Egg CanapéS

Have ready, cooked beforehand, four hard-boiled eggs; cut them carefully into halves lengthwise, remove the yolks, and press them through a small sieve. Soak two anchovies, then dry and remove the bones and chop them with two or three cold cooked mushrooms and half a teaspoonful of capers; mix in the sifted yolks, add a seasoning of salt, pepper and paprica, and one teaspoonful of tarragon vinegar. This work may be done some hours before the time of serving. Have a little oil or clarified butter in the blazer, and sauté in it some rounds of bread - one for each half of an egg. When the bread is of good color on one side, turn it and place half an egg - the space from which the yolk was taken being filled with the anchovy mixture - on the bread; cover the blazer, and, when the second side of the bread is browned nicely and the egg hot, serve at once.

Eggs With Asparagus

Ingredients

I cup of asparagus peas.

1 cup of asparagus liquor.

2 tablespoonfuls of butter.

2 tablespoonfuls of flour. 1/4 a teaspoonful of salt. Paprica.

3 or 4 eggs.

Method

Cut the asparagus in pieces of the size of a pea and cook until tender. In cooking, reserve the tips until the other pieces are partially cooked, or, being more tender, they will become broken while the others are still uncooked. Make a sauce of the butter, flour, salt, paprica, and water in which the asparagus was cooked, or use half a cup of cream in the place of part of the asparagus liquor. When the sauce boils, add the asparagus and mix lightly with the sauce; break the eggs, one after another, into a cup and slide them carefully on to the top of the asparagus. Season with a sprinkling of salt and pepper, and, if desired, a grating of nutmeg. Set the blazer into the bath and put on the cover. When the eggs are nicely poached, remove the eggs, with the asparagus below, on to rounds of toasted and buttered bread.

Eggs With Spinach

Prepare in the same manner, using for one cup of chopped spinach one-third the quantity of sauce given above. If convenient, the eggs may be poached in a second dish, and in milk, water or stock.

Eggs. (Italian Style)

Cut six cold, hard-boiled eggs into eighths lengthwise; add these, with a cup of cooked macaroni and half a cup of grated Parmesan cheese, to two cups of white sauce, at the boiling-point, in the blazer. Set over hot water, add a teaspoonful of onion juice, a teaspoonful of chopped parsley, salt and anchovy essence to taste, and serve very hot.