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Show Friod Eggs 7 earr v Heat in a heavy skillet It 1 1 n ,70 v piittrr cup?Ks! Phca ea tfrd (Gird in crirp, tls Ccndiia-cty- btccrt kscca)crtcacsto a end brt tittered A Cass r n teaspoon water. Slightly decrease proportion of water for each additional egg. Cover skillet tightly and let the steam which is formed cook the eggs to desired stage of firmness. 1 O ca drit li rsrcsdl pbttar with bzscn c!ix3 cd clrl eppb rina. Tuck ia cprip cf pnby hers tad tha trcud tha plotter fcr ecler asd crly-cmi- nj u cexved! cheer tad bresk-tz- zt 2 fc!3t?oas fct fla- fet) Break into a saucer, one at a time, and slip into skillet r2c rvlfia -- Reduce heat and cook slowly about 4 desired cjnin., or until stage of firmness. Dasle esss frequently with fat in skillet. Or, instead of basting, cover pan; or with spatula turn eggs over once. &ITTER-PQACHE- D Panbroiled Canadian-Styl- per EGGS Follow Base Recipe, using just enough butter to cover bottom Of skillet. Cook ess about 1 min., or until edges turn ' white. Then, for each 2 eggs, add 1 Glazod Apple Rings Melt in a skillet over low heat M cvp butter Stir in . .' m cup brown sugar Meanwhile, wash and core v 1 maum-tlx- a cppla Cut crosswise into about 4 slices (H to in. thick). Increase heat and place mixture. Cook apples in butter-suga- r about 5 min. on one side. Carefully turn .slices and cook until apple rings are coated with sirup and are tender. 14 4 Glazed Apple Rings e Bacon (Und fsl vsadi wl3 c?7rt vor 1 ' Arrange in a skillet, allowing for each serving 2 Bc Canadian stylo bacon (oach tUco cut about V4 In. thick) If meat is very lean, brush the skillet with melted fat before placing meat slices in it. T . - . Cook slowly, turning when one side is browned. Pour off fat that collects during cooking. When second side is browned, remove from skillet; keep warm while prepar- - r ing fried eggs. |