Kirmess cook book

Lightly butter a silver dish large enough to hold twelve eggs, one beside another; carefully break into it twelve eggs, taking care to keep the yolks intact. Evenly sprinkle over them half a pinch of salt; cook for one minute on the hot stove; then place them in the oven for one and a half minutes. Take out and place the dish on another and serve. EGGS WITH CHEESE. Mrs. Grace Marshall. Five eggs, two heaping tablespoonfuls dry grated cheese, Parmesan or old English cheese is best for this; one tablespoonful butter, one-half teaspoonful salt, a dash cayenne pepper. Beat the eggs light, add the cheese, the salt and the pepper, and use the butter melted, turn in the eggs, and stir until thick and smooth. Serve on toast or crackers. BREAD BASKETS. Mrs. W. F. Brown. Cut one side of crust of French bread, not to spoil shape, cut slices thick, make hole out of soft end to hold one egg, fry same as crullers, then put on plate, drop one egg in each cavity, set all in quick oven, when egg is set or poached. Serve hot. EGG VERMICELLI. Mrs. Wm. Wescott. Boil three eggs, or one for a person, twelve minutes. Separate whites from yolks, keep yolks warm while chopping whites fine; pepper and salt to taste. Make sauce of one heaping teaspoon of flour, three tablespoons of cream, butter the size of a walnut. Mix the chopped whites in the sauce, spread on toast and rub yolks through a strainer over it. A LUNCHEON DISH. Mrs. Charlotte Appleton, Bayside, L. I. Butter baking dish, drop in six eggs whole, grate American cheese thickly, sprinkle a little salt, pepper and small pieces of butter over them and bake slowly. Serve in baking dish. RAYMOND Hitchcock's scrambled eggs and cheese. Break three eggs and slip them into a saucepan. Beat them, with a lump of butter, add two tablespoons of grated cheese, with salt and pepper to taste. Butter a saucepan and when hot pour in the mixture and allow it to cook for five minutes over a light flame, stirring all the while. When the mixture becomes quite thick, pour into a deep dish and serve with fried toast. SCRAMBLED EGGS. Mrs. Woodhull Condict Put a small piece of butter in a saucepan, and when it is melted turn the saucepan round, so that the butter will run on the sides; then break the eggs in it and put it on the range and don't stir them until the whites are set, then gently stir all together, add pepper and salt, and serve. SCRAMBLED EGGS WITH PEAS. Mrs, Seely's Cook Book, Take six eggs, one tablespoon of butter, three tablespoons of milk, salt and pepper to taste, and one-half pint of cooked peas. Heat the butter and milk in an omelette pan. Break the eggs in a pan and stir till the mixture thickens. Have the peas very hot in another pan. Drain off all the liquid from the peas. Stir them in the eggs, season, and serve hot. SCRAMBLED EGGS ON CANAPES. Mrs, Seely's Cook Book,