Shirred Eggs

Grease the bottom of individual shirring dishes, or a granite or stoneware platter; drop in the eggs, dust with salt and pepper, put here and there a few bits of butter; cook in the oven until they are set.

To Hard-Boil Eggs

Put the eggs into warm water, bring them to boiling-point, and keep them just below 212 Fahr. for fifteen or twenty minutes. Chill quickly and remove the shells or the yolks will turn very dark.

To Steam Eggs

Put four eggs into two quarts of boiling water. Cover the kettle and let stand for five minutes away from the fire. The whites will be soft and creamy, the yolks nicely cooked. If you need a greater quantity of eggs, let them stand for five minutes on the back of the stove; they must not be boiled.

Eggs Au Miroir

Cover the bottom of a stoneware or silver platter with a few fresh bread-crumbs. Break in as many eggs as necessary for the number of persons to be served, allowing one or two as you please. Dot with bits of butter, using about a tablespoonful to each six eggs. Stand the platter over hot water in the oven, until the eggs are set. Dust with salt and pepper and send to the table.

Eggs Mexicana

1 onion

2 tablespoonfuls butter

1 green pepper

1 red pepper

1/2 pint tomatoes

1 teaspoonful salt

1 saltspoonful pepper

6 or 8 eggs

Put the butter in a saucepan, add the onion and peppers, chopped; shake until the onion is soft, not brown; add the tomatoes, salt and pepper. Shirr the eggs as directed in a preceding recipe, either in individual dishes, two on a dish, or on a platter. When the eggs are ready to serve, put the sauce, by spoonfuls, around the edge of the dish.

Eggs la Martin

2 tablespoonfuls butter

2 tablespoonfuls flour

1/2 pint milk

6 eggs

1 teaspoonful salt

1 saltspoonful pepper

4 tablespoonfuls grated cheese

Rub the butter and flour together, add the milk, stir until boiling, then add the salt and pepper. Put half of this sauce in the bottom of a granite or stoneware platter, break into it the six eggs, cover with the remaining half of the sauce, and sprinkle over the cheese; bake in a moderate oven until the eggs are set - about ten minutes.

Eggs, Hungarian Style

1 cup rice

2 tablespoonfuls butter

2 tablespoonfuls flour

6 eggs

1/2 pint vegetable stock or water

1 teaspoonful paprika

1/2 teaspoonful salt

Wash the rice, boil until tender, drain and dry. Arrange this in the form of a mound in the centre of a platter. Poach the eggs; lift them carefully and place them over the rice. Rub the butter and flour together; add the stock, or water, and paprika; stir until boiling; add the salt; pour this over the eggs and rice and send at once to the table.

Eggs Beauregard

5 hard-boiled eggs

2 tablespoonfuls butter

2 tablespoonfuls flour

1/2 pint milk

1 teaspoonful salt

1 saltspoonful pepper

5 slices toast

Remove the shells from the eggs, separate the whites and the yolks; put the yolks through a sieve and the whites through a vegetable press, or chop them very fine. Rub the butter and flour together, add the milk, stir until boiling. Add the salt and pepper and the whites of the eggs. Arrange the toast on a heated platter, pour over the sauce, dust the top with the yolks, stand the platter at the oven door a moment, and serve.