Egg Timbale
Six eggs beaten slightly, one level teaspoon of salt, one shake of pepper for each egg, one-half pepperspoon of red pepper, one and one-quarter cups of milk, a little onion juice. Put in small cups in dipper and pour boiling water around. Bake from five to seven minutes in hot oven. Turn into shallow dish.
Sauce: One-half can of tomatoes, four saltspoons of mixed pickle spice, one bunch of thyme, one block of sugar (loaf), one-half teaspoon of salt. Let cook until pulp of tomato is soft and will pour through a sieve. To this add one heaping tablespoon of flour and cook two minutes in a tablespoon of butter and a little lemon juice. -Mrs Edgar E.
Bartlett, Rockford.