Belmont Eggs

Brown some slices of bread in the oven. Do not toast them but lay them in a rather hot oven till slightly brown. Moisten in warm salted milk and butter them. Break eggs carefully one at a time into a cup and slip into simmering salted water one inch deep in a saucepan. Toss the water over the yolks till a delicate pink. Slip on to the toast, one to a slice, and surround with chopped meat heated in butter.

Eggs A La Golden Rod

Cook four eggs for forty-five minutes, and when they are cold shell and dice them; meanwhile prepare a rich cream sauce by adding to one and one-half tablespoonfuls of melted butter the same quantity of flour, when thoroughly blended add two cupfuls of hot milk; as soon as the sauce boils season it highly with salt and paprika, adding the eggs and a heaping cupful of grated cheese; cook only until the cheese is melted and serve on rounds of hot buttered toast.

An English Egg

Select a small, firm tomato. Cut out the stem end and scoop out the seeds and soft center. Sprinkle with salt and turn upside down to drain. Then sprinkle with pepper and finely chopped parsley. Break a raw egg into the tomato and add salt and pepper. Arrange the prepared tomatoes (not too close together) in a buttered pan and place in a hot oven for a few minutes.

Cheese Timbales

Beat four eggs slightly, add one cupful of milk, one-half teaspoonful of salt, one-eighth teaspoonful pepper, ten drops onion juice, and one-half cupful of grated cheese. Pour into buttered cups or timbale molds, set molds in a pan of hot water, and bake until firm. They may be tested as any baked custard, by putting the point of a knife into the center of the custard. If it comes out with no custard clinging to it, the timbale is done. Remove from mold to a hot platter, and serve with a cream of tomato sauce.

Cereal Omelet

To one cupful of any cold cooked cereal add two well-beaten eggs, half a teaspoonful of salt, a few grains of paprika, and one teaspoonful of chopped parsley. Melt one tablespoonful of butter in an omelet pan, turn in the mixture, and cook with moderate heat until firm. Fold, turn out upon a hot platter, and garnish with bacon.

Rice Omelet

One cupful of cold boiled rice, one cupful of warm milk, one tablespoonful of melted butter, one level teaspoonful of salt, one-eighth of a teaspoonful of pepper, three well-beaten eggs. Melt one tablespoonful of butter in a hot frying-pan, and pour in the mixture. Bake in a hot oven; fold over once, and serve on a hot platter.

Cheese Custard

Cut bread into slices one inch thick; remove crusts, and cut into cubes. Butter a baking dish, and put in a layer of bread cubes, then a layer of grated cheese; proceed until two cupfuls of cheese have been used. Mix together one beaten egg, one-half teaspoonful of salt, one-fourth teaspoonful of paprika, and one and one-half cupfuls of milk. Pour over cheese, and bake until nicely browned. Serve at once.