The Institute cook book

2 cups grated cheese Vz cup milk Yolks of 2 eggs Salt and red pepper 4 slices buttered toast Place the milk in a pan over a moderate fire; when hot, add the cheese; stir until the cheese is thoroughly melted; then add the eggs and seasoning and pour over the toasted bread. GOLDEN BUCK 1 cup milk 1/2 teaspoon salt 2 cups grated cheese Dash of red pepper 14 teaspoon mustard 6 squares toast 6 poached eggs Let the milk come to the boiling point; add the cheese; then the mustard, pepper and salt. Have the poached eggs ready on a platter and as soon as the cheese is melted pour the mixture around, not over the eggs. Garnish with parsley. OX EYES 4 rotmd slices bread Pinch of salt 1 beaten egg Vz cup milk 4 eggs Cut the bread two inches thick; remove the crust and with a I round biscuit-cutter take the center out of each slice. Add the 'milk and salt to the beaten egg; place the bread in a buttered baking dish and baste with the egg and milk. Break an egg in the center of each slice; place in a hot oven and bake until the whites of the eggs are set. [illustration: Planned for a EGGS, Family of Four] BIRDS' NESTS Have prepared slices of buttered toast, and on each slice put the beaten white of an egg in the shape of a bird's nest. In the center place the yolk, seasoning with a small piece of butter, pepper and salt. Bake in a quick oven until the whites are dehcately browned. KEDGAREE Vi cup codfish Dash of red pepper V2 cup boiled rice Vi teaspoon onion juice 4 eggs Soak the codfish in cold water; drain; place over the fire in fresh water; bring to a boil and drain again. Mix with the rice; add the seasoning; place in a hot buttered pan and stir until the entire mixture is heated. Then add the eggs, well beaten; cook for a minute and serve. BEAUREGARD EGGS 6 eggs s 1 cup cream sauce 6 slices buttered toast Put the eggs in the water over the fire and let them boil for fifteen or twenty minutes. Prepare the toast and set it in the oven to keep hot. Remove the eggs from their shells; cut them in halves lengthwise or chop them fine and put them over the toast. Make a cream sauce; pour over all; garnish with parsley and serve. EGGS JAPANESE 6 eggs Vz teaspoon onion jiuce 4 sardines Salt and pepper 1 teaspoon anchovy paste 2 cups boiled rice 1 cup cream sauce Boil the eggs for fifteen minutes; remove the shells and cut them in halves lengthwise. Take out the yolks; mash them; mix with the sardines, minced; add the seasoning and return to the egg cavities. Place the rice in a mound on a heated platter; on it arrange the eggs; cover all with cream sauce; garnish with parsley and serve. [illustration: Planned for a EGGS, Family of Four] SPANISH EGGS l^ 2 slices onion 2 tablespoons tongue 1 tablespoon olive oil Dash of red pepper 2 cups mushrooms 1 saltspoon salt 1 cup cooked tomatoes 3 eggs Cook the onion in the oil until light brown; add the mushrooms, tomatoes, seasoning and tongue, minced fine. Last of all, add the eggs, unbeatep. As soon as the eggs are set the mixture is ready to serve. [illustration: Planned for a EGGS, Family of Four] [illustration: Planned for a EGGS, Family of Four]