Creamed Eggs. (For Lent.)

Two table-spoonfuls of butter. Two table-spoonfuls (scant) of flour. One pint of milk. Four eggs.

One tea-spoonful of salt. One-quarter tea-spoonful of pepper. One-half of a small onion. Six slices of toast.

Boil the eggs twenty minutes, and lay them in cold water; when cold, remove the shells, and cut each egg into six pieces. Cut the onion fine. Place the butter in a small frying-pan, and when it is hot, slowly cook the onion in it until of a light yellow hue, taking care, however, not to brown either the butter or the onion, at all. Remove the onion, add the flour and stir until the paste is smooth and frothy, but do not let it brown in the least. Draw the pan back, gradually add the milk, return to the heat, and when the sauce boils, put in the salt, pepper and eggs. As soon as the eggs are well heated, turn all out upon buttered toast, and serve at once. A few drops of onion juice may be used instead of the onion, thus facilitating the work somewhat.

Fried Eggs

The most delicate way of frying eggs is to cook them on a pan-cake griddle. Heat the griddle almost as much as for pancakes, butter it lightly, and slip the eggs upon it, breaking the eggs one by one into a saucer to make sure that all are fresh. When slightly browned, turn them carefully with a pan-cake turner ; they should be done in two minutes.

Egg Nests

For six persons, use

Six eggs.

Six slices of toast.

One-half tea-spoonful of salt.

One and a-half table-spoonful of butter.

Separate the whites of the eggs from the yolks, and place the whites on a platter or large plate, leaving the yolks in the half shells until needed. Put the salt with the whites, and beat the latter to a stiff froth. Toast the bread, dip the edges in hot water, spread generously with butter, and place them in a dripping-pan. Heap the whites of the eggs on the toast, make a depression in the center of each mound, and put a quarter of a tea-spoonful of butter and one of the whole yolks in each hollow. Place the pan in a moderate oven, and cook until the mounds are lightly browned. A spoonful of chopped ham may be spread on each slice of toast before the beaten white is placed upon it.

Pickled Eggs

These make a nice accompaniment for broiled steak.

Six eggs.

One pint of vinegar.

Twenty-four whole cloves.

One-half tea-spoonful of salt.

One-half tea-spoonful of pepper.

One-half tea-spoonful of ground mustard.

Boil the eggs fifteen minutes, throw them into cold water, and when cool, remove the shells and stick four cloves into each egg. Put the vinegar on to boil, rub the mustard, salt and pepper to a paste with a table-spoonful of the cold vinegar, and when the vinegar is boiling, add the paste to it and stir until the whole is well mixed. Put the eggs in a glass fruit-jar, pour the boiling vinegar over them, cover well and use after two weeks.