Shrimp Eggs

6 eggs.

18 large picked shrimps 3 heaping tablespoonfuls finely chopped cooked tongue 1 tablespoonful cream.

2 tablespoonfuls sherry wine 1 pint (2 cups) good thick gravy A few drops red coloring Some parsley Salt and pepper.

Butter some small casseroles and break into each an egg; put into the oven and let cook, but they must not harden. Put the gravy into a saucepan,, add the sherry wine, the tongue, and the shrimps, simmer for ten minutes, but do not allow it to boil.

Season nicely, add the cream and red coloring; pour over the eggs, place a sprig of parsley in the center of each, and serve at once.

Souffle Omelet

6 eggs.

3 heaping tablespoonfuls (3 ozs.) sugar.

1 tablespoonful cornstarch 1/2 teaspoonful rose extract Some raspberry preserves.

Beat the yolks of the eggs and the sugar thoroughly together; then add the cornstarch and the rose extract. Add a pinch of salt to the whites of eggs and beat them up stiffly. Mix them carefully with the yolks and sugar. Turn half of the mixture into a buttered fireproof dish, spread over with raspberry preserves, then put the remainder of the mixture on the top, smooth over with a knife, dredge with sugar, and make a few incisions with the point of a knife, so as to form a pretty design.

Bake in a moderately hot oven for twenty-five minutes.

Place the dish on a folded napkin and send to table at once.

Swiss Eggs

6 eggs.

3 tablespoonfuls butter.

1 gill (1/2 cup) cream.

Salt and pepper Swiss cheese.

Melt the butter in a fireproof baking dish, break into it the eggs, cover them with very thin slices of Swiss cheese, and sprinkle over a little salt and pepper.

Bake in a moderate oven till the eggs are set and the cheese melted.

Venetian Eggs

3 eggs.

1/2 pint (1 cup) strained tomato juice Salt and pepper.

1 heaping tablespoonful (1 oz.) butter 1/2 pint (1 cup) grated cheese.

Melt the butter in a casserole, add the grated cheese, and stir until melted. Pour in the tomato juice, and when this begins to thicken, add the eggs, which have been lightly beaten.

Season with salt and pepper and serve on hot toasted crackers.