Pile the beaten white of an egg on a round slice of toast, giving it the form of a nest; drop in the yolk and let cook in a moderate oven until set. In this case the toast takes the place of water. If desired the toast may first be spread with anchovy paste, fine-chopped ham or chicken, stirred into a white sauce. - Mrs. H. A. Sherman, Palatine, Ill.

Variation I

Separate the white and yolk of the egg, beat the white stiff, seasoning with a pinch of salt; put it in a buttered cup, make a hollow in the center and drop the yolk into it. Stand the cup in a saucepan, pour water around it, cover closely and cook until the white is set on top. Dust with pepper. - Mrs. C. E. Westinghous, Mayfair, Ill.

Variation II

Feat to a froth the whites of 6 eggs, a little pepper and salt, pour into a buttered baking tin, dip upon it 6 tablespoons nice cream, 1 only in a place; upon each spoonful of cream drop 1 of the yolks ('being careful not to break them), place in moderately hot oven to cook, and serve hot as omelet. - Mrs. C. C. Cleveland, Bartlett, Ill.

Nesting Eggs

Whites of 6 hard-boiled eggs into long straws. Heat a flat baking dish and arrange the shreds around the inner edge. Have ready a handful of shredded celery, which has been stewed tender in a little milk, then seasoned. Lay this inside of the lines of white shavings and put a few spoonfuls of melted 'butter over both. Set in the oven until very hot. Pick to pieces a cup of cold boiled or baked fish and run the yolks of the eggs through the colander or vegetable press. Mix with the fish, moisten with drawn butter, and mold into egg-shaped balls. Dispose these neatly within the "nest," and pour over them a cup of drawn butter to give the desired whiteness. Set in the oven for a few minutes to get them heated through and serve. stewed celery left over from yesterday's dinner, and cold fish, chicken or other meat may be used for this. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, Ill.