Eggs Mornay

Break egg and slip into buttered egg-shirrers, allowing 1 or 2 eggs to each shirrer, according to size. Cover with white sauce, seasoned with 1/3 cup grated cheese, paprika, and yolks of 2 eggs; cover with grated cheese and bake until firm. - Mrs. Chas. Johnston, Des Plaines, Ill.

Eggs And Onions (Chafing Dish Recipe)

Put butter the size of an egg in the chafing dish or pan and let it melt; add 3/4 teaspoon of chopped onion and cook 5 minutes; add 4 tablespoons of cheese, and when it is melted put in 6 well-beaten eggs, salt, pepper and tabasco to taste. Stir constantly until the eggs are cooked and serve on buttered toast. - Mrs. C. C. Cleveland, Bart-lett, Ill.

Onion Eggs

Slice 3 hard-boiled eggs, white and yellow together, fry 3 sliced onions in butter, lay them on a platter. Place the sliced eggs over them, cover, grate 3 other hard-boiled eggs, mix with a little salt and cayenne pepper. Boil in a little cream and pour this over the eggs and onions. - Mrs. C. J. Jeffries, Winnetka, Ill.

Ox-Eyes

Take slices of bread an inch thick from good light bread and cut rounds with a 3 inch cutter, cut a small ring 1/2 inches and scoop out enough to take in an egg; brush with butter and crisp in a quick oven. Break a fresh egg in each, season with salt and pepper, moisten with 1 tablespoon of cream and put in oven till set. These may be filled with scrambled eggs and they are then called scrambled eggs in cups. - Mrs. C. E. West-inghous, Mayfair, Ill.

Parmesan Eggs

Grate 2 oz. of parmesan cheese into a saucepan, add 1 sprig of onion chopped, and 2 tablespoons of sherry wine; stir until cheese is melted. Add 6 eggs beaten together, stir over a slow fire until done, spread on thin slices, of hot toast. Serve immediately. - Mrs. Edith Fairchild, Glen View, Ill.

Parisian Eggs

Make square cases of heavy letter paper and butter, but in each case a bit of butter, a dash of onion or parsley, pepper and salt. Place upon gridiron over a moderate fire. When butter melts, break 1 egg in each case, sprinkle bread crumbs on top, glaze with a hot shovel. Serve at once in the. case. - Mrs. Ralph Charters, Park Ridge, Ill.

Parsley Eggs

Poach number of eggs desired, place on slices of buttered toast and pour over a sauce made with 1 cup of sweet cream or rich milk, 1 sprig of parsley chopped fine, 1 tablespoon of butter and 1 teaspoon of flour, mixed smoothly together and boiled until thickened. - Mrs. Chas. Johnston, Des Plaines, Ill.

Egg Pastel

Beat 6 eggs, add 3 tablespoons of cheese and 1 of butter and mix well together. Warm the mixture in a' stew-pan over a gentle fire and stir until it is thick. Serve on buttered toast. - Mrs. C. J. Jeffries, Winnetka, Ill.

Picnic Eggs

Cut 6 hard-boiled eggs in halves lengthwise. Remove yolks and chop fine with cold chicken or cheese, season with butter and rub smooth. Fill white of egg, then press halves together. roll in beaten egg and cracker crumbs, fry in hot fat a chestnut brown. Serve cold. - Mrs. Frank Cress, Park Ridge, Ill.