Economical cookery . Cornish Pasty. Page Celery and Oysters. Page 244- CHAFING-DISH COOKERY 231 Tomato Sauce and Eggs ^ can tomatoes 1 tablespoon (^ oz.) butter sub- I teaspoon salt stitute J teaspoon pepper 1 teaspoon flour 1 teaspoon chopped onion 2 eggs 2 teaspoons chopped parsley Hot buttered toast 2 tablespoons grated cheese Heat tomatoes in chafing dish with seasonings, then thickenwith butter rubbed with flour, simmer five minutes and this sauce, then slip into it the eggs and let them poach;remove to toast, pour sauce around toast on a hot dish, andsprinkle with chees

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Economical cookery . Cornish Pasty. Page Celery and Oysters. Page 244- CHAFING-DISH COOKERY 231 Tomato Sauce and Eggs ^ can tomatoes 1 tablespoon (^ oz.) butter sub- I teaspoon salt stitute J teaspoon pepper 1 teaspoon flour 1 teaspoon chopped onion 2 eggs 2 teaspoons chopped parsley Hot buttered toast 2 tablespoons grated cheese Heat tomatoes in chafing dish with seasonings, then thickenwith butter rubbed with flour, simmer five minutes and this sauce, then slip into it the eggs and let them poach;remove to toast, pour sauce around toast on a hot dish, andsprinkle with cheese. Serve hot. Tomato Wiggle 1 can (2 cups) tomatoes I cup (2 ozs.) sugar 2 cups (i lb.) cheese, grated J teaspoon salt2 eggs, beaten Toasted bread Heat tomatoes in chafing dish, add cheese, and when melted,add eggs slightly beaten, sugar, and salt. Stir with a woodenspoon and cook three minutes. Serve at once on buttered toast. Tripe and Oysters 1 pound honeycomb tripe I cup (1 giU) milk 2 tablespoons (1 oz.) butter 25 oysters 1 small onion,

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Keywords: ., bookcentury1900, bookdecade1910, bookideconomical, booksubjectcbk