or any of the
unsweetened "P.R." kinds).

Hard boil three of the eggs and chop them finely. Skin the tomatoes,
mash them and add to the chopped eggs with the remaining eggs (well
beaten), herbs and biscuit powder. Should the mixture be too moist to
mould add more biscuit powder; if too dry add a little water. Cut and
shape into finger shapes and either fry in olive oil or bake on
buttered tin or open earthenware baking dish. (The last-mentioned is
the best method, as the baking dish can be brought to the table as it
is, and there is only one dish instead of two to wash up afterwards.)

SAVOURY EGG PATTIES.

The above Egg Fritter mixture made rather moist may be used as a
filling for savoury patties.

Make for these a short crust with 1/2 lb. of Artox meal, 3 oz. of
Nutter and water. Slightly bake the shells of pastry (made thin)
before adding the filling, and finish to a golden brown.

Serve these and the fritters with either brown gravy or white sauce.

SWEET EGG SOUFFLE.

Five eggs, 3/4 lb. soft cane sugar, 1 oz. ground rice, 2 oz. of
butter, rind of half a lemon.

Separate the yolks and whites of the eggs. Beat up the yolks and sift
in the ground rice, sugar and grated rind of the lemon. To this batter
add the well-whisked whites. Well heat the butter in a frying pan,
turn in the batter and fry over gentle heat till set. Fold over the
edges and place on well-greased flat dish and bake for barely a
quarter of an hour. Sift over some soft cane sugar and serve very hot.

SNOW EGGS.

Three eggs, one and a quarter pints of milk, a teaspoon of soft
cane sugar, vanilla flavouring.

Separate the yolks and whites of the eggs and whisk the whites to a
very stiff froth with the sugar. Put the milk into a saucepan and when
it boils drop in whites of eggs in small pieces shaped between two
dessert spoons. Only a little should be cooked at a time in this way,
and each should be allowed to poach for two minutes, and when done
should be taken out with a slice and put on a sieve to drain. When all
the whites are used in this way, strain the milk and add it to the
well-beaten yolks. Pour into a double saucepan and stir over the fire
till the custard thickens; flavour with vanilla to taste.

When _cold_ pour into a dish and lay the snow eggs on top.

(Kindly supplied by Mrs Edith Wilkinson.)

EGG-RAISED CHERRY CAKE.

9 oz. good "standard" flour, 5 oz. Nutter (or other nut fat), 5