recipes

Fry slices of Spanish onions until a delicate brown; add a tablespoonful of chopped parsley, pepper and salt, blend fat with tablespoonful of flour; add a pint of hot milk.

Have ready some hard boiled eggs, quarter, and heat in the prepared sauce.

Serve on toast.

Trim and peel the mushrooms; put them in stewpan with butter, and cook until tender, season to taste.

Place in shallow dish pouring the butter over them, then break over them eggs enough to cover, sprinkle thickly with bread crumbs and add bits of butter, place in hot oven long enough to set the eggs.

Do not let the eggs harden; four or five minutes is the time usually required.

Serve at once.

Put one half tablespoon fill butter in sauce pan, add one teaspoonful onion juice, cook slowly live minutes.

Add one tablespoonful flour and, when well mixed, add one and one half cupfuls milk, stir till it thickens, season with salt and pepper, pour the sauce in a bakedish, and break six eggs onto the sauce.

Sprinkle quite thickly with bread crumbs, put bits of butter over all, and set in the oven for three or four minutes.

The eggs should be placed in boiling water, then set where they will simmer, rather than boil, and be left for fifteen minutes; the yolks will be dry and fine.

To make them peel easily slip at once into cold water on removing from the fire.

Set a saucer on the stove and put in it a teaspoonful of butter, when hot break two eggs into the dish, let cook until they bubble, and begin to set.

Serve in the dish in which they are cooked, slipping the saucer on to a small plate.

Serve at once.

Break the eggs into a bowl and beat moderately light; add cream in proportion of one tablespoonful to every two eggs; season to taste.

Have one tablespoonful of butter melted in hot frying pan and pour into the mixture.

Stir until cooked solid, turn on hot platter and serve at once with toast.

Butter gem pans and line with fine, buttered, bread crumbs.

Break one egg carefully into each pan, season with bits of pepper, salt and butter, cover lightly with buttered bread crumbs, and bake in oven until delicate brown.

Boil half a dozen eggs hard and let them got cold.

Fry in butter two large onions cut in thin slices, and let them get quite brown, season these with pepper and salt, and add a pint of boiling water; when the onions have stewed for a little while, put in a cupful of milk thickened with arrowroot, or flour, and flavor with curry powder, let it simmer, then put in the eggs cut in halves, making them hot, but do not let them boil.

The amount of curry powder used is a matter of taste; garnish the dish with boiled rice, and serve very hot.

Put into saucepan two tablespoonfuls of butter, add one half teaspoonful onion juice; cook slowly till the onion begins to color; then add one tablespoonful flour and one teaspoonful curry powder; when perfectly smooth add three fourths of a cupful of clear stock and one half cupful of cream; cook for five minutes, stirring constantly; season with salt and pepper.

Cut six hard boiled eggs into halves lengthwise; strain the sar.

ee over them and let stand on the stove a few minutes till thoroughly heated.

Serve on thin squares of toast.

Place the spices and the measurement water in a medium saucepan and bring to the boil.

Reduce the heat and cook gently for 15 minutes.

Stir in the honey and simmer for a further 4 minutes.

Strain the tea into 4 heatproof glasses, add 1 of the chillies to each and serve with a slice of lemon to squeeze over.