Egg Toast

Cut rounds of stale bread, toast and moisten slightly with a mixture of butter and water. Pepper lightly with paprica and dust with celery-salt.

Chop the whites of six hard-boiled eggs very fine and mix with a small cupful of drawn butter. Spread this upon the toast when you have seasoned to taste with pepper, salt, and finely minced parsley. Cover the sauce with the yolks rubbed through a colander into yellow powder. Set in a hot oven for three minutes and serve.

Eggs And Rice

Boil six eggs for twenty-five minutes; leave them in ice-water for an hour. Peel and separate yolks and whites. Chop the latter fine and mix them with half a cupful of good drawn butter. Rub the yolks through a colander. Form in the middle of a stone-china dish or other fire-proof crockery a ring of cold boiled rice which has been wet up while hot with butter, and seasoned with onion-juice, pepper, and salt. Wash this over with raw yolk of egg and sprinkle thickly with Parmesan cheese. Pour in the sauce mixture. It should be quite stiff, so as to hold together and not break down the rice-walls. Cover with the pounded yolks, put bits of butter here and there upon it, and set upon the upper grating of a hot oven until heated through. Fifteen minutes should do it.

A Hen's Nest

Boil six eggs hard, and when they are cold and firm pare away the whites in slender shavings and arrange them in a circle upon a platter, in imitation of a nest. Butter them and set in an open oven, renewing the butter now and then as they warm.

Chop a cupful of cold chicken or veal or shrimps or other cold fish fine, season well and work into it the pounded yolks of the eggs, moistening with butter as you go on. When well mixed form into egg-shaped balls, and heap within the shredded whites. Pour about them a cupful of drawn butter into which has been stirred three spoonfuls of chicken-gravy.

Stuffed Eggs

Boil six eggs hard and drop into cold water. With a sharp knife cut each in half and chip a piece from each end that they may stand firmly. Work into the pounded yolks a cupful of minced chicken, tongue, or ham, moisten with butter and season to taste. Make into balls the size and shape of the yolks, fill the halves with these, arrange on a dish, pour a good sauce over them, set in the oven for five minutes, or until heated, and serve.

Stuffed Eggs (Baked)

Boil six eggs hard and when cold cut into halves crosswise. Make egg-balls as directed in the last recipe, fill the divided halves and press them closely back into place. Roll each egg in raw egg and cracker-crumbs and lay within a buttered baking-pan. Set in a hot oven until slightly browned, and serve with a white or tomato sauce.

STUFFED EGGS (COLD). To Be Eaten at Picnics.

Boil eggs hard and throw them into cold water. When cool remove the shells, cut the eggs in half carefully, and extract the yolks. Rub these to a powder with the back of a spoon and add to them pepper and salt to taste, a little very finely minced ham, and enough melted butter to make the mixture into a smooth paste. If ham is not at hand any other cold meat will do, and either anchovies or anchovy paste may be used. Make the compound into balls about the size and shape of the yolks, and restore them to their place between the two cups of the whites. Keep these in place by wrapping them in several thicknesses of tissue-paper, folded square, the ends fringed out and twisted up close to the egg. Line a basket with green leaves or grasses, and pile the eggs in this. They are pleasant to the sight and good to the taste.