With a saucepan over the sea

Boil and slice 6 eggs, put them in a dish, sprinkle with grated cheese, then eggs, so on, until all the eggs are used, with ^ a pint of good white stock over all, and some cheese and breadcrumbs on top. Bake 10 minutes, and serve in the dish. EGGS (as cooked in Malta). Mix on the fire i cup of white stock, i tablespoonful of grated ham, i ounce of butter, i ounce of grated cheese, juice of a lemon, salt, pepper, parsley, nutmeg, and ^ cup of stewed tomatoes. Stir 20 minutes, then strain it over a dish containing 6 hard-boiled and sliced eggs. Cover with bread-crumbs and cheese, and bake in a hot oven. With a Saucepan over the Sea EQGS. (Carmelite Convent recipe.) Butter a dish, pour into it a puree of asparagus tips, parboiled with herbs and seasoning, drained, mixed with a cup of cream, or white broth, and pressed through a sieve. Arrange this evenly, and break over it carefully four or more fresh eggs. Bake until the eggs are firm. This can also be made with a foundation, or mattress of spinach, or any other vegetable. EGGS (à la Gruyère). Melt J^ pound of grated Gruyere cheese with a teaspoonful of butter, i cup of chicken broth, some chopped onion and parsley, nutmeg, and salt. When well blended, add four well-beaten eggs, stir until firm, and serve on toast. FONDUE. (Switzerland.) Take as many eggs as there are people, add J^ of their weight in grated cheese, and yi their weight in butter. Beat the eggs, white and yolks, together, add the cheese and butter, salt and pepper. Cook until it is thick, and pour into a deep dish. Add parsley if desired. POACHED EGGS. (Roumania and Turkey.) Make a puree of i pound of cooked and chopped calves' liver, i cup or less of stock, parsley, pepper, With a Saucepan over the Sea and salt. Put this through a sieve, arrange on a dish, as a bed for 6 poached eggs, and pour around a sauce made of stock, flavored with capers or tarragon vinegar. EGGS (as cooked in Nuremberg). Peel 4 hard-boiled eggs, dip them in batter, fry brown, dip and fry again, until twice the usual size. Serve with a sauce of tomatoes or on a bed of spinach, cooked and made into a paste. FRIED EGGS (as cooked in Scotland). Make a forcemeat of yi cup of milk and equal parts of bread-crumbs and chopped ham, the yolk of an egg, and a little French mustard. Dip fried eggs in this, then fry again, and serve with a salad of watercress. EGGS (as cooked in Lyons). Peel and slice 6 hard-boiled eggs. Make a sauce of 2 large white onions, chopped fine, i ounce of butter, add ^ pint of stock, parsley and seasoning. Pour this over the eggs, in a border of fried potatoes. FRIED EGGS. (Alsace-Lorraine.) Wash and slice neatly i large cooked carrot; add I gill of white stock, a spoonful of butter, With a Saucepan over the Sea 12 roasted and shelled chestnuts, and 2 sausages, sliced. Stir and cook 20 minutes, add salt, pepper, and a spoonful of sherry. Pour over the 10 fried eggs, with the vegetables around. SPANISH OMELETTE. Beat the whites and yolks of 6 eggs separately, and add salt, pepper, j4 tablespoonful of flour mixed with as much milk; pour into a buttered pan and cook till firm. Before folding it on a plate pour between the following sauce, i bayleaf, I onion, some parsley, i green pepper, free from seeds, 4 fresh mushrooms, a tablespoonful of ham, all chopped fine, and i lamb's kidney, sliced. Fry these in butter or olive oil, add 3 tomatoes, skinned, and i cup of consomme. Cook these j4 an hour before pouring in the omelette. FRENCH OMELETTE.