Egg Cromeskies

Boil until hard, six eggs, and when cold, peel off the shells; mix together three tablespoonfuls of sifted breadcrumbs, three dessertspoonfuls each of chopped parsley and onion, a teaspoonful and a half of mixed herbs and a seasoning of pepper and salt, and sprinkle this over six slices of lean bacon, each slice three inches wide and eight inches long, Place a hard-boiled egg on each, roll the bacon around the egg, and fasten with pieces of string or small skewers. Bake in a moderate oven for three-quarters of an hour.

Curried Eggs

Peel six hard-boiled eggs and cut them into slices. Put one teaspoonful each of chopped onions and butter in a fryingpan and stir over the fire until brown; add half a teacupful of flour and curry powder mixed in equal proportions, one breakfast cupful of milk, and season with salt and pepper, and simmer until the onions are soft, then add the eggs. When thoroughly warmed, turn all out onto a dish, garnish with croutons of fried bread, and serve.

Deviled Eggs

Boil a sufficient quantity of eggs hard; when cold, peel and dip the first into beaten raw egg, next into oil, and roll them in salt and a small quantity of cayenne. Make a little tray by twisting up the corners of half a sheet of oiled writing paper, place the eggs in it, put on a gridiron over a clear fire, and shake it about until the eggs are quite hot. Meanwhile prepare equal quantities of olive oil and chutney sauce, pour the sauce around them, garnish with parsley, and serve.

Egg Fritters

Put four eggs into a saucepan of boiling water, boil for fifteen minutes; then take them out, plunge into cold water for a few minutes and remove the shells; cut the eggs lengthwise in halves, separate the yolks and mix them up with a little pot of meat; replace them, put the two halves together, pressing them firmly and then cut into quarters with a very sharp knife. Dip these in batter, plunge into boiling fat and fry; drain, sprinkle with salt, and serve on a napkin on a dish.

Hard-Boiled Eggs With Madeira Sauce

Cut twelve hard-boiled eggs into halves lengthwise, remove the yolks and place them in a bowl with half an ounce of butter, one teaspoonful of essence of anchovies and a pinch of chopped chives; beat these well, fill the whites with the mixture, sprinkle with breadcrumbs, pour over a few drops of clarified butter and put them on a buttered dish in the oven for three minutes. Serve with half a pint of Madeira sauce poured over.

Eggs In Aspic

Fill a mould to a third of its height with clear aspic jelly; when cold arrange some slices of hard-boiled eggs on the top, then fill it three parts with more liquid jelly and allow this to set; arrange a layer of eggs as before and fill to the top with more jelly. Let it set for twelve hours on ice if possible. Dip the mould in tepid water, wipe it, turn the jelly out onto a dish, and serve.

Eggs In Cases

Make some paper cases about three inches square, butter them well inside and half fill them with sifted breadcrumbs seasoned with chopped parsley, a small quantity of cayenne and salt; stick small pieces of butter over the breadcrumbs, break an egg into each and add breadcrumbs seasoned as before until the cases are full. Put them into an oven or on a gridiron over a clear fire for three minutes, and serve very hot.