Shirred Eggs

Butter an egg shirrer, ramikins, or small earthen cups; put one egg in each without breaking yolk; dust with salt and white pepper, put in pan of hot water and cook on back of range or in a moderate oven until white is set. If baked, cover with a buttered paper to keep from browning.

Shirred Eggs No. II

Butter small, deep earthen dishes and line with fine white bread crumbs moistened to a paste, and seasoned with salt and pepper. Break an egg in each, sprinkle with a few grains of salt, cover with more paste and bake in a pan of hot water, placed in the oven. When egg is set, serve with two tablespoons of tomatoes or cream sauce poured over it, and garnish with a sprig of parsley.

Filled Eggs, 96 Calories

1 hard-cooked egg. 1 teaspoon butter or 1 teaspoon olive oil.

1/8 teaspoon mustard.

Paprika.

Salt.

Remove the shell and cut the egg in halves lengthwise. Take out the yolk carefully without breaking the white. Rub the yolk to a smooth paste, adding the butter or oil and the seasonings, and mix thoroughly. A small quantity of finely chopped ham, tongue or chicken may be added. Fill the whites with the mixture and serve on lettuce, or in a bed of parsley.