Williston graphic., 1919-03-13

steam until white Of egg is done,
Steamed eggs may be served on crisp
toast if desired.
Poached Eggs and Tomato Sauce
Allowing l-2 teaspoon of salt to
quart of water, have shallow pan
two-thirds full Of boiling water.
Break each egg separately into a
saucer and slip them into the water.
Cook as for poached eggs and serve
with the following sauce:
cups canned tomatoes and slice
onion, or cup tomato sauce.
IA teaspoon salt, 2 tablespoons
butter, 2 tablespoons -four, 1-8 table
spoon pepper.
Cook tomato and onion, finely
chopped, 20 minutes, then rub thru
a strainer. Melt the butter, add dry
ingredients and strained tomatoes.
Pour this sauce over the eggs and
serve.
Eggs In Nest
Carefully separate the white from
the yolk of an egg. Beat the white
until stiff and pile lightly on a nicely
trimmed slice of toast. With spoon
make depression in the top Of the
white and slip the egg yolk into it..
Place on q baking dish in a moderate
oven and when the white has become
a golden brown remove and serve. 1t
may be seasoned to taste. 49,.
Eggs Goldenrod
cup milk, 2 tablespoons butter,
Ia teaspoon white pepper, 1-2
tablespoons flour, hard cooked eggs,
/ teaspoon chopped parsley, 1-2 tea
spoon salt, slices toast.
Melt the butter, add the dry ingre-
dents and stir until smooth. Add
the heated milk slowly, stirring con-
stantly, and allow to come to the boil
ing point. Separate the yolks from
the whites of the hard cooked eggs.
Chop the whites finely and add them
to the white sauce. Cut the slices
of toast in half and after arranging
on the platter, your the sauce over
them. Put the yolks through a po-
tato ricer or press them through a
strainer, sprinkling them over the
sauce. Garnish with parsley and
serve.
Dutch Eggs
6 hard cooked eggs, 1-2 cup grated
cheese, or cottage cheese, l cup white
sauce, 1 sweet red pepper cut into
stripes.
Cut the eggs into quarters and
place about one-quarter of the
amount in a buttered baking dish.
Cover this layer with sauce, and
sprinkle over it a layer of cheese;
then a few pieces of the pepper. Re-
peat until the dish is full. Sprinkle
bread crumbs on top, dot with but
ter and brown in hot oven.
Escalloped Eggs
2 tablespoons butter, cups bread
crumbs, s hard cooked eggs, 2 cups
cooked macaroni or rice, cup milk,
1-2 teaspoon salt, 2 tablespoons flour,
3 tablespoons grated cheese, 1-8
teaspoon pepper, cup tomato sauce.
Make sauce of the flour, butter,
salt and pepper, and remove from
the fire to add grated cheese. Stir un-
til melted. Combine carefully the
cooked macaroni or rice, sliced egg
and salt. After covering bottom of
baking dish with buttered crumbs
add the mixture Then add rest of
crumbs, brown in hot oven and serve
with tomato sauce.
French Omelet
4 tablespoons hot water, 2 table,
spoons butter, 4 eggs, 1-2 tablespoon
salt, 1-16 teaspoon pepper
Beat the eggs slightly, just enough
to mix yolk5 and whites, then add
the hot water and seasoning. Put the
butter in a small hot frying pan and
when melted turn mixture into the
pan. While this is cooking, mix
slightly with a fork until the whole
is of a creamy consistency. Place
on hotter part of the fire and allow
to brown quickly underneath. Bring
all together at one side of the pan