Eggs Au Gratin

One heaping cup of soft bread crumbs, one-half cup of grated cheese, one rounding tablespoonful of butter (softened), one-quarter teaspoonful of salt, a grating of nutmeg and three shakes of pepper, yolks of three eggs, eight whole eggs.

Mix the crumbs, cheese, salt, pepper, nutmeg, butter and the three egg yolks together, spread out on bottom of a buttered pudding dish (or a platter) and place in a hot oven until it begins to color. Take from the oven, break eight eggs over the mixture, sprinkle with cheese and return to the oven until eggs are cooked. Serve immediately.

Poached Eggs With Tomato Sauce

Six eggs, six slices of toast cut round, one-half pint tomato sauce, one-half cup of grated cheese, salt and pepper.

Have ready the tomato sauce and keep hot over hot water. Make the toast, trim it round, butter lightly and put where it will keep hot. Poach the eggs carefully and as you lift them trim off any irregular parts. Pour the sauce into a hot platter, arrange the toast on it and place an egg on each piece of toast, sprinkle lightly with salt and pepper, then with grated cheese, and put into a hot oven for a minute or two, then serve.

Frothed Eggs

Toast a good-sized slice of bread and cut round, butter lightly; separate an egg, leaving the yolk in half of the shell, add a tiny pinch of salt to the white and beat until very light and stiff; heap onto the piece of toast; make a slight depression in the center and drop the yolk quickly and carefully into it; place in the oven for about two minutes or until the white begins to change color; remove and serve at once with a small piece of butter placed over the yolk, and a light sprinkling of salt.

Egg Timbales

Beat four eggs without separating, add to them one cup of milk or cream, half teaspoonful of salt and four dashes of pepper. Butter ordinary custard cups, pour in the mixture, stand in a pan of boiling water and cook in the oven slowly until the timbales are "set" in the center. Turn into a hot dish and pour around cream sauce.

Egg Fondue

Beat six eggs just enough to thoroughly mix, add to them four rounding tablespoonfuls or half cup of chopped cheese, one-half cup of cream, one-fourth teaspoonful of salt and dash of cayenne; put one rounding tablespoonful of butter into a saucepan and allow it to melt but not to color. Pour in the egg and cheese mixture and stir constantly until smooth and jelly-like. Serve on buttered toast.

Scalloped Ham And Eggs

Boil six eggs until hard; make one pint of cream sauce; chop fine one cup of boiled ham; chop the egg whites fine and put the yolks through a vegetable press; put a layer of ham, then a layer of chopped whites into buttered scallop shells; pour over some of the cream sauce; then put a layer of ham and one also of sifted yolks; cover again with sauce; sprinkle with bread crumbs moistened with melted butter; place in the oven until a delicate brown.

Scotch Woodcock

Eight slices of toast, yolks of five eggs, three-quarters cup of cream, one-quarter teaspoonful of salt, a dash of cayenne, anchovy paste.

Spread the toast lightly with butter and put where it will keep hot. Beat the yolks slightly, add to them gradually the cream and mix well, stir over hot water until consistency of mayonnaise, add the seasoning. Spread the toast quickly with anchovy paste and cover with the cooked mixture and serve at once.

If preferred one anchovy for each medium-sized slice of toast may be mashed fine and used instead of the paste.

French Scrambled Eggs

Beat four eggs until well mixed, but not frothy. Put into the chafing dish one-half cup of milk and a level tablespoonful of butter. Light the lamp, and when the milk reaches boiling point, stir in the eggs, and continue stirring until the mixture loses its liquid appearance. Put out the light, season with salt and pepper and serve on toast.

Chinese Eggs

Make cream sauce, as for creamed sweetbreads, have ready six hard boiled eggs, cut into quarters. When the sauce is hot, season and add the eggs, let stand a moment covered, then sprinkle over one tablespoonful of finely chopped parsley and serve.

Spanish Eggs

Put into the blazer two level tablespoons of butter, add one-half of a Bermuda onion, sliced very thin and stir until a golden brown, add one pint of strained tomato and three-fourths of a cup of chicken, ham or tongue, cut into tiny dice. When heated and bubbling add one-half cup of canned mushrooms, sliced thin, season with salt and paprika. Have ready five eggs beaten just enough to mix. Add to the hot mixture and stir gently and constantly until it thickens, do not allow it to bubble. Serve promptly on buttered toast or square crackers.

Eggs A La Caracas

Two ounces smoked dried beef, one cup tomatoes, quarter of a cup of grated cheese, a few drops of onion juice, two tablespoonfuls of butter, three eggs, a few grains of cinnamon, and a few grains of cayenne.

Pick over the beef and chop finely, add the tomatoes, cheese, onion juice, cinnamon and cayenne. Melt the butter, add the mixture, and when heated add the eggs well beaten. Cook until the eggs are of a creamy consistency, stirring and scraping from the bottom of the pan.