No. 1 - Use individual baking-dishes and melt one teaspoon of butter in each dish. Break the; eggs into the dishes, allowing one or two eggs to a dish. Sprinkle with salt and pepper, and place a tiny piece of butter on each. Bake in a slow oven (250°-350° F.) until the eggs are set but not hard. Serve in the baking-dishes.

No. 2 - Shirred - Use small ramekins or egg-shirrers. Grease each dish, put in a layer of buttered crumbs, break an egg over the crumbs, season with salt and pepper and cover with buttered crumbs. Bake in a slow oven (2$0°-350° F.) until the eggs are set and the crumbs brown. Serve in the ramekins.

No. 3 - On Toast - Moisten the edges of the toast with hot water and spread with butter. Separate the yolks and whites of the eggs. Poach the yolks in salted water until soft cooked, and place one on each slice of toast, being careful not to break it. Beat the whites very stiff, spread around the yolks, season with salt and pepper, and brown in the oven (350° F.).

No. 4 - In Tomato Sauce - Grease, small ramekins and place two tablespoons thick tomato sauce in each. Slip a poached egg into each dish, cover with grated cheese, season with salt and pepper, and bake in a very hot oven (450°-500° F.) two or three minutes, to brown the cheese.

No. 5 - In Bacon Rings - Curl long slices of bacon around the inside of muffin-cups or small ramekins. Break an egg inside each bacon-ring, season with salt and pepper and bake (350° F.) until set, but not hard. Remove carefully from the dish so that the egg will remain fastened to the bacon. Arrange on a platter and garnish with parsley.

No. 6 - With Bacon Strips - Fry the bacon very crisp, but not hard, then arrange the slices in groups of two on a large plate or in individual baking-dishes. Break one egg over each two slices of bacon, season with salt and pepper and bake slowly (300° F.) until set, but not hard.