butter
1/2 tsp. salt
1/4 tsp. pepper
3/4 c. cream
Grease six individual baking dishes and break an egg into each. Put a
small piece of butter on top of each egg and season with salt and
pepper. Pour over each egg two tablespoonfuls of cream. Place the baking
dishes in a shallow pan of hot water and bake until the eggs are as hard
as desired. Serve hot.
70. SHIRRED EGGS WITH HAM.--An excellent way in which to utilize scraps
of ham is to combine them with eggs to make a dish that may be served
in place of meat. This dish, besides being high in food value, is very
tasty because of the flavor of the ham and the fact that it is quite
highly seasoned.
SHIRRED EGGS WITH HAM
(Sufficient to Serve Six)
1/2 tsp. prepared mustard
1/4 tsp. pepper
1 c. chopped ham
6 eggs
1/4 tsp. salt
1 Tb. butter
Grease six individual baking dishes. Mix the mustard and pepper with the
ham, and then divide this mixture as evenly as possible into the baking
dishes. Break an egg on top of the ham in each dish, season with salt,
and put a small piece of butter on each. Place the dishes in a shallow
pan of hot water and bake in a moderate oven until the eggs are well set
or hardened. Remove from the oven and serve at once.
71. EGG SOUFFLE.--If a delicate dish for children or invalids is
desired, egg souffle will answer the purpose very well. This dish is
light in character, but it is high in protein and to most persons is
very delightful. It is more attractive if baked in individual baking
dishes, but it may be baked in a large baking dish and served directly
from the dish.
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