slices toast, parsley. Make a thin white sauce with butter,
flour, milk and seasonings. Separate yolks from whites of eggs. Chop
whites finely and add them to the sauce. Cut four slices of toast in
halves lengthwise. Arrange on platter and pour over the sauce. Force the
yolks through a potato ricer or strainer, sprinkling over the top.
Garnish with parsley and remaining toast cut in points.

EGGS A LA MARTIN

One cup white sauce, six eggs, one-fourth pound grated cheese. Break
eggs carefully into a well buttered pudding dish, cover with white sauce
and sprinkle cheese over all. Bake fifteen minutes in moderate oven.

EGGS A LA LEE

Mrs. Harry F. Atwood

Cover circular pieces of toasted bread with thin slices cold boiled ham.
Arrange on each a dropped egg, and pour around mushroom sauce.

Sauce: Clean one-fourth pound mushrooms, break cap in pieces, and saute
five minutes in one tablespoonful butter. Add one cup chicken stock and
simmer five minutes. Rub through a sieve and thicken with one
tablespoonful each butter and flour cooked together. Season with salt
and pepper.

EGGS A LA FRANCOISE

Poach two eggs in boiling water acidulated with lemon juice and slightly
salted. Arrange the eggs on rounds of toasted bread, pour over a tomato
sauce made as follows, and garnish with toast points.

Sauce: Put one large tablespoonful butter in the chafing dish (or
skillet), one teaspoonful minced onion, one tablespoonful minced carrot
and fry. With this blend two level tablespoonfuls flour and add one cup
of canned tomatoes sifted, and one-third teaspoonful beef extract.
Dissolve in one tablespoonful hot water, simmer and strain.

TO BOIL EGGS FOR AN INVALID

Have water boiling, pour over eggs and cover tightly; put on back of
stove and stand five minutes. The whites of the eggs will be firmly set
and the yolks soft.

CHEESE DISHES

"_Wilt, please, your honor, taste of these._"
--SHAKESPEARE.

CHEESE BALLS

Mrs. W. H. Hart

One and one-half cupfuls cream cheese; one-half teaspoonful salt;
one-fourth teaspoonful paprika; three eggs, whites beaten firm; cracker
crumbs. Add salt and paprika to cheese, then fold in whites and roll
into small balls; roll in cracker crumbs and fry in deep fat.

CHEESE SOUFFLE

Mrs. Max Mauerman

Two tablespoonfuls flour; two tablespoonfuls butter; one-half cup grated
cheese; four eggs; one pint of milk