Eggs A La Golden Rod

Three hard boiled eggs, one tablespoonful flour, one-half teaspoonful salt, five slices toast, one tablespoonful butter, one cup milk, one-eighth teaspoon pepper and parsley. Make a thin white sauce of butter, flour, milk and seasonings. Separate yolks from whites of eggs. Chop whites finely and add one-third of them to white sauce. Make circular slices of toast, arrange on platter and pour white sauce over each slice. Pile chopped whites on toast, leaving a small space in center. Force yolks through a fine sieve and put on center of each slice of toast. Pour remainder of white sauce around edge of platter, garnish with parsley and toast points. - Manistee, Michigan, Public Schools.

"How will you have your eggs cooked?" asked the waiter.

"Make any difference in the cost?" inquired Brannigan, cautiously.

"No."

"Then cook 'em with a nice slice o' ham, if you plaise."

Eggs A La Tripe

Two, four or six eggs, according to need. For two eggs: One-half cup milk; fry one-half small onion in butter; do not let brown, just cook; add one scant tablespoonful flour and gradually the hot milk. It forms a fine, thick sauce. Add salt and pepper and hard eggs, halved or grated as you wish, let all simmer for a few moments. - Miss Florence Parker, Los Angeles, Calif.

Baked Eggs

Beat the white to a stiff froth, then stir with a pinch of salt, drop yolks in the center and set in oven five minutes. - Mrs. Geo. A. Cole, Middletown, Conn.

Breakfast Dish

Place strictly fresh eggs in oven, leave ten minutes or until the shells burst. Shell and serve along with baked tomatoes. - Rev. Father Bennett, St. John Rectory, Globe, Ariz.

Buttered Eggs With Tomatoes

Choose fine tomatoes of medium size; peel, cut off the tops, remove the center. Beat four eggs with three tablespoonfuls of cream and season with salt and pepper. Set tomatoes in oven to warm. Warm two ounces of butter in a sauce pan, pour in the egg mixture, stir quickly till it begins to set, put in the tomato shells and set in the oven five minutes, serve on croutons of toast, sprinkle with parsley and serve hot. - Rev. Father Bennett, St. Johns Rectory, Globe, Ariz.

Curried Eggs

Cut hard boiled eggs in halves. Fry one small chopped onion and chopped apple in hot butter; add one-quarter cup of pounded almonds, and one pint of milk, mixed with one-half tablespoonful cornstarch. Season with salt and a dessert spoonful of curry powder. Let cook ten minutes, then add the eggs, let all get very hot. Serve with chopped pickle garnish with parsley. - Mrs. M. S. Carpenter, Hacken-sack, N. J.

Dainty Eggs

A dainty way to serve eggs for breakfast, luncheon or tea, is to take round slices of bread, toast them delicately, butter them and dip lightly in hot water. On each round spread the white of an egg beaten stiff with a speck of salt. Make a depression in the center in which place a whole yolk. set it in the oven just long enough to set the yolk and brown the white a trifle. Place on a platter and garnish with parsley. - Manistee Public School.

Chile Eggs

Two slices of bacon fried, one onion and one-half can green chile fried with bacon, then add one can tomaties, salt to taste, let cook until onion is tender which takes about half hour; in the meantime boil one-half dozen eggs hard, remove shells and cut in halves, placing in deep dish; pour chile mixture over and serve. More chile may be added if not hot enough to suit taste. - Mrs. Eve Wheeler, Flagstaff, Ariz.

Creamed Eggs

Heat one pint of milk, thicken with tablespoon of flour and a pinch' of salt, pour on large platter, have six eggs boiled hard, cut in two lengthwise, arrange in the gravy and garnish with parsley. - Mrs. Lloyd, Sedro Woolley, Wash.

Eggs In Mayonnaise

Serve hard boiled eggs with mayonnaise dressing. Remove the yolks of the eggs, mash them and mix with melted butter, anchovy paste and chopped cold boiled ham and add a dash of paprika. Put this egg paste back into the white part of the egg, arrange on a dish and pour mayonnaise dressing over them. The anchovy paste should be used in proportion of two tablespoons of paste for a dozen eggs. The same amount of ham will be needed. - Contributed.

Eggs In White Sauce

One cup white sauce, six eggs and one-fourth pound grated cheese. To make the sauce melt one tablespoon butter in frying pan; stir in one tablespoon flour and then stir in a cup of sweet milk, stirring gradually until it makes a smooth paste; let this come to a boil. Break the eggs in a shallow earthenware plate which has been buttered, pour the sauce over them, sprinkle the cheese on top and bake in a moderate oven fifteen minutes. - Contributed.

Spanish Egg For One Person

Heat a little sweet oil or butter in a small frying pan; cut up the meat of two medium sized tomatoes, some green shallot and green sweet pepper; cut them up very fine; add one third of a tablespoonful of "Chile Powder," then break two fresh eggs into this and season with salt; mix well and serve very hot. - Mrs. E. Pallett, Williams, Ariz.

"Eggs and oaths are easily broken."