The new practical housekeeping

Or beat up the eggs with pepper, salt and a little chopped thyme ; rub the sauce-pan or baking dish with onions before putting in the eggs, cook as above and send to table as Savory Eggs. A great variety of dishes may be made bv adding to the beaten eggs (with two tablespoons milk to each egg if liked), any of the following : For savory dishes — chopped tongue, oysters, shrimps or prawns, preserved sardines, dried salmon, anchovies, herbs, truffles, pickles, potted meats, sausages, shred lemon-peel^ onions, artichokes, shallots, asparagus tops, green peas, beets, mashrooms, cheese, bacon, lobster spawn, dried beef cut fine, cold meat, rice, croutons, cold macaroni, or any cold vegetables; for sweet mixed eggs the following may be employed : blanched almonds, angelica, blanched chestnuts, conserves of any kind, stoned raisins, candied orange, citron, or lemon peel, blackberries and other fresh fruits, etc. Shirred Eggs.— Place small earthen dishes, each large enough to hold an egg, in a dripping-pan with a little hot water ; put in each a bit of butter and a raw egg, taking care not to break the yolk, dust a little salt and pepper over them, set in hot oven and just harden the whites ; serve one dish to each person, sending to table set upon pretty plates. If liked each egg may be sprinkled with bread-crumba and browned with hot salamander before sending to table. Two eggs are often served in each dish, and a nice flavor is given by sprinkling a little finely chopped ham and parslev in the dishes before putting in the eggs. Any small saucers will do for this purpose, though the little scalloped shells are much prettier. Some prefer to beat the eggs before baking. Shredded Eggs.— Boil six eggs hard and cut the whites in thin strips or shreds ; make a pint of white sauce, and toast six slices of bread ; put a layer of sauce on each, then part of the white shreds, and rub part of the yolks through a sieve over all ; repeat this and finish with a third layer of sauce. Place in the oven about three minutes ; garnish with parsley, and serve. It is said that when hardboiled eggs are wanted for this or any other purpose, boiling them an hour or more renders them as easily digested as soft-boiled eggs. Stuffed Eggs.— Boil one dozen fresh eggs until well done, pour off hot water and cover with cold ; then peel and cut the eggs in halves, either lengthwise or crosswise, take out the yolks and mash them with a piece of butter size of an egg, one cup finely minced boiled ham, and a dressing of one teaspoon each black pepper and salt, a dessert-spoon each mustard and celery seed, tablespoon sugar, and three tablespoons vinegar. Mix all well together and fill the halved whites with the mixture, press them together and serve on a glass dish garnished with fresh tender lettuce, or serve in halves with the false yollcs well round-ii ed up. If wanted for picnics, wrap in tissue paper to preserve their form. Spread the mixture left over between thin slices of buttered bread, and very nice Salad Sandwiches are made; or put the dressing left over on a plate, place the halved eggs on it ends downward and set in the oven to brown bef»re servine.