Sprinkle grated cheese on top and put
in oven for two or three minutes. Serve very hot. Old English dairy
cheese is the best.

EGG CUTLETS.

Heaping tablespoonful of butter. When hot, stir in two heaping
tablespoonfuls flour, one-half pint of milk, and stir until smooth and
well cooked; chop three hard-boiled eggs, and stir in after taking from
the fire. Season with salt, pepper and one-half teaspoonful of onion
juice; also add parsley. Put away until cold, mold and roll in cracker
crumbs, and fry in abundance of hot fat. This may be used for meat
croquettes, substituting chopped meat, cooked, for eggs.

EGGS SHIRRED IN TOMATOES.

Cut circular pieces out from the stem end of round tomato and remove
part of the pulp. Season with salt and pepper; also with onion, juice
and parsley, if liked. Break an egg into each tomato and put in a slow
oven until each egg is set. Serve on hot buttered toast.

POACHED EGGS.

Partly fill a shallow pan with boiling water. Break eggs singly into a
saucer, sliding each as broken into the boiling water. Keep pan where
water will not quite boil. With a spoon baste the water over the yolk
until it is covered thinly with white. Remove each egg with a skimmer,
trim off ragged edges, and serve on buttered toast.

SHIRRED EGGS.

Shirred eggs are a pleasant change from the usual boiled eggs for
breakfast. Drop each egg carefully into a buttered ramikin, season with
pepper, salt and a small lump of butter. Set ramikin in a shallow pan
filled with water, place in moderate oven and cook until whites are
firm.

SOFT BOILED, OR STEAMED EGGS.

Put the desired number of eggs into a kettle and cover with boiling
water. Cover the kettle and let stand ten minutes. Drain off the water,
put eggs into a bowl, cover again with boiling water and send to the
table.

VEGETABLES

"Perhaps if we could penetrate Nature's secrets we should find that
what we call weeds are more essential to the well-being of the
world than the most precious fruit or grain."--Hawthorne.

The simplest methods of cooking and serving vegetables are generally the
best. The most common method of cooking them is in boiling water. All
green vegetables, bulbs and tubers should be crisp and firm when put on
to cook, and should, of course, be thoroughly cleaned before being
cooked.

Almost all vegetables may be served in the form of salad. Our most
common green salad plant is lettuce; celery is