Deviled Eggs A La Fromage

Cut the desired number of hard-boiled eggs into halves, taking out the yolks and leaving cup-shaped pieces. Mash the yolks to a paste, adding an equal quantity of rich cream cheese, a saltspoonful of paprika, half a tea-spoonful of salt, a little minced parsley, and two table-spoonfuls of cream; fill into the halves and arrange on a bed of crisp lettuce leaves, garnished with stuffed olives.

A New Deviled Egg

Six hard-cooked eggs, one lemon, one box of sardines, melted butter. Take the yolks out of the eggs, after cutting in half mix with the sardines, season with salt, paprika, and lemon. Add melted butter and put back in the white of the egg, which is used as a mold.

Egg Plums

Dip some hard-boiled eggs for two days in grape juice, to color them; then stick a twig of plum leaves in one end of each. By the use of artificial leaves, one may serve egg plums " at any season of the year. Serve cold as an hors d'oeuvre.

Eggs Bollerino

Poach eggs, and make a cream sauce. Chop six or eight mushrooms, add to the cream sauce and place a small sausage, cooked and split in half, on the toast before placing the egg upon the round.

Poached Eggs With Creamed Celery

Arrange poached eggs in a circle on rounds of hot buttered toast; fill in the center of the circle with two cup-fuls of celery, cut into inch lengths and cooked in boiling water until tender (about two hours), then stir it into one and one-half cupfuls of cream sauce. In making the sauce use the water in which the celery was cooked for one half, and the other half cream.

Ham And Spanish Eggs

Serve poached eggs on thin slices of broiled or fried ham. When served on hot, highly seasoned steamed rice, they are called Spanish eggs.

Eggs Poached In Tomatoes

Stew slowly for ten minutes half a can of tomatoes and one small onion, cut fine. Season highly with salt and pepper and butter. Break six eggs into a bowl without beating, and when everything else is ready to serve, slip them into the hot tomatoes. Lift the white 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. The mixture should be quite soft, but with the red tomatoes, the white and yellow of the egg, quite distinct. Serve at once on toast.

Hamburg Eggs

Cream two tablespoonfuls of butter, four tablespoon-fuls of soft bread crumbs, and a teaspoonful of minced parsley, seasoning to taste with salt, paprika, and celery salt. Work all to a smooth paste, and with it line small individual patty pans that have been brushed with melted butter; break an egg carefully into each, and, after dusting lightly with salt, cover with a mixture of melted butter and browned bread crumbs, cooking for six minutes in a hot oven. Serve in the pans garnished with parsley.

Whole Eggs With Smoked Beef

Hard cook six eggs, let them stand in cold water until cold, and then carefully remove the shells. Heat three cupfuls of milk in a double boiler. Mix one egg with two tablespoonfuls flour and an equal amount of water until smooth. Pour a little of the hot milk into it and stir quickly, then stir the whole into the remainder of the hot milk for a minute. Add a dash of pepper and set the saucepan on the back of the stove. Season to taste with salt, add the whole eggs and about a third of a half-pound jar of smoked beef to the sauce. Heat through but do not let mixture boil after salt is added.