Baked Eggs A La Martin

2 tablespoons butter 2 tablespoons flour 1 pint milk

1 level teaspoon salt

6 eggs

½ cup grated cheese

Red pepper

Make cream sauce as for baked omelet; pour half of it into a baking dish; break over it six eggs, and cover them with the remaining half of the sauce. Sprinkle red pepper and the grated cheese over the top and bake in a moderate oven for ten or fifteen minutes.

Welsh Rarebit

2 cups grated cheese ½ cup milk

Yolks of 2 eggs Salt and red pepper

4 slices buttered toast

Place the milk in a pan over a moderate fire; when hot, add the cheese; stir until the cheese is thoroughly melted; then add the eggs and seasoning and pour over the toasted bread.

Golden Buck

1 cup milk

2 cups grated cheese ¼ teaspoon mustard

½ teaspoon salt Dash of red pepper 6 squares toast

6 poached eggs

Let the milk come to the boiling point; add the cheese; then the mustard, pepper and salt. Have the poached eggs ready on a platter and as soon as the cheese is melted pour the mixture around, not over the eggs. Garnish with parsley.

Ox Eyes

4 round slices bread Pinch of salt

1 beaten egg ½ cup milk

4 eggs

Cut the bread two inches thick; remove the crust and with a round biscuit-cutter take the center out of each slice. Add the 'milk and salt to the beaten egg; place the bread in a buttered baking dish and baste with the egg and milk. Break an egg in the center of each slice; place in a hot oven and bake until the whites of the eggs are set.

Birds' Nests

Have prepared slices of buttered toast, and on each slice put the beaten white of an egg in the shape of a bird's nest. In the center place the yolk, seasoning with a small piece of butter, pepper and salt. Bake in a quick oven until the whites are delicately browned.

Kedgaree

½ cup codfish Dash of red pepper

½ cup boiled rice ¼ teaspoon onion juice

4 eggs

Soak the codfish in cold water; drain; place over the fire in fresh water; bring to a boil and drain again. Mix with the rice; add the seasoning; place in a hot buttered pan and stir until the entire mixture is heated. Then add the eggs, well beaten; cook for a minute and serve.

Beauregard Eggs

6 eggs 1 cup cream sauce

6 slices buttered toast

Put the eggs in the water over the fire and let them boil for fifteen or twenty minutes. Prepare the toast and set it in the oven to keep hot. Remove the eggs from their shells; cut them in halves lengthwise or chop them fine and put them over the toast. Make a cream sauce; pour over all; garnish with parsley and serve.

Eggs Japanese

6 eggs

4 sardines

1 teaspoon anchovy paste

½ teaspoon onion juice Salt and pepper 2 cups boiled rice

1 cup cream sauce

Boil the eggs for fifteen minutes; remove the shells and cut them in halves lengthwise. Take out the yolks; mash them; mix with the sardines, minced; add the seasoning and return to the egg cavities. Place the rice in a mound on a heated platter; on it arrange the eggs; cover all with cream sauce; garnish with parsley and serve.

Spanish Eggs

2 slices onion

1 tablespoon olive oil

2 cups mushrooms

1 cup cooked tomatoes

2 tablespoons tongue Dash of red pepper

1 saltspoon salt

3 eggs

Cook the onion in the oil until light brown; add the mushrooms, tomatoes, seasoning and tongue, minced fine. Last of all, add the eggs, unbeaten. As soon as the eggs are set the mixture is ready to serve.