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Classic
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page 27
POACHED EGGS (No. 1)
Mrs. H. C. McDowell
Add a little salt to the white of an egg and beat dry. Turn into a buttered
glass and put the yolk on a nest in the middle of it. Put the glass on trivet in
lukewarm water. Cover and let stand till the egg is set and rises in the glass.
Do not let water around glass boil. Serve at once.
POACHED EGGS (No. 2)
Have water boiling hot and add a little salt. Break the eggs carefully into the
water, one at a time, and let them cook 3 minutes. Serve on thin, crisp toast.
SCALLOPED EGGS
1 egg for each person,
Salt and pepper,
For 1 dozen eggs, 1 cup of bread-crumbs,
1 pint milk.
Boil the eggs hard and slice and place in a buttered dish, first a layer of eggs
and then a layer of crumbs, with pieces of butter throughout and
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