The Cook County cook book

EGGS IN TOMATO.— Add 1 small onion, cut in small pieces, 1 teaspoon of salt, % teaspoon of pepper, 1 pt. tomato in a fryingpan, stew very slowly for 10 minutes, and add the salt and pepper. Set the pan back, break 6 eggs and slip them on top of the tomato, taking care not to break the yolks. Return the pan to the heat, and cook slowly until the whites of the eggs are thoroughly set; then prick the yolks and let them mingle with the tomato and whitea, The mixture should be quite soft, but the red tomatoes and the white and yellow of the eggs should be quite distinct. Serve at once on buttered toast.— Mrs. May Friend, Winnetka. Ill, EGGS IN TOMATO SAUCE.— Put 1 cup tomatoes on to boil in a saucepan with a teaspoon of onion juice or grated onion, salt and pepper, boil 3 minutes. Mix 1/2 teaspoon corn starch with a little cold water and add to the tomatoes, boil 1 minute; strain on to the platter or baking ^ish, which has been brushed with butter; place 3 rounds of bread in the tomato, then in the center of each round put an egg, being careful not to break the yolk; always break an egg into a small dish first. Dust with a little salt and pepper and put a small piece of butter on the top of each egg; place in a moderate oven for 10 or 15 minutes or until they are as firm as you like them. Remove from the oven and serve in the dish they were baked in; garnish with parsley. — Mrs. J. Gaffeny, Wheeling, 111. EGGS ON TOAST.— Put a lump of butter in a frying-pan; when this is hot stir in 4 or 5 well beaten eggs. Season with pepper, salt and a little parsley, stir and toss for 3 minutes. Have ready 'buttered toast, cut with a cake cutter after toasting, spread thickly with minced tongue, chicken or haim, heap the stirred eggs on these mounds, and set in a hot dish garnished with parsley and pickled beets. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. EGGS A LA TURK. — Prepare scrambled eggs and pour over 6 slices of toasted bread. Put a tablespoon tomato puree on each piece and in the center of puree J^ tablespoon chickens' livers, sauted in bacon fat. — Mrs. D. C. Miller, Des Plaines, 111. EGG VERMICELLI. — Spread on rounds of moistened, or buttered toast a white sauce containing the chopped whites of eggs and sift the yolks over the top. Mix chopped chicken, ham, or mushrooms into the sauce, if convenient. — Mrs. Chas. C. Clark, Wheeling, 111. EGGS VIRGINIA. — Grate 6 ears of corn, add to it ^ cup flour, mix; add ^ cup milk and the 3'olks of 2 eggs; fold in the well beaten whites and add salt and pepper. Drop by spoonfuls in a little fat in a saucepan. Brown on both sides. They should be about the size of a large coffee cup. Drain and arrange them on a platter- Put on top of each one a poached egg. Cover with white sauce, and garnish the edge of the dish with nicely seasoned green peas. This dish gives a complete lunch. — Mrs. C. Maybee, Mayfair, 111. 76 ^CGS