Egg Pie

Cut in rings 6 hard-boiled eggs and put in a baking dish with alternate layers of bread crumbs, butter, salt and pepper. Beat 1/4 doz. eggs, and 1 pt. milk and pour over the pie. Bake till eggs are congealed. - Mrs. Mary Carpenter, Des Plaines, 111.

Pickled Eggs

Rub together 1/2 teaspoon mustard with a little cold vinegar; let 1 pt. of vinegar come to a boil, add the spice and cook 1 minute. Pour over 6 hard-boiled eggs with whole clove in each. - Mrs. B. Reeves, Palatine, 111.

Planked- Eggs

2/3 cup finely cooked cold corned beef or corned tongue. Add an equal quantity of fine bread crumbs, moisten with cream and season with salt and pepper, and make nests and border of duchess potatoes, using a pastry tube with rose tip. Put a buttered or poached egg in each nest, and put in the oven to brown potato. Garnish with tomatoes cut in halves, and with parsley. eggs may be sprinkled with buttered cracker crumbs just before sending to oven, if desired. - Mrs. C. F. Adams, Franklin, 111.

Eggs On A Plate

Rub the bottom of a stoneware platter with butter, dust lightly with salt and pepper. Then break over the top of the dish 6 fresh eggs; sprinkle lightly with salt and pepper; put bits of butter the size of a hazel nut between each egg, and stand' the dish over a basin of hot water. Cook in the oven about 5 minutes or until the eggs are set. If you hare a gas stove run them under the flame for just a moment to brown the surface. - Mrs. John Adams, Wheeling, 111.

Pond Lily Eggs

Boil eggs hard; when cold peel, take a knife and begin at the small end of the egg and cut the white lengthwise into fifths almost to the base, taking care not to cut the yolk. Turn back the petals and roughen the surface of the yolk with a fork and put on lettuce leaves. Serve with mayonnaise dressing. - Mrs. D. E. Gentry, Glencoe, 111.

Potted Eggs

Pound the yolks of 6 hard-boiled eggs and 1 oz. of butter together in a mortar, add a little salt and cayenne pepper, and 1 teaspoon of anchovy sauce. - Mrs. C. J. Jeffries, Winnetka, 111.

Egg Revueltos

Cook 1 cup of cauliflower until tender, break 6 eggs into a pan with 2 tablespoons of thick cream or rich gravy, season with salt and pepper and place over a gentle fire; add the cauliflower and stir the mixture till it thickens. Serve with sippets of fried bread. Mushrooms, asparagus or other vegetables can be used instead of cauliflower. - Mrs. C. J. Jeffries, Winnetka, 111.

Egg Rissoles With Ham

Cut 1/2 lb. ham or salt pork or bacon into small dice and fry gently until cooked. Break in 6 eggs and stir once or twice. When the eggs are sufficiently cooked place on a dish and serve very hot. - Mrs. C J. Jeffries, Winnetka, 111.

Egg Salmagundi

Chop 1 lamb's sweetbread and fry white with 1 tablespoon of chopped mushrooms in 2 oz. of melted butter. Beat 6 eggs, mix with 1 cup of thick cream and pour them into the sweetbread. Stir over a gentle fire until the mixture thickens. Serve with croutons of fried bread. - Mrs. C. J. Jeffries, Winnetka, 111.