No. 494. Anchovy Eggs

22 cts.

A : 6 hard-boiled eggs, cut into halves, mash yolks with 1 tbsp. each melted butter, anchovy paste, and chopped ham, add 1/4 tsp. paprica ;

B : Caper Sauce No. 287 (Lamb Chops, Breaded and Fried).

Fill whites with yolk mixture, press together, and serve with B poured over; or serve cold with French Dressing No. 436 (French Dressing).

No. 495. Eggs, with Asparagus Tips

23 cts.

A : 6 eggs, poach in small muffin rings ;

B : White Sauce No. 229 (White Sauce), made with cream. C : 1 c. asparagus tips 1 inch long.

Pour B over round slices of toast or into ramekin dishes, add A, arrange C around edge, and serve very hot, or put thin slices of broiled ham under the eggs, omit B, and cover eggs with Butter Sauce No. 234 (Butter Sauce, for Boiled Artichokes o).

No. 496. Eggs Curried with Green Peas

12 cts.

A : 6 hard boiled eggs, cut in quarters lengthwise ;

B : Curry Sauce No. 243 (Curry Sauce, for Chicken or Eggs) ;

C : Puree of Green Peas No. 336 (Green Pea Puree or Timbales).

Cover A with B, surround C, and serve.

No. 497. Egg Croquettes

23 cts.

A : 6 hard-boiled eggs cut in halves ;

B : 1 tbsp. melted butter, 1/2 c. ham minced fine, 1 tsp. parsley, 1/2 tsp. onion-juice, 1/8 tsp. salt and dash cayenne ; C : Hollandaise Sauce No. 245 (Hollandaise Sauce for Fish, Meats, an).

Mash yolks smooth with B, fill whites, dip edges in beaten egg, press together, crumb, egg and crumb, fry in hot fat, and serve with C.

No. 498. Eggs au Gratin

14 cts.

A : 6 hard-boiled eggs cut in halves, mix yolks with 1 tbsp. melted butter, 1/4 tsp. salt, dash cayenne, 1/2 tsp. onion-juice, 1 tsp. parsley :

B : White Sauce No. 229 (White Sauce), made with cream; C : 2 tbsps. grated cheese.

Fill whites with yolk mixture, place in shallow dish, small end down, cover with B, sprinkle with 0, and brown in the oven.

No. 499. Egg in Rolls

25 cts.

A : 6 small French rolls, scrape out inside, leaving cups, brush with melted butter, put in oven until hot;

B : 6 eggs, slightly beaten, 1/2 c. cream, 2 tbsps. grated cheese, 1/4 tsp. each salt, paprica, and mustard ; or,

C : 6 hard-boiled eggs, chopped and mixed with White

Sauce No. 229 (White Sauce).

Fill A with B or C, put in oven until eggs are cooked. Serve at once.

No. 500. Eggs, Scalloped with Cheese

22 cts.

A : 6 cold boiled eggs, cut in slices, 1 c. grated cheese ;

B : White Sauce No. 229 (White Sauce), using 1 tbsp. less flour, add 1 tsp. mustard.

Put A in buttered baking-dish in layers, add B, cover with browned crumbs and bake 15 m.

No. 501. Eggs on Toast

20 cts.

A: 6 hard-boiled eggs, whites chopped, yolks mashed smooth, with 1/4 tsp. each salt, paprica, and mustard, 1 tsp. lemon-juice ;

B : White Sauce No. 229 (White Sauce), made with cream.

Mix whites with C, cover 6 round slices toast, sprinkle with yolks pressed through potato-ricer.

No. 502. Omelettes

15 to 50 cts.

To Saute.

A : 3 eggs, beaten until thick and foamy, add 1/4 tsp. salt, dash pepper, 1 tsp. butter, or beat 3 egg-yolks until light, add 2 tbsps. cream, 1/4 tsp. salt, and dash pepper; beat whites very stiff and fold in.

Turn A into clean,' smooth, hot pan-a pan should be kept for this purpose only-with 1 tsp. boiling butter, shake gently and draw eggs from side of pan so that they will all cook evenly, cut across top when golden-brown, fold over, and serve. Make 2 or 3 omelettes for 6 people.

With Cheese: Add 2 tbsps. grated cheese before folding.

With Chicken-livers: Add 3 livers, boiled and cut in small pieces, and mixed with sauce made of 1 tbsp. butter, browned with 1 of flour, 1/2 c. liver gravy, dash salt and pepper. Fold in.

With Kidneys: 1 c. kidney, sliced and sauted 5 m. in 1 tbsp. butter ; mix with sauce made of 1 tbsp. flour, browned, 1 of vinegar, 1 of chopped parsley, 1/2 c. stock. Fold in.

With Fine Herbs: 1 tsp. onion, minced and sauted in

1 tbsp. butter, add 2 or 3 mushrooms, and 2 truffles, chopped, dash salt and pepper, 1 tbsp. parsley, minced, and

2 tbsps. cream. Fold in.

With Oysters: 1 c. oysters, parboil, drain, and chop fine, rejecting hard muscles, mix with 1/2 c. cream and 1 egg-yolk, season with dash salt, pepper, and nutmeg.

To Bake.

A : ? eggs, well beaten;

B : 1 tbsp. butter, 1 tbsp. flour, 1/2 tsp. salt, 2 cs. boiling milk.

Boil B 1 m., add slowly to A, pour into buttered earthen dish and bake 20 m. Serve at once.