Buttered Eggs (oeufs brouilles) are undeniably good if served quite simply, upon crisply fried bread, straight from the fire. Grated ham, finely minced tongue, and little dice of crisply fried bacon, are capital, if at hand, to garnish the surface of the eggs with; and chopped herbs, anchovy, or the minced remnants of any fish like sardines, pilchards, or herrings, may be stirred into the eggs just before serving with marked advantage. Cold cooked vegetables, such as cauliflower, artichokes, aspara-giis, etc., may be cut up and mixed with the eggs in the same way, - in fact, a moment's thought will generally enable a careful cook to make his buttered egg toasts additionally tasty by the introduction of some nice trifle left from a previous meal, which could scarcely be made use of in any other manner.