Stuffed Eggs

Cut hard cooked eggs in halves, lengthwise. Remove yolks, and put whites aside in pairs. Mash yolks and add half the amount of devilled ham and enough melted butter to make of consistency to shape. Make in balls size of original yolks and refill whites. Form remainder of consistency into a nest, arrange eggs in the nest and pour over one cup of white sauce. Sprinkle with buttered crumbs, and bake until crumbs are brown.

Pearl Mitchell Bower, Bloomington, Ill. Illinois Wesleyan University.

Baked Eggs

Butter muffin pans well, leaving inch of melted butter in each section. Break an egg into each section. Season, and then add layers of bread crumbs and grated cheese until pan is full. Put a dash of paprika on top. Bake in moderate oven about ten minutes or until eggs are set. Serve with sauce containing chopped pimentos or pickles.

Virginia Green, Berkeley, Calif. University of California.

Baked Eggs

Beat four eggs; add one cup milk, little salt and pepper. Bake in buttered ramekins or muffin tins and serve with a white sauce.

Helen Perkins, Evanston, Ill. University of Wisconsin.

Tomato Nest

4 whole tomatoes 4 eggs 4 slices bacon.

Skin and scoop out tomatoes. Break an egg in each tomato and lay slice of bacon on top. Place on slice of buttered toast in a buttered pan and bake about fifteen minutes in a moderate oven.

Grace Johnson, Chicago, Ill. Northwestern University.

Royal Scalloped Egg

6 hard cooked eggs.

1 pint cream sauce (4 tablespoons butter, 4 tablespoons flour, 2 cups milk).

1 cup chopped cooked ham 1 cup cracker crumbs 1/4 cup butter (melted) Make white sauce.

Moisten cracker crumbs with the melted butter. Remove yolks of eggs and put through a potato ricer. Chop the whites fine. Into a buttered baking dish put layers of crumbs, chopped whites, cream sauce, ham and yolks, and continue until the dish is filled. Cover top with crumbs and bake until brown in a moderate oven.

Coca Nichols Fearon, Syracuse, N. Y. Syracuse University.

Swiss Eggs

6 eggs.

1 cup tomato soup or canned tomatoes.

1 onion, cut in small pieces 1 green pepper, cut fine (Thyme, savory, salt, to taste).

Warm tomatoes, onion, pepper, herbs in pan. Beat eggs and told in mixture. Will serve four or five people. Bake in moderate oven.

Grace Pugh, Philadelphia, Pa. Wisconsin University.

Egg Chops

4 eggs.

1 tablespoon butter.

2 tablespoons flour.

1 cup milk.

Salt.

Pepper.

Onion juice.

Hard cook four eggs. Make a thick white sauce of the other ingredients; add the eggs, chopped up. Shape into eight patties with the hands, set in ice box to stand for several hours. Then fry in deep fat, or saute in lard or butter.

Add one cup of cold cooked macaroni cut small to make it go farther when eggs are scarce.

Margaret Chase Schmidt, Evanston, Ill. Northwestern University.