|Sunset All-Western Cook Book|
|by Genevieve Callahan|
This 1933 volume contains "Recipes included for favorite regional and foreign dishes peculiar to the West.
1 - 10 of 173 for eggs toast
In small bowl, combine egg and egg nog ... 1/2 minutes. Serve, sprinkled with sugar and a pat of butter. Or pour over a little maple syrup, if desired.
Put 1/2 cup ... Add the milk and flour mixture and the salt and butter. Let mixture thicken. Add finely chopped boiled eggs to mixture. Serve hot on toast.
In medium saucepan, before heating: beat eggs, then add ... and stir constantly until butter melts and eggs are cooked. Put on top of warm, buttered toast.
Boil eggs. Prepare white sauce. Salt to taste. Chop boiled eggs into white sauce while heating. Mix well and pour over toast. Serve while hot.
Keep buttered toast well warmed. Beat as many egg whites as needed ... then cover slices with egg whites. Season well. Let brown slightly in a hot oven.
Melt butter, flour, ... until thick. Make toast, slice hard boiled eggs and put on ... thicking over eggs. Also, melt cheese with thicking and pour over eggs.
In shallow dish combine eggs, salt and ... bread slice into egg mixture on both sides. Fry on both sides until lightly brown. Serve with syrup and sausage.
Mix raw egg, milk, salt, ... skillet. Carefully dip sandwich into egg mixture, place in skillet, and brown sandwich on both sides until cheese is melted.
Melt butter in ... Then break an egg over top of ... bread. When bottom of bread is brown turn bread over with egg. Remove from skillet when egg is done.
Cut pound cake into 1 to 1 1/2 inch thick slices. Lay flat on saucer. Lay 2 peach halves on top roundside up. Surround with whipped cream or Cool ...
top of page