The Monmouth Baptist ladies' cook book

PANNED EGGS. Mrs. L. J. Menold, Princeton, 111. One cup of cold boiled ham chopped fine, one-half cup bread crumbs, moisten with little milk ; season to taste. Bake in buttered gem pans. Fill nearly full of mixture. Break egg on each one. Dust lightly with bread crumbs. Bake about ten minutes. PICKLED EGGS. Boil three or four dozen hard ; remove shells. To one quart of vinegar put allspice, ginger and two cloves of garlic. Boil, when spiced to taste pour over eggs. Nice for picnics. TO POACH EGGS. Have the water boiling hard. Drop egg in quickly. When firm enough to hold, remove with skimmer. A little vinegar added to the water makes them set quickly. POACHED EGGS. Serve poached eggs in slices of fried bread that are previously covered with the finest mince of hot (warmed over) meat, chicken or turkey. POACHED EGGS IN BROWN STOCK. Poach as in water using stock instead. Make sauce of stock and pour around the eggs garnished with sippets. EGG PUFF. Beat the white stiff and put in wide mouthed cups or by spoonsful in deep plate. Make hollow in center and put in each the unbroken yolk. Set cups or plate in pans of boiling water, cover and cook three minutes. They may be placed for a minute in the oven. Serve with butter; pepper and salt. Chopped parsley adds to their appearance. SCALLOPED EGGS. Mrs. Matilda Reed. Eight eggs boiled hard, cracker crumbs, one teaspoon butter, milk. Into a well buttered pan, put a layer of the cracker crumbs, then a layer of the eggs sliced, butter, salt and pepper., and so on until pan is full. This will serve six people. EGG SOUFFLE IN CASES. Scald one pint of milk. Wet one-half cup of flour and one-fourth cup of sugar (mixed together) with a little cold milk and stir it into the hot milk. Let it cook until it thickens and is smooth, stirring constantly then add one-fourth cup of butter. When well mixed stir it into the well beaten yolks of five eggs. Just before the dinner is served add the whites, which have been beaten stiff, and bake in paper cases or small cups in a hot oven about twenty minutes, placing the cups in a pan of hot water while they are cooking. Serve with creamy sauce. STUFFED EGGS. Boil eggs hard, when done peel and cut in halves ; take out the yolk, mash, add the same amount of boiled chopped ham, a dash of pepper and enough cream to make the mixture moist; stuff the eggs and place the halves together; roll in egg, then in the cracker crumbs, and fry quickly in very deep fat, lard or dripping. / EGGS SUR LE PLAT. Beat two eggs separately, spread upon the platter, then drop as many eggs upon this as are required at the meal ; season with salt and pepper ; sprinkle over with cracker crumbs, and place in a hot oven for a few moments, when it is ready for the table. EGG TIMBALES. Miss Irene Warren, Chicago.