Eggs Recipe

Cover a quart of bits of bread that have been broken apart, with one pint
of milk; soak for fifteen minutes, then with a spoon beat until you have a
smooth paste; add the yolks of three eggs, a tablespoonful of melted
butter and one cup of flour that has been sifted with a heaping
teaspoonful of baking powder. Fold in carefully the well-beaten whites of
the eggs, and bake in muffin pans in a quick oven about twenty minutes.
Muffins left from breakfast may be pulled apart and toasted for lunch or
supper. Pieces of stale sponge cake, in fact, any stale cake may be used
for cabinet puddings, for cream puddings, or for croquettes.

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