Deviled Eggs

Six hard-boiled eggs. One saltspoonful of dry mustard. One tablespoonful of melted butter. Pepper and salt to taste.

Throw the boiled eggs into cold water as soon as they are taken from the fire, in order that the shells may be easily removed. This done, cut the eggs in two carefully, so as to preserve the whites as perfect as possible. Rub the yolk smooth with the butter and seasoning, form the mixture into balls as nearly the size of the yolks as they can be made, and fit these into the halved whites. Bind the portions together with soft string, or fasten with fine wooden toothpicks; roll first in beaten egg, then in fine crumbs; drop into boiling cottolene and fry to a nice brown. Remove the strings before sending to table. These make a delightful side dish and may be accompanied by slices of bacon fried crisp. They are also very nice served alone with a cupful of rich drawn butter poured over them.

Scrambled Eggs (Plain)

Break six eggs into a bowl and beat them with a fork just enough to blend whites and yolks. Heat a tablespoonful of butter in a frying-pan and turn in the eggs. Stir to a smooth, soft mass. Season to taste with salt, pepper, and, if you choose, a few drops of onion-juice. Serve upon a hot-water dish.

Creamed Scrambled Eggs

Heat in separate saucepans a small cup of cream and the same quantity of chicken or veal stock. Beat six eggs, whites and yolks together, for one minute, season the stock to taste, pour in the eggs, stir for two minutes over the fire, add the cream and serve. They should be soft and smooth throughout.

Eggs A La Milanaise

Heat a tablespoonful of butter in a frying-pan, and break into this six eggs. Stir constantly, and as soon as they are well mixed add a tablespoonful of grated cheese. Season to taste with salt and pepper, and serve on very hot plates.

This makes an excellent luncheon-dish.

Jonquil Eggs

Whip the whites to a stiff froth, and half fill buttered nappies with them. Make a depression in the centre of each and drop a yolk into the hollow. Set in shallow boiling water, cover and cook for three minutes.

You can have a large dish of this sort for breakfast or luncheon by making mounds of the stiffened whites upon a buttered block-tin, or silver, or stone-china platter, and with the back of a spoon hollowing each hillock to receive the yolk. When all 13 are in, set the dish in, or over, boiling water, cover, and cook three or four minutes.