The Monmouth Baptist ladies' cook book

Heat to boiling one quart milk to which one-half cup of cream and a little salt have been added. Thicken with a tablespoon of flour rubbed smooth in a little cold milk. Have ready the whites of two eggs beaten, to a stiff froth and when the sauce is cooked, turn a cup of it on the beaten egg, stirring constantly so it will form a light, frosty mixture, to which add the rest of the sauce. Keep hot but not boil and serve on slices of zwieback or toast, moistened with milk or hot water. WAFFLES. One pint sweet milk, three eggs, well beaten, one teaspoon baking powder, salt, flour to make batter, one tablespoon melted butter, added last thing. Bake on hot, well greased waffle irons. Serve with hot maple syrup. WAFFLES. Mrs. C. M. Huey. One egg well beaten, two cups sour milk, one-half teaspoon salt, one teaspoon sugar, one level teaspoon soda. Beat all thoroughly. Add one tablespoon melted butter, and three cups sifted flour. Beat vigorously. WAFFLES. . Mrs. L. J. Menold, Princeton, 111. Two eggs beaten separately, one teaspoon salt, one teaspoon sugar, one pint milk, one tablespoon melted butter, two teaspoons baking powder, flour to make reasonably thick batter about like cake batter. Add whites of eggs last. "Things well done And with a care exempt themselves from fear." Henry VIII. Three minutes will boil them soft, five minutes will cook whites hard, but not yolks. Eight minutes will cook both. CREAMED EGGS. Mrs. J. B. Miles, Omaha, Neb. Chop fine the whites of six hard boiled eggs. Have a large cup of milk hot. season with salt, pepper and butter, thicken with a teaspoon of flour. Add the chopped whites to this. Pour over squares of toast arranged on a hot platter. Put the yolks of the eggs through a ricer over the top. Serve hot. BAKED EGGS. Mrs. W. Q. Bell. Delicious : — Twelve eggs, boil hard, cut in two. take the yolks and mash fine, add a large spoon of butter, one cup powdered crackers, one and one-half cups milk, season with pepper and salt ; put the whites in a baking dish, pour this mixture over and bake fifteen minutes. BAKED EGGS. Mrs. J. G. Parshall. Grate cracker crumbs in gem pans, place an egg in each, sprinkle with crackers. Add butter, milk, salt and pepper. Bake until the eggs are slightly cooked. EGGS BAKED IN GRAVY. Take chicken gravy, making it thin and season well. Put it into a baking; dish and drop into it as many eggs as will cover the bottom of the dish. Sprinkle bread crumbs over top and bake in a hot oven. Serve on slices of toast. BEAUREGARD EGGS. Baked omelet with the addition of one tablespoon of lemon juice in sauce, and using one tablespoon of butter and same of flour. DEVILED EGGS. Boil eggs hard, cut in two and slip out the yolks. Mash yolks fine, season to taste with pepper, salt, salad oil. butter, vinegar and mustard, and press back into the white. Pin two halves together with tooth- picks. Wrap each one in waxed paper. Nice for picnics. Or — add grated horse-radish, mixed with vinegar, season liberally with butter, salt and pepper. Place sprig of parsley and half a stuffed olive on each half egg and serve in bed of parsley. Or — chopped pickles and ham or chicken may be added to the yolks. GOLDENROD OR ITALIAN EGGS ON TOAST.