Eggs Au Gratin

6 hard cooked eggs 2 tablespoonfuls grated cheese 1 heaping tablespoonful (1 oz.) flour 1 heaping tablespoonful (1 oz.) butter.

1/2 pint (1/2 cup) milk 3 tablespoonfuls cream Salt, red pepper, and white pepper to taste 2 raw egg yolks Toast points.

Divide the eggs into halves lengthways and place them in a buttered gratin dish. Melt the butter, stir in the flour, add the milk, stir till boiling, then add one tablespoonful of the cheese and the seasonings. Cook for five minutes, remove from the fire, add the yolks of eggs, mix well, and pour over the hard cooked eggs. Sprinkle with the rest of the cheese and brown in the oven.

Garnish with the toast points and serve hot.

Eggs And Bacon

1/4 lb. bacon 1/4 lb. mushrooms 4 poached eggs 1 tablespoonful finely chopped parsley.

2 tablespoonfuls bread crumbs 1 heaping tablespoonful (1 oz.) butter Salt and pepper.

Fry the bacon, then chop it and put it into a gratin dish. Peel the mushrooms and fry them lightly in butter, chop them, and lay them on the top of the bacon, sprinkle in a little salt and pepper. Poach and drain the eggs, and lay them on the top of the mushrooms. Put the parsley, butter, and bread crumbs on the top and bake for six minutes. Serve hot.

Golden Eggs

4 hard cooked eggs 1 tablespoonful vinegar 1 egg yolk.

1 heaping tablespoonful (1 oz.) butter.

1 heaping tablespoonful (1 oz.) flour 1/2 pint (1 cup) milk Salt and pepper Some croutons.

Put the vinegar into a casserole and boil it till it almost evaporates, then add the butter and the flour, mix well, add the milk, stir till it boils, and cook for five minutes, stirring all the time; then add the raw yolk of egg, salt and pepper to taste, stir for a few minutes longer. Cut the whites of hard boiled eggs in strips, add them to the mixture. Turn out on to a shallow earthenware dish, rub the yolks through a sieve on the top. Put the croutons round the edge.

Scotch Woodcock

3 hard cooked eggs 3 tablespoonfuls grated cheese 1 heaping tablespoonful (1 oz.) flour 1 heaping tablespoonful (1 oz.) butter 1 gill (1/2 cup) milk.

1 gill (1/2 cup) stock 1/2 teaspoonful anchovy extract Salt, pepper, and red pepper.

1 teaspoonful chopped parsley.

2 rounds buttered toast.

Place one round of toast in a buttered fireproof dish. Chop the whites of the eggs and mix them with one tablespoonful of the cheese and seasoning of salt, pepper, and red pepper; place the other round of toast on the top, put in the oven to keep hot.

Blend the butter and flour in a saucepan over the fire; stir in the milk, stock, anchovy, the remainder of the cheese, and seasoning. Cook for a few minutes and pour over the toast.

Divide the toast into squares, garnish with the chopped parsley and the yolks of eggs rubbed through a sieve.

Serve hot.

Scrambled Eggs With Mushrooms

4 eggs.

1 heaping tablespoonful (1 oz.) butter 8 small mushrooms.

1 tablespoonful cream.

1 slice buttered toast.

Salt, pepper, and red pepper.

Wash and peel the mushrooms, chop them finely, and fry them in a little melted butter. Beat up the eggs, and pour them into a saucepan; add the cream, mushrooms, butter, and seasonings. Stir over a quick fire until the eggs are lightly set.

Have the toast neatly trimmed ready on a hot fireproof dish, put the egg mixture on the top of it, and serve immediately.