mato. Add to the gravy in which tomatoes were fried, two
tablespoons of cream, one teaspoon of any pungent sauce, one teaspoon of
mushroom catsup, juice of half a lemon, and a teaspoon of flour to
thicken. Cook up once and pour over eggs. Serve very hot.

EGGS POACHED IN TOMATO SAUCE

Make a sauce of one tablespoon of butter, one tablespoon of flour, one
and one-half cups of canned tomatoes rubbed through a strainer, a pinch
of soda, salt, pepper and sugar to taste. When sufficiently cooked drop
in the required number of eggs, cook until the white is firm, basting
the eggs often with the sauce. When done, lift the eggs carefully to
squares of toast and pour the sauce around them.

EGGS PIQUANT

Set to boil the following mixture: Pour into the kettle water to the
depth of about one inch, adding a little salt and half a cup of vinegar.
When this boils, break in as many fresh eggs, one at a time, as you
desire to have. Do this carefully so as not to break the yolks. As soon
as the whites of the eggs are boiled, take up carefully with a
perforated skimmer and lay in cold water. Then remove to a large platter
and pour over the following sauce: Strain the sauce the eggs were boiled
in and set away until you have rubbed or grated two hard-boiled eggs,
yolks only. Add a tablespoon of butter rubbed very hard and add also
some sugar and part of the strained sauce. Boil up once and pour over
the eggs. Garnish with parsley.

OMELET SOUFFLE

Yolks of six eggs and six tablespoons of powdered sugar, added
gradually, and both beaten together until thick and smooth; juice of one
lemon and a little grated rind; whites beaten as stiff as possible,
stirred together. Put into a warm well-buttered dish; bake in quick oven
ten minutes.

WHITE SAUCE OMELET

Make a white sauce of one tablespoon of butter blended with two
tablespoons of flour, one-half teaspoon of salt, pinch of pepper and one
teaspoon of sugar, adding one-half cup each of milk and cream. Beat the
yolks of five eggs and stir them into the sauce, then add the stiffly
beaten whites of the eggs, folding them in carefully. Melt two
tablespoons of butter in the omelet pan, when it is hot put in the
mixture and let it stand in a moderate heat for two minutes, place in a
hot oven and cook until set. Remove from the oven, turn on a hot platter
and serve.

EGGS WITH CREAM DRESSING

Blend two tablespoons of butter with three tablespoons of flour. Place
on range and