Poached Eggs On Cheese

Make patties of bread or cracker crurmbs moistened with milk and yolk of eggs, seasoned with salt and pepper. Sprinkle 1 teaspoon of cheese on each ball and set in the oven until cheese has melted. Serve with a poached egg on each ball. The cheese may be placed on slices of bread and set in oven to melt cheese and toast bread. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Eggs Poached In Consomme

Use consomme or any other soup stock instead of water and poach 1 or 2 eggs at a time; thicken the consomme, adding a few spoons of cream, and pour around or over the eggs, arranged on slices of toast. - Mrs. Wm. Barton, Park Ridge, 111.

Poached Eggs In Cream

For 3 or 4 persons take 6 absolutely fresh eggs, 1/2 pt. rich new cream, 1 teaspoon of butter, I small teaspoon of flour, as much pepper as can be held on the point of a knife and a saltspoon of salt. Heat the cream in the chafing dish; rub the flour together and stir in and then add the seasoning. When the cream reaches the boiling point, slip the eggs carefully in and dip some of the cream over each. In 2 or 3 minutes serve with thin buttered toast or toasted wafers. - Mrs. John Barr, Mayfair, 111.

Poached Eggs, Creole Style

1 can tomatoes, 1 green pepper, shredded, 5 eggs, 2 tablespoons of butter, salt and pepper, 1 tablespoon of lemon juice or vinegar. Stew 1 can of tomatoes and shredded green pepper until the tomato is reduced one half; turn on to a serving dish, arrange on the tomato 5 rounds of toast, and upon each of these a poached egg. Melt and brown 2 tablespoons of butter, add 1 tablespoon of lemon juice or vinegar, and when the liquid boils, pour the sauce over the eggs; sprinkle with salt and pepper and serve at once. - Mrs. Ed. Barnes, Bartlett, 111.

Countess Poached Eggs

Fill puff paste patties with asparagus tips, cooked and well buttered; cover with a poached egg and surround with cream or Hollandaise sauce. If the cream sauce made thick with puree of asparagus, be used, in the patties with the egg above, the dish becomes Poached Eggs with cream of Asparagus. - Mrs. Edward Abbott, Palatine, 111.

Poached Eggs On Fish

Take any kind of left-over fish, flake or chop it up fine, heat up in a cream sauce and fill in hollow toasted slices of bread. Serve with a poached egg on each slice. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Poached Eggs And Ham

Serve poached eggs on thin slices of boiled or fried ham. They may be served on bacon in the same manner. They are then known as poached eggs and bacon. - Jane Andrews, Mayfair, 111.

Poached Egg On Hash

Chop 1 onion fine and simmer in oil and fat until tender, but not brown. Add chopped meat of any kind and any desired vegetable and thicken. Make patties oft which serve poached eggs. Any left-over meat may be used. - Mrs. E. G. Harris, Winnetka, 111.

Poached Eggs On Hominy

Mash well cooked hominy until it forms a pulp, make into patties and fry a nice brown. A teaspoon of minced meat heated in a little butter may be sprinkled on each one if desired. Serve with a poached egg on top. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.