Eggs And Shrimps (A Cuban Dish)

Make a white sauce of 1 large tablespoon of butter and 1 of flour; when it bubbles add a teaspoon of onion juice and twice as much green sweet pepper, minced fine, with salt and a saltspoon of sugar. Boil up and stir in a can of shrimps, previously washed and drained. Cook for 5 minutes; remove to the table and mix it gradually, stirring all the time, 4 eggs which have been beaten just enough to break the yolks. Return to the fire and stir until the eggs begin to "set." - Mrs. Fay Fadden, Bartlett, 111.

Eggs A La Sidney

Arrange hard-boiled eggs, cut in thirds lengthwise, on piece of toasted bread. Pour over Soubise sauce. - Mrs. Frank Darling. Kenilworth, 111.

Spanish Eggs

Boil 1 cup of rice in 2 qts. of boiling water containing a tablespoon of salt, for 20 minutes. Drain through a colander and add a tablespoon of butter. Spread the rice thin on a hot platter and place on top of it 6 eggs. Serve at once. - Mrs. C. J. Jeffries, Winnetka, 111.

Eggs A La Stork

Melt 1 large tablespoon butter in a pan or in the blazer of the chafing dish; add 1 tablespoon of flour, and cook for 2 minutes; then add 1 pt. of milk, stir until it thickens and is perfectly smooth; then add 1 teaspoon salt, a dash of paprika, 1 teaspoon Worcestershire sauce, and 1 cup grated cheese; stir until the cheese is melted, and then reduce the flame and break carefully on the sauce as many eggs as are desired; cook very slowly until the eggs are well set. Serve on toast. - Mrs. Almond Case, Bensen, 111.

Sunshine Or Moonshine Eggs

Melt a little butter in an omelette pan, sprinkle with salt and break into it the number of eggs required. Fry these over the fire for 2 minutes till they are poached. Turn up the edges so they do not spread too far. When serving them sprinkle with pepper and cover with tomato sauce. eggs so prepared and sprinkled over with grated cheese are called moonshine eggs. - Mrs. C. J. Jeffries, Winnetka, 111.

Eggs Susette

Wash and bake 6 large potatoes, cut a slice from top of each, scoop out inside and Mash. To 3 cups of mashed potatoes add 6 tablespoons finely chopped ham, 2 tablespoons finely chopped parsley, whites of 2 eggs well beaten, 3 tablespoons of butter, 4 tablespoons cream, and salt and pepper to taste. Line potato shells with mixture, place in each cavity a delicately poached or baked egg or spoonful of scrambled egg, cover with the potato mixture, and bake until browned. - Mrs. Jas. McLaren, Park Ridge, 111.

Tortilla

Beat separately the whites and yolks of 4 eggs, mix them gently together, add 1 oz. of apricot or pineapple preserve and beat again. Pour the mixture into 3 tablespoons of melted butter and brown it lightly on 1 side, turn it with a plate and brown the other side. - Mrs. C. J. Jeffries, Win-netka, 111.

Swiss Eggs

Heat some butter in a shallow basin or pie-plate and break in the desired nulmiber of eggs. Add nearly a tablespoon of sweet cream to each egg; salt and pepper, then grate cheese over them and put in oven and bake. - Mrs. Mose Casey, Franklin, 111.