Eggs with Swiss Cheese

Four eggs, 1/2 cup cream, 1 teaspoon butter, salt, pepper and paprika to taste. 1/4 pound Swiss cheese, shredded finely. Heat butter and cream together, break in the eggs whole, sprinkle with seasoning. When nearly done add the cheese and stir. Serve on buttered toast.

Submitted by Martha 

Hollandaise Sauce

With any sauce made with flour it is important to have it cooked thoroughly. Otherwise there is a raw flour taste and the sauce is not wholesome. Yet in Hollandaise sauce too long cooking is ruinous.

Begin with the beaten yolks of two eggs, beaten until they are creamy. Add to them the juice of half a lemon. In a double boiler place half a cup of good butter. Add a saltspoon of salt, a quarter as much cayenne pepper, and the egg yolks and lemon. Stir constantly, and gradually add half a cup of boiling water. When the mixture is thick and creamy it is done. It must be perfectly smooth. And of course it must not be cooked long enough to overcook the eggs.  

Egg Custard

1 large can Carnation milk

1 cup water

4 eggs

1/2 cup sugar or more

1/2 teaspoon salt

nutmeg or vanilla

*I guess the rest is up to you

*Written on a scrap of paper