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 1906 COOKBOOKEGGS >  Eggs On Toast >



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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)



Toast as many pieces of bread as there are guests. See that the toasting is a light brown, and thoroughly well done. Then butter on one side. Take these pieces of toast and put on a plate with hot milk in it and allow them to absorb what they will without turning, while the eggs are being poached. Salt the toast slightly. Take twice as many fresh eggs as there are pieces of toast, and poach them in water that is boiling hot, but not boiling when the eggs are dropped in. If the water boils it will break up the eggs, and if only kept near the boiling point will jelly the eggs. When done put on the toast, 2 to each piece, and serve hot. Garnish if desired.

Sister Agnes McDannel, Elgin, Ill.

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