Put an egg in boiling water and let it simmer gently for ten minutes. Take it out, remove the shell, and dip it in batter. Fry it in hot butter until it is browned all over, then dip it in again, and repeat this until the ball is sufficiently large. Serve on a hot dish, and pour wine-sauce over it.
F. C. Phelps.
Cut twelve slices of bacon very thin, and fry until crisp; take them out and keep hot in the oven. Break six eggs separately into the boiling fat and fry until brown. Serve with the eggs laid over the bacon, and small fried sippets of bread placed round. Hash can be used instead of bacon.
Boil six eggs hard, slice three of the eggs, white and yellow together; cut three onions in slices, fry in butter, lay them on a platter; place the sliced eggs over them, cover so as to keep hot; grate the three remaining eggs, mix them with a little salt and a trifle of cayenne pepper; boil up in a little cream and pour this over the eggs and onions; delicious.
Mrs. M. Fox.
Six hard-boiled eggs, let cool and chop not very fine; one bunch of celery chopped fine, season with pepper and salt, add three rolled crackers and one cupful of milk; fry in hot butter. Mrs. T. Webber.
Soak one pint of stale bread-crumbs in one pint of sweet milk; beat eight eggs very light and mix with the bread-crumbs. Have ready a hot pan, two tablespoonfuls of butter and pour in the egg mixture; season with salt and pepper, stirring often. Cook as quickly as possible without burning. Serve on a hot platter and garnish with parsley.
Take one cup of bread-crumbs and soak in one cup of milk. Beat five eggs very light and stir with the soaked crumbs, beating five minutes. Have ready a saucepan in which is one tablespoonful of butter, thoroughly hot; pour in the mixture, season with pepper and salt and quickly stir with a fork for three minutes. Serve at once. A. C. M.
Hard-boiled eggs cut crosswise, the yolks removed and mashed fine; add to yolks two teaspoonfuls of butter, one of cream, two drops of onion juice, salt and pepper to taste; mix all thoroughly and fill the eggs with the mixture and put together; with the filling that is left add one well-beaten egg. Cover the eggs with this mixture and roll in cracker crumbs. Fry a light brown. J. I. C.
One dozen eggs, one-half teaspoonful of French mustard, two heaping tablespoonfuls of cold boiled ham, one tablespoonful of olive oil, salt and cayenne to taste. Boil the eggs fifteen minutes, then place them in cold water and let stand one-half hour; this prevents the whites from turning dark. Remove the shells and cut lengthwise. Take out yolks and rub to a smooth paste with the mustard and oil, then add the ham, salt and pepper, and mix thoroughly. Fill the hollowed whites with this mixture and serve on water-cress. A. P. C.