Escalloped Eggs

Boil six eggs twenty minutes, make one pint of white sauce by melting two tablespoons of butter and adding two tablespoons of Albers flour to the melted butter and slowly add one pint of milk. Add teaspoonful of salt, one saltspoonful of pepper. Cook until quite thick. Moisten one cup of cracker crumbs with one-quarter cup melted butter. Chop fine one cup of cold boiled ham, separate the cooked yolks and whites of eggs, chop the whites fine. Put a layer of buttered crumbs in a buttered baking dish, add a layer of whites, next a layer of white sauce, then some of the chopped meat, then yolks rubbed through a fine sieve. Repeat until all the ingredients have been used, having a layer of butter crumbs on top. Brown in a hot oven. Very good without chopped ham.

Baked Eggs

Place a very little beef drippings in the pan, get it quite hot; break in the egg as if for frying. Salt them and set in hot oven a few minutes, when they are done. Eat with buttered toast.

Poached Eggs

Break the eggs into a warm, buttered pan, being careful to avoid breaking the yolks; add a little salt and butter or cream; as soon as they begin to whiten stir carefully until they are cooked as desired.

Scrambled Eggs

Two eggs, two tablespoonfuls of milk, half a teaspoonful of salt, half a teaspoonful of butter; beat the eggs and add the salt and milk; put the butter in a small saucepan, and when it melts add the eggs; stir over the fire until the mixture thickens, being careful not to let it cook hard; about two minutes will cook it. The eggs, when done, should be soft and creamy. Serve immediately.

Dropped Eggs

Have a quart of boiling water and one tablespoonful of salt in a frying-pan. Break the eggs one by one into a saucer and slide carefully into the salted water; cook until the white is firm, and lift out with a griddle cake turner and place on toasted bread. Serve immediately.

Curried Eggs

Slice two onions and fry in butter, add a tablespoon curry powder and one pint good broth or stock, stew till onions are quite tender, add a cup of cream thickened with arrowroot or rice flour, simmer a few moments, then add eight or ten hard-boiled eggs, cut in slices and beat them well, but do not boil.

Eggs A-La-Mode

Remove skin from ten tomatoes, medium size, cut in a saucepan, add butter, pepper and salt; when sufficiently boiled, beat up five or six eggs, and just before you serve turn them into the saucepan with the tomatoes, and stir them one way for two minutes, allowing them time to be well cooked.

Eggs And Bacon

Cut eight slices of bacon very thin, and fry until crisp; take them out and keep hot in the oven. Break four eggs separately into the boiling fat and fry until brown. Serve with the eggs laid over the bacon, and small fried pieces of bread placed round. Hash may be used instead of bacon.

Egg Timbales

Beat six eggs; add to them one and one-half cups of warm milk, one-half tablespoonful of salt, dash of pepper, one scant teaspoon of onion juice and one tablespoonful of finely chopped parsley. Thickly butter the sides and bottoms of a number of timbale molds and fill them with the mixture. Stand in a pan partly filled with hot water, cover with buttered paper, and place in a moderate oven until they are firmly set in the center. Turn out carefully, pour around them a plain white sauce and sprinkle with a little chopped parsley.

Sunflower Eggs

One egg, one tablespoonful butter, one tablespoonful Albers flour, half a cup of milk. Boil egg hard; mash white of egg with fork. Cream butter and flour; stir until it foams; add milk and cook. Mix with white of egg; turn on a small plate; put yolk through a sieve and cover mixture. Place pointed bits of toast around plate, representing sunflower.

Egg Cutlets

Prepare a thick cream, using one and one-half tablespoonfuls each of butter and Albers flour, half of salt, a dash of cayenne, one and one-half cups of milk. Stir into this four eggs, which have been boiled and coarsely chopped, one tablespoonful of chopped parsley, one small tablespoonful of lemon juice, ten drops of onion juice and the yolks of two beaten eggs. Stir and cook for a minute. Set aside until chilled. Form into small cutlets, dip in beaten eggs and fine bread crumbs and fry a golden brown in fat.

Eggs In Tomato Cups

Cut a piece from the stem of a tomato, and with a spoon scoop out the center. Sprinkle the cavity with a few drops of vinegar. Break and carefully drop a raw egg in each. Place apart on a buttered pan and bake in a moderate oven until the eggs are set. Serve with or without a cream sauce.