Eggs With Spinach

4 or 5 eggs.

3 heaping tablespoonfuls (3 ozs.) butter.

1/2 peck spinach (2 lbs.) Salt and pepper.

Wash the spinach carefully to remove all dirt and grit, then put it into a saucepan, put on the cover, and cook for ten minutes. Add the butter, salt, and pepper to taste; allow it to cook slowly for one hour in its own juices.

Divide it into buttered ramequins, making it into neat little nests. Drop an egg into each of these nests, and bake for eight minutes in a moderately heated oven.

The whites of the eggs should harden, but the yolks should be soft.

Serve very hot.

Egg Soup

4 egg yolks.

1/4 lb. (1/2 cup) butter.

1 onion.

1 tablespoonful flour.

1 1/2 pints (3 cups) water.

Salt and pepper 1 tablespoonful chopped parsley-Toast points.

Chop the onion and fry it for a few minutes in the butter, stir in the flour, cook a minute, then add the water, bring to boiling point, and season with parsley, salt, and pepper.

Beat up the yolks of the eggs, add them off the fire, stirring till all is mixed.

Have the toast points in petites marmites, pour in the soup, and serve as quickly as possible.

Egg And Mushroom Ragout

3 hard cooked eggs 1/4 lb. mushrooms 1 heaping tablespoonful (1 oz.) butter.

1 pint (1 cup) stock 1 teaspoonful flour Salt and pepper Little chopped parsley.

Peel the mushrooms and fry them for a minute in the hot butter in a fireproof dish, add the flour, stock, salt, and pepper. Boil for three minutes, add two of the eggs cut lengthways.

Garnish with the other egg and the parsley.

Eggs In Ramequins

5 hard cooked eggs 1/4 lb. mushrooms 3 tablespoonfuls butter 1 pint (2 cups) white sauce 1/2 cupful cooked chopped ham.

A few bread crumbs 1/3 cupful melted butter Salt and pepper to season.

Peel the mushrooms and cut them into small pieces; cook them in the three tablespoonfuls of butter till the butter is absorbed, then add the white sauce and allow to simmer for a quarter of an hour. Add the ham and the cooked eggs, cut in slices; season nicely, and turn into well-buttered ramequins, cover with some bread crumbs mixed with the melted butter, and heat thoroughly in the oven.

Serve hot.

Eggs With Cream

6 eggs.

1/2 pint (1 cup) cream.

Salt and pepper.

1/4 lb. thinly cut bacon 1 heaping tablespoonful (1 oz.) butter.

Spread the butter on the bottom of a shallow fireproof dish, pour in the cream, sprinkle in a little salt and pepper, break the eggs carefully into the dish; partly cook the bacon in front of the fire, then place it on the top of the eggs.

Bake for ten minutes and serve hot.

This dish may be prepared in small casseroles, allowing one egg to each dish.

Eggs With Macaroni

4 hard cooked eggs 1/4 lb. spaghetti.

1 heaping tablespoonful (1 oz.) butter.

2 heaping tablespoonfuls (1 oz.) grated cheese.

1/2 pint (1 cup) white sauce 1 tablespoonful finely chopped parsley Salt and pepper.

Break the spaghetti into a saucepan of fast boiling water, add one teaspoonful of butter, and cook it until tender, then drain. Thickly butter a fireproof dish, put in a layer of spaghetti, then a layer of sliced hard cooked eggs; dust these with a little salt and pepper.

Next put in more spaghetti, then more slices of egg, and so on until the dish is full, ending with the spaghetti. Pour the white sauce over this and sprinkle the cheese on it. Put the rest of the butter in little lumps on the top.

Bake in a quick oven for ten minutes. Decorate with the chopped parsley and sliced eggs.