Boil four eggs hard. Throw them into cold water. Shell them, cut each in halves. Grease a bag thickly. Put in the eggs. Add a little cream, pepper, and salt to taste, and a tiny dust of powdered mace. Make hot gently for five minutes, and serve on squares of lightly buttered toast.

Merluche Fume à la Milanaise. Take a pound of filleted dried haddock. Dust lightly with black pepper. Grease a bag. Put in the fillets of haddock. Pour over them the contents of half a bottle of tomato castup. Cook for eighteen minutes; dish upon a very hot dish, and serve with plenty of well buttered toast handed separately.