iced; in summer use 1 large
breakfastcupful of boiled and chopped spinach; in winter Scotch kale
prepared the same way; some very thin slices of bread and butter,
nutmeg, pepper, and salt to taste, 1/2 pint of milk, and some butter.
Butter a pie-dish and line it with slices of bread and butter. Spread
a layer of spinach and a layer of slices of eggs; dust with nutmeg,
pepper, and salt. Repeat the layers, and finish with a layer of bread
well buttered. Pour over the whole the milk, and bake the savoury from
20 to 30 minutes, or until brown.

EGGS A LA BONNE FEMME.

4 eggs, 1 Spanish onion, 1 oz. of butter, 1 teaspoonful of vinegar,
and 2 tablespoonfuls of breadcrumbs; pepper and salt to taste. Peel
and slice the onion, and fry it brown in the butter; add the vinegar
and seasoning when done. Spread the onion on a buttered dish, break
the eggs over them, dust these with pepper and salt, and sprinkle with
breadcrumbs. Place a few bits of butter on the top, and bake until the
eggs are set, which will only take a few minutes.

EGGS A LA DUCHESSE.

1 quart of milk, 6 eggs, 1 tablespoonful of Allinson cornflour, sugar
to taste, a piece of vanilla 2 inches long. Splice the vanilla and let
it boil with the milk and sugar; smooth the cornflour with a spoonful
of water, thicken the milk with it, and let it cook gently for 2 or 3
minutes; remove the vanilla. Have ready the whites of eggs whipped to
a stiff froth, drop it in spoonfuls in the boiling milk; let it simmer
for a few minutes until the egg snow has got set, remove the snowballs
with a slice, and place them in a glass dish. Let the milk cool a
little; beat up the yolks of the eggs, mix them carefully with the
milk, taking care not to curdle them; stir the whole over the fire to
let the eggs thicken, but do not allow it to boil. Let the mixture
cool, pour the custard into the glass dish, but not pouring it over
the snow; serve when quite cold. Half the quantity will make a fair
dishful.

EGGS AND CABBAGE.

1 large breakfastcupful of cold boiled cabbage, 3 eggs, 1 teacupful of
milk, pepper and salt to taste, 1/2 oz. of butter. Warm the cabbage
with the butter and the milk; meanwhile beat up the eggs. Mix all
together and season with pepper and salt. Turn the mixture into a
shallow buttered pie-dish, and bake for 20 minutes. Any kind of cold
vegetables mashed up can be used up this way, and will make a nice
side dish for dinner.

EGGS AU GRATIN.

3 hard-boi