The national course in home economics

Boil six eggs and cut in slices. Make a sauce by creaming one level tablespoonful of butter with two and one-half tablespoonfuls of flour and adding one pint of cream or cream and milk; let boil three minutes. Mix in thoroughly a teaspoonful of salt and one shake of pepper. In a granite basin put a layer of cream, then a layer of eggs; another layer of cream, and so on. Sprinkle rolled cracker over the top, dot with pieces of butter and brown in the oven. Mrs. A. Cavanaugh.. [illustration: page number] EQG SALMAGUNDI. Take six eggs, two ounces of butter, one teacupful of thick cream, one tablespoonful of chopped mushrooms, one lamb's sweetbread. Melt the butter in a stew-pan. Chop the sweetbreads and fry them white with the mushrooms in the butter. Beat the eggs, mix with the cream, and pour them into the stew-pan. Stir over a gentle fire until the mixture thickens. Serve with croutons of fried bread. Mrs. May Wharton. CREAMED EGGS— No. 2. To five or six eggs that have been well whipped to a froth add gradually one-half pint of cream, and, while mixing add a teaspoonful of salt. Butter a mold and pour in the mixture. It may be baked gently in the oven till set, or placed over a pan of boiling water. When turned out of the mold, a rich brown gravy should be poured round it. Mrs. Fannie Smith. EGGS WITH BROWN SAUCE. Poach or fry as many eggs as you wish and place them on a flat dish. Pour over them plenty of brown butter sauce. L. P. J. FRICASSEED EGGS. Two tablespoonfuls of butter, one tablespoonful of flour, a sprig of parsley, one-half dozen minced mushrooms, one-half pint white stock (veal or chicken), one-half dozen hard-boiled eggs (sliced). Put the butter into the chafing dish; when melted add flour (stirring constantly), parsley cut fine, mushrooms and stock. Simmer five minutes and add eggs; boil up once and serve hot. Kate Ray. POTTED EGGS. Take the yolks of six hard-boiled eggs, one ounce of butter, one teaspoonful of anchovy sauce, a little salt and cayenne pepper. Pound the eggs and butter well together in a mortar, then add the salt and cayenne pepper, and lastly the anchovy sauce. Honora McGrath. FRIED EGGS AND TOMATOES. Break six eggs gently into a pan with plenty of butter and fry until the whites are crisp. Cut six tomatoes in halves and fry them in the butter. Lay them in a dish, sprinkle with pepper and salt, and lay the eggs over them. Serve them very hot. J. E. Taber. FONDU AU GRATIN. Melt three tablespoonfuls of butter, stir In a tablespoonful of flour and mix well. Add the yolks of four eggs and one-quarter of a pint of milk and let it simmer for two minutes, stirring all the while; then take it from the fire. Shred four ounces of cheese into thin slices and stir into the mixture; season with salt and pepper. Beat two of the whites of the eggs to a stiff froth and stir them in gently. Fill a shallow tin, sprinkle with bread-crumbs. Break over them the remainder of the butter in small pieces, and bake in a moderate oven for one-half hour. Mrs. Frances Reed. SUNSHINE EGGS— MOONSHINE EGGS.