EGGS IN NESTS
Whip to a stiff froth the whites of as many eggs as are needed. Pile it irregularly on a flat, buttered baking-dish, and make depressions in it here and there. Sprinkle the hollows with salt and pepper and drop into each one the yolk of an egg. Put a small piece of butter on each yolk. Place the dish in a moderate oven for five to eight minutes. Serve at once.
The yolks can be conveniently kept in the half shells until needed.
NO. 33. SPANISH EGGS.