The Pattern cook-book

For picnics, put the corresponding halves of each egg together and press them closely ; then cut white tissue paper into pieces six inches square, fringe the opposite ends, roll one egg into each paper, and twist the fringed ends the same as the coverings of bonbons are often arranged. Serve on a napkin in a pretty basket, garnished with smilax or myrtle. BAKED EGGS, NO. I. Break six or eight eggs into a well buttered earthen pie-plate, taking care that each egg is whole and does not encroach upon the others to mix or disturb the yolks. Sprinkle with pepper and salt, and place a bit of butter upon each egg. Bake in a hot oven until the whites are well set, usually about eight minutes. Serve hot with rounds of buttered toast, sending the eggs to table in the plate in which they were baked. BAKED EGGS, NO. 2. Eight eggs. One cupful of milk. One table-spoonful of butter. One tea-spoonful of flour. One tea-spoonful of chopped parsley. One-half tea-spoonful of salt. One-quarter tea-spoonful of pepper. Place the butter in a small frying-pan, and when melted, add the flour ; stir until smooth and frothy, draw the pan back, and gradually add the cold milk. When the mixture boils, add the seasoning, cook a minute, stirring all the time, and turn the sauce into a deep plate used for baking eggs, or into a deep earthen pie-plate. Break the eggs carefully and drop them into the sauce, taking care not to break the yolks. Sprinkle the parsley over the eggs and sauce, place the dish in a moderate oven, and bake until the whites are set, usually six or eight minutes. Serve in the same dish. If parsley is not liked, it may be omitted ; and if cheese is liked, a table-spoonful of grated Parmesan may be sprinkled over the eggs. CREAMED EGGS. (fOR LENT.) Two table-spoonfuls of butter. Two table-spoonfuls (scant) of flour. One pint of milk. Four eggs. One tea-spoonful of salt. One-quarter tea-spoonful of pepper. One-half of a small onion. Six slices of toast. Boil the eggs twenty minutes, and lay them in cold water; when cold, remove the shells, and cut each egg into six pieces. Cut the onion fine. Place the butter in a small frying-pan, and when it is hot, slowly cook the onion in it until of a light yellow hue, taking care, however, not to brown either the butter or the onion at all. Remove the onion, add the flour and stir until the paste is smooth and frothy, but do not let it brown in the least. Draw the pan back, gradually add the milk, return to the heat, and when the sauce boils, put in the salt, pepper and eggs. As soon as the eggs are well heated, turn all out upon buttered toast, and serve at once. A few drops of onion juice may be used instead of the onion, thus facilitating the work somewhat. FRIED EGGS. The most delicate way of frying eggs is to cook them on a pan-cake griddle. Heat the griddle almost as much as for pancakes, butter it lightly, and slip the eggs upon it, breaking the eggs one by one into a saucer to make sure that all are fresh. When slightly browned, turn them carefully with a pan-cake turner ; they should be done in two minutes. EGG NESTS. For six persons, use Six eggs. Six slices of toast. One-half tea-spoonful of salt. One and a-half table-spoonful of butter.