The Cook County cook book

fill the white with the mixture and put together. Add 1 beaten egg to the remaining filling. Cover the eggs with this mixture and roll in cracker crumbs. Fry a light brown. — 'Mrs. C. J. Jeflfries, Winnetka, 111. FRIED STUFFED EGGS.— Have eggs hard boiled. With a tin tube or a sharp pointed knife remove a cylindrical piece of white from the pointed end of each egg; empty the whites out of the yolks with a small vegetaible spoon. Pound the yolks with Bernaise or Hollandaise sauce, adding cooked mushrooms, chopped fine; fill the eggs with this mixture and put the pieces of white back in place; roll in egg and bread crumbs and fry to a pale straw color, in deep fat. Serve with Soubise or tomato sauce. — Mrs. Phillip D. Moore, Kenilworth, 111. STUFFED EGGS AU GRATIN.— ^Cut required number of hard-boiled eggs in halves lengthwise; remove and sift the yolks, then add an equal quantity of cold boiled ham, with chicken or tongue pounded to a paste; H teaspoon of paprika, and mixed mustard, a few drops of onion juice and uncooked yolk oi eggs or sauce, as needed to shape. With this fill the whites and press together corresponding halves. Put 2/3 cup of bread, cream or tomato sauce in a buttered dish, and arrange the eggs in the sauce, pouring ^ cup of coarse bread crumbs, sauted in 2 tablespoons of butter and set the dish in the oven to re-heat. — Mrs. B. C. Moore, Bartlett, 111. STUFFED EGGS IN A NEST.— Cut hard-boiled eggs in halves lengthwise. Remove yolks, and put whites aside in pairs. Mash yolks and add half the amount of deviled ham and enough melted butter to make of consistency to shape. Make in balls size of original yolks, and refill whites. Form remainder of mixture into a nest. Arrange eggs in the nest, and pour over them 1 cup of cream sauce with buttered crumbs and bake until crumbs are brown. — Mrs. Nathan Morris, Glencoe, 111. STUFFED TURKEY EGGS.— Boil 4 turkey eggs 20 minutes, cool in water and take off shells. Divide each egg in halves lengthwise. Pound the yolks in a mortar with J4 tablespoon of butter, a little salt, nutmeg, cayenne pepper and mace; now add 1 beaten hen's egg and the yolk of a second or a small quantity of cream, and mix all thoroughly. Cut a thin slice from the bottom of each half of the white of the turkey eggs so that it will stand without tipping, and fill each hollow heaping full of the above mixture; smooth it nicely, put the eggs in a dish and bake gently 10 or 15 minutes. Serve at once, with or without a sauce. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. SUNSHINE OR MOONSHINE EGGS.— Melt a little butter in an omelette pan, sprinkle with salt and break into it the number of eggs required. Fry these over the fire for 2 minutes till they are poached. Turn up the edges so they do not spread too far. When serving them sprinkle with pepper and cover with tomato sauce. Eggs so prepared and sprinkled over with grated cheese are called moonshine eggs. — Mrs. C. J. Jeffries, Winnetka,