Baked Eggs

Butter your muffin tins and break the eggs into them, filling the holes not needed with water. Put a piece of butter, salt, a few drops of Worcestershire sauce, and a generous quantity of paprika on top of each; then bake for 10 minutes. These may be served in the pan plain or upon a platter upon which have been placed squares of toast, covered with a concoction made as follows: Fry bacon until it is sufficiently crisp for serving, then slice into the pan 2 or 3 tomatoes, a bell pepper and a little onion. Thicken with flour, and season well. The eggs turn out in good form and the dish is good to look at as well as appetizing to the taste. - B. B.

Soft Boiled Eggs

Place the eggs in a vessel; cover them well with boiling water. Cover the vessel and set on sink or table for 10 minutes. Serve.

Another nice way is to place the eggs in a saucepan, cover the eggs with cold water, cover, place on fire and let the water just come to the boiling point, when the eggs will be nicely jelled. It is well to turn the eggs occasionally. - Mrs. W. M. H.

Egg Baskets

Boil 6 eggs hard. Cut in half and extract yolks. Rub these to a paste with some melted butter, pepper and salt. Pound the minced meat of ham, chicken, duck or turkey fine in the same way and mix with the yolks. Cut off a slice from the whites to make them stand up and fill with the paste. Put on a platter and pour over the gravy left from yesterday boiling hot and mellowed by a few spoonfuls of cream or rich milk. - M. M,

Eggs In White Sauce

Make a medium white sauce, season with grated cheese and Worcestershire sauce and salt to taste. Poach eggs in the sauce and serve on buttered toast. - Mrs. P.

Eggs Nova Scotia

Soak over night a pound of salt codfish. In the morning pick it apart, scald and then drain perfectly dry. Make a cream sauce and add the codfish. Toast rounds of bread. Put on each of them a layer of fish and sauce and over this a poached egg with more sauce, if desired. - M. C. C.

Eggs A La Princesse

Make a sauce of little dry mustard, paprika and cream. Add beaten yolks of 2 eggs. Hard boiled eggs quartered. Cover with hot sauce and sprinkle grated parmesan cheese on top. Serve on toasted soda crackers. - Mrs. J. E.

Eggs A La Suisse

Four eggs, 1/2 cup cream, 1 tablespoon butter, salt, pepper, cayenne, 2 tablespoons grated cheese. Heat a small omelette pan, put in butter and when melted add cream. Slip in the eggs, 1 at a time; sprinkle with seasoning. When whites are fairly firm sprinkle with cheese. Finish cooking and serve on toast. Strain the cream over toast. - Mrs. C.

Eggs A La Golden Rod

Three hard boiled eggs, 1 pint white sauce, 3/4 cup chopped cold meat, 3/4 cup buttered cracker crumbs. Chop eggs fine. Sprinkle bottom of buttered pudding dish with crumbs, cover with 1/2 of the eggs, next a layer of sauce, then with meat and repeat. Cover with crumbs. Place in the oven on center grate and bake till crumbs are brown. Ham is the best meat to use, but chicken, veal or fish may be substituted. - Mrs. C.