¼ t-salt 1/ t-paprika 8 Butter two individual moulds, and break an egg into each. Mix the salt and pepper in the milk, and pour half of the mixture over each egg. Melt the butter, and add the crumbs. Place the buttered crumbs on top of each egg. Bake in a moderate oven twenty minutes. Serve in the moulds. Potatoes Escalloped with Bacon (Two portions) 3 medium-sized potatoes 3 slices of bacon ¼ t-salt 1/ t-paprika 8 2 T-flour 1 C-milk Broil the bacon, cut each piece in three parts. Butter a casserole and place in it a layer of peeled sliced potatoes. Sprinkle part of the flour, salt and paprika over the potatoes, and add three pieces of bacon. Continue in this manner until the dish is filled. Pour the milk over the contents, and bake forty minutes in a moderate oven. Peach Cup (Two portions) 4 halves of canned peaches, sweetened 1 T-egg 3 T-milk 2/ C-flour 3 1½ t-baking powder 1/ t-salt 8 1 t-melted butter ¼ t-vanilla 2 T-sugar Mash two peach halves, add the egg, milk, vanilla, melted butter, flour, baking powder and salt. Mix thoroughly. Place a tablespoon of the mixture in the bottom of a well-buttered baking cup. Add a peach half, and cover with the batter. Sprinkle one tablespoon of granulated sugar on the top and bake twenty minutes in a moderate oven. Turn from the cups and serve hot with peach sauce. Peach Sauce (Two portions) 2/ C-peach juice 3 1 T-lemon juice 1 T-flour ½ t-butter ¼ t-salt
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Mix one tablespoon of the peach juice with the flour. Gradually add the rest of the peach and lemon juice. Add the salt Cook one minute. Add the butter. Serve hot.
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