ay EGG CUTLETS—tThree tablespoons each butter and flou one-half tablespoon salt, dash of cayenne, 1% cups mil Stir into this eight hard-boiled and coarsely chopped egg x small tablespoon lemon juice, 10 drops onion juice, one tabl i spoon chopped parsley, yolks two beaten eggs. Stir and cook for a minute, set aside until chilled, form into small -eutlets, dip in. beaten eggs and fine ‘bread Cre Rr $f a - golden brown. : ESCALOPED EGGS—Slice four hard-boiled eges. “six of eight slices of white bread (according to _ size_ of ne slice buttered bread in dish, lay slices of egg on bread, — ilt and pepper well; and so on for three or four layers. Fo -.e top have whole slice of bread or cracker crumbs, © P —Jater enough in dish to moisten bottom slice of bread, he lowly for 20 minutes; have 1% cups of sweet milk hot, pen yver all; bake slowly one hour. Serve hot. FRIED EGGS (Soft)—Have the fat hot.in frying pa . “yreak the eggs in one at a time, lift the pan from fire and lip hot fat over eggs until done to taste. If wished har Me ‘eave pan on fire and turn over if necessary. -. BEGGS FOR INVALID—Grease a common saucer with ‘bu er, break the egg into it, cover with boiling water and 1 # tand until white sets. Ce - BHGGS WITH MUSTARD—Boil eggs hard, remove. york i after cutting in half, chop yolks fine, mix with mustard, lay the whites on the meat platter or a plate, and fill with aeOr, ped yolks. ; EGGS WITH NOODLES—Take six hard poiled eggs, ‘re- - move the shells and cut in half. Take out the yolks, crush them and garnish with parsley. Pour over all the following white dressing: A piece of butter the size of an egg✪ Bird's Nest Eggs, melted, one level tablespoon of flour, one teacup of milk. Cook t gether until the mixture creams : - POACHED EGGS—To one pint boiling water add t heaping spoons salt, drop the eggs✪ Poached Eggs in carefully, run a pack under them to loosen from the basin. They will retain oH ir . PuSDe and are not salted at all. Stir after adding salt. . SCRAMBLED—Beat well one dozen eggs or less, m mel | ‘some butter in frying pan, season to taste, put in pan se -eook slowly, stirring until done. Another way: Beat o - dozen eggs, add one cup milk, one heaping tablespoon_ poy put butter in pan and melt; salt and pepper to taste. Sti keep from burning. EGGS IN TOMATO cUPS—Cut a piece from the seine 5 tomato and with a spoon scoop out the center. Sprinkle cav- — ity with a few drops of vinegar, break and carefully dro araw egg in each. Place a part in a buttered pan and ba in moderate oven until eggs are set. Serve with. or witho cream sauce. Se PRE es EGG HELPS. ; is WHEN BOILING EGGS be sure the water. is boiling when you drop them in and you will have no trouble in removing the shells. i \ pean - PLACE SALT in water when boiling: eses and it will pr vent a cracked egg from spreading. - ABOUT TAKING RAW EGGS—After. ere ‘is peaten ‘thor- i oughly strain through wire sieve;-will take out all stringy _ substance; will find it pleasanter to take. A few teaspoons _ of milk, a little sugar or salt, improves the taste. E if TO REMOVE ‘SHELLS—After boiling eggs, allow cold* 7 _ water to run on them for a couple of seconds, and the sheliss = can be removed without mutilating the eggs. water, and white of egg won’t spread all over pan. A perforated spoon to lift eggs when poached. ✪ Eggs in Tomato Cups

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ay EGG CUTLETS—tThree tablespoons each butter and flou one-half tablespoon salt, dash of cayenne, 1% cups mil Stir into this eight hard-boiled and coarsely chopped egg x small tablespoon lemon juice, 10 drops onion juice, one tabl i spoon chopped parsley, yolks two beaten eggs. Stir and cook for a minute, set aside until chilled, form into small -eutlets, dip in. beaten eggs and fine ‘bread Cre Rr $f a - golden brown. : ESCALOPED EGGS—Slice four hard-boiled eges. “six of eight slices of white bread (according to _ size_ of ne slice buttered bread in dish, lay slices of egg on bread, — ilt and pepper well; and so on for three or four layers. Fo -.e top have whole slice of bread or cracker crumbs, © P —Jater enough in dish to moisten bottom slice of bread, he lowly for 20 minutes; have 1% cups of sweet milk hot, pen yver all; bake slowly one hour. Serve hot. FRIED EGGS (Soft)—Have the fat hot.in frying pa . “yreak the eggs in one at a time, lift the pan from fire and lip hot fat over eggs until done to taste. If wished har Me ‘eave pan on fire and turn over if necessary. -. BEGGS FOR INVALID—Grease a common saucer with ‘bu er, break the egg into it, cover with boiling water and 1 # tand until white sets. Ce - BHGGS WITH MUSTARD—Boil eggs hard, remove. york i after cutting in half, chop yolks fine, mix with mustard, lay the whites on the meat platter or a plate, and fill with aeOr, ped yolks. ; EGGS WITH NOODLES—Take six hard poiled eggs, ‘re- - move the shells and cut in half. Take out the yolks, crush them and garnish with parsley. Pour over all the following white dressing: A piece of butter the size of an egg, melted, one level tablespoon of flour, one teacup of milk. Cook t gether until the mixture creams : - POACHED EGGS—To one pint boiling water add t heaping spoons salt, drop the eggs in carefully, run a pack under them to loosen from the basin. They will retain oH ir . PuSDe and are not salted at all. Stir after adding salt. . SCRAMBLED—Beat well one dozen eggs or less, m mel | ‘some butter in frying pan, season to taste, put in pan se -eook slowly, stirring until done. Another way: Beat o - dozen eggs, add one cup milk, one heaping tablespoon_ poy put butter in pan and melt; salt and pepper to taste. Sti keep from burning. EGGS IN TOMATO cUPS—Cut a piece from the seine 5 tomato and with a spoon scoop out the center. Sprinkle cav- — ity with a few drops of vinegar, break and carefully dro araw egg in each. Place a part in a buttered pan and ba in moderate oven until eggs are set. Serve with. or witho cream sauce. Se PRE es EGG HELPS. ; is WHEN BOILING EGGS be sure the water. is boiling when you drop them in and you will have no trouble in removing the shells. i \ pean - PLACE SALT in water when boiling: eses and it will pr vent a cracked egg from spreading. - ABOUT TAKING RAW EGGS—After. ere ‘is peaten ‘thor- i oughly strain through wire sieve;-will take out all stringy _ substance; will find it pleasanter to take. A few teaspoons _ of milk, a little sugar or salt, improves the taste. E if TO REMOVE ‘SHELLS—After boiling eggs, allow cold* 7 _ water to run on them for a couple of seconds, and the sheliss = can be removed without mutilating the eggs. water, and white of egg won’t spread all over pan. A perforated spoon to lift eggs when poached.

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