Baked Eggs

2 cups Cheese Sauce 1/2 teaspoon salt

4 to 6 eggs

Add salt to sauce. Put half the sauce into greased baking dish, drop eggs into sauce, sprinkling them sparingly with salt, cover with remainder of sauce. Set in pan of boiling water and bake until eggs are set.

Eggs Scrambled With Vegetables

4 eggs Salt

1 1/2 cups peas or asparagus 1/4 cup milk

Into a well-greased frying pan put the milk and vegetables. When hot drop the eggs into it, cook gently, running spoon thru eggs occasionally to break them into flakes. When it is cooked to a light fluffy mass, serve on toast.

Scrambled Ham And Eggs On Toast

2 cups While

One 1/2 cup ground. cooked ham

2 eggs

1/4 teaspoon salt (if needed)

Add the ham and eggs to the hot white sauce. Cook gently, stirring occasionally, until eggs are cooked in flakes thru the sauce. Pour over hot toast, and serve with baked apple.

Dillififfi Toast

2 cups White Sauce No. One

3 hard cooked eggs 1 teaspoon salt

Add the salt and chopped whites of eggs to the sauce; pour over hot toast. Rub the yolks thru a strainer over top of toast and garnish with parsley or celery tops.

Corn Oysters

1/2 cup crumbs 1/2 cup milk 1 cup corn

3 eggs

1 1/4 teaspoons salt

Mix together the crumbs, milk, corn and yolks of eggs. There should be just enough milk to moisten crumbs - if they are very dry a little more may be needed. Add salt to egg whites, beat until stiff and fold gently into first mixture. Drop by spoonfuls on greased griddle and fry slowly until browned, turn like griddle cakes. Do not over-cook. They should be moist and creamy.

Cheese Fondu

1 cup crumbs

1 cup milk

1 teaspoon salt

2 eggs

1 cup cheese

Beat eggs, add other ingredients and bake in slow oven twenty-five minutes.