Remove shells of eggs, cut off a thin slice at each end, then cut in half crosswise. Remove yolks and stand the white cups or baskets on a shallow buttered dish or in ramikins. Rub the yolks to a smooth paste; add
Or, use whole eggs, eggs cut in halves, quarters, or slices, and cover with cream or tomato sauce, and then with buttered cracker crumbs. Set into the oven to reheat the mixture and brown the crumbs.
© 1903 All rights reserved. Published by Echo Point.