h which will stand heat
and also do to use in serving the eggs. Oil it and break therein as many
eggs as desired; sprinkle lightly with salt, and put into the oven for
two or more minutes till the eggs are set. Have ready some hot tomato
sauce prepared as for Tomato Toast; pour the sauce over them, and serve.

EGGS POACHED IN TOMATOES.--Take a pint of stewed tomatoes, cooked
until they are homogeneous or which have been rubbed through a colander;
season with salt if desired, and heat. When just beginning to boil, slip
in gently a half dozen eggs, the shells of which have been so carefully
broken that the yolks are intact. Keep the tomato just below the boiling
point until the eggs are cooked. Lift the whites carefully with a fork
as they cook, until they are firm, then prick them and let the yellow
mix with the tomato and the whites. The whole should be quite soft when
done, but showing the red of the tomatoes and the white and yellow of
the eggs quite distinctly. Serve on toast. If the flavor is agreeable, a
little onion.

EGGS IN CREAM.--Put a half cupful or more of cream into a shallow
earthen dish, and place the dish in a kettle or pan of boiling water.
When the cream is hot, break in as many eggs as the bottom of the dish
will hold, and cook until well set, basting them occasionally over the
top with the hot cream. Or, put a spoonful or two of cream into
individual egg or vegetable dishes, break a fresh egg in each, and cook
in the oven or in a steamer over a kettle of boiling water until the
white of the egg is well set.

POACHED OR DROPPED EGGS.--Break each egg into a saucer by itself.
Have a shallow pan half filled with scalding, not boiling, water on the
stove. If desired, a little salt and a tablespoonful of lemon juice may
be added. Slip the eggs gently from the saucer upon the top of the
water, holding the edge of the saucer under water to prevent the eggs
from scattering; dip the water over them with a spoon and let them stand
five minutes, or until the yolk is covered with a film, and the white is
firm but not hardened; keep the water just below the boiling point. Take
out the eggs one by one on a skimmer, and serve in egg-saucers, or on
slices of nicely browned toast moistened with a little sweet cream, as
preferred. If one is especially particular to keep the shape of the
eggs, an egg poacher should be used, or a set of muffin-rings may be
laid in the bottom of the pan, and the eggs turned into the rin