Another With Raw Eggs

1/2 cup soaked crumbs. Any kind cold meat, minced. A little minced parsley. 6 eggs, well beaten.

3 tablespoonfuls cream.

1 tablespoonful butter, melted.

Pepper, and a pinch of salt.

Butter a small, deep pudding-dish. Line the bottom and sides with the crumbs, which should be quite moist. Then put in the meat, moistened with water, and mixed with the parsley (this may be omitted). Set in a very hot oven, covered tight, till smoking hot. Do not leave it in long, or it will get dry. While it is heating beat the eggs light and stir the cream and butter into them. Season and pour the mixture upon the hot meat. Put the dish back in the oven, uncovered, and leave it a few minutes until the eggs are "set." Serve immediately.

Scrambled Eggs

Break the eggs into a dish. Do not beat them. Put a piece of butter- in a pan, and when it is hot pour the eggs in. Stir with a fork, without stopping, about three minutes, having the pan over the hottest part of the fire. As soon as the eggs are cooked set the pan back; add pepper and salt, and dish at once, either on "Dipped Toast" or in a covered dish.

Another Way. 1 egg, yolk and white separate. 1/2 saltspoonful salt. 1 tablespoonful milk. Butter in frying-pan.

Allow this amount for each person. Put the butter in a frying-pan to heat, having the amount regulated by the number of eggs you mean to use. Beat the yolks and add the milk and salt. Pour these in with the butter when hot. As soon as they begin to thicken, pour in the whites (not beaten at all). Do not stir them till they begin to look "set," then mix gently with the yolks, using a fork. Do not allow them to remain an instant after this, or they will be spoiled. Serve hot on buttered toast, moistened slightly.

Convent Eggs

4 hard-boilrd eggs. 1 tablespoonful butter. 1 onion, sliced fine. 1 cup milk.

2 teaspoonfuls flour, wet to a Salt and pepper.

Shell the eggs, cut into six slices each. Put the butter into the frying-pan, and when it melts and is very hot add the onion and fry till tender, but not until it browns, Mix in the milk. When it boils add the flour, stirring until it forms a sauce. Season with salt and pepper. Tut in the eggs, and when they are thoroughly heated serve at once on hot toast.

Stirred Eggs With Gravy

1 dessert-spoonful butter. 6 eggs, not beaten.

1/2 cupful gravy. Pepper and salt.

Melt the butter in a pan, over a very hot fire. Then break in the eggs. Add gravy and seasoning and stir quickly and constantly from the bottom. It should cook only one or two minutes. Have ready a platter covered with slices of hot toast. Pour the mixture on the toast and serve at once. Poultry gravy is best, though any kind will do. A little grated cheese stirred in just before serving is an improvement, as is also a little anchovy paste spread on the toast.

Curried Eggs And Toast

1 dessertspoonful butter. A pinch of salt.

1/2 teaspoonful curry paste, or powder.

A pinch of cayenne pepper.

1 dessertspoonful milk.

2 hard-boiled eggs.

Melt the butter in the frying-pan. Add the salt and pepper, the curry and milk. Stir well. Mash fine the contents of the eggs, and add them. Simmer very gently until it thickens. Stir constantly, that it may not curdle. Do not let it get too thick. Serve on buttered toast.

N. B. If curry-powder is used, put in a little more butter and milk, or it will be too dry.

Devilled Eggs

Remove the shells from cold, hard-boiled eggs. Cut in halves, and pare a small slice off the bottom, so that each half will stand alone. Take out the yolks. Rub them to a paste with a little melted butter and a few drops of vinegar. Season with a pinch of cayenne-pepper, salt and mustard. Fill the whites with the paste. Cover a plate with young lettuce leaves or parsley, and serve the eggs on it, for a hot summer morning's breakfast. These are very nice for picnics, or for a luncheon or supper table.

Stuffed Eggs

Boil the eggs hard; cut them in two lengthwise, and remove the yolks, which mash well, adding a little finely minced onion, chopped parsley, pepper and salt. Mash also double the quantity of bread, previously soaked in cream. Mix the yolks, bread, onion, parsley, and seasoning together, and stir into them the raw yolk of an egg. Taste, to see if they are properly seasoned. Stuff the whites with this mixture, so that each half-egg has the appearance of containing a whole yolk. Smooth the remainder of the mixture on the bottom of a pie-dish. Arrange the halves symmetrically in this bed and brown slightly in a very hot oven.