Eggs A La Shearer

Boil 5 fresh eggs 3 minutes: remove shells, without breaking whites; put eggs in a shallow baking dish. Make a cream sauce with 1 pt. sweet milk, 1 tablespoon of butter and 1 teaspoon of flour made smooth with cream, and 1 teaspoon salt. Cook 5 minutes. Cover the eggs with this sauce, and sprinkle grated cheese on top, dot with bits of butter and brown in the oven. Serve in the baking dish. - Mrs. Geo. Earle, Wheeling, 111.

Shirred Eggs Au Mirror

Break eggs into individual baking dishes or paper cases, one in a dish, set in the oven to bake and baste with melted butter, during the cooking, to give them a glossy, shiny appearance. Serve on the dish in which they are cooked. - Mrs. Emmet Edmonds, Glencoe, 111.

Variation I

Mix 2 tablespoons each of bread crumbs and chopped chicken or other fowl, ham or other left-over meat (or use bread alone) with the cream to make a batter; season with salt and pepper. Line a buttered china or paper case or individual baking dish with the batter; break an egg into the dish, and, if desired, cover with batter; bake on a folded paper in a dish containing hot water, until the egg is set. Serve from the dish. Instead of meat and bread add handful of chopped mushrooms with a little iminced onions sprinkled over the bottom and chopped parsley sprinkled over the egg before baking. Baste with batter while baking. - 'Mrs. Geo. F. Brady, Mayfair, 111.

Eggs Shirred In Tomatoes

Cut circular pieces from the stem ends of the tomatoes and remove part of the pulp; season with salt and pepper, also with onion juice and parsley if desired; break an egg into each tomato and cook in a slow oven until the egg is set, basting with melted butter. Serve on rounds of buttered toast; or put the tomatoes into the oven on rounds of bread brushed over on all sides with melted butter; remove the tomatoes on the bread to the serving dish. Garnish with curled celery. Serve with cream sauce, poured round the toast. - Mrs. F. Farley, Wilmette, 111.