Sikeston Standard, Sikeston, Missouri June 22, 1920, page 8
Egg dishes are suitable for any meal and make excellent emergency dishes when an unexpected guest arrives.
Eggs in Tomato Sauce
Put enough highly seasoned tomato sauce in individual baking dishes, then drop in an egg, sprinkle with pepper and salt, add enough of the sauce to just cover, then place the dishes in water. Cook in a moderate oven until the eggs are set.
Egg Puff
Beat the yolks and whites of four eggs separately. Add to the yolk one half teaspoonful of baking powder, one tablespoonful of grated cheese and salt and pepper to taste. Then add one cupful of milk and pour into a well-greased omelette pan. When partly cooked spread with the stiffly beaten whites, dash over with paprika and place in the oven to brown.
Spanish Eggs
Melt two tablespoonfuls of butter and fry two large onions until tender, covering while cooking. Blend two tablespoonfuls of flour with one and one-half cupfuls of milk; stir until a smooth sauce is formed. Add salt, pepper and nutmeg. Cut four hard-cooked eggs in quarters and cook ten minutes in the thickened sauce. Serve hot on crisp toast well buttered. Garnish with parsley.
Macaroni and Eggs
Cook a cupful of macaroni until tender. Place a layer of the cooked macaroni in a baking dish, add two sliced hard-cooked eggs, or better, cut in eighths; a half cupful of rich white sauce with a little onion juice for flavor, a half teaspoonful of anchovy paste. Repeat the macaroni, another half cupful of white sauce and two more eggs. Cover with buttered crumbs and brown in a moderate oven.
Egg Sauce
Beat one egg very light, pour over it one cupful of sugar; when well blended and add half a cupful of boiling milk; stir until well dissolved, then add a teaspoonful of vanilla.
Apples are delicious cut in quarters after peeling and placed in a casserole or bean pot to bake. Add sugar after the apple are soft. They will be rich, brown and delicious in flavor.
Recipes of Yesteryear 