GASPACHO—SPANISH
Put some soft biscuit or toasted bread in the bottom of a sallad bowl, put in a layer of sliced tomatos with the skin taken off, and one of sliced cucumbers, sprinkled with pepper, salt, and chopped onion; do this until the bowl is full; stew some tomatos quite soft, strain the juice, mix in some mustard, oil, and water, and pour over it; make it two hours before it is eaten.
EGGS AND TOMATOS.
Peel the skins from a dozen large tomatos, put four ounces of butter in a frying pan, add some salt, pepper, and a little chopped onion; fry them a few minutes, add the tomatos, and chop them while frying; when nearly done, break in six eggs, stir them quickly, and serve them up.
TO FRICASSEE EGGS.
Boil six eggs for five minutes, lay them in cold water, peel them carefully, dredge them lightly with flour, beat one egg light, dip the hard eggs in, roll them in bread crumbs, seasoned with pepper, salt, and grated nutmeg; cover them well with this, and let them stand some time to dry—fry them in boiling lard, and serve them up with any kind of rich, well seasoned gravy, and garnish with crisped parsley.
