Vegetarian Food

4 eggs, 1-1/2 oz. of sugar, the rind and juice of ½ a lemon. Boil the sugar and lemon

rind and juice in ½ pint of water for 15 minutes. Beat the eggs well, and add to them

the sweetened water. Strain the mixture through a sieve into the dish in which it is

to be served, place it in a larger dish with boiling water in a moderately hot oven,

and bake until set. Serve hot or cold.

To each egg take 2 tablespoonfuls of tomato juice, which has been strained through

a sieve; pepper and salt to taste. Batter a cup for each egg. Beat up the eggs, mix

them with the tomato juice, season to taste, and divide into the buttered cups. Cover

each cup with buttered paper, place them in a saucepan with boiling water, and

steam the eggs for 10 minutes. Serve the eggs on buttered Allinson wholemeal

toast.

4 hard-boiled eggs, ½ pint white sauce, 1 teaspoonful chopped tarragon, 1

tablespoonful tarragon vinegar, 2 yolks of eggs. Boil the eggs for 7 minutes, and cut

them into slices. Lay them in a buttered pie-dish, have ready the sauce hot, and mix

it into yolks, tarragon, and tarragon vinegar. Pour over the eggs, and bake for 10

minutes; serve with fried croûtons round.

4 eggs, 3 oz. of Gruyère cheese, 1 oz. of butter, 1 teaspoonful of finely chopped

parsley, pepper and salt to taste. Spread the butter on a flat baking dish; lay on it

some very thin slices of the cheese. On these break the eggs, keeping the yolks

whole; grate the rest of the cheese, mix it with the parsley; strew this over the eggs,

and bake them in a quick oven for 5 to 7 minutes.

4 hard-boiled eggs, 8 Spanish olives, ½ oz. of butter, pepper and salt to taste. Halve

the eggs lengthway, and carefully remove the yolks. Pound these well, and mix them

with the olives, which should be previously stoned and minced fine; add the butter

and pepper and salt, and mix all well. Fill the whites of the eggs with the mixture.

Pour some thick white sauce, flavoured with grated cheese, on a hot dish, and place

the eggs on it. Serve hot.

5 hard-boiled eggs, 1 breakfastcupful of Allinson breadcrumbs, 1 Spanish onion, 1

teaspoonful of powdered sage, 1 dessertspoonful of finely chopped parsley, 1 egg, 1

oz. of butter, pepper and salt to taste, some oil, vege-butter, or butter for frying.

Grate the onion, melt the butter, beat up the eggs, and mix them together with the

breadcrumbs, herbs, and seasoning. Beat the forcemeat smooth, shell the eggs,

cover them completely with a thick layer of forcemeat, and fry them a nice brown.

Serve with brown gravy.

To each egg allow 2 tablespoonfuls of cream, or new milk, 1 teaspoonful of

strawberry or raspberry and currant jam, 1 thin slice of buttered toast, sugar and

vanilla to taste. Butter as many cups as eggs, reckoning 1 egg for each person. Place

the jam in the centre of the cup; beat up the eggs with the cream or milk, sugar and

vanilla, and divide the mixture into the cups. Cover each cup with buttered paper,

stand the cups in a stew-pan with boiling water, which should reach only half-way up

the cups, and steam the eggs until they are set—time from 8 to 10 minutes. Turn

the eggs out on the buttered toast, and serve hot or cold.