Little stone dishes come expressly for this mode of serving eggs, but individual vegetable dishes or teacups which have lost their handles will answer the purpose. Heat and butter as many dishes as there are persons to be served and sprinkle in pepper and salt. Break an egg in each one, sprinkle on a little more pepper and salt and put a tablespoon of butter on each one in bits. Cream may be poured over if liked. Place in a moderately hot oven about 5 minutes or until white is set. The flavor can be changed by sprinkling a little finely chopped ham or parsley on the plate before putting in the eggs. - Mrs. Almond Case, Palatine, 111.