Eggs A La Creme

Heat half a pint of new milk in a pudding-dish on top of the stove, melt in a tablespoonful of butter, and when the milk boils break into it six eggs. Season with salt and pepper, cook for three minutes more. Serve in the dish in which they were cooked.

Eggs Poached In Consomme

Heat a pint of consomme or clear beef-soup to boiling. Poach six eggs in it, two at a time, lay them in a dish that will stand the heat, and put the soup on the hot part of the stove where it will quickly reduce one-half. While it boils sprinkle a table-spoonful of grated cheese over the eggs, and set them in a hot oven. Thicken the soup with a tablespoonful of browned flour, kneaded with half as much butter, and when it is smooth and thick pour it around the eggs.

Eggs A La Lyonnaise

Boil six eggs hard and cut them into slices. Fry a small onion, sliced, in a tablespoonful of butter. Take out the onion; stir in half a pint of milk in which has been mixed a table-spoonful of flour. Cook this to a smooth sauce, add pepper and salt to taste, put in the sliced eggs, cook two minutes longer, and serve on small squares of buttered toast.

Savory Eggs

Boil six eggs hard and slice them. Brown half a small onion in a tablespoonful of butter, add a cupful of broth or gravy, and boil for ten minutes, until the sauce is reduced to half the original quantity. Take out the onion; season with salt, pepper, and a small teaspoonful of Worcestershire sauce, lay in the sliced eggs, and let them get heated through. The sauce must not boil after the eggs go in.

Powdered Eggs

Boil six eggs hard. Chop the whites coarsely and rub the yolks through a sieve. Make a white sauce by cooking together a tablespoonful of butter and one of flour in a saucepan until they bubble, add half a pint of milk, and stir until thick and smooth. Season with salt and white pepper, stir in the minced whites, and when these are heated through, turn them upon a hot dish. Strew the yolks over them and set in the oven for two minutes.

Curried Eggs

Six hard-boiled eggs cut into rather thick slices with a sharp knife. One cupful of gravy in which an onion has been cooked. One teaspoonful of curry-powder.

If gravy is not available an onion may be stewed in a little soup-stock, and this strained and thickened with brown flour. Heat the gravy to boiling, stir in the curry-powder, and lay the sliced egg in it, taking care not to break the pieces. The gravy must be deep enough to cover the eggs. Simmer gently fifteen minutes, turn out into a deep dish, and serve with boiled rice.