8 slices of bread, 5 hard boiled eggs, 1 1/2 cups milk.

1 tablespoon butter.

1 teaspoon corn starch, 1 saltspoon salt.

Toast the bread and arrange on a platter; cut around the eggs so as to remove the yolks. Butter the toast, on which lay the whites cut in rings, and upon this grate the yolks. Have ready a cream sauce made with milk, butter, corn starch (dissolved in a little milk) and salt; bring this to a boil; pour over the prepared toast and sprinkle with a little pepper. Serve.

Eggs A La Caracas

Mrs. G. E. Seybolt.

1/2 pound dried beef, 1 can tomatoes.

eggs, 1 tablespoon butter.

2 tablespoons grated cheese, 1 teaspoon onion juice, salt and pepper.

Mix shaved dried beef with thick part of canned tomatoes, grated cheese, onion juice, salt and pepper. Pour into a pan in which the butter has been melted. After all is well blended and thick, beaten eggs are stirred in and the whole is cooked just long enough to set the eggs.

Egg Cutlets Or Croquettes

Mrs. C. H. Smith.

4 hard boiled eggs, 1 cupful milk, 1 tablespoon butter, 1 teaspoon salt.

2 tablespoons flour.

1 teaspoon onion juice.

1 tablespoon chopped parsley.

dash pepper.

Rub butter and flour into a ball and stir into the hot milk until dissolved. Cook well, adding all other ingredients, parsley last. Let stand until thoroughly stiff, then form into cutlets or croquettes; dip into egg and crumbs. Fry in wire basket, in very hot fat. For cutlets, add paper squill to end, to look like well served chop.

Deviled Eggs

Mrs. M. O. Fox.

6 boiled eggs.

1 teaspoon melted butter.

1 teaspoon celery seed.

vinegar.

salt and pepper.

mustard to taste.

Boil eggs; cut in halves, remove yolks; mash the yolks and add melted butter, celery seed, a little vinegar, salt, pepper and mustard to taste. Mix well and put back in the white cup of the eggs.

Forced Eggs

Mrs. H. E. Stafford.

eggs Worcestershire sauce

bread crumbs

salt and pepper to taste

Hard boil; cut in halves; remove yolks; season with salt, pepper, Worcestershire sauce; replace in the holders; paste together with white of raw egg. Roll in egg and bread crumbs and fry in hot lard to amber brown. Serve on nest of potato straws.

Lucauian Eggs

Mrs. Hathaway.

5 hard boiled eggs, 1 cup cooked macaroni, 1/2 cup grated cheese.

1 3/4 cups white sauce, salt and pepper, onion juice anchovy essence.

Cut eggs in eighths lengthwise. Add cooked macaroni, cheese, and white sauce seasoned with salt, pepper, onion juice and anchovy essence. Turn into a buttered baking dish; cover with buttered crumbs and set in the oven long enough to bake crumbs.

Omelet

Mrs. G. E. Seybolt.

milk.

eggs.

butter.

Beat separately yolks and whites of required number of eggs. To the yolks add salt and pepper and one tablespoon of milk for each egg. Mix well and add stiffly beaten whites. Mix well and cook in hot well-buttered frying pan. When brown, fold and serve.

Picnic Eggs

Mrs. C. H. Smith.

2/3 cupful milk, 1/2 cupful bread crumbs, 1 cupful cooked ham.

1/3 teaspoon dry mustard, 1 raw egg, 6 hard boiled eggs.

Put milk on the fire with bread crumbs until bread has absorbed milk. Take from fire and add finely chopped ham, dry mustard and raw egg. Put this mixture around each hard - boiled egg, place in wire basket and fry; wrap in paraffine paper and take to picnic.

SCALLOPED EGGS

Mrs. G. E. Seybolt.

12 eggs 2 cups bread crumbs.

1 cup milk or cream.

Hard boil eggs; slice thin in rings; place in well buttered baking dish a layer of bread crumbs, then a layer of eggs, etc. Have crumbs on top.

Over the whole pour a large cup of cream or milk, and brown nicely in a moderately heated oven.

Spinach And Egg

Mrs. H. E. Stafford.

eggs.

cooked spinach.

Hard boil eggs, cut lid off the tops, take out yolks, stuff with boiled spinach. Press yolk through sieve, and dust over the top. Serve.