Beth Lydy
EGGS POACHED IN TOMATO SAUCE
1 10-cent can tomato soup 1½ as much milk as soup 4 drops kitchen-bouquet 2 tablespoonfuls butter 6 eggs Buttered toast 1/4 teaspoonful Worcestershire sauce Combine the soup, milk, butter, and seasonings, and when it begins to bubble around the edge break in six eggs very carefully, taking care to keep each one separate. As soon as the white is set, lift out each egg onto the toast, add a little sauce and a dusting of paprika to each serving. This is an excellent dish for chafing-dish use.
Very truly yours,
ESCALLOPED POTATOES
Pare, soak and cut four large potatoes in one-quarterinch slices. Put a layer in buttered baking dish, sprinkle with salt and pepper, dredge with flour and dot over with butter; repeat; then add hot milk until it can be seen through the top layer. Bake two hours over medium flame.
Best wishes,
