The Boston cooking-school cook book

salt ⅛ teaspoon pepper ½ cup milk 1 sweetbread, parboiled and cut in dice 2 tablespoons butter Beat eggs slightly, using a silver folk, add salt, pepper, milk, and sweetbread. Put butter in hot chafing-dish; when melted, pour in the mixture. Cook until of creamy consistency, constantly stirring and scraping from bottom of the pan. Scrambled Eggs with Calf’s Brains Follow recipe for Scrambled Eggs with Sweetbreads, using calf’s brains in place of sweetbreads. =To Prepare Calf’s Brains.= Soak one hour in cold water to cover. Remove membrane, and parboil twenty minutes in boiling, salted, acidulated water. Drain, put in cold water; as soon as cold, drain again, and separate in small pieces. Cheese Omelet 2 eggs 1 tablespoon melted butter ⅛ tablespoon salt Few grains cayenne 1 tablespoon grated cheese Beat eggs slightly, add one-half teaspoon melted butter, salt, cayenne, and cheese. Melt remaining butter, add mixture, and cook until firm, without stirring. Roll, and sprinkle with grated cheese. Serve with Graham bread sandwiches. Eggs au Beurre Noir Butter Salt Pepper 4 eggs 1 teaspoon vinegar Put one tablespoon butter in a hot chafing-dish; when melted, slip in carefully four eggs, one at a time. Sprinkle with salt and pepper, and cook until whites are firm. Remove to a hot platter, care being taken not to break yolks. In same dish brown two tablespoons butter, add vinegar, and pour over eggs. Eggs à la Caracas 2 ozs. smoked dried beef 1 cup tomatoes ¼ cup grated cheese Few drops onion juice Few grains cinnamon Few grains cayenne 2 tablespoons butter 3 eggs Pick over beef and chop finely, add tomatoes, cheese, onion juice, cinnamon, and cayenne. Melt butter, add mixture, and when heated, add eggs well beaten. Cook until eggs are of creamy consistency, stirring and scraping from bottom of pan. Union Grill Clean one pint of oysters and drain off all the liquor possible. Put oysters in chafing-dish, and as liquor flows from oysters, remove with a spoon, and so continue until oysters are plump. Sprinkle with salt and pepper, and add two tablespoons butter. Serve on zephyrettes.