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Show EGG RECIPES - Egg a La Hindoo. Boil hard, cut in half lengthwise. Remove yolks and mash fine with grated ham, butter, salt, pepper and mustard. Refill each half, brown in oven and serve hot on toast. Spanish Eggs. Boil thirty minutes one teacup rice in two quarts boiling water containing one tablespoon salt, drain through colander co-lander and add one. tablespoon butter. Spread rice thinly on hot platter and place on top of it six dropped eggs. Serve at once. Mumbled Eggs. Have six slices well buttered toast before the fire in a dish. Put three ounces butter and a tablespoon of salt in a saucepan on the fire; break eggs and drop them in the butter, stirring Immediately, one way, until it begins to solidify; stir and spread on toast in six portions. Sprinkle a little pepper pep-per on each and serve quickly. |