46 / 58
j about town cocKtail booK
MISS PAULINE GINTZBURGER has contributed the two fol
lowing recipes. You can't hope to make them the way she
does, but try once.
EGGS A LA SUISSE
4 eggs
% cup cream
1 tablespoon butter
2 tablespoons grated cheese
Salt, pepper, cayenne
Heat a small omelette pan, put in butter and when melted add
cream, slip in the eggs, one at a time, sprinkle with salt, pepper and
a 'few grains of cayenne. When white of eggs are nearly firm
sprinkle with cheese, finish cooking and serve on buttered toast.
Strain cream over the toast.
4'
TOMATO RAREBIT
4 tablespoons butter
2 tablespoons flour
% cup thin cream
% cup stewed and strained tomatoes
% teaspoon soda
2 cups finely cut cheese
2 eggs slightly beaten
Salt, mustard, cayenne
Put butter in chafing dish, when melted add flour, pour on
cream gradually, and as soon as mixture thickens add tomatoes
mixed with the soda; then add cheese, eggs and seasoning to taste.
Serve as soon as cheese has melted on Graham toast.
(y
46:—