eggs, and mix them together with the
breadcrumbs, herbs, and seasoning. Beat the forcemeat smooth, shell
the eggs, cover them completely with a thick layer of forcemeat, and
fry them a nice brown. Serve with brown gravy.

SPINACH TORTILLA.

4 eggs, 1 oz. of butter, a teacupful of boiled chopped spinach, lemon
juice and pepper and salt to taste. Sprinkle the lemon juice over the
spinach, and season well with pepper and salt, and fry it lightly in
the butter. Beat the eggs and pour them into the mixture, let the
tortilla set, then turn it with a plate, and set the other side. Serve
hot.

STIRRED EGGS ON TOAST.

4 eggs, 1 oz. of butter, pepper and salt, 3 slices of hot buttered
toast. Whip the eggs up well, add a dessertspoonful of water for each
egg, and pepper and salt to taste. Heat the butter in a frying-pan,
stir in the eggs over a mild fire. Keep stirring the mixture with a
knife, removing the egg which sets round the sides and on the bottom
of the frying-pan, and take the mixture from the fire directly it gets
uniformly thick. It should not be allowed to cook until hard. Place
the stirred eggs on the toast, and serve on a very hot dish. This
quantity will suffice for 3 persons.

STUFFED EGGS.

4 hard-boiled eggs, 8 Spanish olives, 1/2 oz. of butter, pepper and
salt to taste. Halve the eggs lengthway, and carefully remove the
yolks. Pound these well, and mix them with the olives, which should be
previously stoned and minced fine; add the butter and pepper and salt,
and mix all well. Fill the whites of the eggs with the mixture. Pour
some thick white sauce, flavoured with grated cheese, on a hot dish,
and place the eggs on it. Serve hot.

SWEET CREAMED EGGS.

To each egg allow 2 tablespoonfuls of cream, or new milk, 1
teaspoonful of strawberry or raspberry and currant jam, 1 thin slice
of buttered toast, sugar and vanilla to taste. Butter as many cups as
eggs, reckoning 1 egg for each person. Place the jam in the centre of
the cup; beat up the eggs with the cream or milk, sugar and vanilla,
and divide the mixture into the cups. Cover each cup with buttered
paper, stand the cups in a stew-pan with boiling water, which should
reach only half-way up the cups, and steam the eggs until they are
set--time from 8 to 10 minutes. Turn the eggs out on the buttered
toast, and serve hot or cold.

SWISS EGGS.

4 eggs, 3 oz. of Gruyere cheese, 1 oz. of butter, 1 teaspoonful of
finely chopped parsley, peppe