Tried favourites cookery book

Cut a small slice from each end of some hard-boiled eggs, and cut them into halves, the round way. Take out the yolks and pound them, and mix them well with a mixture made as follavs : — A heaped teaspoonful curry powder, 2 oz. butter, and a dessertspoonful essence of anchovy, well blended and cooked in a stewpan. Fill the eggs with this mixture, dish up, garnished with watercress and rolled bread and butter. Eggs and Parsley Dish. Boil the eggs five minutes, cut off one end, and stand them up • on a flat dish. Pour round (not over) them white sauce, with a little salt and j^epper, and finely chopped parsley, and serve hot. Poached Eggs. 3 Eggs, 1 teaspoonful Salt, 1 quart Water, and a little Lemon Juice. Have water boiling, put eggs into it in their shells for about a (Quarter of a minute, lift out and break one at a time into a saucer, holding them very low so as not to break the yolk. Add salt and lemon juice to water, and carefully slip the egg off the saucer into the boiling water ; simmer slowly till the white is set. Lift out with a drainer, hold on a towel for a few seconds to absorb all the water. Dish on rounds of buttered toast or with bacon or ham. Poached Eggs with Cheese. Prepare as above, and dish on toast. Sprinkle with grated cheese, salt and pepper and brown under gas grill. Eggs (Poached) and Potatoes. Boil some potatoes in the usual manner ; cut into slices with a sharp knife; put a j^int of these into a pan with a teaspoonful of lemon juice, cayenne, nutmeg, s.alt, pepper, and a drop of tarragon vinegar ; pour over all a gill of milk, cover the saucepan-closely, and shake over the fire for ten minutes. Place the potatoes on a hot dish, and place poached egg over. Egg Savoury. Take four hard-boiled eggs and chop them fine, mixing with a dessertspoonful of flour, one of finely minced parsley, one of cooked ham (minced), one tablespoonful of cream, a piece of butter, and one egg. Form into balls ; dip into finely sifted bread crumbs, and fry a golden brown. Scalloped Eggs. Boil 5 eggs 3½ minutes. Chop up when cold. Mix together 1 teacupful mashed potatoes, 1 teacupful boiled rice, a little Woicestei sauce, A1 teaspoonful vinegar, and 1 oz. melted butterAdd eggs, an season rather highly with salt and pepper. Pour into buttered dish. Sprinkle a few bread-crimilis over, dot butter over and bake. Scrambled Eggs and Tomatoes. Free from pips a large tomato, mince finely with 2 slices Spanish onion, add plentv butter and pepper and salt to taste. Stir on the fire till onion is quite cooked, but not coloured, then throw in 4 beaten eggs, and keep stirring till eggs are nearly set. Serve at once within a circle of fried liread sippets. When cooking flain scrambled eggs, a feiv drops of lemon juice is an improvement. Eggs (Scotch). 1 lb. sausage taken out of skin. Put in liowl with ½ lb. bread crumbs. Chop parsley very fine; add seasoning if needed. Wet mixture with switched egg. Boil 4 eggs a quarter of an hour; take off shells. Divide mixture in four, and cover each egg with it. Then egg and bread-crumb, and fry a light brown. Halve lengthwise. Garnish with parsley, and serve with tomato sauce. Eggs (Sunshiny). 1 oz. Butter, 3 Eggs, Pepper and Salt to taste, 3 tablespoon fills of Tomato Sauce.