Evening Republican, Volume 16, Number 82, Rensselaer, Jasper County, 4 April 1912 — METHODS OF COOKING EGGS [ARTICLE]

METHODS OF COOKING EGGS

Appetizing In Conjunction With ' Minced Meat—May Be Baked In Gravy or Milk. Eggs on Baked Mince.—Make a good mince of any kind of meat you have, seasoning It well and softening it with a little gravy. Put the shallow bake-dish containing it Into the oven until the mince Is hot through. Drop eggs on top of it—one for every person you wish the dish to serve —pour a little jgravjr oyer them and bake until the eggs are set.' X Eggs Baked In Gravy.—Cut rounds of toast to fit the bottoms of your nappies, or place a layer of toast In file bottom of a pie plate or shallow baking, dish. Pour over the toast gravy enough to soften It, lay an egg on each round, fill up the dish with sufficient well seasoned gravy to cover the eggs and set in the oven until the eggs are baked and firm. *> Eggs Baked In Milk. —The preceding recipe may be followed, except that Instead of the gravy you use milk, in which an onion has been cooked for ten minutes. Add a trifle of celery salt to the milk before pouring it over the eggs.