in the baking dish. If a strong flavor of onions is disliked, strain the sauce into the heated plate, thus keeping out the onion pulp. — Mrs. John Adkins. Wheeling, 111. EGGS MAITRE D'HOTEL.— Slice and fry Spanish onions in butter, but do not let them brown. Add a little flour, hot milk, chopped parsley, salt and white pepper, and let thicken. Cut the eggs that have been boiled for 10 minutes into quarters, lay them in the sauce, when hot, arrange in a dish and pour the sauce over them. — Mrs. C. J. Jeffries, Winnetka, 111. EGG EN MARINADI.— Mix equal quantities of water and good meat gravy, 2 tablespoons of each, with a teaspoon of vinegar and a seasoning of pepper and salt; put it into a stew-pan and stir in gradually 2 well-beaten eggs. When it thickens, and before it boils, have ready 6 poached eggs, and pour the sauce over them. Garnish with parsley. — Mrs. C. J. Jeffries, Winnetka, Ill. EGGS A LA MARTIN.— For the sauce take 1 heaping tablespoon of butter, and a heaping tablespoon of flour, put them in a pan over the fire till both are combined there. Add the milk and stir till it boils, season with a pinch of salt. Pour this on a platter and sprinkle grated cheese over it, then carefully break 4 eggs on to the sauce and bake them in an oven till the eggs are cooked, about 10 minutes. — Mrs. Almond Case, Palatine, 111. EGGS A LA MARTIN WITH SPINACH.— Cover the center of a platter with finely chopped spinach. Beat 3 eggs slightly, add 3 tablespoons hot water, 1/3 teaspoon salt, 1 tablespoon each red and green pepper cut in strips, and 1 tablespoon cooked ham cut in very small pieces. Heat omelet pan, put in 1½ tablespoons olive oil, and as soon as heated pour in mixture. Cook same as French Omelet and turn on to spinach. Garnish with parsley. — Mrs. C. F. Adams, Franklin, 111. EGGS MEJIDOS.— Beat 6 eggs well, add 2 tablespoons of sugar and a small cup of boiling water. Beat the whole together a second time. May be served on toast. — Mrs. C. J. Jeffries, Winnetka, 111.