Prepare a round of toast for each egg. Butter same number of small teacups or individual moulds, and sprinkle each with a little finely chopped parsley. Break each egg gently into a saucer and slip into the moulds. Stand the moulds in a pan, pour boiling water around them and bake until set (about 8 or 10 minutes). Turn each out on a round of toast arranged on a hot platter and pour tomato or cream sauce around on the toast. - 'Mrs. Ralph Charters, Park Ridge, Ill.

Moulded Eggs In Pimentos

Line buttered tim-bale, or other moulds with canned pimentoes; break an egg into each mould, and poach until the egg is set; then turn from the moulds on to rounds of buttered toast and serve with cream sauce. - Mrs. Edith Fairchild, Glen View, Ill.

Eggs Nuremberg Style

Put an egg in boiling water and let it simmer gently for 10 minutes. Take it out, remove the shell and) dip it in a batter. Fry it in hot butter until it is browned all over, then dip it in again and repeat until the ball is large. Serve on a hot dish and pour wine sauce over it. - Mrs. C. J. Jeffries, Winnetka, Ill.