Eggs A La Buckingham

Have as many slices of toast as there are persons to be served. Either dip the crusts of the toast in hot water or pour hot salted milk over them. Make a cream sauce and cover toast and scramble as many eggs as there are persons to be served, pour over cream sauce and sprinkle grated cheese over the top to suit taste. Set in oven just long enough to melt cheese. Serve at once. - Mrs. H. B. Sanborne, Bartlett, Ill.

Egg Butter

To 3 well-'beaten eggs add 1 pt. of molasses. Boil until it thickens. - Mrs. C. J. Jeffries, Winnetka, Ill.

Eggs A La Caracas

Pick over 2 ounces of smoked, dried beef and chop finely, add 1 cup tomatoes, 1/2 cup of grated cheese, a few drops of onion juice, cinnamon and cayenne, to taste. Melt 2 tablespoons of butter, add mixture, and when heated add 3 eggs well beaten. Cook until eggs are of creamy consistency, stirring and scraping from the bottom of the pan. - Mrs. Andrew Anderson, Kenilworth, Ill.

Eggs In Cases

Warm slightly 2 tablespoons butter, and mix with 1/2 handful bread crumbs; 1 teaspoon minced parsley, salt and cayenne. Butter the bottoms of 6 souffle cases, put a little of the mixture in each and break a fresh egg on top, cover with bread crumbs and put in the oven to set or set on the broiler to brown the crumbs and set the eggs. - Mrs. John Barber, Mayfair, Ill.

Celery Eggs

Chop 6 cold hard-boiled eggs and 1 bunch of celery, season with salt and pepper, add 3 rolled crackers and 1 cup of milk. Fry in hot butter. - Mrs. C. J. Jeffries, Winnetka, Ill.

Eggs And Cheese

Cover well with grated cheese a buttered flat dish and let the cheese soften in the oven. Break 3 or 4 eggs over it and return to the oven till the eggs are set; put on another grating of cheese and cover with bread crumbs; brown and serve very hot. - Mrs. J. Donohoe, Winnetka, Ill.

Coddled Eggs

Scald 1 cup milk, add 1 egg slightly beaten. Cook over hot water, stirring constantly, then add salt and pepper to taste, and serve on hot toast. - Mrs. J. C. Appleton, Bart-lett, Ill.

Eggs - Colorado Style

Soak 1 cup of bread crumbs in 1 cup of milk. Beat 5 eggs very light and stir with the soaked crumbs, beating 5 minutes. Pour the mixture in 1 tablespoon of very hot butter, season with pepper and salt, and quickly stir with a fork for 3 minutes. Serve at once. - Mrs. C. J. Jeffries, Winnetka, Ill.

Eggs A La Commodore

Place hollowed circles of bread sauteed in butter in a deep dish and place a poached egg or scrambled eggs in the center of each one, first filling with a soup puree and pour over a rich Bechamel sauce, to which is added a few drops vinegar. Garnish with chopped truffles. - Mrs. C. E. West-inghous, Mayfair, Ill.

Eggs Creole

Boil 1 cup of rice. Put 2 tablespoons of butter in a saucepan, add 1 onion and 1 green pepper chopped; shake over fire until they are soft, not brown. Cut 4 peeled tomatoes into halves and press out the seeds; then cut them in pieces; add to the peppers and onion, cook 15 minutes and salt to taste. Remove the shells from 6 hard boiled eggs and put into a serving dish, pour over the sauce, heap the rice at the ends or at the sides, and send to the table. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, Ill.