this mixture and press halves together. Roll
in fine bread crumbs, then into beaten egg and again in crumbs. Fry
brown in very hot fat. Serve garnished with parsley.--Mrs. H. C.
Windel.

EGGS LYONNAISE.--Boil eight eggs twenty minutes and throw in cold water
and remove shells. Separate yolks and whites and chop whites fine. Put
whole yolks in a dish over boiling water to keep warm. Peel and chop
two medium sized onions and fry golden brown in two tablespoons of
butter. Season with salt, pepper and nutmeg and add a cupful of white
sauce. Stir gently to boiling point, then add chopped whites and cook
two minutes. Pour over hot whole yolks, sprinkle with minced parsley
and serve.--Mrs. H. C. Windel.

HAM AND EGG ON TOAST.--A good way to use small pieces of left over ham
or other cooked meat is to chop them fine. Toast several slices of
bread and lay on a platter. Beat three eggs slightly, pour in a little
milk, cook over the fire a few minutes, but not till it is thick, stir
in the chopped meat and pour over the toast.--Mrs. Geo. Farries.

ONION EGGS.--Boil six eggs hard, slice three of the eggs, cut three
onions in slices, fry in butter, lay them on a platter; place the
sliced eggs over them, cover to keep hot, grate the other three eggs,
season with salt and pepper, boil up in a little cream and pour over
the eggs and onions.--Mrs. Geo. Farries.

SHIRRED EGG.--Grease a shallow pan and break eggs carefully into it.
Sprinkle with salt and pepper and heat with butter. Steam or bake until
the whites are set and serve. Shirred eggs are usually served in the
individual dishes they are baked in. A little minced parsley is often
sprinkled over the top of each plate.

LAYER EGGS.--Fry two onions, sliced thin until they are tender and
brown. Cut hard boiled eggs into slices. Add half a bowl of good gravy
to the hot onions and then the eggs. Season with salt and pepper and
serve.

SCRAMBLED EGG.--(New.) Break eight fresh eggs into a saucepan, add a
piece of butter the size of an egg, eight tablespoons of cream; two
tablespoons of soup stock, one scant teaspoon of salt and a little
pepper. Set over the fire and stir until the eggs begin to thicken then
remove from the fire and beat with a Dover beater until they are light
and delicate. Heat over the fire again and serve in a warm dish. Very
nice for breakfast and lunch.

CREAM TOAST WITH EGG.--Heat a quart of milk; toast slices of bread,
butter them and dip each into the mi