Eggs A La St. Catherine

Select smooth, shapely potatoes and bake until soft. Cut in halves lengthwise and scoop out a part of the pulp. Break an egg into each half, sprinkle with salt and pepper, add a tea-spoonful of cream to each egg and bake in a moderate oven until the eggs are set. In the meantime, beat the white of an egg to a stiff froth, and work gradually into it the potato pulp which has been scooped out. Heap roughly over the baked eggs and keep in the oven till well puffed and brown. A little grated cheese or minced parsley may be sprinkled over the top.

Eggs In Peppers

Cut a thin slice from the stem end of a green pepper and take out the seeds. Cut a slice from the smaller end, so that the pepper may stand straight, and put on a slice of buttered toast. Make a small hollow in the toast under the pepper and break an egg into each one. Bake until the eggs are set.

Eggs Poached In Milk

Butter a frying-pan, add a pint of milk, and bring the milk to a boil. Slip in fresh eggs, one at a time, and poach as usual. Skim out, season with salt and pepper, and put each egg on a slice of buttered toast. Pour the milk over and serve immediately.

Eggs A La Washington

Lay a slice of fresh fried tomato on each slice of buttered toast. On each slice of tomato arrange some shredded sweet pepper, fried. Lay a poached egg on each slice, and sprinkle with parsley and sweet pepper minced together.

Pimento Scramble

Use the scarlet pimentos which come in cans. Chop rather coarsely and use half a cupful to each four eggs. Prepare like other scrambles.

Eggs A La Espagnole

Make a cream sauce and add to it half a cupful of shredded pimentos. Spread over buttered toast and put a poached egg on each slice.

Codfish Scramble

Use one cupful of shredded salt cod which has been freshened, and seven well-beaten eggs. Salt Mackerel, Finnan Haddie, Smoked Salmon, or other salt fish may be used. Clams, Caviare, Herring, Sturgeon, and many other left-overs are also acceptable.

Steamed Eggs

Break fresh eggs into buttered custard cups and steam until set.

Baked Eggs On Rashers Of Bacon

Have ready some thin slices of bacon fried until transparent, but not crisp. Lay two strips of bacon on each slice of toast, arrange in a baking-pan, break an egg over each slice of toast, and bake until the egg is set.

Scrambled Eggs In Cups

Prepare stale rolls as for Eggs in Ambush, but bake the buttered rolls until crisp and brown. Fill with scrambled eggs and serve immediately.

Rice Scramble

Use a cupful of cold cooked rice and eight well-beaten eggs and proceed as for other scrambles. A little milk or water may be necessary.

Surprise Eggs

Boil fresh eggs four minutes, skim out, plunge into cold water for an instant, then remove the shells. Dip each egg into egg and crumbs, then fry in deep fat.

Japanese Eggs

Spread hot boiled rice on a platter, season with melted butter, lemon-juice, and minced parsley. Poach six eggs and arrange them on the rice.

Rumbled Eggs

Beat three fresh eggs with two tablespoonfuls of butter, and add a teaspoonful of milk. Stir over a moderate fire until it puffs up, then serve at once on buttered toast.

Eggs A La Waldorf

Beat six eggs with half a cupful of cream, half a teaspoonful of salt, and a sprinkle of pepper. Cut two large mushrooms into dice and fry one minute in two tablespoonfuls of butter. Pour the egg mixture over the mushrooms and stir rapidly until it begins to thicken, then take from the fire and beat until smooth and creamy. Serve at once on buttered toast.

Whipped Eggs

Beat six eggs separately, the whites to a stiff froth. Mix thoroughly, season with salt and pepper, and pour into two quarts of salted water at a galloping boil. Stir one minute, then drain through a fine sieve. Serve on buttered toast and garnish with crisp rashers of bacon.

Escalloped Eggs

Make the cream sauce. Have ready eight hard-boiled eggs and some dried bread crumbs. Butter ramekins, put in a layer of crumbs, then sliced eggs, then butter in tiny dots, then sauce, and so on, until the dish is full, having crumbs and butter on top. A little grated cheese may be sprinkled over the top. If too dry, moisten with a little milk or cream. Bake until brown.

Poached Eggs With Creamed Salmon

Make a cream sauce and reheat in it either canned salmon, or a cupful of salt or smoked salmon. Spread on buttered toast and lay a poached egg on each slice. Sprinkle with minced parsley and garnish with lemon quarters.

Omelet A La Creme

Boil six eggs four minutes, plunge into cold water, then remove the shells. Arrange in a baking-dish, or in ramekins, cover with cream sauce, sprinkle with bread crumbs and a little grated cheese, dot with butter, and bake until brown.