Anchovy Eggs

Bone anchovies, warm them in a little oil and cut each in two lengthwise. Cut hard boiled eggs lengthwise and cross two pieces of anchovy over each half egg; set the halves on hot buttered toast, pour hot, piquante brown sauce over them and serve at once. - Mrs. C. E. Westinghous, Mayfair, Ill.

Atlantic City Eggs

Soak 1 pt. of stale bread crumbs in 1 pt. of sweet milk; beat 8 eggs very light and mix with the bread crumbs. Put 2 tablespoons of butter and the egg mixture in a hot pan; season with salt and pepper, stirring often. Cook as quickly as possible without burning. Serve on a hot platter and garnish with parsley. - Mrs. J. Jeffries, Winnetka, Ill.

Eggs In Batter

Poach 4 eggs in muffin rings and put into cold water. Mix 1 tablespoon of chutney with a little vinegar and finely chopped sweet herbs; put the eggs into this mixture for 3/4 hr., drain and dip each egg in thick batter and fry to a rich brown in boiling lard. Serve with spinach or parsley. - Mrs. Ella Fairchild, Palatine, Ill.

Eggs A La Benedict

Split and toast muffins. Fry circular pieces of cold boiled ham, place these over the halves of muffins, arrange on each a poached egg and pour around a hol-landaise or butter sauce. - Mrs. C. Buttercup, Bensen, Ill.

Eggs A La Bonne Cuisine

Cut 4 hard boiled eggs in half, scoop out yolks, and rub to a paste with a tablespoon of butter and 1 tablespoon of anchovy paste, a pinch of curry powder and 1 teaspoon of chutney. Fill whites with the mixture, fry rounds of bread a golden brown, and when cold spread with the remainder of the paste. Place half an egg on each round, and, with a pastry tube, garnish with cooked spinach rubbed through a sieve with a little butter. - Mrs. Alex. Drexel, Park Ridge, Ill.

Mock Brains

Beat egg yolks very light, add 1 teaspoon of water or milk to each 2 yolks, season with pepper and salt and scramble in butter. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, Ill.

Breaded Eggs

Boil required number hard and cut in round1, thick slices, pepper and salt and dip each in beaten raw egg, then in fine bread crumbs or powdered cracker crumbs, and fry in butter, hissing hot; drain off grease and serve hot. - Mrs. D. E. Gentry, Glencoe, Ill.

Royal Creamed Eggs

Boil 6 eggs and cut in slices. Make a sauce by creaming 1 level tablespoon of butter with 2 1/2 tablespoons of flour and adding 1 pt. of cream or cream and milk: boil 3 minutes. In a granite basin put a layer of cream, then a layer of sliced boiled eggs; another layer of cream and repeat. Sprinkle rolled cracker over the top, dot with pieces of butter and brown in the oven. - Mrs. C. J. Jeffries, Winnetka, Ill.

Eggs In Brown Butter

Cook 6 eggs in a tablespoon of butter until the whites are set, season with salt and pepper and place on a platter. Brown 2 tablespoons of butter in a pan, add 1 teaspoon of vinegar and 1/2 cup water and pour over the eggs. - Mrs. Jennie Case, Franklin, Ill.