enty minutes. When cold, remove shells. Roll in sausage
meat about one-half inch thick all over; put in the ice box over night.
Then fry, turning all the time till brown. Serve on platter, cutting
them open, and garnish with Saratoga potatoes.

POACHED EGGS ON RICE TOAST

Put one quart of rice into one quart of boiling water, to which has been
added one teaspoonful salt, boil rapidly for fifteen minutes, then place
on back of stove and steam twenty minutes. When the rice has absorbed
all of the water press into a square mold or bread pan and set aside to
cool. When cold cut into slices, place in wire broiler and toast over
hot fire. Poach as many eggs as you have slices of toast and place an
egg on each slice. Sprinkle with pepper and salt and serve very hot.

EGGS DELICIOUS

Alice Clock

Six hard boiled eggs; one pint milk; one tablespoonful (heaping) butter;
two tablespoonfuls flour; one tin sifted peas. Mix the butter and flour
smoothly; slowly add milk while stirring constantly over slow fire,
until white sauce is nicely smooth. Season sauce to taste, with paprika
and salt; and add hard-boiled eggs, cut in halves. Pour over the whole
the sifted peas, and as soon as the peas are heated, being careful not
to stir, serve on rounds of toast. This amount will serve six people.

EGG RELISH

Mrs. A. Donald Campbell

One cupful of bread crumbs; one cup cream and five eggs. When the cream
has been absorbed by the crumbs and the eggs well beaten add pepper and
salt with a teaspoonful of chopped parsley. Fry as an omelet.

EGG GARNISH

Boil six eggs. Cut them into halves, and remove yolks. Fill the whites
with chopped cucumbers, over which a French dressing has been poured.
Serve these upon shredded lettuce.

A LUNCHEON DISH

Mrs. William E. Mason

Butter baking dish; drop in six eggs, whole; grate American cheese,
thickly. Sprinkle a little salt, pepper and small pieces of butter over
them and bake slowly. Serve in baking dish.

EGGS A LA BUCKINGHAM

Make five slices milk toast, and arrange on platter. Use receipe for
scrambled eggs, having the eggs slightly under-done. Pour eggs over
toast, sprinkle with four tablespoonfuls grated mild cheese. Put in oven
to melt cheese, and finish cooking eggs.

EGGS A LA GOLDENROD

Charlotte V. Thearle

Three hard boiled eggs, one tablespoonful butter, one tablespoonful
flour, one cup milk, one-half teaspoonful salt, one-third teaspoonful
pepper, five