Eggs Maitre D'Hotel

Slice and fry Spanish onions in butter, but do not let them brown. Add a little flour, hot milk, chopped parsley, salt and white pepper, and let thicken. Cut the eggs that have been boiled for 10 minutes into quarters, lay them in the sauce, when hot, arrange in a dish and pour the sauce over them. - Mrs. C. J. Jeffries, Winnetka, Ill.

Egg En Marinadi

Mix equal quantities of water and good meat gravy, 2 tablespoons of each, with a teaspoon of vinegar and a seasoning of pepper and salt; put it into a stew-pan and stir in gradually 2 well-beaten eggs. When it thickens, and before it boils, have ready 6 poached eggs, and pour the sauce over them. Garnish with parsley. - Mrs. C. J. Jeffries, Winnetka, Ill.

Eggs Mejidos

Beat 6 eggs well, add 2 tablespoons of sugar and a small cup of boiling water. Beat the whole together a second time. May be served on toast. - Mrs. C. J. Jeffries, Winnetka, Ill.

Eggs Mexicana

1 onion, 1 green pepper, 1 red pepper, 1/2 pt. tomatoes, 1 teaspoon salt, saltspoon of pepper, 6 or 8 eggs. Put 2 tablespoons of butter in a saucepan, add 1 onion and 1 green pepper, chopped; shake until the onion is soft, not brown; add 1/2 pt. tomatoes, salt and pepper. Shir the eggs as either in individual dishes, 2 to a dish, or on a platter. When the eggs are ready to serve put the sauce by spoonfuls around the edge of the dish. May be made without high seasonings. - Mrs. B. Reeves, Palatine, Ill.

Minced Eggs

Chop,up, not too fine, 4 or 5 hard-boiled eggs. Put over the fire, in a saucepan, 1 tablespoon of butter, and when it begins to bubble, stir into it one tablespoon of Hour; cook 1 minute, then add 1 cup of hot milk. When it cooks thick, like cream, put in the minced eggs. Stir it for a few minutes and serve garnished with sippets of toast. - Mrs. Mary Carpenter. Des Plaines, Ill.

Mirrored Eggs

Butter as many teacups as you need and sprinkle over them chopped parsley, a grating of lemon peel and a dash of onion and pepper and salt all mixed together. Break a fresh egg into each cup and steam till set. Spread circles of hot toast with butter and anchovy paste, turn an egg on each and serve. - Mrs. J. S. Putnam, Wheeling, Ill.

Eggs Au Miroir

Cover the bottom of a stoneware or silver platter with a few fresh bread crumbs. Break in as many eggs as necessary for the number of persons to be served. Dot with bits of butter using about a tablespoon to each 6 eggs. Stand the platter over:hot water in the oven, until the eggs are set. Dust with salt and pepper and serve. - Mrs. Frank Cress, Park Ridge, Ill.

Eggs A La Mode

Remove the skin from 1 dozen tomatoes, cut them up in a saucepan, add a little butter, pepper and salt; when sufficiently boiled, beat up 5 or 6 eggs. Just before served, turn them into the saucepan with the tomatoes, and stir one way for 2 minutes. - Mrs. C. J. Jeffries, Winnetka. Ill.