Slice six hard-boiled eggs, place a layer of them in a well-buttered baking-dish, and sprinkle thinly with grated cheese. Then place another layer of egg, and so on, until all are used. Pour half a pint of strong white stock over the eggs and cover thickly with a mixture of breadcrumbs and grated cheese. Bake in a quick oven for ten minutes and serve in the same dish.

Baked Eggs. (Another Method.)

Place six sliced hard-boiled eggs in a buttered dish and pour over them a sauce made by stirring over a fire the following ingredients: - A tablespoonful of grated ham, an ounce of grated cheese, the same quantity of butter, half a cupful of stewed tomatoes, a cupful of white stock flavored with the juice of a lemon and a little nutmeg, parsley, pepper, and salt. This should be cooked twenty minutes and strained before adding to the eggs. Cover the whole with a fairly thick layer of bread crumbs and grated cheese, and bake in a quick oven.

Baked Eggs. (Another Method.)

Cover the bottom of a well-buttered dish with some thin slices of Gruyére cheese, and break over it eight new-laid eggs, taking care not to break the yolks. Season with a little pepper, salt, and nutmeg. Now pour a gill of good thick cream over the eggs and sprinkle with about two ounces of grated Gruyère cheese. Set the dish in an oven and bake for about a quarter of an hour. If the surface is not sufficiently browned a hot salamander can be passed over it.

Strips of thin dry toast should be passed round with this dish.

Baked Eggs In Cases

Take some china or paper ramakin cases, butter them well inside, chop very finely a little parsley and a small piece of onion. Mix this with some fine breadcrumbs. Sprinkle some of this mixture in the cases. Put the cases on a hot baking-sheet, break an egg on each, and cover with the rest of the mixture; put into a hot oven, and when set, but not hard, dish at once.

Baked Eggs And Tomatoes

Fry two teaspoonfuls of minced onion in a little clarified dripping until it is a pale golden color; then add the tomatoes which have been previously scalded and skinned and cut into small pieces, season with cayenne, salt and pepper, and let the contents of the pan simmer gently for twenty minutes. Put the breadcrumbs into a bowl, and when the tomatoes are ready turn out on to the crumbs and beat all together. Whisk the eggs thoroughly (whites and yolks together), with a patent egg-beater, and mix them with the tomatoes; scatter some browned crumbs over the top and bake in a quick oven for about ten minutes.