The Boston Cooking School magazine of culinary science and domestic economics . the dish around the the whole with tine-choppedparsley. Eggs a la ^Vurora Toast rounds of bread; dip the edgeslightly in boiling salted water; spreadlightly with butter; set a carefullypoached, fresh Qgg on each slice; overthree or four eggs pour a cup of saucemade of two tablespoonfuls. each, ofbutter and flour, one-fourth a teaspoon- the tomatoes in the dish and serve atonce. Eggs Baked with Cheese Let four eggs, covered with water atthe boiling point, remain on the stove,where the water will keep h
The Boston Cooking School magazine of culinary science and domestic economics . the dish around the the whole with tine-choppedparsley. Eggs a la ^Vurora Toast rounds of bread; dip the edgeslightly in boiling salted water; spreadlightly with butter; set a carefullypoached, fresh Qgg on each slice; overthree or four eggs pour a cup of saucemade of two tablespoonfuls. each, ofbutter and flour, one-fourth a teaspoon- the tomatoes in the dish and serve atonce. Eggs Baked with Cheese Let four eggs, covered with water atthe boiling point, remain on the stove,where the water will keep hot withoutboiling, half an hour; plunge the eggsinto cold water, and when cold removethe shells and cut in thick slices. Haveready about six tablespoonfuls of gratedcheese, and a cup of white sauce madewith rich milk. Put a layer of the eggsinto an earthen baking dish and sprinklewith cheese; continue until both the in-gredients are used ; pour over the creamsauce; sprinkle on half a cup of crackercrumbs stirred through two tablespoon-fuls of melted butter; set into the oven. BROILED BLUEFISH POTATOES. MAITRE DHOTEL ful, each, of salt and pepper, three-fourths a cup of tomato puree, and one-fourth a cup of hot cream or rich milk. Eggs, Canada Style Select round fresh tomatoes; cut outa piece around the stem end of each, andremove enough of the seeds and pulp tomake an opening to hold an egg. Sea-son the inside of the tomatoes with saltand pepper; break an egg in each. Setthe tomatoes in an earthen baking dish;pour a tablespoonful of white sauce overthe egg in each tomato. Bake in a verymoderate oven about fifteen a cup of hot white sauce around long enough to brown the crumbs. Stuffed Eggs au Gratin Pour a quart or more of boiling waterover six eggs; let the water boil, thencover and draw to a cooler part of therange (where the water will not boil),to remain half an hour. Let cool in coldwater; shell and cut in halves, length-wise. Remove and sift the yolks. Havere
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
