EGGS CARTHEOTH

Tomatoes, peppers and pimentoes are generally used for this dish.  Prepare the tomatoes or peppers by cutting a slice from the top and then hollowing out the centers.  Break in an egg and then season with salt and pepper and a little finely minced parsley.  Cover with two tablespoons of cream sauce.  Place in the oven and bake for ten minutes.  Finely minced ham or bacon may be sprinkled over the egg before adding the cream sauce.

Cold cooked or left-over vegetables, such as corn, peas, asparagus, onions or cauliflower, may be used also.  Cold boiled potatoes, beets, turnips, etc., may be made to do duty in place of tomatoes, peppers or pimentos for the sake of variety.  Serve with a thick, highly seasoned sauce.

POACHED EGGS

To prepare poached eggs place water in a saucepan and add one tablespoon of vinegar to each pint of water.  Bring to a boil and then open the egg on a saucer and slide into the boiling water, let simmer slowly until it forms and then lift with a skimmer on to a napkin to drain.  Then roll gently on a slice of buttered toast.

If you have any old-fashioned muffin rings place them flat in the bottom of the saucepan and then pour the eggs in and poach.  Or you may use any of the poachers, that are sold in any of the house-furnishing stores.

OMELET

Plain and fluffy omelets are cooked in the same manner as the fried eggs.

PLAIN OMELET

Place three tablespoons of shortening in a frying pan and then, while heating, place the three eggs in a bowl and add

  One tablespoon of milk,
  One tablespoon of water.

Beat with a fork to thoroughly mix and then, when the pan is smoking hot, turn in the mixture.  Then place where the omelet will cook very slowly.  Season and then turn and fold and roll, turning on a hot platter.

SPANISH OMELET

Use the fluffy omelet recipe and then chop fine two medium-sized tomatoes, drain free from the moisture and add one medium-sized onion and four large olives, chopped fine.  Place in a small pan with one tablespoon of butter to heat.  When hot spread over the omelet and then fold and roll or place in a hot oven and bake.

FLUFFY OMELET

Separate the yolks and whites of three eggs.  Place the yolks in a bowl and add three tablespoons of milk.  Beat to thoroughly mix and then beat the whites until very stiff.  Cut and fold the yolks into the prepared whites and then turn into a pan and cook slowly.  Fold and roll and turn on a hot platter.

Fried eggs and omelets may be garnished with ham, bacon, parsley, finely chopped; pimentos and green peppers.