Cover bottom of pan with fresh bread crumbs; drop eggs on them, being careful not to break them; dot with butter and seasoning and bake.

One and one-half tablespoonful flour; one and one-half tablespoonful butter; blend over fire and add one cup of milk. (This should be thick and stiff when cooked.) When about cold, add one cup grated cheese (yellow American preferred); beat the yolks of seven eggs stiff, and when cold fold in the beaten whites; add a little salt. Mince some cold boiled ham, onion and green pepper for a center filling. Set the dish in pan of water and bake.

Serve with salad. Rub the yolks of four hard boiled eggs to a paste; add a dash of salt, same of pepper; six drops of Worcestershire sauce, and one teaspoonful melted butter. Moisten with the beaten yolk of one egg and shape in small balls. Roll in flour and saute in butter. Fry to a delicate brown.

Six eggs; two tablespoonfuls of cream to each egg; season with pepper, butter and salt and sprinkle cracker or bread crumbs over the top. Bake in rather quick oven.

Make a force meat of chopped ham, fine bread crumbs, pepper, salt, a little minced parsley and some melted butter. Moisten it with milk to a soft paste and half fill patty pans with the mixture. Break an egg carefully upon the top of each, dust with pepper, salt and sift some very finely powdered cracker over it all. Set in hot oven and bake until the eggs are well set (about eight minutes), and serve hot.

Take the number of eggs to be cooked and separate the whites and yolks. Beat the whites to a froth, add a little salt. Butter a pan; then pour in the whites; then dip the yolks around in the whites; put in oven, bake two or three minutes and serve.

Chop fine cold boiled ham. Beat four eggs; add two tablespoonfuls milk, salt and pepper to taste. Mix with ham and fry on hot griddle, dropping a spoonful at a time. Serve hot. Any cold meat may be utilized in the same way.

Four eggs; one-half cupful milk. Separate the whites of the eggs, beat to a stiff froth; beat the yolks well and add salt, pepper and one-half cupful milk. Fold in the beaten whites. Have the oven hot; have the spider hot, put in a generous tablespoonful butter (bacon or ham drippings may be used), and when it melts add eggs. Let the omelet "set," then put it into the hot oven to brown. It should slip out of the spider without breaking if enough butter (or substitute) has been used. Have platter heated on which the omelet is to be served.

Cover eight rounds of toast with eight artichoke fonds (cooked or canned). Put a whole poached egg in center of each, and cover with brown sauce seasoned with ham. Dust eggs with powdered parsley.

Chop one-half dozen hard boiled eggs; add one-half cup minced ham, and fill a buttered dish lined with crumbs with alternate layers of eggs and cream sauce, seasoned with salt, minced green peppers, parsley and chives. Spread crumbs on top, dot with butter, and bake; or bake in green peppers.

Blend two tablespoonfuls of melted butter and one tablespoonful of flour in a chafing dish. Add one pint of milk and cook to a thick cream. Add salt and paprika and a dash of cayenne pepper. Then add half a pound of American cheese cut in very small pieces and cook until well blended together. Have one large onion and one green pepper cut in chips and fried as tender as butter, taking care not to brown the onion. Add to the onion and pepper one-half can of tomatoes, cook for five minutes together, and add to the cream sauce. Have six eggs boiled hard, slice and add to the mixture. Serve on toast on hot plates.

One egg; one and one-half tablespoonfuls thick cream; two tablespoonfuls fine stale bread crumbs; one-fourth teaspoonful salt. Mix cream, bread crumbs and salt. Put one-half tablespoonful of mixture in egg-shirrer. Slip in egg and cover with remaining mixture. Bake six minutes in moderate oven.

Boil six eggs twenty minutes. When cold, remove shells. Roll in sausage meat about one-half inch thick all over; put in the ice box over night. Then fry, turning all the time till brown. Serve on platter, cutting them open, and garnish with Saratoga potatoes.

Put one quart of rice into one quart of boiling water, to which has been added one teaspoonful salt, boil rapidly for fifteen minutes, then place on back of stove and steam twenty minutes. When the rice has absorbed all of the water press into a square mold or bread pan and set aside to cool. When cold cut into slices, place in wire broiler and toast over hot fire. Poach as many eggs as you have slices of toast and place an egg on each slice. Sprinkle with pepper and salt and serve very hot.

Six hard boiled eggs; one pint milk; one tablespoonful (heaping) butter; two tablespoonfuls flour; one tin sifted peas. Mix the butter and flour smoothly; slowly add milk while stirring constantly over slow fire, until white sauce is nicely smooth. Season sauce to taste, with paprika and salt; and add hard-boiled eggs, cut in halves. Pour over the whole the sifted peas, and as soon as the peas are heated, being careful not to stir, serve on rounds of toast. This amount will serve six people.

One cupful of bread crumbs; one cup cream and five eggs. When the cream has been absorbed by the crumbs and the eggs well beaten add pepper and salt with a teaspoonful of chopped parsley. Fry as an omelet.

Boil six eggs. Cut them into halves, and remove yolks. Fill the whites with chopped cucumbers, over which a French dressing has been poured. Serve these upon shredded lettuce.

Butter baking dish; drop in six eggs, whole; grate American cheese, thickly. Sprinkle a little salt, pepper and small pieces of butter over them and bake slowly. Serve in baking dish.

Make five slices milk toast, and arrange on platter. Use receipe for scrambled eggs, having the eggs slightly under-done. Pour eggs over toast, sprinkle with four tablespoonfuls grated mild cheese. Put in oven to melt cheese, and finish cooking eggs.

Three hard boiled eggs, one tablespoonful butter, one tablespoonful flour, one cup milk, one-half teaspoonful salt, one-third teaspoonful pepper, five slices toast, parsley. Make a thin white sauce with butter, flour, milk and seasonings. Separate yolks from whites of eggs. Chop whites finely and add them to the sauce. Cut four slices of toast in halves lengthwise. Arrange on platter and pour over the sauce. Force the yolks through a potato ricer or strainer, sprinkling over the top. Garnish with parsley and remaining toast cut in points.

One cup white sauce, six eggs, one-fourth pound grated cheese. Break eggs carefully into a well buttered pudding dish, cover with white sauce and sprinkle cheese over all. Bake fifteen minutes in moderate oven.

Cover circular pieces of toasted bread with thin slices cold boiled ham. Arrange on each a dropped egg, and pour around mushroom sauce.

Sauce: Clean one-fourth pound mushrooms, break cap in pieces, and saute five minutes in one tablespoonful butter. Add one cup chicken stock and simmer five minutes. Rub through a sieve and thicken with one tablespoonful each butter and flour cooked together. Season with salt and pepper.

Poach two eggs in boiling water acidulated with lemon juice and slightly salted. Arrange the eggs on rounds of toasted bread, pour over a tomato sauce made as follows, and garnish with toast points.

Sauce: Put one large tablespoonful butter in the chafing dish (or skillet), one teaspoonful minced onion, one tablespoonful minced carrot and fry. With this blend two level tablespoonfuls flour and add one cup of canned tomatoes sifted, and one-third teaspoonful beef extract. Dissolve in one tablespoonful hot water, simmer and strain.

Have water boiling, pour over eggs and cover tightly; put on back of stove and stand five minutes. The whites of the eggs will be firmly set and the yolks soft.

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