Scrambled Eggs With Shad Roes

When you have shad for dinner scald the roes ten minutes in boiling water (salted), drain, throw into cold water, leave them there three minutes, wipe dry, and set in a cold place until next day, or whenever you wish to use them. Cut them across into pieces an inch or more wide, roll them in flour, and fry to a fine brown. Scramble a dish of eggs, pile the roes in the centre of a heated platter, and dispose the eggs in a sort of hedge all around them. A very nice breakfast or lunch dish.

Stirred Eggs

Heat a cupful of rich gravy or of consomme in a saucepan, and melt in it a scant tablespoonful of butter. When it boils stir into it six eggs that have been beaten together just enough to mix whites and yolks. Stir three minutes over the fire, pour out upon hot buttered toast, and sprinkle with minced parsley.

A Swedish Dish Of Eggs

Melt a tablespoonful of butter in a frying-pan, stir in a few drops of onion-juice, then a tablespoonful of flour, and when the roux bubbles, a cupful of hot milk. Keep your spoon busy until you have a smooth white sauce, and add six eggs, beaten light, without separating whites and yolks. Season with salt and white pepper, stir and toss for two minutes, and heap upon squares of toast that have been buttered and spread with anchovy paste.

Buttered Eggs

Melt three tablespoonfuls of butter in a frying-pan, fry in it two slices of onion until they are brown, take them out and cook the butter until it is dark brown. Break, one after the other, six eggs into the dark butter, taking care that they do not run into one another. Baste with the hot butter until they are well ''set,'' and just before dishing them sprinkle with pepper, salt, and half a teaspoonful of vinegar.

Fried Eggs. (No. 1.)

Heat two great spoonfuls of clarified dripping in the frying-pan, or the same quantity of butter, and when it hisses drop in six eggs, one after the other. When set, if you wish to have "turned eggs," slip a spatula under them, and turn to cook the underside. Dust with pepper and salt when dished.

Fried Eggs. (No. 2.)

Fry three slices of onion in three tablespoonfuls of well-seasoned dripping; take out the onion and break into the hissing fat six eggs, carefully, one after the other. The onion gives a pleasant flavor to them. Cook until set, and dish. Pepper and salt, and serve. Garnish with parsley.

Bacon And Eggs

Fry thin slices of breakfast bacon until clear and curling at the edges. Dish them and keep hot. Strain the fat left in the pan; put again over the fire and fry in it six eggs. Lay an egg upon each slice of bacon and serve together.