Scalloped Eggs

1 egg for each person,

Salt and pepper,

For 1 dozen eggs, 1 cup of bread-crumbs,

1 pint milk.

Boil the eggs hard and slice and place in a buttered dish, first a layer of eggs and then a layer of crumbs, with pieces of butter throughout and salt and pepper to taste. Cover the top with crumbs, pour over the pint of milk, and bake till brown.

Scrambled Eggs

Have the skillet hot and add 1 tablespoon butter. Break the eggs and drop in, stirring constantly, pepper and salt and cook quickly. Serve immediately on toast or with crisp bacon.

Shirred Eggs

Take 6 fresh eggs. Grease baking-dish with butter. Do not beat the eggs, but break and pour them in the dish. Salt and pepper them and put in a hot oven and cook till the whites curl up. Serve in baking-dish at once.

Stuffed Eggs

1 dozen eggs.

Boil and peel and cut into halves. Remove the yolks and cream them and add 1 tablespoon butter, 2 tablespoons old ham, nicely minced. Season highly with salt, pepper, and mustard, and a little chopped onion. Fill the eggs and arrange on a dish or a platter.