The Toronto Cook Book

One cup white sauce made of butter and flour and scalded milk; put one layer of this sauce in a dish ,then a layer of hardboiled eggs finely chopped, a layer of ham or any other cold meat on hand, finely chopped. Continue this until the dish is full, placing white sauce on top. Sprinkle with bread crumbs and small pieces of butter. Bake in oven five to seven minutes. Curried Eggs. Four hard-boiled eggs, two tablespoons melted butter, one and a half tablespoon flour, salt and curry to season, a dash of pepper and one cup of hot milk; add butter, flour, seasoning mixed with the hot milk; slice eggs, placing all together and warm in saucepan; then serve. Omelet with Ham Make a plain omelet, and just before turning one half over the other, sprinkle over it some ham which has been chopped; garnish with celery. The Toronto Cook Book Scrambled Eggs, with Chopped Ham Melt three tablespoons of butter in a frying-pan; put in a cup of cold boiled ham, chopped fine, and stir and cook until heated through; then stir in three eggs beaten lightly and mixed with three tablespoons of milk; stir and cook until the egg is nearly set; then turn out into a warm serving dish. Surround with toast points. Eggs — Omelets, etc. Take six hard-boiled eggs, chop whites fine and rub yolks through a fine sieve; then make a white sauce of one dessertspoon butter and one dessertspoon flour, one cup of milk, dash of salt and pepper; now add the whites to the sauce, sprinkling yolks over lastly. Serve hot on slices of toast. Creamed Eggs One dessertspoon butter, two heaping dessertspoons flour, one and three-quarters cups of milk; boil until it thickens; add ten chopped hard-boiled eggs and serve on hot toast ; sprinkle with paprika. Stuffed Eggs Boil the eggs hard, remove shell and cut piece of top; take yolks and mix with them a little pepper and salt, adding salad dressing moistened with cream ; chicken, ham or tongue chopped very fine may be added to the yolks; fill whites with the mixture; smooth them and put on top of egg. This is very nice if one wishes to roll egg in bread crumbs and brown in boiling lard. Garnish with parsley. Omelet Beat one egg separately (the white stiff but not too dry); add one tablespoon of milk to the yolks; mix well, stir in white; pour into a hot pan; set in oven till it looks nice and brown; loosen eggs, lift up one end with cake turner; fold over and serve hot. Baked Omelet Heat three gills of milk with a dessertspoon of butter in it; beat thoroughly four or five eggs; wet a tablespoon of flour and a teaspoon of salt in a little cold milk; mix the eggs with the flour and cold milk, then add the hot milk, stirring fast. Bake in a quick oven fifteen or twenty minutes. Eggs and Omelets Eggs a la Savoy Six hard boiled eggs; cut through centre and remove yolks; cut a little from the bottom and make stand. Put the yolks in a bowl and add two tablespoons grated cheese, one tablespoon butter, pinch of salt and pepper, vinegar enough to make soft enough to roll in balls. Replace in whites and garnish with little parsley. Serve on lettuce leaves. Stuffed Eggs with Salad