Eggs A La Tarcat

Cut 6 hard-boiled eggs in half lengthwise; remove yolk and rub smooth with 1/4 lb. of ham, 1/4 onion, chopped fine, 1/4 teaspoon prepared mustard, 1 teaspoon salt and a little red pepper. Refill the whites with the mixture and serve cold on lettuce leaves with salad dressing. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Egg Timbales

Break 6 eggs into a bowl, beat well; add 1 teaspoon salt, 1/8 teaspoon pepper, 1 teaspoon of chopped parsley; 1/4 teaspoon onion juice and heat 1 minute. Add 1 1/2 cups of rich milk and stir well, butter timbale moulds, and pour in the mixture. Place in a deep pan, and pour in enough hot water to reach almost to the top of mould. Place in a moderate oven, and cook about 15 minutes. Turn out on a warm dish, put a sprig of parsley on each timbale and serve with tomato or cream sauce. - Mrs. G. D. Faulkner. Des Plaines, 111.

Eggs On Toast

Put a lump of butter in a frying-pan; when this is hot stir in 4 or 5 well beaten eggs. Season with pepper, salt and a little parsley, stir and toss for 3 minutes. Have ready buttered toast, cut with a cake cutter after toasting, spread thickly with minced tongue, chicken or haim, heap the stirred eggs on these mounds, and set in a hot dish garnished with parsley and pickled beets. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Eggs A La Turk

Prepare scrambled eggs and pour over 6 slices of toasted bread. Put a tablespoon tomato puree on each piece and in the center of puree 1/2 tablespoon chickens' livers, sauted in bacon fat. - Mrs. D. C. Miller, Des Plaines, 111.

Egg Vermicelli

Spread on rounds of moistened, or buttered toast a white sauce containing the chopped whites of eggs and sift the yolks over the top. Mix chopped chicken, ham, or mushrooms into the sauce, if convenient. - Mrs. Chas. C. Clark, Wheeling, 111.

Eggs Virginia

Grate 6 ears of corn, add to it 1/2 cup flour, mix; add 1/2 cup milk and the yolks of 2 eggs; fold in the well beaten whites and add salt and pepper. Drop by spoonfuls in a little fat in a saucepan. Brown on both sides. They should be about the size of a large coffee cup. Drain and arrange them on a platter-Put on top of each one a poached egg. Cover with white sauce, and garnish the edge of the dish with nicely seasoned green peas. This dish gives a complete lunch. - Mrs. C. Maybee, Mayfair, 111.

Eggs Cooked In Hot Ashes (Nice For Campers)

In countries where wood fire is constantly used the cottager half buries his eggs in an upright position in hot ashes, upon the hearth, and when a clear drop oozes on the top of the shell the eggs are ready to serve - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.