Eggs on Toast

Ingredients

• a teaspoonful of salt to each quart of water
• 1 tea- spoon of flour mixed
• salt
• pepper

Directions

1. Toast several slices of bread ; poach the number of eggs requir- ed; butter the toast; lay eggs nicely over the top; moisten the toast Avith salted water in which the eggs are poached; serve hot.

2. 64 THE WAKREN COOK BOOK

3. VEGETABLES

4. Mrs. J. W. Kitchen

5. Many green vegetables contain materials physiologically suited to our needs ; better by far take iron as contained in vegetable foods than from a bottle. People who cut from their diet the suc- culent vegetables are continually taking drugs to bring about the necessary natural conditions which might always be produced by the judicious and regular use of green vegetables.

6. Mrs. Rorer says: "All vegetables should be put over the tiro to cook in actually boiling water. Green or top ground vegetables should have a teaspoonful of salt to each quart of water. Under- ground vegetables should be salted after they are tender. "'

7. Mrs. Farmer of the Boston Cooking School says all vegetables should be cooked in boiling salted water, except peas and beans, which should be salted the last half hour. When noted teachers thus disagree the modern cook may decide for herself and use salted or unsalted boiling water for cooking vegetables as "experience, the dear teacher," may dictate.

8. ARTICHOKES.

9. After washing well, soak in cold water V-i hour; boil in plenty of water with a little salt l^A hours ; drain and serve with melted butter or slice into a dish and pour over Annegar.

10. Mrs. A. Ruhlman.

11. ASPARAGUS.

12. Boil five minutes; pour off water; add more, boiling hot; boil ten or fifteen minutes, letting the water nearly all l-oil out; then season Avith salt, pepper and butter; make a thickening of 1 tea- spoon of flour mixed with a little milk and stir in; have toasted a few slices of bread ; spread with butter and put in a dish and over them turn asparagus and gravy. ]\Irs. T. AV. McNett.

Nutrition, whole recipe (rough)

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.