sley and serve.

EGGS WITH CREAM.

Melt a small lump of butter in a shallow baking dish and break into it
carefully six eggs, pour over them a third of a cup of boiling cream,
place in a very quick oven long enough to set the whites of eggs and
serve at once in the dish in which they are baked. Two or three minutes
will cook them.

CURRIED EGGS.

Boil six eggs hard, cut in half lengthwise, make a white sauce and stir
into it a heaping teaspoonful of curry powder; put the eggs carefully
into this sauce, heat thoroughly, lift them out and place in the center
of a dish. Arrange boiled rice around them, pour the sauce over the
eggs, garnish with parsley and serve.

STUFFED EGGS.

Boil six eggs hard, cut in half lengthwise, take out the yolks and mash
them very fine; put aside a heaping teaspoonful of it, add to the rest
two teaspoonfuls of butter, three teaspoonfuls of rich cream, a few
drops of onion juice, and salt and pepper to taste; mix well, fill the
whites of eggs, rounding the top of each to the size of a whole egg.
Make a white sauce as follows: Rub a heaping tablespoonful of butter
into half a tablespoonful of flour, and stir into it a cup of boiling
milk; when it is smooth and thick put the eggs into it carefully, when
hot take them out, arrange daintily on a platter, pour the sauce around
them, sprinkle the teaspoonful of the yolk reserved over them, garnish
with parsley and serve.

FRIED STUFFED EGGS.

Prepare the eggs as in the recipe for stuffed eggs, filling the cavity
of the whites evenly, and pressing the two halves together so as to make
it appear as a whole egg. Take what is left of the mixture, add to it
one raw egg beaten light, roll each egg in this, covering thoroughly
every part of it, and fry in boiling fat. Serve around a dish of green
peas, or with a cream sauce into which has been stirred, just before
removing from the fire, two slightly heaping tablespoonfuls of grated
Parmesan cheese.

FRICASSEED EGGS.

Put two tablespoonfuls of butter in a spider, when hot add a
tablespoonful of flour, stir until smooth, then add a teaspoonful of
finely minced parsley and a heaping tablespoonful of fresh mushrooms
chopped very fine, and a cup of rich milk or cream. Cook until the
mushrooms are tender, then add four or five hard-boiled eggs cut in
quarters lengthwise; let it come to a boil and serve.

EGG CHOPS.

Take five or six hard-boiled eggs, rub the yolks through a sieve and