Eggs For Breakfast

Butter 6 small cups, dust them with bread crumbs. Put in each cup 1 raw egg, sprinkle with salt. Set cups in a pan of hot water until the whites are firm. Have ready, round pieces of buttered toast laid on hot dish. Put 1 egg on each piece. Mrs. Ira Jerome.

Creamed Eggs With Cheese

Butter well the number of cups required and put 2 tablespoons of rich cream sauce in each cup; break into this a raw egg, add a dash of salt and pepper. Over this put a layer of grated cheese. Repeat with cream sauce and cheese and over all put a layer of bread crumbs. Place cups in a pan of boiling water and bake 10 minutes. Serve in cups.

Mrs. C. A. Britt.

Curried Eggs

Take hard boiled eggs and slice them. Fry 1 tablespoon of chopped onions in a tablespoon of butter; add 1 tablespoon Henkel's flour, 1 teaspoon curry powder and 1 cup milk. Season with salt and paprika. Add a small piece of butter. Pour mixture over sliced eggs; cover with a layer of bread crumbs; brown in oven and serve hot. Mrs. Carl.

Eggs Goldenrod

Boil the required number of eggs for 10 minutes. Chop the whites and mix with cream sauce. Pour over slices of buttered toast. Put the yolks through a potato ricer and scatter lightly over top. Mrs. C. A. Britt.

Scrambled Eggs With Meat

Scramble 4 or 5 eggs. Have ready slices of hot buttered toast, spread thickly with ground chicken, ham or tongue. Heap the eggs upon this in mounds. Place on hot dish and garnish with pickled beets. Mrs. John Bishop.

Eggs a la Statler

Cook slices of bacon in oven, pour off fat, add 1 tablespoon butter, egg for each person, fill in between eggs with seasoned tomatoes. Sprinkle top with chopped green peppers and cheese and return to oven until eggs are set.

Mrs. G. F. Bean.

Egg Patties

Put strip of bacon around edge of patty pan, drop egg in each pan and put in oven until egg is set.

Mrs. E. I. Chase.