Egg Suggestions

Aux Crevettes, with Shrimps - Shrimps cut in squares ano mixed with eggs.

Au Fromage - Plain scrambled eggs when cooked add some grated Parmesan Cheese.

A la Lyonaise - Onions minced finely, smothered in butter and nixed with eggs.

A la Mornay- Mushrooms and Shrimps cut in dice and mixed with eggs.

A la Oriental - Eggs cooked with Anchovy butter, dished up over tomatoes cut in halves and baked in the oven.

A la Bayonnaise - Sliced ham on dish, eggs on top. When cooked, cover with tomato sauce.

Aux Champignons - Eggs cooked plain, garnished with mush-rooms, sliced and stewed in Brown Sauce.

A la Agostini - Egg served on bed of plain rice surrounded by tomato sauce.

A la Bostonienne - Eggs served on small, round fish cakes, sur-rounded with cream sauce.

Hazel Russell, Xi.

Eggs Marnay

4 eggs

2 tablespoons butter

3 teaspoons flour

1 cup milk

1/3 cup grated cheese

1 egg yolk

Method :

Break eggs into individual buttered ramekins. Cover with cream sauce and sprinkle with grated cheese, salt and pepper. Bake until firm.

Ethelwynn Magee Tidmarsh, Xi.

Surprise Eggs

6 hard-boiled eggs

Salt, pepper

Onion juice

2 tablespoons ground meat mushroom, cream or tomato sauce

Bread crumbs 1 beaten egg water cress

Method :

Cut eggs lengthwise, remove yolks, mash and moisten with a little cream and season with salt, paprika, lemon juice and any ground meat. Pack the mixture back into the whites, fit the pairs together and stick with toothpicks. Dip in beaten egg and then in breadcrumbs and fry in deep fat until brown. Place on a bed of water cress and cover with cream sauce.

Janet Bowman, Xi.

Scrambled Eggs And Tomato

2 tablespoons butter

1 tablespoon each chopped green pepper and onion

1/4 cup cooked tomato 4 eggs

1/2 teaspoon salt

Method :

Melt butter, add pepper and onion, tomato and salt. When hot add eggs well beaten. When scrambled serve on toast.

Julia Pitkin Davenport, Xi.

Egg Foy Yong 1 egg per person

1 slice cold boiled ham per person salt onion 1 tablespoon bread crumbs (for 3 eggs)

Method :

Chop onion and ham, add beaten egg and crumbs and salt. Cheese if "desired. Fry in cakes.

Edna Loomis Stockdale, Xi.

Puffed Eggs

Drop whole eggs in hot deep fat, serve on nest of French fried potatoes.

Orletta Rideout Bennett, Omicron.

Eggs a la Goldenrod

1 egg

1/2 cup white sauce

1 slice toast

Method:

Place egg in boiling water and boil until hard. Chop the white finely and add to white sauce. Place the toast on a plate and pour white sauce over it. Force yolk through a sieve and sprinkle on top.

Wanda T. Bowman, Lambda.

Egg Cutlets

1 cup milk

1 tablespoon butter

1 tablespoon chopped parsley

1 teaspoon grated onion

3 chopped hard boiled eggs salt and pepper 2 tablespoons flour

Method :

Cream the flour and butter, add salt, pepper, and finally add milk gradually to form a cream sauce. Take from fire, add parsley, onion and eggs. When cold form in flat cakes, dip into beaten egg and bread crumbs and fry in deep fat. Serve with French peas.

Harriet Wilson Davy, Xi.