EGGS VIRGINIA
Grate six ears of corn. Add half cupful of milk, a half cupful of
flour and two eggs, beaten separately, and a half teaspoonful of salt
and a dash of pepper. Drop the mixture in large tablespoonfuls in hot
fat. When brown on one side, turn and brown on the other. Drain and
arrange neatly on a large platter. Put a poached egg on the top of
each cake, cover with cream sauce and send to the table. This dish,
with green peas, makes quite a complete meal.
JAPANESE EGGS
Carefully boil one cup of rice, drain dry. Make a half pint of cream
sauce, add to it a teaspoonful of grated onion and a teaspoonful of
chopped celery. Poach the desired number of eggs. Put the rice in the
center of a platter, cover it with the eggs, pour over the sauce. Dust
the dish with parsley, and send at once to the table. The edge of this
dish may be garnished with broiled sardines or carefully broiled
smoked salmon.
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