led eggs, 1-1/2 oz. of grated cheese, 1 oz. of butter, 2
tablespoonfuls of breadcrumbs, a little nutmeg, and pepper and salt to
taste. Slice the eggs, place them on a well-buttered flat baking dish,
sprinkle them thickly with the grated cheese, and dust with nutmeg,
pepper, and salt. Spread the breadcrumbs over the top, and scatter the
butter in bits over the breadcrumbs. Bake until the breadcrumbs begin
to brown.

FORCEMEAT EGGS.

6 eggs, 1 small English onion, a few leaves of fresh sage, or 1/2
teaspoonful of dried powdered sage, a few sprigs of Parsley, pepper
and salt to taste, and some paste rolled thin, made of 6 oz. of
Allinson fine wheatmeal, 2 oz. of butter or vege-butter, and a little
cold water. Boil the eggs for 10 minutes, set them in cold water, and
take off the shells. Cut them in half lengthways, remove the yolks,
and proceed as follows: Chop up the onion very fine with the sage and
parsley, and season with pepper and salt. Pound the yolks very fine,
and add the onion and herbs; fill the whites of the eggs with the
mixture. Put the halves together, enclose them in paste, brush them
over with the white of egg, and bake until the pastry is done, which
will take about 15 minutes. Serve with vegetables and sauce.

FRENCH EGGS.

6 hard-boiled eggs, 1/2 pint of milk, 1 oz. of butter, 1
dessertspoonful of Allinson fine wheatmeal, 1 dessertspoonful of
finely chopped parsley, nutmeg, pepper, and salt to taste. Boil the
milk with the butter, thicken it with the flour, smoothed previously
with a little cold milk; season to taste. When the milk is thickened
shell the eggs, cut them into quarters lengthways, and put them into
the sauce. Last of all, put in the parsley, and serve with sippets of
toast laid in the bottom of the dish.

MUSHROOM AND EGGS.

4 hard-boiled eggs, 1/4 lb. of mushrooms, 1 teaspoonful of parsley
chopped very fine, 1 oz. of butter, pepper and salt. Stew the
mushrooms in the butter, and season well; chop up the eggs and mix
them with the mushrooms, adding the parsley; heat all well through,
and serve on sippets of toast.

MUSHROOM SOUFFLE.

4 eggs, 1 oz. of Allinson fine wheatmeal, 1 oz. of butter, 6 oz. of
mushrooms, pepper and salt to taste. Peel, wash, and cut in small
pieces the mushrooms, and stew them in 3/4 of a teacupful of water.
When the mushrooms have stewed 10 minutes, drain off the liquid, which
should be a teacupful. Melt the butter in a little saucepan, stir into