Egg A La Havana

Boil 8 eggs 10 minutes, cut them into slices, chop 2 small Spanish onions and 6 tomatoes, season with pepper and salt, and fry them with 1/2 cup of bread crumbs in 2 oz. of butter. Add 1/2 pt. of stock and stir for 10 minutes after it boils. Place the slices of eggs in the liquid and warm through. - Mrs. C. J. Jeffries, Winnetka, Ill.

Eggs Huntington

Make a sauce of. 1 tablespoon each of butter and flour, 1/3 cup soup and 1/3 cup milk; add 4 hard-boiled eggs finely chopped, and salt and cayenne. Fill buttered ramekin dishes with mixture, sprinkle with grated cheese, cover with cracker crumbs and bake in a moderate oven until crumbs are brown. - Mrs. John Barr, May-fair, Ill.

Kentucky Eggs

Take the required number of eggs and make a small opening in the end of each and beat up its contents with a toothpick, a tiny spoon or any similar implement; take out a little of the beaten egg and stir in a little grated ham, salt, pepper and a dash of mustard. Mix well and set the eggs in a par., open end up, bracing them so they will not tip over. Now pour into the pan enough hot water to almost cover the shells, taking care that none of it gets into them. Cook hard, break off the shells and serve, garnished with parsley. - Mrs. John Masters, Park Ridge, Ill.

Eggs A L'Ardenaise

Beat 6 eggs to a stiff froth, season with a half teaspoon each of onion juice and chopped chives, and 1 teaspoon of finely chopped parsley, salt and pepper to taste. Butter a bake dish and turn in the eggs, pour on top very carefully 4 tablespoons thick cream. Place at equal distance the unbroken yolks, and bake in a quick oven until yolks are well set. Serve in the same dish. - Mrs. John Milton, Kenilworth, Ill.

Eggs A La Lee

'Cover circular pieces of toasted bread with thin slices cold boiled ham. Arrange on each a dropped egg and pour white sauce over. - Mrs. M. A. Mass, Glencoe, Ill.

Eggs A La Livingstone

Beat 4 eggs slightly and add 1/2 cup stewed and strained tomatoes, salt, and paprika. Melt 2 tablespoons butter in an omelet pan, add seasoned eggs, and cook same as Scrambled Eggs. Spread slices of toasted bread with white sauce. Pour over the eggs and sprinkle with truffles. - Mrs. Edith Mosely, Palatine, Ill.

Eggs A La Lucchese

Fry an onion nearly brown, add 1/2 pt. of milk and 6 halved hard-boiled eggs. Stir over a slow fire 3 or 4 minutes, and add the beaten yolks of 2 eggs, a dessertspoon of chopped parsley, an oz. of grated cheese and a pinch each of cinnamon, pepper and salt. Stir over a slow fire 6 or 8 minutes, squeeze lemon juice over the whole, and serve hot. - Mrs. Martin Miller, Wheeling, Ill.

Lucanian Eggs

1/2 cup grated cheese, essence anchovy, 1/4 cups white sauce, salt and paprika, onion juice, 3/4 cup buttered crumbs. Cut 5 hard-boiled eggs in eighths lengthwise, add 1 cup cooked macaroni, 1 3/4 cups white sauce, 1/2 cup grated cheese, essence of anchovy, onion juice, salt and paprika. Arrange in buttered baking dish, cover with buttered crumbs and bake until crumbs are brown. - Mrs. P. T. McLaren, Mayfair, Ill.