The housekeeper's companion

Baked Eggs. — Six eggs, four tablespoonfuls of good gravy, veal, beef or poultry; the latter is particularly nice; one handful of bread crumbs, six rounds of buttered toast or fried bread. Put the gravy into a shallow baking dish, break the eggs into it, pepper and salt them, and strew the bread crumbs over them. Bake for five minutes in a quick oven. Take up the eggs carefully, one by one, and lay upon the toast, which must be arranged on a hot, flat dish. Add a little cream, and, if you like, some very finely chopped parsley and onion to the gravy left in the baking dish, and turn it into a saucepan. Boil up once quickly, aud pour over the eggs. Eggs Sur le Plat. — Six eggs, one tablespoonful of butter, or nice dripping, pepper and salt to taste. Melt the butter on a stone china or tin plate, or shallow baking dish. Break the eggs carefully into this, dust lightly with pepper and salt, and put into a moderate oven until the whites are well set. Serve in the dish in which they were baked. Eggs Poached in Balls. — Put three pints of boiling water into a stewpan; set it on a hot stove or coals; stir the water with a stick until it runs rapidly around, then having broken an egg into a cup — taking care not to break the yolk — drop it into the whirling water, continue to stir it until the egg is cooked; then take into a dish with a skimmer and set it over a pot of boiling water; boil one at a time, until you have enough. These will remain soft for a long time. Or, put some hot water in a frying pan; break in the eggs; let it set over the fire, without boiling, until they are done; then serve on toast Sweet-Breads. — Veal Sweet-Breads — Spoil very soon; the moment they come from the butcher's they should be put in cold water to soak for about an hour; lard them or draw a lardoon of pork through the centre of each one; put into salt boiling water or stock and let boil for fifteen or twenty minutes; throw them into cold water for only a few moments, they will now be firm and white; remove carefully the skinny portion and pipes. Sweet-Breads Stewed. — Wash carefully, remove all bits of skin and fatty matter, cover with cold water and heat to a boil; pour off the hot water and cover with cold until the sweet-breads are firm. If liked, add butter as for frying before you put in the second water; stir in a very little water the second time. When they are tender, add for each sweet-bread a heaping teaspoonful of butter, a little chopped parsley, pep- pepper, salt, and a little cream. Let them simmern this gravy for five minutes. Send to table in a covered dish with the gravy poured over them. Sweet-Breads Roasted. — Parboil and put into cold water for fifteen minutes; change to more cold water for five minutes longer; wipe perfectly dry, lay them in a dripping-pan and roast, basting with butter and water until they begin to brown; then withdraw them for an instant, roll in beaten egg, then in cracker crumbs, and return to the fire for ten minutes longer, basting meanwhile twice with melted butter. Keep hot in a dish while you add to the dripping half a cup of hot water, some chopped parsley, a teaspoonful of browned flour and the juice of half a lemon. Pour over the sweet-breads and serve at once. /