Oyster Omelet

Beat 6 eggs to a light froth, add 1/2 cup of cream, salt, and pepper. Pour into a frying pan with 1 tablespoonful of butter and drop in a dozen large oysters. Fry a light brown. Double over and send to table immediately. A. F. Barker.

Beauregard Eggs

3 eggs, 1 tablespoonful of flour, 1/2 pint milk, 5 squares toast, 1 tablespoonful butter, salt and pepper to taste. Boil eggs hard, remove shells, chop whites fine, take yolks through potato ricer, or chop very fine. Have toast ready on hot plate, put the milk on to boil, rub butter and flour together in saucepan, add whites, salt and pepper, a generous teaspoonful of fine cut parsley, let boil up once, cover the toast with layer of this sauce, sprinkle over all the chopped yolks and serve. Mrs. J. T. Rebert.

Baked Eggs

Pour a little water into individual baking dishes. Break the eggs into these and cover, and set in the oven. Bake five minutes. Just before serving add lump of butter and the seasoning.

Stuffed Eggs

Boil hard 1 doz. eggs, peel, cut in half cross wise, take the yolks out, put them in a bowl, mash well, add butter size of shellbark, salt and pepper, and a little parsley, enough cream to make a smooth mixture, put back into egg, dip in raw egg well beaten, roll in bread crumbs and fry in hot lard.

Mrs. Paul Hoke.

Smothered Eggs

Fry eggs. Fry bread crumbs in brown butter, and sprinkle over top of eggs.

Mrs. C. E. Bortner.

Deviled Eggs

Hard boil eggs; shell and cut in halves lengthwise, scrape out the yolk and rub smooth with vinegar; salt, pepper and mustard to taste; heap into the halved whites and serve on lettuce leaves.

Mrs. C. E. Bortner.

Scrambled Eggs With Ham

Melt 3 tablespoonfuls of butter in frying pan, put into it 1 cup of cold boiled ham, finely chopped, stir until thoroughly heated. Have ready 3 eggs, slightly beaten, and mix with 3 tablespoonfuls of rich milk. Stir and cook until egg is set. Garnish with parsley. C. G. M.

Egg Chops

9 hard boiled eggs, 1 onion, medium size, celery tips. Chop together, not too finely. Make cream sauce of 1 1/2 cups milk and 3 tablespoonfuls flour boiled until thick. Mix all together, seasoning with salt and red pepper. When perfectly cold form into chops, dip into bread crumbs, then into egg, and then again into bread crumbs. Swim in hot lard.

Mrs. A. R. Mundorff.

Snow Eggs

Butter thoroughly the inside of as many custard cups as eggs you wish to serve, the eggs are best prepared separately. Separate the white from the yolk of the egg and beat the white, with a little salt, to a stiff froth. Put this into the buttered cup, make a hole in the middle in which to put the yolk, which is not beaten, but left unbroken as it comes from the egg, when ready place the cups in a sauce pan of boiling water, letting the water come half way up the cup. Cook this until the white is set firmly. Invert a warm plate over each cup and turn out egg. Sprinkle chopped parsley on top, if desired, serve at once. Mrs. W.W.H.

Egg Flakes

Allow 2 tablespoonfuls of sweet milk to every egg. Add butter the size of a walnut and a pinch of salt to the required milk, and heat it to almost boiling point. From a saucer slip the eggs, one at a time, into the milk. With a thin knife cut the eggs into pieces, then carefully free the mixture from the bottom of the pan. Watch closely lest the eggs harden, remove from the fire before they are quite done, turn up from the bottom of pan and let stand a minute before serving. If properly cooked the eggs will have the appearance of yellow and white flakes. An excellent breakfast dish. Edith Hesson.

Creamed Eggs

Beat 4 eggs until well mixed, add 1/2 teaspoonful salt and 1 cup milk, then 2 tablespoonfuls butter. Cook over hot water until mixture thickens slightly, stirring constantly. Serve at once.

Mrs. H. S. Ehrhart.

Egg Croquettes

Boil eggs till hard. Peel, cut in half. Remove yolk. Mash with back of spoon. Add melted butter, salt and pepper, and sweet cream to make a soft paste. Refill the whites of eggs. Put together to form whole egg. Dip in beaten egg and cracker crumbs. Drop in hot lard and fry a golden brown.

Mrs. E. K. Eichelberger.