Fricasseed Eggs

Ingredients. - 6 hard boiled eggs, sliced, 1 cup good broth, well seasoned with pepper and salt, parsley and suspicion of onion, rounds of stake bread fried to a light brown in butter or nice dripping. Mode. - Put the broth on the fire in a saucepan with the seasoning and let it come to a boil. Eub the slices of eggs with melted butter, then roll them into flour. Lay them gently into the gravy, let this become very hot without boiling lest the eggs should break. They should lie thus in the gravy for 5 minutes. Have ready upon a flat dish the fried bread. Lay the sliced egg evenly upon this. Pour the gravy over all and serve hot.

Scalloped Eggs

1 egg for each person, salt and pepper. For 1 dozen eggs, 1 cup of bread crumbs, 1 pint of milk. Boil the eggs hard and slice and place in a buttered dish, first a layer of eggs and then a layer of crumbs, with pieces of butter throughout and salt and pepper to taste. Cover the top with crumbs, pour over the pint of milk, and bake till brown.

Omelet, Spanish Style

Fry a little garlic in sweet oil, in a tin or porcelain pan, having previously chopped it very fine; when the garlic is done add some sliced tomatoes, sliced mushrooms, and smoked beef tongue; season well. Make a plain omelet; fry it in sweet oil and put the garlic, tomatoes, mushrooms and tongue inside; cool and serve with a little tomato sauce.

Stuffed Eggs

Boil and peel and cut into halves. Remove the yolks and cream them and add 1 tablespoon butter, 2 tablespoons old ham, nicely minced. Season highly with salt, pepper, and mustard, and a little chopped onion. Fill the eggs and arrange on a dish or platter.

Egg Croquettes

For 6 croquettes, take 6 eggs, 1 pint milk, 1 tablespoon butter, 1 tablespoon flour, 1 tablespoon chopped parsley, 10 drops onion juice, 1 teaspoon salt, 1 teaspoon pepper. Boil eggs hard and drop in cold water, and, after removing shells, squeeze through potato-masher. Boil the milk, and add the flour and butter, which have been well mixed, then add other ingredients. Turn in a platter to cool. Let the mixture stand 3 hours. Shape and drop in eggs and bread crumbs and fry in boiling fat.

Eggs A La' Elizabeth

(Mrs. I. P. Veazey.)

Boil 12 eggs for 15 minutes. Then throw them in cold water. Remove shells, chop fine, season, add enough cream sauce to moisten. Put in a buttered baking dish. Sprinkle the top with fine bread crumbs and bake in the oven for 10 minutes, or until a delicate brown.

Eggs Poached With Mushrooms

Ingredients. - 6 eggs, 1 teacupful of cold chicken or other fowl minced fine, 2 tablespoonfuls of butter, 1 cup of good gravy (veal or poultry), 2 dozen mushrooms sliced, some rounds of fried bread, 1 raw egg beaten light. Mode. - Mince the cold meat very fine and work into it the butter with the beaten egg. Season with salt and pepper and stir over the fire in a saucepan until it is smoking hot. Poach the eggs and trim off the ragged edges. The fried bread must be arranged upon a hot flat dish, the mince of chicken on this and the eggs upon the chicken. Have ready in another saucepan the sliced mushrooms and gravy. If using the canned mushrooms they should have simmered in the gravy 15 minutes; if fresh ones they should be parboiled 15 minutes before they are sliced into the gravy and stewed 10 minutes in it. The gravy must be savory, rich and rather highly seasoned. Pour it very hot upon the eggs.