Egg A La Espagnole

Chop very fine 2 small cloves of garlic and half a green pepper. Dice 2 small tomatoes or 1 very large one. Put in a saucepan a piece of butter the size of an egg; when melted, put in the tomatoes, garlic, and pepper. Cook slowly until tomatoes are done, then add the 6 eggs and salt. Stir and keep stirring until the eggs are thick. Serve quickly. This is.easy to cook in a charing dish. - Mrs. C. E. Westinghous. Mayfair, Ill.

Egg Farees

Cut a slice from each end of 6 hard-boiled eggs and cut eggs in halves. Mash yolks until light, add 1/4 teaspoon of pepper, 1/2 teaspoon of salt, 1 tablespoon of butter, 4 tablespoons of milk and 3 drops of onion juice, mix thoroughly and heap high in the hollows of the whites. Place all on a tin plate or pan in the oven for 6 minutes. Arrange the eggs on a warm dish and pour over them a cream, Bechamel, tomato or curry sauce. - Mrs: Ella Fairchild, Palatine, Ill.

Canadian Fonda

Mix 2 tablespoons of flour smooth in a little milk and stir in the remainder of 1 cup of milk; add it with 1 tablespoon of butter to the well-beaten yolks of 6 eggs; mix the beaten whites lightly with them. Pour into a well-greased omelet tin. and cook in a moderate oven for 15 minutes. Sprinkle with powdered sugar and cinnamon, or with grated Parmesan cheese and serve immediately. - Mrs. C. J. Jeffries, Winnetka, Ill.

Fonda Au Gratin

Melt 3 tablespoons of butter, stir in a tablespoon of flour and mix well. Add the yolks of 4 eggs and 1/4 pt. of milk and let it simmer for 2 minutes, stirring; then take it from the fire. Shred 4 oz. of cheese into thin slices and stir into the mixture; season with salt and pepper. - Mrs. C. J. Jeffries, Winnetka. Ill.

Golden Rod Eggs

Slice whites of 6 hard-boiled eggs over 6 slices of toast, then pour cream dressing over this; grate the yolks and garnish. - Mrs. Emma Gray, 'Maywood, Ill.

Eggs A La Golden Rod

Make a thin white sauce with butter, flour, milk and seasonings. Separate yolks from whites of 3 hard-boiled eggs. Chop whites finely, and add them to the sauce. Cut 4 slices of toast in halves lengthwise. Arrange on platter, and pour over the sauce. Force the yolks through a potato ricer or strainer, sprinkling over the top. Garnish with parsley and remaining toast, cut in points. - Mrs. Chris. Anderson, Kenilworth, Ill.

Griddled Eggs

Arrange small muffin rings on a hot, buttered griddle, drop an egg in each, and turn as soon as lightly browned. - Jane Andrews, Mayfair, Ill.

Indian Eggs

Cut a small slice from each end of some hard-boiled eggs and cut them into halves the round way. Take out the yolks and pound them and mix them well with a mixture made as follows: A heaping teaspoon of curry powder, 2 oz. butter, and a dessertspoon of essence of anchovy, well 'blended and cooked in a sauce pan. Fill the eggs with the mixture. Serve with garnished watercress and rolled bread and butter. - 'Mrs. Edward Abbott, Palatine, Ill.