Cuban Eggs

Use 8 eggs for 6 people. Cook 4 tablespoons of sausage meat and 1 onion together over a hot fire for 5 minutes; beat the eggs thoroughly and add seasoning to taste; put the pan on a cooler part of the stove and pour in the eggs; stir till the eggs become thick and creamy, then pour into a warm dish and serve with buttered toast. The eggs may be poured over the toast if desired. - Mrs. John Adkins, Wheeling, Ill.

Egg Daffodils

Chop the whites of 6 hard boiled eggs fine, then run through a vegetable press. Have ready a cup of drawn butter sauce, seasoned with pepper, salt and onion juice.

Mix the whites with this, and keep hot over boiling water. Have ready rounds of toast buttered and slightly moistened with gravy, chicken, veal or turkey. Arrange on a hot platter and cover each round with the white mixture, flattening it on top. Run the yolks through the press, reducing them to a yellow powder; season with salt and pepper and put a spoonful on each white round. - Mrs. Mary Carpenter, Des Plaines, Ill.

Dainty Eggs

Beat white of 1 egg, put on a thin slice of toasted bread, add the beaten yolk to white, cover with tablespoon of cream. Cook 3 or 4 minutes in a hot oven; suitable for an invalid. - 'Mrs. Julius Casper, Wheeling, Ill.

Delicate Eggs

Beat eggs light, season with salt and pepper, put in buttered cups, place in steamer long enough to become thoroughly heated. Serve at once. Suited for an invalid. - Mrs. J. S. Putnam, Wheeling, Ill.

Eggs Divorcom

Poach in boiling water to which a pinch of salt has been added, 1 egg to each person, lift off with a skimmer and lay on puree of onions and spread over a tablespoon of Bear-naise sauce to each egg. Fry an equal number of eggs, folding whites over yolks with a knife. Place on puree of spinach, spread-ing tomato sauce over and serve. - Mrs. Castle Hopkins, Winnetka, Ill.

Eggs A La Durango

Boil 6 fried Spanish peppers 20 minutes. Drain, remove seeds and skin and chop fine. Fry in a spoonful of lard with 1/2 onion, chopped, and 1 clove of garlic. Add 1 cup well washed rice and cook until dry; then cover with soup stock, and cook until tender, add a lump of butter, and salt to taste, and break half a dozen eggs on top of the rice and scramble. Serve hot. - Mrs. William Myers, Franklin, Ill.

Egg Escalfados

Butter a deep dish, sprinkle with salt and break 6 eggs separately in it. Melt 1 oz. of butter and while it is hot stir it into 1 tablespoon of cream or milk. Pour it over the eggs, cover closely and bake in a moderate oven for 10 minutes. - Mrs. C. J. Jeffries, Winnetka, Ill.

White House Escalloped Eggs

Cut 8 hard-boiled eggs in thin slices; put in a baking dish a layer of egg and then a layer of bread crumbs, salt and pepper, put small pieces of butter on each layer of egg; pour over all 1 cup of sweet cream or milk, set in a hot oven for 10 minutes. - Mrs. May C. Fletcher, Maywood, Ill.