lk a second. Lay in a deep serving
dish. Now add a tablespoon of butter and a pinch of salt to the hot
milk. Beat the yolk of an egg, adding gradually a small tablespoon of
flour and two tablespoons of cold milk. Stir into the boiling milk and
cook until creamy, then pour it over and around the toast and serve
immediately. May be served with poached eggs, too.

SCRAMBLED EGGS WITH ASPARAGUS TIPS.--Beat six eggs a trifle with two
tablespoons of cream and scramble in hot pan. Season and stir in the
tips of a bunch of stewed asparagus. Add a dash of pepper and serve on
toast.

EGGS, NEW YORK STYLE.--Boil six eggs half an hour. Drop them into cold
water; shell and quarter them and lay them in a buttered baking dish.
Make a white sauce of one pint of hot milk with butter, and flour
enough to thicken. Season and stir until smooth. Chop two large boiled
onions, add to the sauce and pour over the eggs, sprinkle the top with
cracker crumbs, dots of butter and two tablespoons of grated cheese.
Bake until a nice brown and serve immediately.

CREOLE EGGS.--Poach eggs in deep, boiling salted water and serve with a
highly seasoned tomato sauce.

CREAMED EGGS.--Poach eggs and serve with a thickened, seasoned cream
sauce or a browned gravy sauce, mushrooms, asparagus tips, minced
parsley or minced cold boiled ham, cauliflower, green corn, oysters,
sausage or dried beef may be added to any cream sauce and served over
poached eggs or hard boiled eggs, cut into slices or quartered. Or any
of these sauces may be spread on an omelet, folded over and served.

CHEESE AND EGGS ON TOAST.--Beat three eggs with three tablespoons of
bread crumbs, soaked soft in milk and drained. Add three tablespoons of
melted butter, one teaspoon of mustard, salt and pepper and lastly one
half pound of grated cheese. Spread evenly on slices of toast and brown
quickly in the oven.

EGGS AND POTATOES.--Fry diced cold boiled or baked potatoes brown in a
butter, seasoning with salt and pepper; break in three or four eggs and
scramble lightly. Add two tablespoons of thick cream and serve
immediately.

SWISS EGGS.--Line a pie plate with thin slices of cheese. Mix a cup of
milk with one teaspoon of mustard, a dash of cayenne and a little salt.
Pour half of this mixture over the cheese. Then break carefully five
eggs on the cheese; pour over the rest of the milk and bake until the
eggs are set. The cheese will melt and thicken the milk.

HONEYCOMB EGGS.--Set a