salt, pepper, celery seed, bay, etc., in small quantities✪ Tomato Sauce Thicken with flour and butter and bring to a boil. Pour over eggs. Ina Firkins (Lambda Nu). EGGS, CEREALS AND BREAKFAST DISHES 113 Tomatoes and Eggs Take juice of one can of tomatoes. Bring to a boil, add pinch of soda and skim. Add salt and pepper to taste and thicken with a little flour. Drop in six eggs✪ Tomatoes and Eggs and poach. Serve on buttered toast, pouring the sauce over the eggs. Mabel Lyden (Pi). Toasted Egg with Cheese Cut bread in large rounds and toast. Make a wall of grated cheese around edge of toast. Break an egg in the center✪ Toasted Egg with Cheese and cook in hot oven until egg is set. Frances Bragdon (Sigma). Swiss Eggs 4 eggs salt and pepper to taste Y2 cup cream 3^ cup grated cheese Heat the butter✪ Swiss Eggs and cream together, break in the eggs whole, sprinkle with salt and pepper. When nearly done, add the cheese. Serve on buttered toast. Strain the cream over the toast. Mable Bath (Omicron). Stuffed Eggs for Picnics Boil six eggs twenty minutes. When cool remove the shell and split open, being careful to keep the white in shape. Place the hard yolks in a bowl, crush with a fork, add one-half teaspoon chopped parsley, one generous tablespoon mayonnaise, and six or eight stuffed oHves,✪ Stuffed Eggs for Picnics chopped very fine. Mix well and stuff back into the whites. Serve in a small basket lined with lettuce leaves. Edna Judson Wilde (Lambda). Stuffed Eggs with Tomato Sauce Devil as many eggs as desired, adding a httle chopped ham or crisp bacon to the filUng. Place the two halves together again. Dip in egg and bread crumbs twice. Fry in deep fat. Serve with tomato sauce. 114 DELTA GAMMA COOK BOOK Egg Vermicelli Separate the yolks and whites of two hard boiled eggs. Chop whites very fine and mix with one cup hot white sauce, then pour onto a hot platter. Rub the yolks through a strainer over the top and garnish with triangles of buttered toast✪ Egg Vermicelli. Antoinette Miklau (Gamma). Eggs in Pepper Ramekins Cut green peppers in half and use for ramekins. Remove seeds and parboil until tender. Break an egg into each shell, season and sprinkle with buttered bread crumbs✪ Eggs in Pepper Ramekins. Bake until eggs are set. Serve with white sauce. . Marion Kappes (Sigma). Eggs and Olives Boil six or eight eggs. Remove shells. Cut eggs into thick slices; roll each slice in cracker dust, then in beaten egg, then in cracker dust again and set in the ice chest until the coating stiffens. Fry to a hght brown. Transfer to a heated platter and pour over the eggs a rich white sauce into which have been stirred a dozen large olives✪ Eggs and Olives, minced. Ethel Elliott Swan (Tau). Egg in Nest Separate one egg. Beat white very stiff with one-eighth teaspoon salt✪ Egg in Nest. Heap on buttered tin. Make nest or hole in center and care- fully slip yolk in without breaking. Season with a little salt and set in oven to bake slowly about ten minutes. Remove carefully to shce of buttered toast. Season with a little butter on yolk and serve at once. Especially good for an invalid. Verna Cooper (Iota). Baked Eggs Take six medium sized tomatoes, cut off tops and remove seeds. Break an egg into each tomato shell and season with butter, salt and pepper✪ Baked Eggs. Bake in medium oven about twenty minutes and serve hot. Maud MuUen (Theta). EGGS, CEREALS AND BREAKFAST DISHES 115 Oat Cake (Breakfast) 1 cup rolled oats 1 teaspoon salt 1 cup white flour 1 teaspoon sugar ✪ Oat Cake (Breakfast)

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salt, pepper, celery seed, bay, etc., in small quantities Thicken with flour and butter and bring to a boil. Pour over eggs. Ina Firkins (Lambda Nu). EGGS, CEREALS AND BREAKFAST DISHES 113 Tomatoes and Eggs Take juice of one can of tomatoes. Bring to a boil, add pinch of soda and skim. Add salt and pepper to taste and thicken with a little flour. Drop in six eggs and poach. Serve on buttered toast, pouring the sauce over the eggs. Mabel Lyden (Pi). Toasted Egg with Cheese Cut bread in large rounds and toast. Make a wall of grated cheese around edge of toast. Break an egg in the center and cook in hot oven until egg is set. Frances Bragdon (Sigma). Swiss Eggs 4 eggs salt and pepper to taste Y2 cup cream 3^ cup grated cheese Heat the butter and cream together, break in the eggs whole, sprinkle with salt and pepper. When nearly done, add the cheese. Serve on buttered toast. Strain the cream over the toast. Mable Bath (Omicron). Stuffed Eggs for Picnics Boil six eggs twenty minutes. When cool remove the shell and split open, being careful to keep the white in shape. Place the hard yolks in a bowl, crush with a fork, add one-half teaspoon chopped parsley, one generous tablespoon mayonnaise, Add six or eight stuffed olives, chopped very fine. Mix well and stuff back into the whites. Serve in a small basket lined with lettuce leaves. Edna Judson Wilde (Lambda). Stuffed Eggs with Tomato Sauce Devil as many eggs as desired, adding a little chopped ham or crisp bacon to the filUng. Place the two halves together again. Dip in egg and bread crumbs twice. Fry in deep fat. Serve with tomato sauce. Egg Vermicelli Separate the yolks and whites of two hard boiled eggs. Chop whites very fine and mix with one cup hot white sauce, then pour onto a hot platter. Rub the yolks through a strainer over the top and garnish with triangles of buttered toast. Antoinette Miklau (Gamma). Eggs in Pepper Ramekins Cut green peppers in half and use for ramekins. Remove seeds and parboil until tender. Break an egg into each shell, season and sprinkle with buttered bread crumbs. Bake until eggs are set. Serve with white sauce. . Marion Kappes (Sigma). Eggs and Olives Boil six or eight eggs. Remove shells. Cut eggs into thick slices; roll each slice in cracker dust, then in beaten egg, then in cracker dust again and set in the ice chest until the coating stiffens. Fry to a hght brown. Transfer to a heated platter and pour over the eggs a rich white sauce into which have been stirred a dozen large olives, minced. Ethel Elliott Swan (Tau). Egg in Nest Separate one egg. Beat white very stiff with one-eighth teaspoon salt. Heap on buttered tin. Make nest or hole in center and carefully slip yolk in without breaking. Season with a little salt and set in oven to bake slowly about ten minutes. Remove carefully to shce of buttered toast. Season with a little butter on yolk and serve at once. Especially good for an invalid. Verna Cooper (Iota). Baked Eggs Take six medium sized tomatoes, cut off tops and remove seeds. Break an egg into each tomato shell and season with butter, salt and pepper. Bake in medium oven about twenty minutes and serve hot. Maud MuUen (Theta). EGGS, CEREALS AND BREAKFAST DISHES 115 Oat Cake (Breakfast) 1 cup rolled oats 1 teaspoon salt 1 cup white flour 1 teaspoon sugar

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Tomato SauceTomatoes and EggsToasted Egg with CheeseSwiss EggsStuffed Eggs for PicnicsEgg VermicelliEggs in Pepper RamekinsEggs and OlivesEgg in NestBaked EggsOat Cake (Breakfast)

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