Eggs And Cheese Cream

Melt two tablespoonfuls of butter, add two of grated cheese and one teaspoonful of minced parsley or chervil. When cheese is melted add four eggs, well beaten, a little salt and paprika, a dash of nutmeg, and one-half tea-spoonful of French mustard. Dust with paprika and serve on toast.

Poached Eggs In Milk Or Cream

Butter an egg poacher and half fill the pan beneath with boiling water. Break in the required number of eggs, and as soon as they begin to grow firm, add two tablespoonfuls of milk or cream. When firm, place upon rounds of buttered toast and season with butter, salt, and pepper. Garnish with parsley.

Scrambled Eggs, Crisfield

Take two or three spoonfuls of flaked crab meat, warm it in cream, beat four fresh eggs in a bowl, season to taste with salt and pepper, place in a buttered omelet pan, then throw in crab flakes and cream and scramble while cooking. This is sufficient for two.

Scotch Eggs

• Divide one cupful of sausage meat (one-half pound) into four equal portions. Remove four hard cooked eggs from their shells and cover them with the sausage meat. Roll in beaten egg and bread crumbs, and fry a golden brown in hot deep fat. Cut the eggs through the center and serve on rings of toast. This quantity will serve four.

Bread, Eggs, And Bacon In Chafing Dish

Cut fresh white or entire wheat bread into half-inch slices, remove crust, and cut in half-inch cubes. Put one tablespoonful of butter in the chafing dish, add three cupfuls of the bread, and toss it in the butter until it has absorbed the butter and is slightly colored. Add four tablespoonfuls of bacon fat and a dusting of salt and pepper. Toss again, and when the fat is absorbed add three well-beaten eggs, and as soon as they are slightly cooked serve, surrounded with bacon, which has baked or delicately sauted. This breakfast dish will serve four.

Eggs Au Gratin

Remove shells from five hard-boiled eggs, and cut into small pieces. Make a thick and richly seasoned milk gravy, and fold in the eggs. Fill six green pepper shells with this, sprinkle grated cheese and bits of butter on tops, and brown in oven. Serve on chop plate, and garnish with watercress or parsley. Eat hot, - with toast sticks, made of bread cut into long strips, which have been browned in deep fat, seasoned, and drained, but kept hot.

Baked Eggs With Cheese

Butter a baking platter and cover it with a layer of grated cheese; break six eggs upon it, cover with a layer of cheese and dust with salt, pepper, and paprika. Pour over it half a cupful of cream, cover with soft bread crumbs, rolled in melted butter, then dust with salt, paprika, and a light sprinkling of mustard. Bake until cheese is melted.

Piquant Scrambled Eggs

Cut two stalks of celery into small pieces, add a slice of chopped onion, and cook in boiling salted water until tender; drain, dredge lightly with flour, and saute in butter until brown. Beat four eggs, add three table-spoonfuls of milk, half a teaspoonful of salt, a few grains of paprika, and a tablespoonful of minced parsley; pour into the pan containing the celery and cook, stirring constantly, until the whole is a light, creamy mass. Serve on triangles of hot toast, garnishing with watercress and a few grilled sardines, if liked.