Poached Eggs On Rice

Take steamed or boiled rice and mix with the beaten yolk of an egg and a little flour; form into balls and fry. left-over meat may be minced and mixed with it if desired, or warmed and sprinkled over the top. The rice balls may be covered with grated cheese and baked in the oven, if preferred. Serve with poached eggs on top. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 1ll.

Poached Eggs With Creamed Salmon

Cut inch thick bread in rounds or fancy shapes with a cutter. Cut a line around the top of the slice about half an inch from the edge and carefully remove the crumbs to form a receptacle with 1/2 inch walls. Brush with melted butter and brown in the oven or fry in deep fat. Fill with flaked salmon which has been heated in a cup of hot cream sauce. Dispose a poached egg above the salmon.

Serve garnished with parsley and slices of lemon. - Mrs. Martha Barber, Mayfair, 111.

Poached Eggs On Sardine Toast

Spread toast with butter and sardine paste and place a poached egg on each slice; or spread the toast with patted or finely minced boiled ham. - Mrs. Tom Bell, Bartlett, 111.

Sicilian Poached Eggs

Fill puff paste cases or hollowed and browned slices of bread with cooked and sifted chicken livers, mix with cream or veloute sauce to foflm a thick puree. Place a poached egg above. Pour tomato sauce over or around and serve. - Mrs. Alex. Drexel, Park Ridge, 111.

Poached Eggs With Spinach A La Creme

Cook 1/2 a peck of spinach, drain and chop. Cook 2 oz. of flour in 2 oz. of butter; add 1/2 cup of cream and when well blended and smooth, add the spinach with salt and pepper as needed. Cook and stir until well mixed, then spread on rounds of toast, fried bread or canapes, and place a poached egg on top; sprinkle the yolk with fine chopped parsley if desired. - Mrs. C. Buttercup, Bensen, 111.

Poached Eggs On Sweet Potato

Clean and cut a large sweet potato crookwise into 1 1/2 inch slices. Boil or bake until done. Scoop out the center, leaving a 1/2 inch wall on bottom and sides. Place a poached egg in the cavity and have the part which was scooped out mashed and by means of a pastry tube place in ornamental designs around edge of the egg, leaving the yolk and a little of the white showing through; season with pepper and salt and put a generous lump of butter on top of each egg-Set in oven for a minute till butter melts. - Mrs. E. G. Harris, Winnetka, 111.

Eggs Poached In Tomato Or A La Dauphin

Stew slowly for 10 minutes 1/2 a can of tomatoes and 1 small onion, cut fine. Season highly with salt and pepper and butter; break 6 eggs. 1 at a time, into a cup and slip them into the hot tomatoes. Lift the whites carefully with a fork, as it cooks, until it is all firm; then prick the yolks and let them mix with the tomato and white. It should be quite soft, but with the red tomatoes, the white and yellow of the egg quite distinct. Serve on hot toast. - Mrs. W. S. Boles, Wheeling, 111.

Poached Eggs On Tomato

Season and fry slices of tomato in butter or vegetable oil and place on slices of buttered toast. Serve with a poached egg on each slice. - Mrs. E. G. Harris, Winnetka, 111.