Twentieth century home cook book

Five eggs. One tablespoonful of butter. One-quarter cup of milk. Cupful of tomatoes. Salt and pepper. Into the food pan (or blazer), over boiling water, put the butter, turn in the eggs, which have been beaten up with the milk. Add a cupful of canned tomatoes, drained and chopped quite fine. Serve directly from the pan into hot plates. Chopped ham or bacon (in place of oysters or tomatoes) makes an appetizing dish. SCRAMBLED EGGS (Both). Five eggs. One tablespoonful of butter. One teaspoonful of salt, and a pinch of white pepper. Beat the eggs in a bowl sufficiently to blend the whites and yolks. Melt the butter and turn in the eggs. Stir until thick and smooth. Season with the salt and white pepper. BROWN EGGS (Both). Three eggs. One-half teaspoonful of Worcestershire sauce. One-half tablespoonful of butter. One-half cup of stock or gravy. Salt and pepper. Place the butter in the food pan over boiling water and stir in the stock or gravy, eggs, little salt and pepper. Worcestershire or mushroom sauce; stir continually, and serve on strips of toast, spread with anchovy paste. STIRRED EGGS (Blazer). One gill of rich gravy. Five eggs. One tablespoonful of butter. One tablespoonful of minced parsley. One-half teaspoonful of salt. One-half saltspoonful white pepper. To the melted butter add the gravy, ana when hissing hot stir in the beaten eggs until they thicken. Season and sprinkle with minced parsley. Serve on toast. EGGS WITH CURRY (Both). Five eggs. One gill of milk. One tablespoonful of butter. One-half teaspoonful curry powder. One-half teaspoonful of salt. One-half an onion. Rub inside of chafing dish with the onion and put in the butter. Beat the eggs and add the curry powder dissolved in milk. Turn all into the chafing dish and stir until smooth. EGGS WITH CHEESE (Both). Six eggs. Three tablespoonfuls of grated cheese. One large tablespoonful of butter. One teaspoonful of onion juice or chopped onion. One saltspoonful of paprika, and a little salt. Mix the cheese, butter, onion, paprika and salt in the hot pan, and stir until the cheese is melted. Break the eggs into a bowl, pour them into the cheese, reduce the flame of lamp, and stir until done. Stir in chopped parsley and serve with toast. PLAIN OMELET (Blazer). Four eggs. Four tablespoonfuls of milk. Butter the size of a walnut. Break the eggs into a bowl with the milk and whip thoroughly. Put the butter in the chafing dish, and when very hot run the eggs into it, allowing it to cook until thick. Use a thin-bladed knife to loosen it from the bottom, but do not stir it. When done, carefully roll the edges over until all rolled up. Serve on a hot plate. CHEESE OMELET (Blazer). Make the same as Plain Omelet, and as soon as it begins to thicken sprinkle in three tablespoonfuls of grated cheese. CRABS A LA CREOLE (Blazer). Four soft-shell crabs. One ounce of butter. One small onion and sweet Spanish pepper (both minced). One-half pint strained tomato pulp. One gill of chicken broth. Salt. Celery salt. Put in the chafing dish the butter, onion and Spanish pepper, and cook five minutes, stirring well. Add the tomato, chicken broth, crabs (each cut in two), salt and celery salt. Stir well. Simmer seven minutes. LOBSTER ON TOAST (Blazer). Three pounds of lobster. One tablespoonful of vinegar. One-half teaspoonful of salt. One tablespoonful of butter. One-half cup of hot water. Cut tlie lobster into small pieces. Boil the water, vinegar, salt, three or four drops of tabasco if convenient, and butter together; add the lobster and simmer for five minutes. Serve on small squares of toast. TERRAPIN A LA PHILADELPHIA (Both). Two eight-inch cow terrapin. Yolks of four hard-boiled eggs. Onefourth pound of butter. One-half pint of cream. One-half gill of good sheiT}'.