Egg Vermicelli

This makes a most attractive-looking dish for luncheon.

Five eggs.

One table-spoonful of corn-starch.

One-half table-spoonful of butter.

Six squares of toast.

One-half pint of milk.

Salt and pepper to taste.

Place the eggs in boiling water and boil twenty minutes. Throw them into cold water, and when cold, remove the shells, chop the whites very fine and rub the yolks through a sieve, or else run them through a potato-strainer, which will do the work very quickly. Do not mix the whites and yolks. Put the milk in a double boiler to boil, rub the butter and corn-starch together, and add them to the boiling milk. Stir until creamy, and add the whites, salt, pepper and butter. Wet the edges of the toast, butter it lightly and place on a warm dish. Cover the slices with the white sauce, apportioning it evenly to each of the six slices ; sprinkle the strained yolks in little heaps upon the tops, and serve at once, after sifting on a little salt and pepper.

Deviled Eggs

Twelve eggs.

Two heaping table-spoonfuls of cold boiled ham.

One table-spoonful of olive oil.

One tea-spoonful of mustard.

Salt and pepper to taste.

Boil the eggs fifteen minutes, and lay them in cold water for half an hour. Remove the shells and cut the eggs in halves lengthwise. Rub the yolks to a smooth paste with the oil and mustard, and add the ham, finely chopped, and the salt and pepper; mix thoroughly, and fill the hollowed whites with the mixture. Serve in a bed of water-cress or salad.

For picnics, put the corresponding halves of each egg together and press them closely; then cut white tissue paper into pieces six inches square, fringe the opposite ends, roll one egg into each paper, and twist the fringed ends the same as the coverings of bonbons are often arranged. Serve on a napkin in a pretty basket, garnished with smilax or myrtle.

Baked Eggs, No. I

Break six or eight eggs into a well buttered earthen 21 pie-plate, taking care that each egg is whole and does not encroach upon the others to mix or disturb the yolks. Sprinkle with pepper and salt, and place a bit of butter upon each egg. Bake in a hot oven until the whites are well set, usually about eight minutes. Serve hot with rounds of buttered toast, sending the eggs to table in the plate in which they were baked.

Baked Eggs, No. 2

Eight eggs.

One cupful of milk.

One table-spoonful of butter.

One tea-spoonful of flour.

One tea-spoonful of chopped parsley.

One-half tea-spoonful of salt.

One-quarter tea-spoonful of pepper.

Place the butter in a small frying-pan, and when melted, add the flour ; stir until smooth and frothy, draw the pan back, and gradually add the cold milk. When the mixture boils, add the seasoning, cook a minute, stirring all the time, and turn the sauce into a deep plate used for baking eggs, or into a deep earthen pie-plate. Break the eggs carefully and drop them into the sauce, taking care not to break the yolks. Sprinkle the parsley over the eggs and sauce, place the dish in a moderate oven, and bake until the whites are set, usually six or eight minutes. Serve in the same dish. If parsley is not liked, it may be omitted ; and if cheese is liked, a table-spoonful of grated Parmesan may be sprinkled over the eggs.