Savory Eggs

Dissolve a pinch of soda in a cup of cream and heat the cream. In another vessel heat a pt. of stock Turn into the stock 6 beaten eggs, season to taste with salt, pepper and minced parsley; cook until the eggs begin to thicken, stirring all the time; add the cream and serve on slices of lightly buttered toast. - Mrs. Ernest D. Dean, Glen View, 111.

Scotch Eggs

Chop 1/3 cup bread crumbs and 1/3 milk together until a smooth paste. Add to 1 cup of lean ham, chopped very fine; add the seasoning to taste and 1 raw egg. Mix thoroughly. Shell 6 boiled eggs and cover with this mixture and plunge into fat for 2 minutes. A frying basket is best for this. These are nice for supper, lunches or picnics. - Mrs. H. A. Sherman, Palatine, 111.

Scotch Woodcock

To 3 tablespoons butter, melted, add 1 1/2 tablespoons flour, cook till smooth and thick, then add 1 cup milk, 1/4 teaspoon salt, pepper to suit taste, then add 4 hard-boiled eggs, chopped fine; re-heat and serve on toast or crackers. - Mrs. Ralph Charters, Park Ridge, 111.