"What, all my pretty chickens"

Curried Eggs

6 hard cooked eggs 1 cupful plain boiled rice 1 onion.

1 heaping tablespoonful (1 oz.) butter.

1 heaping teaspoonful flour 2 teaspoonfuls curry powder 1 teaspoonful salt 1 teaspoonful lemon juice 1/2 pint (1 cup) stock or water.

Chop the onion and fry it for a few minutes in the butter, add the flour, curry powder, salt, lemon juice, and water; allow to cook slowly for fifteen minutes in a casserole.

Add four of the eggs cut in quarters, and garnish with the other two eggs.

Serve in the casserole.

Eggs In Cocottes

4 eggs.

1/2 teaspoonful onion juice.

1/2 teaspoonful salt.

1 saltspoonful white pepper 1/2 pint (1 cup) milk Some bread sauce.

Break the eggs into a bowl, add the onion juice, salt, and pepper. Beat only until thoroughly blended, then add gradually the milk. Divide equally into six well-buttered cocottes or souffle cases. Stand them in a pan half rilled with hot water and bake in a moderate oven for twenty minutes, or until firm to the touch. Serve with bread sauce.

Egg Pudding

5 eggs.

2 ozs. (1/4 cup) sugar 2 ozs. (1/2 cup) flour 2 ozs. (1/4 cup) butter.

1 pint (2 cups) boiling milk 3 tablespoonfuls cold milk 1/2 teaspoonful vanilla extract Cream sauce.

Mix the sugar and the flour with the cold milk, stir them into the boiling milk, and cook until thick and very smooth; remove from the fire and add the butter. Beat in the yolks of the eggs, the extract, and mix in gently the whites of the eggs stiffly beaten. Turn into a buttered fireproof dish and bake for about thirty-five minutes. Serve hot with cream sauce.

To make the sauce: Beat half a cupful of butter with one cupful of powdered sugar, then add two table-spoonfuls of cream and half a teaspoonful of vanilla extract.

Egg Tartlets

5 eggs.

6 tablespoonfuls chopped cooked ham 2 heaping tablespoonfuls white bread crumbs 1/2 gill (4 tablespoonfuls) milk.

1 tablespoonful butter 3 tablespoonfuls browned bread crumbs Salt, pepper, and grated nutmeg.

Chop the ham finely, put it into a basin, add the white bread crumbs, the milk, and seasoning of salt, pepper, and nutmeg. Butter some ramequins, sprinkle them with the browned bread crumbs, and line them neatly with the ham paste. Break an egg into each, put one or two small pieces of butter on the top, sprinkle over with a little pepper, and bake for twelve minutes.

Serve hot.

Eggs In Tomatoes

4 eggs.

4 firm tomatoes 1 heaping tablespoonful (1 oz.) butter.

1 teaspoonful chopped parsley.

Salt, pepper, and dust of paprika.

Wipe each tomato and cut a round piece from the stalk end. Remove enough pulp to leave room for one egg dropped carefully into each, first dusting the inside of the tomatoes with salt, pepper, and paprika.

Put a small piece of butter on the top of each egg; place the tomatoes in small well-buttered fireproof dishes and bake until the whites of eggs are lightly set.

Sprinkle with salt, pepper, and parsley.

Serve hot.