The Swedish, French, American cook book

Scramble three to four eggs by breaking them, adding two table¬ spoons milk and one tablespoon cream. To each egg pepper and salt to taste. Put a large tablespoon butter in a frying pan; add the mixture (keep stirring it very carefully so as not to let it curl or become too hard). While it is yet soft slip it out carefully on the platter on top of some small pieces of buttered toast. Garnish with parsley. Serve with a thick, rich tomato sauce all around for lunch or supper. Coddled Eggs ( CEufs mitonnes) Are used mostly for sick people. Have very fresh eggs put in boiling water and let stand for five or six minutes then serve as a soft-boiled egg. Scalloped Eggs with Cheese, a l'Americaine CEufs denteles, au Fromage, a l'Americaine Make a thin cream sauce with one tablespoon butter, one tablespoon flour, one and a half cups milk. Mix all well together. Add two cups fresh bread crumbs to the sauce, season with pepper and salt. Have ready four hard-boiled eggs. Put one layer of the sauce, then one layer of chopped eggs, then one layer of Ameri¬ can cheese; repeat until the dish is full; then sprinkle on the top some cheese and bread crumbs. Bake in oven from twenty to twenty-five minutes, uncovered. When golden brown serve with a rich supreme sauce for lunch or supper. Scalloped Eggs ( CEufs denteles) a la Hildur Follow directions for Scalloped Eggs with Cheese a l’Americaine, omitting the cheese. Just use the sauce with the bread crumbs and the eggs. Baked Eggs in Timbale Cups, a l’Americaine CEufs en Timbale, cuits au four, a V Americaine Butter timbale cups well, put a tablespoon of melted butter in each with a little speck of chopped parsley at the bottom of the cup; drop an egg in each cup, and if the cups are too large add some more of the white of egg to each cup so as to fill the timbale. Put in boiling water and cook until well settled. When settled, turn out on round pieces of toast with cheese sauce around. Garnish with parsley. Serve for luncheon or supper. Eggs with Hollandaise Sauce, a la Macedoine CEufs, Sauce hollandaise, a la MacSdoine For eight persons cook four hard-boiled eggs from ten to twelve minutes. Put in cold water and peel, then put in hot water. In the meantime, cook some vegetables a la macedoine — carrots, onions, peas, beans, turnips, beets, etc. — all cut in very tiny dices. Add some butter to the vegetables; pepper and salt to taste. Then make a rich hollandaise sauce. Prepare one thick slice of tomato for each half egg, sprinkle with salt and pepper; put on a baking sheet; put in oven to get hot. When ready to serve, cut each egg across, arrange on top of the slice of tomato in ring style on a plat¬ ter — the end of the egg up and the cut side down; all around the egg serve different colored vegetables — green, red, white, and so on — going from each egg to the edge of the platter, and in the centre serve the hollandaise sauce. Garnish with parsley. Delicious dish for luncheon or dinner. Poached Eggs (CEufs poches ) a la Philadelphienne