Egg Fricassee

Slice the requisite number of hard-boiled eggs. Pile lightly in a dish and pour over them the following gravy or sauce.

1 tablespoonful of flour.

1 tablespoonful of butter rubbed smoothly; in one pint of water.

Season to taste. Milk may be used instead of water to the great improvement of the dish.

Spiced Pickled Eggs

Take as many hard-boiled eggs as will fill a small jar. When cold remove the shells and pack closely. Scald some of the best vinegar with pepper, allspice, clovos and stick cinnamon, whole. Pour this boiling hot over the eggs, leaving the spice in. Be sure that the eggs are completely covered with the vinegar. Fasten up the jar for a month, sealing if necessary they will then be ready for use. At any time after being opened, if they should not be sufficiently sharp, renew the vinegar. Serve with cold meat.

Plain Pickled Eggs

Boil hard, remove the shell and cover with boiling hot vinegar. Let it stand twelve hours, and they are ready for use. Some cut the eggs in halves lengthwise. Nice for picnics, lunch, etc.

Deviled Eggs

Remove the shells from hard-boiled eggs; cut about 1/3 from the small end of each. Take out the yolks, mash with the pieces of whites and season highly with salt, pepper, mustard, a tablespoonful of melted butter, (salad oil if preferred) and a little vinegar. Mix thoroughly and fill into the cavities left by the yolks. Fill it all in, heaping each egg up well. Set each one on a lettuce leaf, and stand close together On a pretty flat dish. Very ornamental for lunch or evening party. Gut off a slice from the whites that they may stand firmly.

Egg-Baskets

Boil eggs hard, shell and cut neatly in half. Remove the yolks and rub them to a paste with melted butter, pepper and salt. Chop very fine the meat of cold fowl, ham, dried beef or veal, and mix with the egg paste. Out off a slice from the hollow white to make them stand, fill with the paste, arrange close together on a flat dish and pour over them a gravy heated boiling hot, or cream sauce. If to be served with cold meats, omit the gravy and garnish with parsley. Nice for lunch or parties.

Egg Toast

Beat 4 eggs thoroughly, put 2 tablespoonfuls butter into a saucepan, when melted pour in the eggs. Stir constantly, adding a little salt. When thoroughly hot spread on slices of buttered toast. Serve at once.

Shirred Eggs

6 eggs. 3 tablespoonfuls of gravy, Chicken, turkey or roast beef.

1 teaspoonful of butter.

4 or 5 slices of fried toast.

1 heaping tablespoonful grated cheese. Melt the butter. When hot break into this the eggs, stir in the gravy, eheese and seasoning. Stir quickly from the bottom, until the whole is a soft yellow mass. Have ready in the dish shoes of fried toast. Heap the shirred eggs upon this, and serve before it hardens.

Scalloped Eggs

6 eggs.

5 spoonfuls minced ham, (other cold meat may be used). 1 spoonful chopped parsley. ½ spoonful minced onion. 8 spoonfuls cream. 1 spoonful merited butter.

½ cupful bread-crumbs, moistened with milk and a spoonful melted butter. Line the bottom of a small deep dish, well buttered, with the soaked bread-crumbs, put upon these a layer of the ham with the onions and parsley. Set in the oven covered until smoking hot. Beat the eggs thoroughly, stir in the cream and 1 spoonful of melted butter, pour over the ham; put the dish uncovered back into the oven and bake until the eggs are done.

Scrambled Eggs

Beat the eggs thoroughly, adding 1 table-spoonful of sweet milk for each egg. Season with pepper and salt and melt 1 teaspoonful of butter in a frying pan. Turn the eggs in, stir constantly until a light yellow mass. Serve quickly.

Baked Eggs

Break the eggs carefully into a buttered dish, sprinkle with pepper and salt, put a bit of butter on each and bake until the whites are well set. The eggs may be broken separately into gem irons, seasoned as above and baked.

Ham And Eggs Fried

Fry the ham nicely, break the eggs carefully into the gravy. Baste the eggs with the dripping, using a spoon, until the yolks are seared. When sufficiently cooked arrange on a platter with the ham and serve.

Steamed Eggs

Butter a pie-plate and break in the eggs carefully. Put in a steamer over boiling water and steam until done. If broken separately into patty-pans and steamed in the same manner they will be more ornamental. Eggs are lighter and more tender steamed than boiled.

Ham And Eggs Baked

½ pound of cracker-crumbs mixed with ½ pound of lean ham minced. The ham may be either boiled or fried. Moisten with a little water and butter. Put the mixture in a baking dish (broad and shallow). Make depressions in it the size of an egg and break one egg into each depression. Bake a delicate brown in a hot oven.

Hash And Eggs

Hash is nice served in the same manner.

Curried Eggs (India)

Fry 2 onions in butter, adding 1 tea-spoonful of curry powder. (See Soups.) Pour in 1 pint of broth or soup stock. Let stew until the onions are tender, then stir in a cupful of cream or milk slightly thickened with cornstarch, and a teaspoonful of sugar; simmer a few minutes. Then lay in 6 or 8 hard-boiled eggs cut in halves or quarters. Heat through, not boiling. Cocoa milk instead of cream improves the dish. Serve with rice.