Baked Eggs on Toast

Assemble these supplies:

• 4 eggs
• 4 slices buttered toast
• 4 teaspoons butter
• 4 tablespoons water

Steps in preparation:

1. Butter thoroughly 4 cups in a muffin tin, using up to 1 teaspoon of butter or margarine. 
2. (If some cups in muffin tin remain, fill half full of water to keep from discoloring.) Drop one egg into each cup. 
3. Add 1 tablespoon of water. Place in 350° F. oven and cook till well done, probably about 15 minutes. 
4. Slip from cup onto buttered toast—round toasted buns cut in half lengthwise are nice for this—and serve immediately.

Baked Eggs On Spanish Rice

Assemble these supplies:

• 1 cup uncooked rice
• 2 1/2 cups cooked or canned tomatoes
• 1/2 small onion, sliced
• 3/4 teaspoon salt
• 1 teaspoon vetsin
• 2 tablespoons melted butter
• 6 eggs
• 2 tablespoons grated cheese
• 1/2 cup buttered bread crumbs

Steps in preparation:

1. Cook the rice. Simmer tomatoes, onion, salt and vetsin, for ten minutes. 
2. Put through strainer, pressing through as much pulp as possible. 
3. Blend flour and butter in saucepan, add tomatoes, stirring constantly. 
4. Cook till thickened. 
5. Arrange layer of rice in greased casserole and make 6 depressions in rice. 
6. Open and drop an uncooked egg into each depression. 
7. Pour tomato sauce over all and sprinkle with cheese and buttered bread crumbs. 
8. Bake in moderate oven (350° F.) until eggs are firm, about 15 minutes. 
9. Makes 6 servings.

Rice-Carrot-Peanut Butter Roast

Assemble these supplies:

• 1 1/2 cups peanut butter
• 1 cup milk
• 1/2 cup grated raw carrots
• 1 cup cooked rice
• 1 large or 2 small eggs
• 2 tablespoons oil
• 1 large onion, chopped fine
• 1 teaspoon yetsin
• 1/2 teaspoon sage or poultry seasoning
• 1 teaspoon salt

Steps in preparation:

1. Fry onion in oil if desired. Combine milk and peanut butter, mixing well. 
2. Add other ingredients. 
3. When well blended, put into greased loaf pan or casserole dish and bake in moderate oven (350° F.) until carrots are done (30-45 minutes).

Trois-couche Casserole

Assemble these supplies:

• 2 cups mashed potatoes
• 2 cups ground gluten, fried
• 2 tablespoons onions, minced
• 1 tablespoon green and red pepper
• 1/2 teaspoon sage
• 2 cups corn, cream style
• 1/2 cup shredded cheese

Steps in preparation:

1. Mix gluten, onions, pepper and sage. 
2. Set aside. 
3. Grease a baking dish with margarine or butter. 
4. Season mashed potatoes with a little salt. 
5. Place it in baking dish, add the gluten mixture, then the corn and last the shredded cheese. 
6. Bake 10 to 15 minutes.

String Beans in Vegetable Loaf (Haricots verts à Pain de légumes )

Assemble these supplies:

• 1 cup finely cut string beans
• 1/2 cup diced carrots
• 1/2 cup finely cut celery
• 1/2 cup cooked rice
• 1 egg well beaten
• 3 tablespoons butter Salt to taste
• 2 tablespoons chopped nuts
• 1/2 cup white sauce
• 1/4 cup buttered crumbs
• 1/2 teaspoon vetsin

Steps in preparation:

1. Cook beans 15 minutes in 1 cup boiling salted water, adding carrots and celery. 
2. Boil down rapidly so that little water is left. Drain. 
3. Add rice, egg, butter, salt, vetsin, nuts and white sauce. Shape into loaf. 
4. Place into buttered pan; cover with buttered crumbs. 
5. Bake in hot oven until lightly brown. 
6. Serve with tomato sauce.