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Eggs with Cream

Melt one tablespoon of butter, stir in one cup of thin cream and when hot slip in carefully four eggs, taking care that none of the yolks are broken. Season with salt, pepper and cayenne to taste. When the whites are almost done sprinkle with cheese, finish cooking and serve on four slices of toast. CHEESE SOUFFLÉ-Melt one tablespoon of butter in the blazer and stir in one tablespoon of flour. When smooth add one cup of milk and one cup of cheese cut in very small pieces. Into this drop the yolks of three eggs and stir until the mixture thickens. Beat the whites of the three eggs very stiff and fold lightly into the materials already in the chafing-dish. Put the blazer over the hot water pan, cover, and let steam for twenty minutes. Season with salt, pepper and paprika.

BANANA SAUTÉ-Put one tablespoon of butter in the blazer. Peel three bananas, cut in half lengthwise, roll lightly in flour, place in the hot butter. When well browned on one side, turn and brown on the other. Sprinkle with sugar and serve on oblongs of sponge cake.