Break 8 eggs into a well buttered dish, taking care that each is whole and does not encroach upon the others enough to mix or disturb the yolks; season with pepper and salt and bits of butter, 3 tablespoons of cream and bake until whites are set or until done to taste. - Mrs. Ella Fairchild, Palatine, Ill.

Variation I

Butter well a pie tin, cover with bread crumbs or rolled crackers. Pour over a cup sweet milk or cream, break eggs over this and season on top with butter, pepper and salt. Bake 8 minutes in a quick oven. - Mrs. C. C. Cleveland, Bartlett, Ill.

Variation II

Boil 1 dozen eggs 1/2 hr.; shell and cut in halves; lay whites in baking dish; Mash yolks fine while warm, add a heaping tablespoon of butter, 1 teaspoon of cracker crumbs, 1 1/2 cups milk, salt to taste. Pour over whites and bake 15 minutes. - Mrs. D. O. Dooley, Bensen, Ill.

Variation III

Place 1 tablespoon of butter in small frying pan and when melted add 1 teaspoon flour; add teaspoon chopped parsley and pepper and salt to taste; stir until smooth and frothy, cook 1 minute, stirring all the time, and turn the sauce into a deep plate or pudding dish. Break the eggs carefully and drop them into the sauce, taking care not to break the yolks. Sprinkle the parsley over the eggs and sauce, place the dish in a moderate oven and bake until whites are set. Serve in same dish. A tablespoon of grated cheese may be sprinkled over the eggs instead of the parsley if preferred. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, Ill.

Variation IV

Moisten 1 cup cracker crumbs with 1/4 cup of melted butter, season with salt and pepper. Spread 1/2 the crumbs on a buttered platter or bake dish, break 3 or 4 eggs over them and sprinkle with the remaining crumbs to a delicate brown. - Mrs. Conklin, 914 N. 5th Ave., Maywood, Ill.

Eggs Baked With Asparagus

Cut 2 dozen stalks of asparagus into inch pieces, removing all the hard parts; boil until tender in salted water, drain and put into a baking dish. Pour over 1 cup of drawn butter sauce, break 6 eggs on top, put a piece of butter on each one, and a light sprinkle of salt and pepper. Let cook in a quick oven until the eggs are firm; serve at once. - Mrs. C. J. Jeffries, Winnetka, Ill.

Baked Eggs And Bacon

-Cut very thin slices of bacon, allowing 2 slices for each egg to be used. Fry the meat very crisp and brown, and arrange the slices in groups of two on a large flat plate. Break 1 egg over each group, bake in a hot oven and serve. - Mrs. Ernest D. Dean, Glen View, Ill.

Baked Eggs In Macaroni

Cook tender, 1/4 package of macaroni in boiling salted water. Make 2 cups of thin white sauce. Place layer of macaroni in a small covered baking dish, sprinkle with grated cheese, then break eggs and arrange on macaroni; cover with the remainder of the macaroni. Pour white sauce over all and sprinkle top with grated cheese and bread crumbs. Bake in moderate oven thirty minutes. Poach as many eggs as there are persons to be served. Serve one egg and a portion of macaroni to each person. - Mabel A. Sturtevant, 105 S. Dearborn St., Chicago, Ill.

Eggs Baked In Tomato

Cut a slice from stem end of small tomatoes, scoop out pulp, drop in egg, sprinkle with salt and pepper, cover with buttered crumbs and bake. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, Ill.

Baked Eggs With Tomato Sauce

Make a thick tomato sauce and place a generous spoonful of the sauce in each individual baking dish and upon it lay a neatly trimmed poached egg. Cover rather thickly with grated cheese, and put in the oven for 2 or 3 minutes to brown the cheese. The oven should be very hot in order to melt the cheese and leave the egg soft and creamy. - Mrs. Frank Ferguson, Franklin, Ill.