Egg Ramequins

3 tablespoons butter 2 slices onion Sprig of parsley Piece of green pepper pod.

2 tablespoons Gold Medal Flour.

1 cup cooked tomatoes As many eggs as persons.

When browned slightly, add flour and cook until frothy. Then add cooked tomatoes, stir until boiling, then strain. Pour 1 or 2 tablespoons of sauce in each ramequin and break an egg over the sauce; let cook in oven about six minutes, or until egg is set; pour a little of the tomato sauce, kept hot for the purpose, over the egg and serve at once.

Rolls, tomato salad and Chase & Sanborn's orange pekoe tea make this a good Sunday night supper.

Casserole Of Eggs

1/4 lb fresh mushrooms 3 tablespoons butter 1 1/2 tablespoons water 1 1/2 teaspoons salt 1/4 teaspoon pepper 1/2 teaspoon paprika.

1 1/2 tablespoons minced parsley 5 eggs.

3 teaspoons bread crumbs.

4 tablespoons milk.

Wash mushrooms, remove skins, and simmer gently 12 minutes in a saucepan containing 2 tablespoons of butter, the water, salt and pepper. Turn mixture, when cooked into greased casserole, and add beaten eggs, parsley and milk. Sprinkle crumbs on top and dot with butter. Place in pan of water and bake 35 minutes.

Mrs. Morris R. Eddy.

Baked Eggs

Break as many eggs as desired into buttered baking dish. Add 1 tablespoon cream for each egg, pepper, salt and grated cheese. Bake 15 minutes and serve very hot.

Anonymous.

Dried Beef And Eggs

Fry dried beef till crisp and fry eggs in same pan. Serve like bacon and eggs.

Mrs. W. D. Schermerhorn.